Pretzel Fingers

Finger licking good!  This would be a great fat-free snack for a Halloween party. 

Ingredients:
1 1/2 cups Warm Water
1 package Active Dry Yeast
1 tsp Sugar
1 tsp Salt
2 cups Whole Wheat Flour
2 cups All-Purpose Flour

1/2 cups warm water
2 tbsp baking soda
1 tbsp coarse salt
1/2 tbsp garlic salt
35 pumpkin seeds

Directions:
1. In a large bowl, stir yeast and sugar into 1 1/2 cups warm water.  Let stand for about 5 minutes.
2. Add salt and whole wheat flour and mix well.  Add 1 1/2 cups of all-purpose flour and mix to form a soft dough.
3. Knead on a floured surface until smooth and elastic using additional 1/2 cup of all-purpose flour to keep if from sticking.
4. Place dough in large greased bowl, lightly grease the top of the dough, and cover with plastic wrap.  Let rise in a warm place until doubled in volume, about 30 minutes.
5. Preheat oven to 400F and grease 4 cookie sheets.
6. Separate dough into 35 pieces and roll each into and 8 inch rope.
7. In a small bowl, mix remaining 1/2 cup of warm water with baking soda.  Dip pretzels into baking soda mixture and place on cookie sheet about an inch apart.
8. Sprinkle with coarse salt and garlic salt.  Stick a pumpkin seed into one end of each pretzel.  Bake until browned, about 14-16 minutes.
9. Eat warm, or try dipping in mustard or guacamole.  

You can use different things to make the finger nail such as almond slivers or other seeds.  You might also want to experiment with different kinds of seasoning instead of garlic salt or sprinkle with sesame seeds. 

Nutrition Information:
Number of servings: 7
Serving size: 5 fingers
MyPyramid contribution per serving:

4 ounces Grains (2 oz whole grains)

2 Discretionary Calories

What's your favorite spooky Halloween Treat?