Name: Easter Bunny Sourdough Bread
Prep time: 20 min
Cook time: 30 min
Total time: 530 min
Ingredients: 1 1/3 cups (315g) warm water; 1/2 cup (120g) active sourdough starter; 2 tsp (10) salt; 3 1/2 cups (420) all-purpose flour

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Bake adorable Easter Bunny sourdough bread with this easy guide. Perfect for holiday treats and family fun!

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There’s something so special about blending seasonal creativity with slow, old-fashioned baking—and this Easter bunny sourdough bread is the sweetest way to do just that. I love taking a simple loaf of sourdough and turning it into something playful and meaningful for the holiday table. This bunny sourdough bread makes the perfect centerpiece for Easter brunch, and it’s just as lovely wrapped up as a handmade gift.

If you’ve ever wanted to try shaping bunny shaped sourdough bread, don’t worry—I’ll walk you through it step by step. Whether you’re brand new to sourdough or you’ve been baking for years, this project is approachable, fun, and guaranteed to bring smiles. There’s something magical about turning everyday dough into bunny shaped bread that looks almost too cute to slice.

Best of all, this festive easter bread is naturally fermented and made with simple, wholesome ingredients you probably already have in your pantry. It’s beautiful, delicious, and still rooted in the traditional sourdough methods we love!

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Image illustrates a Pinterest pin of an Easter bunny sourdough bread.

Ingredients I Use to Make My Easter Bunny Bread

Imperial Measurements

1 1/3 cups warm water
1/2 cup active sourdough starter
2 tsp salt
3 1/2 cups all-purpose flour

Metric Measurements

315g warm water
120g active sourdough starter
10g salt
420g all-purpose flour
Optional: 1 egg for egg wash, and raisins or peppercorns for the eyes

How I Mix My Bunny Bread Dough

I start by mixing warm water and my bubbly sourdough starter in a large bowl. Once it’s nice and blended, I stir in the flour and salt until a shaggy dough forms—it always looks a little rough at this stage, but that’s totally normal.

Then I cover the bowl and let it rest for 30 minutes. This little pause (called the autolyse) gives the flour time to absorb the water, making the dough easier to work with later.

Bulk Fermentation Process

Once the rest time is over, I move into bulk fermentation. Over the next 2 hours, I perform 3–4 sets of stretch and folds. Every 30 minutes or so, I reach into the bowl, stretch the dough up, and fold it over. I rotate the bowl and repeat on all sides.

After those folds are done, I cover the bowl again and let it ferment at room temperature overnight—usually 8 to 12 hours—until it doubles in size and looks beautifully airy.

Image illustrates stretch and folds for sourdough. — *Here is a big stretch, and then I fold it over the dough and repeat the process.*

How I Shape My Easter Bunny Bread

Here’s the fun part—shaping your Easter bunny sourdough bread! I turn the dough out onto a lightly floured surface and gently shape the main body first. Then I cut off small portions to form the ears and a little tail for this adorable bunny shaped sourdough bread. If you’re feeling extra creative, you can even shape tiny feet—but I skipped that part because I didn’t want my bunny shaped bread hopping off the baking sheet! Haha!

This is where your simple loaf transforms into true bunny sourdough bread, and honestly, it’s easier than it looks. Just press the pieces gently into place and pinch the seams slightly so everything stays together during baking. It’s such a sweet way to turn homemade easter bread into something memorable and festive!

I shape the remaining dough into a round shape and place it on a parchment-lined baking sheet.

To Attach the Bunny Parts

I dampen the areas where I want the ears and tail.
I shape two ovals for the ears and press them onto the top.
I roll a small dough ball for the tail and place it right behind the ears, not where it originally goes (trust me—it will shift into place when it bakes and expands, and it will end up where it belongs!).
I also brush the whole thing with an egg wash for a golden, shiny finish.

Final Proof Before Baking

Image illustrates an Easter bunny sourdough bread.

I let my shaped bunny rest at room temperature while I preheated my oven and my Dutch oven to 450°F. During this time, the dough rises just a bit more.

Baking My Sourdough Bunny Bread

When the oven is nice and hot, I carefully lift the bunny (parchment paper and all) and place it into my preheated Dutch oven.

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Sometimes I use the lid for the first 10 minutes to help with the oven spring, then remove it for the last 20–25 minutes. On the day I took photos for this post, I skipped the lid, and it still turned out beautifully golden.

Bake time is usually around 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

Let It Cool and Get Ready to Show Off

I always let my bunny bread cool completely on a wire rack before serving. That gives the inside time to finish setting and makes it easier to slice.

Once it’s cool, I love adding it to a pretty Easter basket or setting it on a wooden board as a centerpiece for the brunch table. It’s so cute, it almost feels wrong to eat it… almost!

Tips I’ve Learned Along the Way

Oil or wet your hands to handle sticky dough
Use kitchen shears for perfect ear shapes
Add raisins or cinnamon for a sweet twist
Freeze the bunny (if you can resist!) for up to a month

Conclusion

Making this Easter bunny sourdough bread has truly become one of my favorite spring traditions. There’s something so special about shaping simple dough into bunny shaped sourdough bread and watching it transform in the oven. It feels creative, nostalgic, and meaningful all at once. This sweet little bunny sourdough bread brings so much joy to the table, and seeing everyone smile when I set it out makes every step completely worth it.

I love that this festive easter bread isn’t just cute—it’s also made with slow fermentation and simple ingredients, which keeps it grounded in the wholesome sourdough baking I cherish. Turning everyday dough into bunny shaped bread feels like the perfect way to welcome spring and celebrate renewal, warmth, and time together.

If you bake your own bunny loaf, I would absolutely LOVE to see it! Tag me on Instagram or share a photo in the comments so we can spread a little spring cheer together. There’s nothing better than seeing your beautiful creations come to life in your own kitchens.

Happy Easter and happy baking from my kitchen to yours!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I make this without a Dutch oven?

Yes! You can bake it on a regular baking sheet—just make sure to preheat your oven and place a pan of hot water on the bottom rack to create steam.

2. How do I keep the bunny parts from falling off?

Dampen the spots where you’re attaching the ears and tail. The moisture helps the dough pieces stick better during baking.

3. Can I use store-bought yeast instead of sourdough starter?

This recipe is designed for sourdough, but you could adapt it using instant yeast—reduce the rise time and adjust the hydration slightly.

4. How long does the bunny bread stay fresh?

Stored in an airtight container, it stays fresh for about 2–3 days at room temperature. You can also freeze it for up to a month.

Easter Bunny Sourdough Bread

This Easter Bunny Sourdough Bread is a fun and festive twist on classic sourdough, shaped into an adorable bunny that's perfect for your spring table. Made with simple, wholesome ingredients and naturally fermented for rich flavor, this recipe brings a touch of creativity and charm to your Easter celebration. Whether you're gifting it, serving it at brunch, or baking with kids, this delightful bread is sure to bring smiles all around!

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Prep Time 20

Cook Time 30

Bulk Fermentation 8

Total Time 8 50

Servings 1 bunny loaf

Equipment

1 mixing bowl

Ingredients

1 ⅓ cups (315g) warm water
½ cup (120g) active sourdough starter
2 tsp (10) salt
3 ½ cups (420) all-purpose flour

Instructions

Mixing the Dough

In a large bowl, combine warm water and sourdough starter.
Stir until well blended.
Add flour and salt.
Mix until a shaggy dough forms.

Bulk Fermentation

Cover the bowl and let the dough rest for 30 minutes.
Perform 3–4 sets of stretch and folds over the next 2 hours.
Cover and let ferment at room temperature overnight (8–12 hours) until doubled.

Shaping the Bunny

Turn the dough out onto a lightly floured surface.
Cut off small pieces to shape ears and a tail. You can add feet if you desire, but this one does not have any (I did not want him hopping away! Haha! J/K)
Assemble on a parchment-lined baking sheet.
Shape the main dough into a round body.
Wet an area where the ears and tail will be.
Shape 2 pieces of dough into an oval for the ears and adhere them to the top of the bunny as shown in the photo.
Roll another small piece of dough into a ball and adhere it with water on his back just behind the ears. (It may seem weird to put the tail so close to the ears, but trust me, the bread (body) will expand during the baking process, and the tail will end up where it needs to be.)
I brushed mine with an egg wash for a golden color.

Final Proofing

Set the shaped bunny aside on the parchment paper while the oven and Dutch oven are preheating.

Baking the Bunny

Preheat oven to 450°F.
Carefully lift the bunny with the parchment paper and place it into a hot Dutch oven. You can put a lid on it during the first 10 minutes of the baking process, then remove it for the remaining baking time. I did not use a lid on this day.
Bake for 30–35 minutes or until golden brown and hollow-sounding when tapped.