Witch finger pretzels

Ingredients

• 3 cups bread flour
• 2 1/4 tsp active dry yeast
• 1 tsp fine salt
• 1 tbsp malt syrup or dark brown sugar
• 1 cup warm water
• 1/2 cup baking soda (for boiling bath)
• 4 cups water (for boiling bath)
• 1 egg, beaten (for egg wash)
• 1 cup fresh flat-leaf parsley leaves, packed
• 1/4 cup fresh chives, roughly chopped
• 2 cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1 tsp lemon juice
• flaky sea salt, for finishing

Steps

1. 1

   1. Dissolve yeast and malt syrup in warm water and let sit 5 minutes until foamy. Add flour and salt, then knead on a floured surface for 8 minutes until smooth and elastic. Cover and rest 45 minutes until doubled.

2. 2

   2. Divide dough into 12 pieces. Roll each piece into a thin, uneven rope about 10 inches long, deliberately pinching, twisting, and curling the ends into knobby, bony-looking finger shapes. Place on a parchment-lined baking sheet.

3. 3

   3. Bring water and baking soda to a boil in a wide pot. Boil each pretzel finger for 30 seconds per side, then return to the baking sheet. Brush generously with egg wash and sprinkle with flaky salt.

4. 4

   4. Bake at 230°C (450°F) for 12–14 minutes until deep mahogany brown and firm. Let cool slightly on a wire rack.

5. 5

   5. While pretzels bake, blend parsley, chives, garlic, lemon juice, and olive oil in a blender on high until the oil turns a deep, vivid green. Strain through a fine mesh sieve for a clear, intensely colored oil, or leave it rustic and unstraiend.

6. 6

   6. Arrange pretzels on a plate and slowly drizzle herb oil over them, letting it pool into the crevices. Serve warm.