Easter Bunny Crab Pretzels

Soft Pretzels:

1 1/2 cups warm water

1 Tbs sugar

2 tsp kosher salt

1 pack dry yeast

4 1/2 cups flour

4 Tbs butter

oil

1 egg, whisked

Add water, sugar and salt to the bowl of a stand mixer, sprinkle yeast on top and let stand for 5-10 minutes until foamy.  Add the butter and flour and mix (dough hook) on low until everything is combined, then switch to medium speed until the dough is pulling away from the sides.  (we needed to add a little more flour)  Remove dough from bowl, oil the bowl, return dough to bowl and let the dough rise for 50 minutes to an hour so that the dough doubles in size.

Preheat oven to 450 degrees.  Line 2 sheet pans with parchment paper and grease with oil.

Break the dough into 8 equal parts and roll out to the desired length.  Shape into an Easter-themed pretzel shape.  Place pretzels on the baking sheets and brush with egg wash.  Bake 12-15 minutes until golden brown.

Crab Pretzels:

8 Soft Pretzels

3 ounces cream cheese

1 tablespoon Old Bay Seasoning

2 teaspoons onion powder

1 tablespoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

8 oz  crab claw meat

6 oz can jumbo lump crab

6 oz can white crab meat

shredded cheddar and colby cheeses

Preheat oven to 350 degrees.  Leave cream cheese at room temperature to soften up.

Place cream cheese in a large mixing bowl and add Old Bay, onion powder, Worcestershire sauce and Frank's Red Hot and blend until smooth. Fold in crabmeat last to avoid breaking it up too much. Place mixture in a plastic bag with one corner cut off. Pipe mixture onto pretzels.
Cover the crab dip with shredded cheese. Bake until cheese is melted and slightly browned.