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Crispy Witch Finger Breadsticks with Roasted Garlic Marinara Dip

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These crispy witch finger breadsticks paired with a rich roasted garlic marinara dip are a fun and flavorful snack perfect for Halloween or any gathering. They feature a crunchy texture, playful shape, and a deeply savory garlic sauce.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup (240 ml) warm water (about 110°F / 43°C)
  • 2 tbsp olive oil (plus extra for roasting and brushing)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp garlic powder
  • About 20 almond slices (for fingernails)
  • 1 whole head of garlic (for roasting)
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 small onion, finely chopped
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • A handful of fresh basil leaves

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup (240 ml) warm water (about 110°F / 43°C) with 1 tsp sugar and the yeast packet (2 ¼ tsp). Stir gently and let sit for 5-7 minutes until foamy.
  2. Make the dough: In a large mixing bowl, whisk together 2 ½ cups (315 g) flour, 1 tsp salt, and 1 tsp garlic powder. Add 2 tbsp olive oil and the activated yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add flour sparingly if too sticky.
  4. First rise: Lightly oil a clean bowl, place dough inside, cover with damp cloth or plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Prep roasted garlic: Preheat oven to 400°F (200°C). Slice top off garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Cool and mash cloves.
  6. Make marinara: Heat 2 tbsp olive oil in a saucepan over medium heat. Sauté chopped onion until translucent (~5 minutes). Stir in mashed roasted garlic, 1 tsp oregano, and optional red pepper flakes. Add crushed tomatoes, season with salt and pepper, and simmer uncovered for 20 minutes. Stir in fresh basil before serving.
  7. Shape breadsticks: Punch down dough, divide into 12 equal pieces (~2 oz / 56 g each). Roll each into 5-6 inch (13-15 cm) finger shapes. Use kitchen scissors to make 2-3 small cuts near ‘knuckles’ for realistic look.
  8. Add fingernails: Press an almond slice at the tip of each breadstick.
  9. Second rise: Place breadsticks on parchment-lined baking sheet, cover loosely, and rest for 20 minutes.
  10. Bake: Preheat oven to 375°F (190°C). Brush breadsticks lightly with olive oil and bake for 18-22 minutes until golden and crispy.
  11. Cool slightly and serve warm with roasted garlic marinara dip.

Notes

Watch almond nails closely during baking to prevent burning; swap almonds with pecan halves or sunflower seeds for nut allergies. Do not rush dough rising for best texture. Roasting garlic whole mellows sharpness and adds depth. Reheat breadsticks in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: witch finger breadsticks, Halloween snacks, garlic marinara dip, crispy breadsticks, party appetizer, roasted garlic sauce

Find it online: https://platebelle.com/crispy-witch-finger-breadsticks-recipe-easy-homemade-garlic-marinara-dip/