Soft bretzels shaped into a tree with cheese, meats, veggies, and dips, perfect for sharing at parties.
# Ingredient List:
→ 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 cup warm water
06 - 3 tbsp unsalted butter, melted
07 - 3 tbsp baking soda (for boiling pretzels)
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 3/4 oz honey (optional, for honey-mustard dip)
# Directions:
01 - In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and melted butter. Knead the mixture for 8 to 10 minutes until a smooth dough forms.
02 - Cover the dough and set it in a warm place for 45 minutes or until it has doubled in volume.
03 - Heat the oven to 430°F (220°C) and line a baking sheet with parchment paper.
04 - Divide the dough into 8 to 10 pieces. On a lightly floured surface, roll each piece into a rope about 16 inches (40 cm) long, then form each rope into a pretzel shape.
05 - Bring a pot of water to a simmer and add baking soda. Briefly dip each pretzel in boiling 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. Let cool on a wire rack.
07 - Arrange pretzels on a large wooden board or platter in the shape of a tree, using pretzels as branches.
08 - Place cheese cubes, cured meats if used, sliced vegetables, olives, and radishes around and between the pretzels to create a vibrant tree effect. Garnish with fresh herbs.
09 - Offer Dijon mustard, cream cheese, and optional honey-mustard dip in small bowls alongside the platter.
