for 6 pieces

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

How it's done

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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