Shamrock Soft Pretzels
Shamrock Soft Pretzels
Put a St. Paddy's Day twist on homemade soft pretzels by shaping them into shamrocks. Green mustard as a dip adds an extra-festive touch.
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Servings
5
Ingredients
- 1 can (11 ounce) pillsbury refrigerated original breadsticks
- 1 egg white, slightly beaten
- 2 tablespoon italian seasoning
- 2 tablespoon coarse sea salt
- 2 tablespoon grated parmesan cheese
- 1/4 cup yellow mustard
- 4 drops blue food color
Directions
- Heat oven to 375 degrees. Line cookie sheet with cooking parchment paper, or lightly spray cookie sheet with cooking spray.
- Unroll dough on work surface; separate into 12 breadsticks. Roll and stretch each breadstick into 12-inch rope. Reserve 2 ropes for making shamrock stems. Pinch ends of 1 remaining rope together in center of rope to form 2 circles; repeat with remaining 9 ropes. Pinch 2 formed ropes together to make shamrock shape. Repeat to make total of 5 shamrocks.
- Cut reserved ropes into 5 total pieces, stretching as necessary to make all equal in size. Press 1 piece in base of each shamrock-shaped pretzel to make stem of shamrock. Place on cookie sheet. Brush with egg white. Top with Italian seasoning, salt and cheese.
- Bake 12 to 14 minutes or until golden brown.
- Meanwhile, in small bowl, mix mustard and food color. Serve as dip with pretzels.