Soft bretzels shaped like a tree, paired with cheeses, cured meats, and fresh veggies for sharing.
# What You'll Need:
→ Pretzels
01 - 4 cups all-purpose flour
02 - 2 ¼ tsp instant dry yeast
03 - 1 ½ tsp salt
04 - 1 tbsp sugar
05 - 1 ¼ cup 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 ⅔ cups Emmental or Gruyère cheese, cubed
10 - 1 ⅔ cups cured meats (e.g., prosciutto, salami), sliced (optional)
11 - 1 red bell pepper, sliced
12 - 1 cucumber, sliced
13 - ⅔ cup cherry tomatoes, halved
14 - ⅔ cup green olives
15 - ⅔ cup baby radishes
16 - Fresh parsley and dill, for garnish
→ Dips
17 - ⅔ cup Dijon mustard
18 - ⅔ cup cream cheese
19 - 3 ½ tbsp honey (optional for honey-mustard dip)
# Directions:
01 - Combine flour, dry yeast, salt, and sugar in a large bowl. Add warm water and melted butter. Mix and knead for 8 to 10 minutes until 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 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 into approximately 16-inch ropes and twist into pretzel shapes.
05 - Bring a pot of water to a simmer and add baking soda. Dip each pretzel into the water for 20 to 30 seconds, then transfer to the prepared baking sheet.
06 - Sprinkle pretzels with coarse sea salt. 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 the shape of a tree, using pretzels as branches.
08 - Artistically arrange cheese, cured meats (if using), sliced vegetables, olives, and radishes around and among pretzels. Garnish with fresh herbs.
09 - Place small bowls of Dijon mustard, cream cheese, and optional honey-mustard dip alongside for serving.
