Print

Spooky Witch Finger Pretzel Halloween Charcuterie Board

spooky witch finger pretzel - featured image
Print Recipe

Soft, chewy pretzel fingers shaped like spooky witch fingers with almond nails and sesame seed knuckles, perfect for Halloween charcuterie boards.

Ingredients

Scale
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 1 cup warm water (110°F/43°C)
  • 3 to 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 4–5 quarts water (for boiling)
  • ¼ cup baking soda
  • 1 large egg, beaten with water (for egg wash)
  • Sesame seeds (for knuckles)
  • Almond slivers (for fingernails)
  • Sea salt flakes (optional)

Instructions

  1. In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. In a large bowl, combine 3 cups of flour and salt. Add melted butter and yeast mixture. Mix until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 5-7 minutes, adding more flour if too sticky, until soft but not tacky.
  4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Punch down dough and divide into small pieces. Roll each piece into a long, tapered log (thick at palm, thin at tip). Tuck in sides to create a finger shape.
  6. Place shaped pretzels on a parchment-lined baking sheet. Cover loosely with a towel and let rise for another 30 minutes. Preheat oven to 400°F (200°C).
  7. Bring a large pot of water to a boil. Stir in baking soda. Drop pretzels in, one or two at a time, for about 30 seconds per side. Remove with a slotted spoon and place back on the baking sheet.
  8. Press a sesame seed onto the ‘knuckle’ area and an almond sliver into the tip for the nail. Brush tops with egg wash.
  9. Bake for 12-15 minutes until deep golden brown. Let cool on the sheet for 5 minutes before serving.

Notes

Ensure water is warm but not hot to activate yeast without killing it. The baking soda boil is crucial for authentic pretzel flavor and color. Press almonds in firmly right after boiling while the surface is sticky to prevent them from falling off. Dough can be refrigerated for up to 24 hours after the first rise.

Nutrition

Keywords: Halloween, pretzels, witch fingers, charcuterie board, easy snacks, homemade treats, spooky food

Find it online: https://livelybite.com/spooky-witch-finger-pretzel-halloween-charcuterie-board/