Snowflake Soft Pretzels

No two snowflakes will ever be the same!

Snowflake Soft Pretzels


2 large pretzel snowflakes

Prep Time


Bake Time

30 minutes

Right arrow icon


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


  1. 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.
  2. 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.
  3. Brush with beaten eggs. Bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt.
  4. 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.

you may also like