Pretzels with Rosemary and Flake Sea Salt

Yield: 8 soft pretzels

1     cup warm water (105ºF to 110ºF)
1     tablespoon packed light brown sugar
2¼  teaspoons active dry yeast
2½  cups bread flour or unbleached,
       all-purpose flour
1½ teaspoons kosher salt
       baking soda wash (¹⁄³ cup warm water
       and 1 teaspoon baking soda whisked
       together to dissolve baking soda)
       egg wash (1 large egg plus
1    teaspoon water, whisked well)
       flake sea salt, for sprinkling
       chopped fresh rosemary, for sprinkling

Nutritional information per pretzel:
Calories 118 (0% from fat) • carb. 25g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 261mg • calc. 1mg • fiber 1g

1. Put the water, sugar, and yeast in a liquid measuring cup; stir to dissolve. Let stand 5 to 10 minutes, or until mixture is foamy.
2. While the yeast is proofing, put the flour and salt into the work bowl fitted with the chopping blade. Process on Low to sift. With the machine running on Low, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough should be slightly sticky.
3. Transfer the dough to a clean surface and knead by hand for an additional minute. Put the dough into a clean bowl and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour; dough should double in size.
4. Gently punch dough down and then roll into a 12-inch rope. Divide dough into 8 equal pieces. Roll each piece into a thin rope. Twist dough into a pretzel shape by taking the two ends and crossing them over one another, making sure that the ends hang over the bottom; press firmly to seal. Place on a baking sheet lined with parchment paper. Repeat with remaining pieces of dough, being sure to keep all shaped pretzels under plastic wrap or a damp towel.
5. Allow pretzels to rest for about 20 to 30 minutes. While they are resting, stir together the 2 cups of water and baking soda together in a small bowl.
6. Place a 6-quart saucepan filled with water over high heat and bring to a boil. Preheat oven to 425°F.
7. Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time, flipping each after 1½ minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place on prepared baking sheet. Lightly brush the pretzels with the egg wash and sprinkle generously with the salt and rosemary. Bake in the oven until dark and golden, approximately 10 to 12 minutes.
8. When pretzels are finished baking, transfer to a wire cooling rack.