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–+ servings
Easter Bunny Soft Pretzels

Easter Bunny Soft Pretzels That Are Fun and Easy to Make

These Easter Bunny Soft Pretzels are deliciously fun and easy to make, perfect for spring celebrations.
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 12 pretzels
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Warm Water around 110°F
  • 2 ¼ teaspoons Active Dry Yeast for fluffiest texture
  • 1 tablespoon Brown Sugar can substitute with white sugar
  • 1 teaspoon Salt elevates flavor
  • 1 tablespoon Olive Oil can swap with melted coconut oil
  • 3 cups All-Purpose Flour or gluten-free blend
  • ½ cup Baking Soda essential for chewy texture
  • plant-based milk Plant Milk for brushing before baking
Topping
  • Coarse Salt for sprinkling on top

Equipment

  • Mixing Bowl
  • Pot
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Combine warm water, active dry yeast, and brown sugar in a mixing bowl. Stir gently and let sit for about 5-10 minutes until foamy.
  2. Add salt and olive oil to the yeast mixture. Gradually stir in flour until a soft dough forms. Knead for about 5 minutes, then rest for 30-40 minutes until doubled.
  3. Punch down the risen dough. Divide into sections, roll into 24-inch ropes, and shape into bunny pretzels on a parchment-lined baking sheet.
  4. Boil 8 cups of water and add baking soda. Dip each pretzel for 15-20 seconds, then remove and place back on baking sheet.
  5. Preheat oven to 400°F. Brush pretzels with plant milk, sprinkle with coarse salt, and bake for 12-15 minutes or until golden brown.

Nutrition

Serving: 1pretzelCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 100mgFiber: 2gSugar: 1gCalcium: 2mgIron: 6mg

Notes

Let pretzels cool completely before storing at room temperature for up to 3 days. For longer freshness, store in an airtight container in the fridge for up to a week. Freeze for up to 3 months for best results.

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