Procedure

Combine in a mixing bowl:

• 1 cup 105o – 115o water
• 1 package active dry yeast

When dissolved, add and beat at least 3 minutes:

• 1-1/2 cups sifted all-purpose flour
• 2 tablespoons soft butter
• 1/2 teaspoon salt
• 1 tablespoon sugar

Stir in

• 1-1/4 cups all purpose flour

Punch the dough down and pull off apricot-sized bits and roll by hand into fingers about 2 inches long. Place these on a greased baking sheet (or parchment but no aluminum foil) and let rise again until almost doubled in bulk.

Have ready a boiling solution (do not use an aluminum pan!) of

• 4 cups water
• 5 tablespoons baking soda

Carefully lower the fingers into the water with a slotted spoon for one minute, or until they float. Return them to the greased sheet.

Sprinkle with coarse salt.

Press a blanched half almond in one end as a fingernail. You can ‘paint’ the nails with food coloring if you want to.

Bake until crispy and browned, less than 10 minutes. These are best served at once. Make a dipping sauce of your favorite mustard, if you like.

If the pretzels sit for a while, either before serving, or on a buffet, moisture from the air will dissolve the salt and make the fingers slimy. We suggest keeping them under a heat lamp.

Pictures

Place on a cookie sheet.

Add fingernails.

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