Golden, chewy homemade pretzels shaped into bunnies, sprinkled with coarse salt, and served warm with mustard or a sweet dipping sauce.
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.
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.
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.
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.
Brush pretzels with egg wash.
Sprinkle with coarse sea salt.
Bake for 12–14 minutes, until deep golden brown.
Cool slightly before serving warm.
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.
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).
10 servings