The night is dark and full of spoilers – come back to this recipe after you’ve watched the finale. I had hoped, going into the Game of Thrones finale yesterday, that the intended goal of Littlefinger’s machinations would become a little clearer, so I made a Littlefinger-themed snack for our watch party. Little did I know that the machinations would become moot! I could watch this gif of his reaction when Sansa turns on him forever.
I’m a little confused as to exactly how Arya and Sansa figured out that a) Petyr Baelish was playing them and b) he was responsible for all of the crimes Sansa lists, but hey, it was super satisfying. There was never really going to be a place for Littlefinger’s schemes in the middle of the war against the Night King’s army, anyway.
These rosemary pretzel fingers with minced garlic and salt on top were a hit, and the recipe makes several dozen so you don’t have to worry about running out immediately. That’s little consolation, though, for the fact that we’re now going to be Game of Thronesless for however long it takes for them to finalize the last mini-season. What am I going to do on Monday nights from now until then??
I modified the recipe from one I found on Delish, with almonds standing in for fingernails so you’re eating what look like fingers – great for Halloween but I didn’t care to go quite so literal. Rosemary and garlic are a classic pairing you can’t go wrong with, and helped jazz up the pretzel dough. I’m clearly going pretzel crazy lately – if you love pretzels as much as I do, be sure to also check out my Soft Pretzel Bites with Smoked Cheese Dip or Cheddar Pretzel Rolls.
- 2 c. warm water (110°F)
- 3 qt. warm water (110°F)
- 1 tbsp. warm water (110°F)
- 1 tbsp. sugar
- 1 package active dry yeast
- 1 tbsp. fresh or dried rosemary
- Cooking spray
- 5 cups all-purpose flour
- 1 tbsp. coarse salt
- 2 tbsp. baking soda
- 1 large egg
- Sea salt
- Minced garlic, fresh or dried
- Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add the sugar; stir to dissolve. Sprinkle with yeast and let stand until the yeast begins to bubble, about 5 minutes. With the dough hook, mix 1 cup flour into yeast on low speed until combined. Add in the coarse salt and rosemary; then 3 1/2 cups flour and mix until combined. Continue kneading with the dough hook until the dough pulls away from bowl, 1 to 2 minutes. Add another 1/2 cup flour. Knead for 2-3 minutes more. If the dough is sticky, add up to 1 cup more flour.
- Coat a large bowl with cooking spray. Transfer the dough to the bowl, turning it to coat the dough with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
- Preheat oven to 450°F. Bring 3 quarts water to a boil in a large pot over high heat; reduce to a simmer. Add the baking soda (a little at a time – it will bubble up). Lightly coat two baking sheets with cooking spray. Divide the dough into quarters. Work with one quarter at a time, and cover the 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, forming a long finger shape, about 3 to 4 inches.
- When 12 fingers are formed, transfer them into the simmering water. Poach for 1 minute. Using a slotted spoon, transfer the fingers to the prepared baking sheets. Repeat with the remaining dough, blanching each set of 12 fingers or toes before making more.
- Beat the egg with 1 tablespoon of water. Brush each pretzel finger with the egg wash. Sprinkle with sea salt and minced garlic (I used dried) to taste. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, then serve and enjoy.
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