Snowflake Soft Pretzels

No two snowflakes will ever be the same!


Details

Difficulty

Beginner

Yield

2 large pretzel snowflakes

Prep Time

40 minutes

Bake Time

30 minutes

Ingredients


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

Directions


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.