Activate the yeast
In a small bowl, combine the warm water (up to 130°F/55°C), sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.

Make the dough
In a large bowl, whisk together the bread flour and salt. Add the yeast mixture and melted butter. Mix until a rough dough forms.

Knead the dough
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–7 minutes.

First rise
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

Shape the fingers
Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 16 equal pieces. Roll each piece into a finger shape about 5–6 inches long and slightly tapered at the ends.

Add knuckle details
Press three shallow indentations into each “finger” using the back of a knife or your fingers to simulate knuckles.

Attach almond nails
Place one blanched almond at the tapered end of each finger to resemble a fingernail, pressing it gently into the dough.

Apply egg wash and seasoning
Beat the egg and stir in garlic granules and dried oregano. Brush this mixture over each breadstick. Sprinkle with sesame seeds.

Bake
Arrange breadsticks on a parchment-lined baking sheet, spaced slightly apart. Bake for 18–22 minutes or until golden brown.

Serve with sauce
Let the breadsticks cool slightly. Serve with marinara sauce, ketchup, or your preferred dipping sauce for a “bloody” effect.