Golden, chewy homemade pretzels shaped into bunnies, sprinkled with coarse salt, and served warm with mustard or a sweet dipping sauce.
[cooked-sharing]
Yields10 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
Makes 8–10 bunny pretzels
For the dough
1 ½ cups warm water (110°F / 43°C)
1 packet (2 ¼ tsp) active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
2 tsp salt
2 tbsp unsalted butter, melted
For boiling & topping
10 cups water
⅔ cup baking soda
1 egg yolk + 1 tbsp water (for egg wash)
Coarse sea salt, for sprinkling
Make the dough
1
-
In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
-
Stir in flour, salt, and melted butter. Mix until dough comes together.
-
Knead on a floured surface for 5–6 minutes until smooth and elastic.
-
Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Prepare baking soda bath
2
-
Preheat oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
-
In a large pot, bring 10 cups water and baking soda to a boil.
Shape the bunny pretzels
3
-
Punch down dough and divide into 8–10 equal pieces.
-
Roll each piece into a long rope (about 18 inches).
-
Shape into a “U”, then twist the ends together twice to make “ears.” Press the ends down into the base of the “U” to form a bunny head.
-
Place shaped pretzels onto prepared baking sheets.
Boil the pretzels
4
-
Carefully drop pretzels, one at a time, into the boiling baking soda bath for 30 seconds.
-
Remove with a slotted spoon and return to baking sheets.
Finish & bake
5
-
Brush pretzels with egg wash.
-
Sprinkle with coarse sea salt.
-
Bake for 12–14 minutes, until deep golden brown.
-
Cool slightly before serving warm.
Serving Suggestions
6
-
Serve with mustard, cheese dip, or honey butter.
-
For a sweet Easter version, skip the salt and brush with butter, then sprinkle with cinnamon sugar.
-
Arrange on a platter with pastel-colored napkins for a festive look.
Tips & Variations
7
-
Make-ahead: Prepare dough the night before and refrigerate; bring to room temp before shaping.
-
Cheesy twist: Add shredded cheddar or parmesan before baking.
-
Festive faces: Use tiny edible eyes or a raisin/peppercorn pressed in for the “nose.”
-
Mini version: Make smaller bunnies for bite-sized party snacks (adjust bake time to ~8 minutes).
Ingredients
Makes 8–10 bunny pretzels
For the dough
1 ½ cups warm water (110°F / 43°C)
1 packet (2 ¼ tsp) active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
2 tsp salt
2 tbsp unsalted butter, melted
For boiling & topping
10 cups water
⅔ cup baking soda
1 egg yolk + 1 tbsp water (for egg wash)
Coarse sea salt, for sprinkling
Directions
Make the dough
1
-
In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
-
Stir in flour, salt, and melted butter. Mix until dough comes together.
-
Knead on a floured surface for 5–6 minutes until smooth and elastic.
-
Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Prepare baking soda bath
2
-
Preheat oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
-
In a large pot, bring 10 cups water and baking soda to a boil.
Shape the bunny pretzels
3
-
Punch down dough and divide into 8–10 equal pieces.
-
Roll each piece into a long rope (about 18 inches).
-
Shape into a “U”, then twist the ends together twice to make “ears.” Press the ends down into the base of the “U” to form a bunny head.
-
Place shaped pretzels onto prepared baking sheets.
Boil the pretzels
4
-
Carefully drop pretzels, one at a time, into the boiling baking soda bath for 30 seconds.
-
Remove with a slotted spoon and return to baking sheets.
Finish & bake
5
-
Brush pretzels with egg wash.
-
Sprinkle with coarse sea salt.
-
Bake for 12–14 minutes, until deep golden brown.
-
Cool slightly before serving warm.
Serving Suggestions
6
-
Serve with mustard, cheese dip, or honey butter.
-
For a sweet Easter version, skip the salt and brush with butter, then sprinkle with cinnamon sugar.
-
Arrange on a platter with pastel-colored napkins for a festive look.
Tips & Variations
7
-
Make-ahead: Prepare dough the night before and refrigerate; bring to room temp before shaping.
-
Cheesy twist: Add shredded cheddar or parmesan before baking.
-
Festive faces: Use tiny edible eyes or a raisin/peppercorn pressed in for the “nose.”
-
Mini version: Make smaller bunnies for bite-sized party snacks (adjust bake time to ~8 minutes).
Bunny-Shaped Soft Pretzels
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