Halloween Pretzel Fingers
Looking for Halloween inspo?
Pretzel fingers with almond nut nails. Look no further.
An Australian recipe website gave us exactly what we needed, a ‘German-Style’ pretzel: allrecipes.com.au
Pretzel Fingers
These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have! Recipe from allrecipes.com.au with a couple of minor changes.
Ingredients
- 1 ¼ tsp dry yeast (4 g/½ sachet)
- 3 tsp brown sugar
- ½ tsp sea salt
- ¼ tsp Black Pepper freshly ground
- ¾ cup warm water
- ½ cup bread flour 75 g
- 1 ½ cups plain flour 220 g
- 1 cup warm water
- 3 tsp bicarbonate of soda
- 1 ½ tbspn melted butter
- raw almonds for the nails
- coarse salt for sprinkling
Instructions
- In a large mixing bowl, dissolve the yeast and brown sugar in the warm water.
- Stir in flour and salt, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (or with the dough hook of the Kitchen Aid)
- Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. The dough will at least double in size.
- After dough has risen, punch down and cut into 8 pieces.
- Combine 2 cups warm water and bicarb soda in a bowl.
- Roll each piece into a rope, pencil thin. Cut into 'fingers' and dip into the bicarb soda solution.
- Place an almond at the thinner end for the 'nail'.
- Place on baking paper covered baking trays, and let rise 15 to 20 minutes.
- Bake at 230 C (450 F) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.
Just by the way, I do love a good, salty, soft, glazed and golden pretzel. If anyone has ever been to Zurich train station and eaten a hot pretzel with cheese, they will know exactly what I am talking about. I can still remember the taste, and I am going back to 1986!
Happy Halloweening to those of you who partake.
