Ingredients
Scale
- 1 tube (13.8 oz) refrigerated pizza dough or pre-made pretzel dough
- 12 sliced almonds (for the fingernails)
- 1/4 cup warm water mixed with 1 tablespoon baking soda (for the pretzel bath)
- 1 egg, beaten (for egg wash)
- Coarse sea salt
- Green food coloring (optional, for a swampy look)
- Red decorating gel or marinara sauce (for serving)
Instructions
- Unroll your dough on a lightly floured surface. Cut the dough into 12 equal strips. Roll each strip into a rope about 4 to 5 inches long. Pinch the dough in two places on each rope to create “knuckles.” This gives the pretzels a bony, skeletal appearance.
- Take a sharp knife and lightly score three small lines into each pinched knuckle area to mimic skin wrinkles. Press one sliced almond firmly into the tip of each dough rope to create the “fingernail.” If you want green fingers, knead a drop of green food coloring into the dough before shaping.
- Whisk the baking soda into the warm water until dissolved. Quickly dip each dough finger into the soda bath for about 5 seconds; this creates the signature pretzel crust. Place the fingers on a piece of parchment paper. Brush the tops lightly with the beaten egg wash and sprinkle with a pinch of coarse sea salt.
- Place the fingers in the air fryer basket in a single layer, ensuring they do not touch. You may need to work in batches. Air fry at 370°F (185°C) for 6 to 8 minutes, or until they are golden brown and firm.
- Remove the pretzels carefully from the air fryer. If any almond “nails” fell off during cooking, simply use a tiny dab of honey or cream cheese to stick them back on. Serve warm with a side of marinara sauce or red pepper jelly for a “bloody” effect.
- Cook Time: 23 minutes