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Snowflake Soft Pretzels

  • Intermediate
  • 2 large pretzel snowflakes
  • 35 min
Baking Success Or Baking Mess


4 to 4-1/2 cups all-purpose flour
2 tablespoons sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons Mazola® Corn Oil
2 eggs lightly beaten
Coarse salt


Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide into 6 equal pieces. Roll each piece into a 16-inch rope. Cover; let rest for 5 to 10 minutes until risen slightly. To shape into snowflakes: Place 3 ropes onto a greased baking sheet in an asterisk star pattern, with each rope crossing in the center. Cut 2 inches of dough off each of the rope ends, then press between each of the poles. Using scissors, make two 1-inch cuts into each dough ends. Separate to create snowflake shape. Repeat with remaining dough.

Brush with beaten eggs. Bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt.

Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks. Serve with mustard, pub cheese, marinara or your favorite dipping sauce.

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