Martha Stewart's Finger Pretzels

[Guest guest]

The directions could be a little less wordy, but these sound great. They

look even better. The rosemary is for making hairy knuckles if you so

desire.

 

Laura

 

* Exported from MasterCook Mac *

 

Ladies' Fingers (finger shaped pretzels)

 

Recipe By : Martha Stewart Holiday, Holloween 2000

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 blanched almonds -- halved lengthwise

1 red food coloring -- optional

1 tablespoon sugar

1 tablespoon active dry yeast

5 1/2 cups all-purpose flour -- to 6 cups

1 tablespoon salt

2 tablespoons baking soda

1 large egg

sea salt

dried rosemary -- optional

vegetable oil spray

 

Place a small amount of food coloring in a shallow bowl, and, using a

paintbrush, color the rounded side of each split almond; set aside to dry.

 

Pour 2 cups warm water (110 degrees) into the bowl of an electric mixer fitted

with the dough-hook attachment. Ad sugar; stir to dissolve. Sprinkle with yeast,

and let stand until yeast begins to bubble, about 5 minutes.

 

Beat 1 cup flour into yeast on low speed until combined. Beat in salt; add 3 1/2

cups flour until combined. Beat until dough pulls away from bowl, 1 to 2

minutes. Reduce speed to low; add 1/2 cup flour. Knead 1 minute more. If dough

is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface;

knead until smooth, 1 minute.

 

Coat a large bowl with cooking spray. 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 degrees. Heat 3 quarts water to boil in a 6-quart

straight-sided saucepan over high heat; reduce to a simmer. Add baking soda.

Lightly coat two baking sheets with cooking spray. Divide dough with plastic

wrap. Divide the first quarter into twelve pieces. On a lightly floured work

surface, roll each piece back and forth with your palm into a long finger shape,

about 3-4 inches. Pinch dough in two places to form knuckles. When all twelve

fingers are formed, transfer to simmering water. Poach for 1 minute. Using a

slotted spoon, transfer fingers to baking sheet. Repeat with remaining dough,

blanching each set of 12 fingers before making more.

 

Beat egg with 1 tablespoon of water. Brush pretzel fingers with egg wash. Using

a sharp knife, lightly score each knucke about three times. Sprinkle with salt

and rosemary, if using. Position almond nails; push into dough to atttach. Bake

until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best

eaten the same day; or store, covered, up to 2 days at room temperature.

 

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Per serving: 23042 Calories; 1840g Fat (68% calories from fat); 792g Protein;

1187g Carbohydrate; 181mg Cholesterol; 14368mg Sodium