Gross Grub - Ladies Fingers

Description:
Makes 48 Pretzels
The amount of flour you need will vary, depending on humidity.

Ingredients:
24 blanched almonds, halved lengthwise
Red food coloring, optional
1 tbsp sugar
1 scant tbsp active dry yeast (one 1/4 oz pkg)
5 1/2 to 6 cups all-purpose flour*
*plus more for work surface
1 tbsp salt
2 tbsp baking soda
1 large egg
Sea salt
Dried rosemary (optional)
Vegetable-oil cooking spray

Directions:
1. Place a small amount of food coloring in a shallow bowl, and, using a paint- brush, color the rounded side
of each split almond; set aside to dry.
2. Pour 2 cups warm water (110 degrees) into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
3. Beat 1 cup flour into yeast on low speed until combined. Beat in salt; add 3 1/2 cups flour until combined. Beat until dough pulls away from bowl, 1 to 2 minutes. Reduce speed to low; add 1/2 cup flour. Knead 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured Surface; knead until smooth, 1 minute.
4. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
5. Heat oven to 450 degrees. Heat 3 quarts water to a boil in a 6-quart straight- sided saucepan over high heat;
reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide the first quarter into twelve pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. When all 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to a baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.
6. Beat egg with 1 tablespoon water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt and rosemary, if using. Position almond nails; push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten same day; or store, covered, up to 2 days at room temperature.