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Easter Bunny Soft Pretzels

Soft, fluffy homemade pretzels shaped like adorable bunny faces, perfect for Easter brunch, spring parties, or festive baking with kids. Lightly chewy on the outside, tender on the inside, and easy to customize sweet or savory. A fun, foolproof holiday treat that looks impressive but stays beginner-friendly.
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Ingredients Method Notes

Ingredients
  

  • 1½ cups warm water
  • 2¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter melted
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • ⅓ cup baking soda for water bath
  • 1 large egg beaten (for egg wash)
  • Coarse sugar or pretzel salt for topping

Method
 

  1. In a large bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
  2. Stir in melted butter and salt. Gradually add flour until a soft dough forms.
  3. Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
  5. Preheat oven to 425°F (220°C) and line baking sheets with parchment paper.
  6. Divide dough into equal portions and roll each into a long rope.
  7. Shape ropes into bunny faces with looped ears.
  8. Bring a large pot of water to a boil and add baking soda carefully.
  9. Dip each pretzel into the water bath for 20–30 seconds, then transfer to baking sheet.
  10. Brush with egg wash and sprinkle with coarse sugar or pretzel salt.
  11. Bake for 12–15 minutes until golden brown.
  12. Cool slightly before serving.

Notes

  • Keep bunny ears slightly thicker so they don’t over-brown.
  • For sweet versions, use coarse sugar; for classic pretzels, use pretzel salt.
  • Pretzels can be made ahead and reheated in the oven for best texture.
  • Freeze baked pretzels for up to 2 months and reheat as needed.