Soft pretzels formed in a tree shape paired with cheese, meats, vegetables, and flavorful dips.
# What You'll Need:
→ Pretzels
01 - 4 cups all-purpose flour
02 - 2 1/4 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 (e.g., 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 3/4 oz honey (optional for honey-mustard dip)
# Method:
01 - In a large bowl, combine all-purpose flour, instant yeast, salt, and sugar. Add warm water and melted butter. Mix and knead for 8 to 10 minutes until a smooth dough forms.
02 - Cover the dough and let it rise in a warm place for 45 minutes or until doubled in size.
03 - Preheat the oven to 430°F (220°C). Line a large baking sheet with parchment paper.
04 - On a lightly floured surface, divide the dough into 8 to 10 pieces. Roll each piece into a rope approximately 16 inches long, then shape into classic pretzel forms.
05 - Bring a pot of water to a simmer and add baking soda. Briefly dip each pretzel into the simmering water for 20 to 30 seconds, then transfer to the prepared baking sheet.
06 - Sprinkle pretzels with coarse sea salt and bake for 12 to 15 minutes until golden brown. Allow to cool on a rack.
07 - Arrange the baked pretzels on a large wooden board or platter in a tree shape, using pretzels as branches.
08 - Artfully arrange cheese cubes, cured meats if used, sliced vegetables, olives, and radishes around and within the pretzel tree. Garnish with fresh herbs.
09 - Place small bowls of Dijon mustard, cream cheese, and optional honey-mustard dip alongside for serving.
