Baked Witch Fingers

32 fingers
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Baked pretzels that look like spooky witch fingers. A really tasty appetizer that’s perfect for your Halloween party!

Adapted from a Gourmet Live recipe.


1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons dry active yeast
2 teaspoons kosher salt
4 cups all-purpose flour
32 almond or peanut halves
10 drops green food coloring
10 drops red food coloring + 1/2 teaspoon water
1 large egg + 1 tablespoon water
Pretzel or large grain salt

Dipping sauce:

1/2 cup mayonnaise
1/2 cup whole grain mustard
1 tablespoons honey


For dough:
1) Mix water, sugar, and yeast in a bowl for a stand mixer. Let sit for a few minutes until foaming.

2) Stir in 2 cups of flour and salt. Then add final two cups of flour and beat on medium speed with the dough hook until the dough forms a ball. Continue mixing for 6-8 minutes. If dough is really dry, add more water by the tablespoon. If dough is very sticky and sticking to the sides of the bowl, add more flour by the tablespoon.

3) Once dough is well mixed (you can also knead it by hand), turn it into a lightly oiled bowl and let it rise, covered, for one hour.

4) Once dough has risen, divide it into four even pieces and work with one piece at a time, leaving the rest of the dough covered so it doesn’t dry out.

5) Preheat oven to 425degrees Fahrenheit.

6) Using peanut halves, peeled almond halves or almond slivers, add them to a small plastic bag with green food coloring and toss them around to coat them evenly with the color.

7) Mix red coloring with some water.

8) Take one quarter of the dough and roll it out to be about 12 inches long, then cut it into 8 even pieces. Roll each piece out into a thin finger, about 3-4 inches long.

9) Make the knuckles in the fingers by pinching the dough together. At the end of the finger, flatten it slightly and then dot it with red food coloring (I use a fork). Then press a green almond into the dough to form the nail.

10) Make all the fingers and lay them out on baking sheets lined with parchment paper.

11) Brush the fingers with egg wash (egg whisked with 1 tablespoon water). Then sprinkle the fingers with salt. Pretzel salt is best.

12) Bake fingers at 425 degrees for 15 minutes.

13) Whisk together dipping sauce while the fingers bake.

These are best served while warm, but can be reheated in the oven for a few minutes.