These gnarled, golden breadsticks shaped like creepy witch’s fingers are flavored with garlic and herbs, topped with almond “nails,” and served with a tangy marinara dipping sauce. A frightfully fun snack that kids and adults will love.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsMakes 20 breadsticks
For the Breadsticks
2 ¼ tsp active dry yeast
1 cup warm water (110°F/45°C)
1 tbsp sugar
2 ½ cups all-purpose flour (plus extra for dusting)
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp dried oregano (or thyme/rosemary for variety)
2 whole blanched almonds (for fingernails)
1 egg, lightly beaten (for egg wash)
For the “Bloody” Marinara Dip
2 tbsp olive oil
2 cloves garlic, minced
1 can crushed tomatoes
1 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp chili flakes (optional, for heat)
Salt & black pepper, to taste
Make the Dough
1
In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, salt, garlic powder, and oregano.
Add yeast mixture and olive oil. Mix until a dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place in an oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
Shape the Witch’s Fingers
2
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough and divide into 20 equal pieces.
Roll each piece into a thin breadstick, about 4 inches long .
Pinch slightly in the middle and near the top to mimic knuckles. Use a knife to lightly score wrinkle lines across the “knuckles.”
Press a blanched almond firmly into the tip of each breadstick to look like a fingernail.
Bake
3
Brush each breadstick with egg wash for a golden finish.
Bake for 12–15 minutes , until lightly golden.
Allow to cool slightly before serving.
Make the Bloody Marinara
4
Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant (1 minute ).
Stir in crushed tomatoes, tomato paste, basil, oregano, and chili flakes.
Simmer for 10–15 minutes , stirring occasionally, until slightly thickened.
Season with salt and pepper.
Serving Suggestions
5
Arrange the breadstick “fingers” on a dark platter.
Serve with the marinara in a small cauldron-style bowl for dramatic effect.
For extra gore: drizzle some marinara onto the breadsticks themselves.
Tips & Variations
6
Add green food coloring to the dough for eerie witch fingers.
Swap almonds for pumpkin seeds for a gnarly nail look.
Use store-bought pizza dough if you’re short on time.
Ingredients Makes 20 breadsticks
For the Breadsticks
2 ¼ tsp active dry yeast
1 cup warm water (110°F/45°C)
1 tbsp sugar
2 ½ cups all-purpose flour (plus extra for dusting)
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp dried oregano (or thyme/rosemary for variety)
2 whole blanched almonds (for fingernails)
1 egg, lightly beaten (for egg wash)
For the “Bloody” Marinara Dip
2 tbsp olive oil
2 cloves garlic, minced
1 can crushed tomatoes
1 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp chili flakes (optional, for heat)
Salt & black pepper, to taste
Directions Make the Dough
1
In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, salt, garlic powder, and oregano.
Add yeast mixture and olive oil. Mix until a dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place in an oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
Shape the Witch’s Fingers
2
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough and divide into 20 equal pieces.
Roll each piece into a thin breadstick, about 4 inches long .
Pinch slightly in the middle and near the top to mimic knuckles. Use a knife to lightly score wrinkle lines across the “knuckles.”
Press a blanched almond firmly into the tip of each breadstick to look like a fingernail.
Bake
3
Brush each breadstick with egg wash for a golden finish.
Bake for 12–15 minutes , until lightly golden.
Allow to cool slightly before serving.
Make the Bloody Marinara
4
Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant (1 minute ).
Stir in crushed tomatoes, tomato paste, basil, oregano, and chili flakes.
Simmer for 10–15 minutes , stirring occasionally, until slightly thickened.
Season with salt and pepper.
Serving Suggestions
5
Arrange the breadstick “fingers” on a dark platter.
Serve with the marinara in a small cauldron-style bowl for dramatic effect.
For extra gore: drizzle some marinara onto the breadsticks themselves.
Tips & Variations
6
Add green food coloring to the dough for eerie witch fingers.
Swap almonds for pumpkin seeds for a gnarly nail look.
Use store-bought pizza dough if you’re short on time.
Witch’s Finger Breadsticks with Bloody Marinara
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