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:

  1. 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.
  2. Pour the 2 cups warm water into the bowl of an electric mixer with a dough-hook attachment.
  3. 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.
  4. Add in 1 cup flour and beat on low speed until combined.
  5. 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.
  6. Add in another 1/2 cup flour and beat until combined. If dough is still too sticky, add up to 1 cup more flour.
  7. 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.
  8. Preheat oven to 450º F & coat two baking sheets with cooking spray.
  9. 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.
  10. Pinch the dough in two places to form the knuckles.
  11. Bring 2 of quarts water to a boil in a saucepan over high heat and then reduce to a simmer. Add the baking soda.
  12. 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.
  13. Beat egg with 1 tablespoon water and brush the pretzel fingers with the egg wash.
  14. Sprinkle them with the course sea salt and rosemary.
  15. Push the almonds into the top of the dough to form the nails.
  16. Bake the fingers until golden brown, about 12 to 15 minutes.
  17. Enjoy!

Recipe adapted from Martha Stewart