Hey there! So, let me tell you about this little adventure I had in the kitchen with a batch of soft pretzels. It was around Easter, and I wanted something cute and fun to munch on (also to impress the kiddos, let’s be real). That’s how I ended up making these bunny-shaped soft pretzels. They’re adorable, and trust me, they taste even better than they look. Also, I once made a whole batch just for myself—you know, quality control!
Why You’ll Love This
I make this every time the weather starts to get a bit warmer, and everyone goes a tad bunny-crazy. My family adores them because they’re just so darn cute (and delicious!). Plus, they’re surprisingly therapeutic to shape. I remember the first time I tried these, my bunnies looked more like blobs. But hey, practice makes perfect, right?
Ingredients
- 4 cups all-purpose flour (sometimes I use bread flour if I feel fancy)
- 1 packet active dry yeast (my grandma swears by Red Star, but any brand works fine)
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup melted butter
- Baking soda for boiling (about 1/2 cup)
- Coarse sea salt for topping
Directions
- Dissolve the yeast in warm water with a pinch of sugar until it looks a bit foamy. This is where I usually sneak a taste—yeast water isn’t great, FYI.
- Add sugar, salt, melted butter, and gradually mix in flour—your dough should be smooth. But don’t worry if it feels like a sticky mess at first; that’s normal.
- Knead on a floured surface until it’s as smooth as a bunny’s tail (roughly 5 minutes or so).
- Let it rise in a warm place, covered, until doubled. I usually go check my email and lose track of time.
- Preheat your oven to 450°F (or about 232°C if you’re anywhere else in the world).
- Divide the dough into pieces, shape them into "bunnies"—ears are tricky but fun!
- Boil the "bunnies" in a baking soda bath for 30 seconds each. This is where they look like weird floating blobs.
- Place them on a lined baking sheet, sprinkle with coarse salt, and bake for about 12-15 minutes.
Notes
- If your bunnies look a bit wonky, they still taste amazing (trust me).
- For a sweeter twist, dust with cinnamon sugar after baking.
Variations
I’ve tried making these with whole wheat flour; they were a bit too dense for my liking. But a pinch of garlic powder or seeds can add a nice touch. And once, just for kicks, I threw in some cheddar cheese. Not bad!
Equipment
You’re gonna want a baking sheet and a big pot for boiling. But if you don’t have parchment paper, oil the sheet well. No fancy tools needed!
Storage Information
Keep them in an airtight container for a few days, though honestly, in my house, they never last more than a day—especially with teenagers around.
Serving Suggestions
We love these with mustard on the side or a cheese dip (check out this beer cheese dip recipe). And sometimes, we go all out and make a mini charcuterie board just for fun.
Pro Tips
I once tried rushing the rise time and regretted it because the dough became a floppy mess. So, give it the time it needs to grow. It’s worth it!
FAQ
Can I freeze these? Totally! Just reheat them in the oven for a few minutes before serving; they’ll be as good as fresh.
What if I don’t have yeast? You could try a quick baking powder version, but they won’t be quite as fluffy—more like chewy breadsticks.