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Halloween Pretzel Fingers. Yum and scary all in one bite.

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
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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.
Servings Prep Time
8 90 minutes
Cook Time
10 minutes
Servings Prep Time
8 90 minutes
Cook Time
10 minutes
Pretzel Fingers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
8 90 minutes
Cook Time
10 minutes
Servings Prep Time
8 90 minutes
Cook Time
10 minutes
Ingredients
Servings:
Units:
Instructions
  1. In a large mixing bowl, dissolve the yeast and brown sugar in the warm water.
  2. 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)
  3. 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.
  4. After dough has risen, punch down and cut into 8 pieces.
  5. Combine 2 cups warm water and bicarb soda in a bowl.
  6. Roll each piece into a rope, pencil thin. Cut into 'fingers' and dip into the bicarb soda solution.
  7. Place an almond at the thinner end for the 'nail'.
  8. Place on baking paper covered baking trays, and let rise 15 to 20 minutes.
  9. 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.

 

 

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