Complete your Halloween party with our terrifyingly delicious Halloween witch fingers bread sticks recipe. Besides looking creepy, they are wonderfully crispy on the outside and soft on the inside. Find out how to make these bloody treats. Perfect for scary treats or to serve as a snack or with soup. Highly recommended!
A few years ago Halloween was very unknown in the Netherlands, but it seems that Halloween is emerging around here.
These witch fingers breadsticks are creepy yet delicious! And with only 5 ingredients SUPER easy to prepare! Do you dare to eat them?
It's almost Halloween!
Halloween is actually the evening of All Saints' Day. This evening, the dead would rise. In some countries, it is customary to leave some food on the doorstep; in other countries, people dress up and go door to door for sweets.
It seemed very unknown in the Netherlands a few years ago, but Halloween is emerging here.
Crispy and Scary: Make your own Witch Finger Breadsticks
And eating scarily good food has never been so much fun! With our Halloween bread fingers recipe, you can create the ultimate spooky treats on the table. The Halloween witches arrived at your door step. Perfect for a spooky party or just a terrifyingly delicious snack.
These witches fingers are not for the faint of heart. They are crispy on the outside and wonderfully soft on the inside. Complete with an almond nail for a realistic finger. Serve them with 'bloody' ketchup as a scary dipping sauce.
Super tasty and the best? They are very simple to make.
What do you need for Scary Bread Fingers?
You require the following ingredients to prepare these Creepy Witch Fingers Bread Sticks. You can find the correct amounts in the recipe card at the bottom of the blog:
- Yeast: This recipe uses ¾ teaspoon (3 grams) of instant yeast. If you prefer to use fresh yeast, you need 1 ½ teaspoon (6 grams). If you use dry yeast, you also require ¾ teaspoon (3 grams). Note: with both fresh yeast and dry yeast, you must first dissolve the yeast in lukewarm water.
- Almonds: The almonds are the 'nails' of the bread fingers. Use unshelled almonds for this recipe.
- Water: Make sure you use lukewarm water. Otherwise the rise of the dough will take much longer to start. The ideal temperature for yeast to start working is 99 °F (37 °C).
- Salt: For the flavor, of course. But make sure when making a dough to keep it away from yeast. Concentrated amounts of salt will kill the yeast, and it won't work. That's why it's best to add it after mixing everything else.
How to prepare Witches Finger Breadsticks
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix flour with the yeast and water.
- Knead well and then spread the salt over the dough. Continue kneading until the dough is elastic (about 10 minutes). Place it in a greased container and cover with plastic wrap. Let it rise in a warm place for 1 hour.
- Remove from the bowl and press out the air. Divide into ten balls and roll them into a snake shape. Place on a baking tray lined with baking paper. Place a loop in the bread (that looks like a knuckle) halfway through. Cover with plastic wrap and let rise for 45 minutes.
- Press an almond into the dough at the top and bake the fingers for 20 minutes in a preheated oven at 430 °F (220 °C) until golden brown.
Tips, Substitutions, and Variations
- White bread dough: The above is a recipe for white bread dough which I also use for my breadsticks' recipe, but you can also make it with whole wheat bread flour.
- Instead of water, add spinach cooking liquid (nice and green) for green fingers. Or use beetroot powder (red color) or turmeric for a yellow color.
- The fingers are great to serve with soup.
- Carve with a knife wrinkles in your fingers.
- Sweet bread fingers: Add sugar and cinnamon to the bread. Spread with red jam for a bloody effect.
- Almond nails: Press the almonds well into the dough to stay stuck.
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Creepy Witch Fingers Bread Sticks
- ½ cup water
- ¾ teaspoon yeast instant
- 1½ cup all-purpose flour
- ⅔ teaspoon salt
- 10 almonds with skin
Ingredients you need per step are listed below the step in Italic
- Mix the flour with the yeast and water and knead well for about 5 minutes.½ cup water, 1½ cup all-purpose flour, ¾ teaspoon yeast
- Sprinkle the salt on the dough and knead further until the dough is smooth and elastic (knead about 10 minutes).⅔ teaspoon salt
- Put the dough in a greased bowl and cover first with a slightly moist tea towel and afterward with plastic wrap.
- Put the bowl in a warm place for about 1 hour, so the dough can rise.
- Remove the dough from the bowl and push out the air.
- Divide into ten balls and roll each ball until it's a roll of about 4 inches (ca. 10 cm).
- Halfway through the roll, turn the dough around (so you get the form of a knuckle).
- Place on the baking sheet and let rise for another 45 minutes under a slightly moist tea towel and then plastic foil.
- In the meanwhile, preheat the oven to 430 °F or 390 °F.
- Press an almond on the dough (fingernail) and bake the fingers for 20 minutes in the oven or until golden brown.10 almonds
- Room temperature: store up to one day in a paper bag.
- Don't store bread in the refrigerator. Because of the humidity, the structure will change.
- Freezer. Freeze them immediately after cooling down to room temperature, and thaw just before use. They can be stored in the freezer for up to 1 month.
Indication Nutritional Value (Per Person / Portion):
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove