Witch Finger Pretzels

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tbsp brown sugar
• 3 cups bread flour
• 1 tsp fine salt
• 2 tbsp unsalted butter, melted
• 1/3 cup whole blanched almonds
• 1/4 cup baking soda (for boiling bath)
• 2 tbsp whole-grain dark mustard
• 1 tbsp honey
• 1 tbsp coarse sea salt, for finishing

Steps

1. 1

   1. Dissolve yeast and brown sugar in warm water and let sit 5 minutes until foamy. Mix in melted butter and fine salt, then gradually add flour and knead until smooth and elastic, about 8 minutes. Cover and let rise 1 hour until doubled.

2. 2

   2. Punch down the dough and divide into 12 equal pieces. Roll each piece into a thin rope about 10 inches long, then pinch and twist the top third to form a gnarled, irregular claw shape. Press one almond firmly into the tip of each finger to mimic a nail.

3. 3

   3. Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and stir in baking soda. Working in batches, boil each pretzel finger for 30 seconds per side, then transfer to a parchment-lined baking sheet.

4. 4

   4. Whisk together the dark mustard and honey to make the glaze. Brush each boiled pretzel generously with the glaze and sprinkle with coarse sea salt.

5. 5

   5. Bake for 12–14 minutes until deep mahogany brown and glossy. Let cool slightly on the pan so the glaze sets before serving.