Save A stunning centerpiece featuring soft pretzels arranged in a tree shape, garnished with an assortment of savory bites—perfect for sharing at parties or festive gatherings.
Ingredients
- Pretzels: 500 g all purpose flour, 7 g instant dry yeast, 1 ½ tsp salt, 1 tbsp sugar, 300 ml warm water, 40 g unsalted butter melted, 3 tbsp baking soda (for boiling), Coarse sea salt for sprinkling
- Savory Accompaniments: 150 g Emmental or Gruyère cheese cubed, 150 g cured meats (e.g. prosciutto, salami) sliced (optional for vegetarians), 1 red bell pepper sliced, 1 cucumber sliced, 100 g cherry tomatoes halved, 100 g green olives, 100 g baby radishes, Fresh herbs (parsley, dill) for garnish
- Dips: 100 g Dijon mustard, 100 g cream cheese, 50 g honey (for honey mustard dip optional)
Instructions
- Step 1:
- In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and melted butter. Mix and knead for 8 10 minutes until a smooth dough forms.
- Step 2:
- Cover the dough and let rise in a warm place for 45 minutes, or until doubled in size.
- Step 3:
- Preheat oven to 220°C (430°F). Line a large baking sheet with parchment paper.
- Step 4:
- On a lightly floured surface, divide dough into 8 10 pieces. Roll each into a long rope (about 40 cm), then shape into pretzels.
- Step 5:
- Bring a pot of water to a simmer. Add baking soda. Briefly dip each pretzel into the simmering water for 20 30 seconds, then transfer to the baking sheet.
- Step 6:
- Sprinkle with coarse sea salt. Bake for 12 15 minutes until golden brown. Cool on a rack.
- Step 7:
- Arrange the pretzels on a large wooden board or platter in the shape of a tree (arbre de vie), using the pretzels as branches.
- Step 8:
- Artfully arrange cheese, cured meats (if using), vegetables, olives, and radishes among and around the pretzels to create a lush, colorful tree effect. Garnish with fresh herbs.
- Step 9:
- Serve with small bowls of Dijon mustard, cream cheese, and optional honey mustard dip.
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Save Recipe FAQs
- → How do I shape the bretzels into a tree?
Roll dough into long ropes and form classic pretzel shapes. Arrange them on a large board in branches and trunk pattern to resemble a tree.
- → What is the purpose of boiling the pretzels in baking soda water?
Boiling in baking soda water gives the pretzels a chewy crust and distinct deep brown color after baking.
- → Can the savory accompaniments be customized?
Yes, mix and match cheeses, cured meats, and fresh vegetables to suit taste or dietary preferences.
- → How long do the pretzels stay fresh?
They are best enjoyed the same day but can be stored overnight and reheated briefly before serving.
- → Are there vegetarian options for this platter?
Omit cured meats and focus on cheeses, vegetables, olives, and fresh herbs for a vegetarian-friendly spread.