For the pretzels:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
90mls (6 Tablespoons) unsalted butter, melted
2 1/2 teaspoons sea salt
4 1/2 to 5 cups all-purpose flour
1-2 tablespoons chopped fresh rosemary (how ever much you prefer. I put 1 tablespoon in)
Canola or vegetable oil, to grease bowl
2/3 cups baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

1. To make the pretzel dough: In the Stand Mixer bowl, put the brown sugar, warm water and the the yeast Let sit for 5 minutes. The yeast should double in size.

2. Slowly add the flour into the mixture in low speed. About halfway through adding the flour, add the butter,  salt and rosemary to the mixture and mix until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Once combined, remove the dough from the bowl and knead into a ball with your hands.

3. Coat a large bowl with canola or vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour. After it rises, you can cover the bowl and put in the fridge overnight.

4. Preheat the oven to 400 degrees F. Bring a large pot of water to a boil.

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, create a U shape with the ends facing down. Take the right side and cross over to the left. Cross right to left again and flip up.

6. Slowly add the baking soda to the boiling water. Please be careful when adding the baking soda. I added to much at one time and the water boiled over onto the stove (it’s a mess) Boil the pretzels in the water solution, for 30 seconds, splashing the tops with the warmed water using a spoon. You can two at a time if you want as well.  Remove with a large flat slotted spoon. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with coarse sea salt. Bake for 13 to 15 minutes or until pretzels are golden brown.

6. Remove pretzels from oven and let cool on a wire baking rack.

7. Now eat and enjoy!