Soft pretzels shaped into a tree, paired with cheese, meats, veggies, and dips for sharing.
# What You'll Need:
→ Pretzels
01 - 4 cups all-purpose flour
02 - 2 1/2 tsp instant dry yeast
03 - 1 1/2 tsp salt
04 - 1 tbsp sugar
05 - 1 1/4 cups warm water
06 - 3 tbsp unsalted butter, melted
07 - 3 tbsp baking soda (for boiling)
08 - Coarse sea salt, for sprinkling
→ Savory Accompaniments
09 - 5 oz Emmental or Gruyère cheese, cubed
10 - 5 oz cured meats (prosciutto, salami), sliced (optional)
11 - 1 red bell pepper, sliced
12 - 1 cucumber, sliced
13 - 3.5 oz cherry tomatoes, halved
14 - 3.5 oz green olives
15 - 3.5 oz baby radishes
16 - Fresh parsley and dill, for garnish
→ Dips
17 - 3.5 oz Dijon mustard
18 - 3.5 oz cream cheese
19 - 1.75 oz honey (optional for honey-mustard dip)
# Directions:
01 - Combine flour, yeast, salt, and sugar in a large bowl. Add warm water and melted butter, then mix and knead for 8 to 10 minutes until smooth dough forms.
02 - Cover dough and let it rise in a warm place for 45 minutes or until doubled in size.
03 - Preheat oven to 430°F (220°C). Line a large baking sheet with parchment paper.
04 - On a lightly floured surface, divide dough into 8 to 10 pieces. Roll each piece into a 16-inch rope and shape into pretzels.
05 - Bring a pot of water to a simmer, add baking soda, and briefly dip each pretzel for 20 to 30 seconds. Transfer immediately to the baking sheet.
06 - Sprinkle pretzels with coarse sea salt and bake for 12 to 15 minutes until golden brown. Cool on a wire rack.
07 - Arrange pretzels on a large wooden board or platter in a tree shape. Arrange cheese, meats (if using), vegetables, olives, and radishes around and among pretzels to form a vibrant tree. Garnish with fresh herbs.
08 - Provide small bowls of Dijon mustard, cream cheese, and optional honey-mustard dip alongside for serving.
