Stuck Fermentaion, Champagne Yeast?

[freeradical]

Got this hefeweizen that has been in the primary for closing in on 3 weeks and I am at about 4.3% alcohol, which seems low for a hefeweizen. I treated my yeast like **** by pitching them dry and not really aerating (noob I know). I want to complete fermentation, and I definitely don't want to break bottles. Is this too percent low to bottle, and would a champagne yeast (S. bayanus) repitch be good to finish it off?

Edit:
OG - 1.054
FG - 1.021

 

[Nateo]

Gravity readings? it might be "done" not "stuck"

 

[freeradical]

gravity readings? It might be "done" not "stuck"

1.054 - 1.021

 

[Janx]

Probably just done. Beer knows when it's done. Cheers