Are you already looking forward to Easter? The perfect time to enjoy culinary delights with family and friends at a nice Easter brunch or, in Hamburg, around the Easter fire! Nice conversations and even better food! But every year the same question arises: Which new Easter brunch ideas will bring a breath of fresh air to the table without causing hours of stress in the kitchen? This year there are golden bunnies that are simply made from pretzel pastry, combined with a feta-Skyr-wild garlic dip – the perfect spring duo. Definitely try it out!
Easter bunnies for Easter brunch
Forget the classic Easter bread! This year it’s going to be incredibly cute. My favorite Easter brunch ideas are homemade bunny-shaped pretzel rolls. The savory taste is a perfect contrast to the many sweet treats available at Easter. The preparation is easier than you think and the pretzel bunnies are extremely photogenic! How about these bunnies made from pretzel sticks and a quickly mixed wild garlic dip?!
The ultimate spring kick: wild garlic dip with feta
What goes perfectly with freshly baked pretzels? A creamy, spicy dip that tastes like spring. This is exactly where our wild garlic dip comes into play. Wild garlic is the first harbinger of spring and is in season in March and April. Its fine garlic aroma is legendary, but without the strong smell. Combined with creamy feta and some cream cheese or skyr, you get a dip that’s addictive.
Wild garlic dip – a delicious Easter brunch idea!
This wild garlic dip is the perfect addition to your Easter brunch. It not only goes well with the pretzel bunnies, but also goes well with hard-boiled Easter eggs, fresh vegetable sticks or as a spread on a hearty farmer’s bread. And not just with Skyr, it also brings a lot of protein to the table. Not only coveted by my son. The perfect spring treat for your Easter brunch!
Recipe: Lye bunnies with wild garlic dip
For the lye bunnies
Ingredients:
1 pack of frozen pretzel sticks or frozen pretzel mini biscuits
some cream cheese
a bunch of chives
Preparation:
- Depending on the desired size of the bunnies, you can use normal pretzel sticks or mini pretzel biscuits like I did.
- Place the pretzel sticks on a baking tray lined with baking paper and let them thaw for about 10 minutes.
- Using a knife, cut halfway down one side and spread the “ears” apart a little so that they can open. Sprinkle with coarse salt if desired.
- Bake in a preheated oven at 180°C (fan oven) for about 15 minutes until golden brown and allow to cool.
- Then decorate the bunnies with a dollop of cream cheese as a nose and into these small pieces: 3 on the right and 3 on the left, stick chives in for the whiskers.
For the creamy wild garlic dip with feta
Ingredients:
1 bunch of fresh wild garlic (approx. 60 g)
200g feta
200g Skyr or Greek yogurt
1 tbsp olive oil
1/2 organic lemon
Sea or rock salt*
Freshly ground pepper
Optionally a pinch of chili
Preparation:
- Wash the wild garlic thoroughly, pat dry and remove the coarse stems. Roughly chop the leaves.
- Put the wild garlic, feta, sky or yoghurt and olive oil and the juice of half a lemon (without seeds) in a blender and process into a creamy mass.
- Season with salt, pepper and, if you like, a pinch of chili.
- Serve with the Easter bunnies.
Bon appetite!
Easter bunnies made from pretzel biscuits and wild garlic dip
Are you looking for creative Easter brunch ideas? Discover my lye bunnies with creamy wild garlic dip. Try it now!
- 1 P Frozen pretzel sticks
- 1-2 EL cream cheese
- 4-5 Stems chives
- 60 G Wild garlic
- 200 G Feta
- 200 G Skyr or Greek yogurt
- 1 EL olive oil
- 1/2 Piece lemon
- Sea salt and freshly ground pepper
-
Depending on the desired size of the bunnies, you can use normal pretzel sticks or mini pretzel pastries, like I did. Place the pretzel sticks on a baking tray lined with baking paper and let them thaw for about 10 minutes.
-
Using a knife, cut halfway down one side and spread the “ears” apart a little so that they can open. Sprinkle with coarse salt if desired.
-
Bake in a preheated oven at 180°C (fan oven) for about 15 minutes until golden brown and allow to cool.
-
Then decorate the bunnies with a dollop of cream cheese as a nose and into these small pieces: 3 on the right and 3 on the left, stick chives in for the whiskers.
-
Wash the wild garlic thoroughly, pat dry and remove the coarse stems. Roughly chop the leaves.
-
Put the wild garlic, feta, sky or yoghurt and olive oil and the juice of half a lemon (without seeds) in a blender and process into a creamy mass.
-
Season with salt, pepper and, if you like, a pinch of chili. Serve with the Easter bunnies.
Looking for more Easter brunch ideas?
Oh, of course I have a lot more in my luggage. Everything about carrot cake, eggnog and wild garlic goes well at Easter, preferably in the shape of a bunny, of course. A few ideas put together for you:
Have fun baking, cooking and, above all, enjoying!
Happy Easter and a wonderful Easter brunch!
