Lady Fingers

Ingredients:

24 almonds (for the nails)
10 ml sugar
10 ml package active dry yeast
vegetable oil cooking spray
750 ml flour plus extra
7 ml salt 
15 ml baking soda
1 large egg
sea salt or dried rosemary 

Directions:

1. Pour 250 ml warm water into the bowl of an electric mixer fitted with the dough hook attachment. Add sugar, stir to dissolve. Sprinkle with yeast and let stand until yeast begins to bubble, about 5 minutes. Beat 1 cup of flour into yeast on low speed until combined. Beat in coarse salt, add 3 1/2 cups flour and beat until combined. Continue beating until dough pulls away from bowl,1-2 minutes. Add 1/2 cup flour. Transfer to a lightly floured surface, knead until smooth, 1 minute. 
2. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap, let rest in a warm spot to rise until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. Bring 3 quarts water to a boil in a 6-quart straight sided saucepan over high heat, reduce to a simmer. Add baking soda. Lightly coat 2 baking sheets with cooking spray. Divide dough into quarters. Work with 1 quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured surface, roll each piece back and forth with your hands, forming a long finger shape, about 2 to 4 inches. Pinch dough in 2 places to form knuckles. When 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers before making more.
4. Beat egg with 1 tbsp water, brush pretzel fingers with the egg wash. Using a sharp knife, lightly score each knuckle about 3 times. Sprinkle with kosher or sea salt. Position almond nails, pushing them into the dough to attach. Bake until golden brown, 12-15 minutes. Let cool on wire rack.