Soft pretzels shaped as a tree, garnished with cheese, meats, vegetables, and fresh herbs for festive sharing.
# Components:
→ 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 - 1 1/3 cups Emmental or Gruyère cheese, cubed
10 - 5 oz cured meats, 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 tbsp 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 allow it to rise in a warm place for 45 minutes or until doubled in size.
03 - Set oven to 430°F. Line a large baking sheet with parchment paper.
04 - Divide dough into 8 to 10 pieces. Roll each into a 16-inch rope, then form pretzel shapes.
05 - Bring water to simmer and add baking soda. Dip pretzels into water for 20 to 30 seconds, then transfer to the baking sheet.
06 - Sprinkle pretzels with coarse sea salt and bake for 12 to 15 minutes until golden brown. Cool on a rack.
07 - Arrange pretzels on a large wooden board or platter in the shape of a tree to resemble branches.
08 - Arrange cheese, cured meats if using, vegetables, olives, and radishes among and around pretzels. Garnish with fresh herbs.
09 - Offer Dijon mustard, cream cheese, and optional honey-mustard dip in small bowls alongside.
