Preheat oven to 300 degrees F (or lower, if possible).
Using a medium sized star-shaped cookie cutter, cut a star shape out of each slice of bread.
Arrange the star-shaped bread slices on a baking sheet and bake for 7-10 minutes or until staled slightly but not toasted. When finished, remove from oven and set aside to cool. (Alternately you can leave out overnight to stale.)
Meanwhile, prepare glaze: In a large bowl, combine sifted powdered sugar, milk, and light corn syrup. Whisk until smooth; add additional milk as needed. Stir in vanilla extract. (Note: Glaze should be thick: add more milk or powdered sugar until proper consistency.)
Divide glaze into two bowls. Add a drop of each food coloring to each bowl. Use a toothpick to swirl the food coloring into the glaze until you have a galaxy-like pattern; being sure to leave some white streaks.
Holding each “star toast” at its base, dip the surface into the glaze, then remove. Let excess glaze drip into the bowl before turning over. Check the design and adjust the glaze pattern or add more coloring if desired. (Move onto the second bowl once the first bowl runs out or the colors become too muddled.)
Arrange galaxy stars (glaze side up) on a wire-rimmed baking sheet. Decorate with sprinkles. Repeat steps 6-7 with the remaining toasts. (Alternately, you can glaze only half of the toasts—i.e., 7 stars—and let the backs of the wands be plain.)
Let galaxy stars rest until glaze is set, 1-2 hours or overnight. Alternatively, you can place in freezer to accelerate the setting process.
To make pretzel wands, cover the unglazed side of a galaxy star with chocolate-hazelnut spread, then press and squish a pretzel rod into the middle of the star, and top with another galaxy star. Repeat with remaining galaxy stars.
Recipe Notes: The galaxy wands are a bit delicate. To make them more interactive we would recommend freezing the completed wands for 1-2 hours or until hardened.
Glaze recipe adapted from https://sugarspunrun.com/galaxy-cookies.