Bunny pretzels

Bunny pretzels

Total: 1 hr 50 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 296 kcal
, Carbohydrate: 60 g
, Protein: 11 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500 g zopf flour
1 ½ tsp salt
½ tsp sugar
½ cube yeast (approx. 20 g), crumbled
3 ¼ dl lukewarm water

Pretzel crust

½ dl water, boiling
2 tsp sodium bicarbonate
1 tsp sea salt
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How it's done

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Yeast dough

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

To shape the dough

Divide the dough into 6 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.

Pretzel crust

Combine the water and baking soda and use it to brush the bunnies, sprinkle with salt.

To bake

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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