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, softened
• 1/4 cup baking soda (for boiling bath)
• 3 tbsp dark whole-grain mustard
• 1 tbsp honey
• 30 whole raw almonds
• 1 tbsp coarse flaky sea salt

Steps

1. 1

   1. Dissolve yeast and brown sugar in warm water and let sit 5 minutes until foamy. Mix in flour, fine salt, and softened butter, then knead 8 minutes until smooth and elastic. 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 20 cm long, then pinch and twist it irregularly to create a gnarled, knobby finger shape. Press a whole almond firmly into one end of each to form the claw tip.

3. 3

   3. 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. Stir together dark mustard and honey. Brush the glaze generously over each boiled pretzel, then sprinkle with coarse sea salt.

5. 5

   5. Bake at 220°C (425°F) for 12–14 minutes until deep mahogany brown and glossy. Let cool slightly on the tray so the glaze sets before serving in a small clay or ceramic dish.