These Witch Finger Breadsticks are buttery, golden, and just the right amount of creepy — perfect for a Halloween party spread. Tested twice for shape and texture, this recipe gives you crisp-on-the-outside, soft-on-the-inside breadsticks that look like real witch fingers (complete with almond “nails”).
Ingredients
(Makes about 20 breadsticks)
- 1 lb refrigerated pizza dough (450 g) or homemade dough
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 20 whole blanched almonds (for fingernails)
- 1/4 cup marinara sauce (for “blood” dip)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free butter or olive oil | Keeps them crisp and golden |
| Gluten-free | Use gluten-free pizza dough | Slightly shorter bake time (10–12 min) |
| No nuts | Use pumpkin seeds or sliced olives for nails | Safe for nut allergies |
| No alcohol/pork | Not applicable | 100% kid- and party-friendly recipe |
Step-By-Step Instructions
- Prep the dough.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out dough and cut into 20 equal strips. - Shape the fingers.
Roll each strip into a thin breadstick shape. Pinch slightly to form knuckles. Press a blanched almond on one end for the fingernail. - Season and bake.
Brush with melted butter mixed with garlic powder, Italian seasoning, and salt. Bake 12–15 minutes or until golden brown. Serve warm with marinara “blood” dip.
Pro Tips & Variations
- Extra spooky: Tint the dough with a drop of green food coloring before shaping.
- Cheesy version: Sprinkle Parmesan or dairy-free cheese before baking.
- Make ahead: Shape and refrigerate up to 1 day before baking.
- Air fryer method: Cook at 350°F (175°C) for 8–10 minutes.
- Gluten-free note: Use GF dough with xanthan gum for best elasticity.
Serving Suggestions
- Serve on a black tray with a small bowl of marinara “blood” for dipping.
- Pair with a cauldron of soup or spooky spaghetti.
- Add olive “warts” by pressing olive pieces into the dough before baking.
Storage & Reheating
- Refrigerate: Store up to 3 days in an airtight container.
- Freeze: Up to 1 month unbaked; bake from frozen at 375°F (190°C) for 16–18 minutes.
- Reheat: 350°F (175°C) oven for 5–7 minutes.
- Food safety: Discard if left out over 2 hours.
FAQs
Q1: Can I make Witch Finger Breadsticks ahead of time?
A1: Yes — shape the fingers and refrigerate up to 24 hours before baking.
Q2: How do I make them green?
A2: Add a few drops of green food coloring to the dough before shaping.
Q3: Can I make them without almonds?
A3: Absolutely — try pumpkin seeds or sliced olives for safe, spooky “nails.”
Nutrition (per breadstick)
Calories: 90; Protein: 3g; Carbs: 14g; Fat: 3g