Halloween and #LetsLunch: Scary Pretzel Time.

Pretzel Fingers for Halloween

Scary food? Nope, NOT AT ALL my thing! Well…not when I started my research anyway. Now I am right into it and have spent hours sifting through the copious amount of information on the web to find me a SCARY recipe for the upcoming Halloween goings-on.

I could have made skeleton cookies, spider’s web cupcakes or chocolate spiders but I am in the mood for real food this month, not sweets. Something bread-y or biscuity or savoury. And gross-looking fingers with red nails seem to be a common theme for Halloween…so I am thinking breadsticks…baguettes…pretzels! But I don’t want my pretzels to look so scary and gross that no-one wants to eat them so I have come up with a compromise. I think Pretzel Fingers with Almond Nails should do the trick!

Line all your fingers up…

First, I need a soft pretzel recipe. Easy! An Australian recipe website gives me exactly what I need: allrecipes.com.au has a ‘German-Style’ pretzel.

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
16 90 minutes
Cook Time
10 minutes
Servings Prep Time
16 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
16 90 minutes
Cook Time
10 minutes
Servings Prep Time
16 90 minutes
Cook Time
10 minutes
Ingredients
Servings:
Units:
Instructions
  1. In a large mixing bowl, dissolve the yeast and brown sugar in 375ml warm water.
  2. Stir in flour and salt, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (I did it 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.
  4. The dough will at least double in size.
  5. After dough has risen, cut into 16 pieces.
  6. Combine 2 cups warm water and bicarb soda in a bowl.
  7. Roll each piece into a rope, pencil thin. Cut into 'fingers' or leave whole and twist into a pretzel shape, and dip into the bicarb soda solution.
  8. If you are making 'fingers', place an almond at the thinner end for the 'nail'.
  9. Place on baking paper covered baking trays, and let rise 15 to 20 minutes.
  10. Bake at 230 C (450 F) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.
  11. ROLLING A TRADITIONAL PRETZEL, STEP 1: Make a loop.
  12. STEP 2: Twist the loop to create a vertical infinity sign.
  13. STEP 3: Twist the loop once again.
  14. STEP 4: Bring the ends of the rope up to meet the top of the circle, keeping them apart.
  15. Bake the pretzels 10-15 minutes....
  16. ...until golden brown.
  17. And then I just had more fun with the fingers...(watch out for that sharp knife...)

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!

While I was playing with pretzel dough, thought I should also bake some real pretzels. But how on earth to roll them? I tried Auntie Anne’s YouTube video first. It started off with such clear step by step instructions until the most crucial part which I just could not follow. So next I tried Wikihow which gave me a better idea of how to do it, although I don’t think my pretzels are exactly as they should be. But for a first go (if I may say so myself) they looked pretty nice…

After baking, brush the pretzels with melted butter and sprinkle with sea salt. Why not!?

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