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Pretzel Witch Fingers
Soft baked pretzels for Halloween.
Prep Time
30
minutes
mins
Active Time
9
minutes
mins
Course:
Snack
Cuisine:
American
Yield:
16
servings
Calories:
143
cal
Author:
Melissa Haines
Cost:
$5
Equipment
stand alone mixer with dough hook
Materials
2&1/4
tsp.
active dry yeast
1
cup
warm water
1
tbsp
butter
unsalted
1
tsp
sugar
3
cups
flour
all-purpose
2
cups
water
2
tbsp.
baking soda
16
almonds
1
tbsp.
coarse salt
6
tbsp.
butter
Instructions
Preheat the oven to 475 degrees
Line a baking sheet with parchment paper
Combine the yeast, sugar, and warm water until dissolved
Once the mixture becomes frothy, add 1 tbsp. of melted butter and salt
Add flour - 1 cup at a time and knead on the lowest setting until the dough forms and is no longer sticky
If you push the dough down with your finger and it bounces back, then it is ready to knead
Knead the dough for five minutes
Form the dough into a ball
Lightly grease the mixing bowl and place the ball of dough to rest.
Cover it with a damp towel and let it rest for 15 minutes.
In a medium-sized pot, boil 2 cups of water and baking soda until it is dissolved.
Remove the baking soda mixture and pour it into a shallow dish
Allow the mixture to cool off
Shaping
Place dough on a work surface, flatten the rested dough into a circle
Cut the dough into eight triangles, like a pie or pizza.
Roll each triangle into a long tube that is about twelve inches long. Cut those in half.
Place them into the baking soda bath for two minutes
Take pretzel dough out and place it on a parchment-lined baking sheet
Using your thumb and index finger, squeeze the pretzel dough tubes at the front and the back to make indentations
Slightly push an almond into the fingertip
Make small cuts at the top of the finger with a sharp knife to make finger creases at the front and the back.
Sprinkle course salt onto the pretzel dough while it is still wet
Bake
Bake for 8-9 minutes
Brush with melted butter
Notes
nutrition facts are only an estimate
Nutrition
Calories:
143
cal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
14
mg
|
Sodium:
908
mg
|
Potassium:
49
mg
|
Fiber:
1
g
|
Sugar:
0.4
g
|
Vitamin A:
160
IU
|
Vitamin C:
0.01
mg
|
Calcium:
10
mg
|
Iron:
1
mg