Bunny Pretzels

Total time: 1hr 50m
Preparation Time: 30m

For 6 pieces

Nutritional Information

Contains 296 Kcal, 11g Protein, 60g Carbohydrates, 0g Fat


  • Leavened Dough
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 500 g tresse flour
  • 1.5 tsp. salt
  • 0.5 tsp. sugar
  • 3.25 dl lukewarm water
  • Brine
  • 2 tbsp. Water
  • 2 tsp. sodium bicarbonate
  • 1 tsp. sea salt

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  • Leavened Dough

    Mix the flour, salt, sugar and yeast in a bowl. Add water, mix and knead into a soft, smooth dough.
  • Shaping

    Divide the dough into six portions, shape into rolls (each approx. 30 cm long). Trim approx. 3 cm of dough from each roll, set aside. Starting from the middle, twist each roll twice, leaving a hole of approx. 3 cm. Shape the reserved pieces of dough into balls and place over the holes. Transfer the bunnies to a tray lined with baking paper. Cover and leave to rise for approx. 1 hr.
  • Brine

    Combine the water and sodium bicarbonate and use it to brush the bunnies, sprinkle with salt.
  • Bake

    Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the bunnies from the oven, allow to cool a little, leave to cool completely on a rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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