Witches’ Fingers

Pour 2 cups of warm water (110° F) into mixing bowl. Add sugar. Stir to dissolve. Sprinkle with yeast and let stand until the yeast begins to bubble, about 5 minutes.

Beat 1 C flour into the yeast until combined. Beat in salt. Add 3-½ cups flour. Add ½ cup flour. If dough is sticky, add up to 1 C more flour. Transfer to a lightly floured surface until smooth, about 1 min.

Coat a large bowl with oil. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap. Let rest in a warm spot to rise until doubled in size, about 1 hour.

Heat oven to 450° F. Heat 3 quarts of water to boiling. Reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time and cover remaining dough with plastic wrap. Divide the first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. When all 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to a baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.

Beat egg with 1 tablespoon water. Brush each pretzel finger with egg wash. Using a sharp knife, lightly score each knuckle about 3 times. Sprinkle with salt and rosemary. Position almond nails. Push into dough to attach. Bake until golden brown, 12 to 15 minutes. Move them around on the cookie sheet while baking in order to keep them from sticking.

Let cool on wire rack. Fingers are best eaten the same day to store, covered, up to 2 days at room temperature.