Pretzel Bunnies

We have made soft pretzels for Easter for the last four years.

Usually we do the regular pretzel shape (as it is to be said the shape of arms folded in prayer - and we talk about Prayer and Christ Praying in Gethsemane for us)

This year we made regular pretzels but we also made these Bunny shaped ones. Easy and Cute

I found the original idea  here in the April 2011 friend magazine

Here's how to do it:

I use this recipe to make our soft pretzels

(though be careful with the bicarb - I use less as the taste is quite strong)

4 teaspoons active dry yeast

1 teaspoon white sugar

1 1/4 cups warm water (110 degrees F/45 degrees C)

5 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons salt

1 tablespoon vegetable oil

                    

1/2 cup baking soda

4 cups hot water

1/4 cup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.            
   
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.               

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.               

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.               

Bake in preheated oven for 8 minutes, until browned.               

(we used currants for the bunnies eyes)

here are our regular shaped pretzels.