Sourdough Bunny Pretzels

Sourdough Bunny Pretzels

“These will make the cutest Easter basket treats!” - Nancy B.

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Want a unique treat for your Easter basket? How about a cute little sourdough bunny pretzel. These are simple and fun to make and will be sure to get a smile from your family on Easter morning.

Prep Time: 1 hour (plus overnight levain)

Bulk Ferment Time: 3-4 hours (varies on temperature and humidity of your house)

Cook Time: 14-16 minutes

Servings: makes 9 Baby Bunny Pretzels

Ingredients

For the Overnight Levain (Ready in 10-12 hours):

• 10 g ripe sourdough starter, 100% hydration

• 51 g all-purpose flour

• 51 g whole wheat flour

• 102 g water

For the Pretzel Dough:

• 635 g bread flour

• 120 g all-purpose flour

• 369 g water

• 210 g levain, (all of it)

• 60 g unsalted butter, softened to room temperature

• 17 g fine sea salt

• 3 g diastatic malt powder

For the Dipping:

• 8 cups water

• 6 Tbsp Baking Soda

For the Topping:

• coarse sea salt

Preparation Steps

1. (9:00 p.m.) In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.

2. (9:00 a.m., next day) Add both flours, the water, levain, softened butter, salt and diastatic malt powder to the bowl of a stand mixer fitted with a dough hook. Mix on speed 1 for 2 to 3 minutes until all of the ingredients are incorporated. Let the dough rest for 5 minutes. Continue to mix on speed 2 for 4-6 additional minutes until the dough becomes smooth and cohesive—an improved mix.

3. (9:15 a.m. to 12:45 p.m.) Give the dough one set of stretch and folds after the first hour of bulk fermentation. Return the dough to the bulk container and let it rest until it is time to divide. (Approximately 3.5 hours)

4. At this point, you can refrigerate overnight if you are baking the next day. You can skip this step and continue with step 5 if you are shaping and baking the same day. [I usually refrigerate mine. I make the levain the night before. Mix the dough in the morning, do one set of stretch and folds, then head to work. I set an alarm on my husband's phone to put it in the refrigerator 3.5 hours after I mixed the dough since he works from home. Then I shape and bake when I get home or the next morning.]

5. (12:45 p.m.) Because the dough is low hydration, keep it covered at all times.

6. Option 1: Divide the dough into nine pieces, weighing 120 g each. This will be the body and ears of your bunny. Pre-shape each of these into mini cigars and cover them with plastic. Weigh the remaining dough and divide it into 9 equal pieces (roughly 27 g each). These will make the bunny tail. Shape these into balls. Let the pieces rest 15 minutes covered with plastic.

7. (1:00 p.m.) Line two half-sheet pans with parchment paper. Starting with the piece pre-shaped first, place the cigar in front of you so the tips are at your sides. Begin with your hands slightly overlapping in the middle, press down and roll the dough back and forth away from and toward your body. As you are rolling, start to move your hands outward to encourage the tube to spread out and become increasingly thin as you move from the center out to the tips. You want a slight bulge in the very center of this rope, this will be the part that forms the body of your bunny. Roll each out to about 12" long. Pick up the ends, ("ears") and twist the dough twice. Place each body on a parchment lined baking sheet. Then spritz the tails area with water and place a bunny tail inside slightly inside each open hole. It will be partly in and partly on top of the center circle.

9. (1:15 p.m. to 1:45 p.m.) Let the pretzels proof on the counter at room temperature for 30 minutes, covered. Then, uncover the pans and transfer to the fridge for 45 minutes to 1 hour. Turn your oven on as directed below. (If you need to refrigerate them overnight and bake in the morning, leave the plastic cover on so they don't dry out.)

10. Place two racks in your oven, one at the bottom and one in the top third. Preheat your oven to 450°F.

11. (2:45 p.m.) In a large pot or electric skillet, boil the water. Once it is vigorously boiling, add the baking soda. Place 3-4 pretzels into the boiling water and cook for 90 seconds. Using a spatula or a slotted spoon, lift the pretzels out of the water and transfer them to your parchment covered baking sheet. Repeat with the remaining pretzels.

12. (3:00 p.m.) Sprinkle each pretzel with course sea salt salt. Bake for 8 minutes. Rotate the pans back to front and top to bottom, and bake for 6-8 minutes longer until a deep brown color. Remove the pretzels from the oven and let them cool slightly. Enjoy your pretzels warm from the oven or place them in an Easter basket.

13. Dip in German mustard or Wisconsin beer cheese.

NOTE
I just love making sourdough pretzels. They are so simple and so delicious! I enjoy making them in different shapes for the holidays or special occasions! Make these cute bunny treats for the little ones or the grown ups. Both will love them!

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