Sourdough Easter Bunny Bread: A Springtime Baking Showstopper
There’s something deeply magical about baking bread from scratch—especially when it rises into the shape of an adorable Easter bunny crowned with florals. This sourdough centerpiece isn’t just festive—it’s surprisingly easy to make, tastes incredible, and looks like it came straight from a bakery window.
Whether you’re a seasoned baker or brand new to sourdough, this recipe will guide you from start to finish. And yes, you can absolutely pull this off without hovering over your dough all day. It’s Easter magic—on your table.
Why This Recipe Works
After 12 years of professional pastry experience, I developed a technique that simplifies the sourdough process without sacrificing that signature flavor and chewy crust. This bunny bread is scored to bloom open beautifully in the oven, and it’s the same dough base I use for focaccia, so you’ll get double the use from one simple recipe.
No stress. No babysitting. Just beautiful, artisanal bread that makes jaws drop.
Step-by-Step Guide: How to Make Sourdough Bunny Bread
Ingredients:
500g bread flour
350g water
100g active sourdough starter
10g salt
Optional: edible flowers or herbs for decoration
Day 1: Mix & Bulk Ferment
Combine flour, water, and starter. Mix until shaggy.
Let rest 30 minutes, then add salt and mix again.
Bulk ferment at room temp for 4–5 hours, performing stretch and folds every 30–45 minutes.
Shape dough into a round and place into a proofing basket.
Day 2: Shape the Bunny
Divide a small piece of dough to create ears and a tail.
Shape main dough into a body and attach extras with water.
Place on parchment-lined tray and chill in the fridge overnight (or at least 3 hours).
Bake:
Score decorative lines including the face and floral crown placement.
Bake in a Dutch oven at 450°F for 20 mins with lid, then 20 mins without.
Let cool, then garnish with flowers and herbs.
Tips for Success
Chill dough before scoring for sharper, cleaner lines.
Use small side cuts (not shown in video) to allow for better oven spring.
If using this dough for focaccia, proof in an oiled tray and skip the bunny shaping.
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Final Thoughts
This Sourdough Easter Bunny is more than a recipe—it’s a conversation piece, a memory-maker, and a gift from your oven to the people you love. Whether you’re hosting brunch or just want something fun to bake, this is your go-to spring showstopper.
