Ingredients:
- Red food coloring (for finger nails)
- Blanched almonds (almonds without skins)
- 2 cups warm water, plus 2 quarts, plus 1 tablespoon
- 1 tablespoon granulated white sugar
- 1 packet active dry yeast (1/4 ounce)
- Vegetable oil (for greasing)
- 5 to 6 cups all-purpose flour, plus more for work surface
- 1 tablespoon coarse salt (I used course kosher salt)
- 2 tablespoons baking soda
- 1 egg
- Course sea salt
- Fried rosemary (Fry rosemary in oil until fragrant and crispy)
Preparation:
- Place a small amount of food coloring in a bowl and paint the rounded side of each almond with a small paint brush. Set aside to dry.
- Pour the 2 cups warm water into the bowl of an electric mixer with a dough-hook attachment.
- Add sugar and stir to dissolve. Sprinkle across the surface with the yeast, and let sit until the yeast begins to bubble, about 5 minutes.
- Add in 1 cup flour and beat on low speed until combined.
- Add in the coarse salt and about 3 1/2 cups of flour. Beat on low until combined. Increse the speed and continue beating the dough until it pulls away from bowl, 1 to 2 minutes.
- Add in another 1/2 cup flour and beat until combined. If dough is still too sticky, add up to 1 cup more flour.
- Knead the dough on a lightly floured surface until smooth, about 1 minute. Pop the dough in a large greased bowl and turn the dough to coat with oil. cover with a towel to let rest for 1 hour in a warm spot to double in size.
- Preheat oven to 450º F & coat two baking sheets with cooking spray.
- Pull about 2 tablespoons of dough off and roll between your hands to create a long finger shape. Repeat with remaining dough placing them on the prepared baking sheet.
- Pinch the dough in two places to form the knuckles.
- Bring 2 of quarts water to a boil in a saucepan over high heat and then reduce to a simmer. Add the baking soda.
- When the fingers are formed, transfer them to the simmering water and poach for 1 minute. Remove using a slotted spoon, and transfer fingers back to the prepared baking sheet.
- Beat egg with 1 tablespoon water and brush the pretzel fingers with the egg wash.
- Sprinkle them with the course sea salt and rosemary.
- Push the almonds into the top of the dough to form the nails.
- Bake the fingers until golden brown, about 12 to 15 minutes.
- Enjoy!
Recipe adapted from Martha Stewart