Soft pretzels shaped like a tree, paired with cheese, meats, and fresh vegetables on a sharing platter.
# 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 - 5 1/4 oz Emmental or Gruyère cheese, cubed
10 - 5 1/4 oz cured meats (prosciutto, salami), sliced (optional)
11 - 1 red bell pepper, sliced
12 - 1 cucumber, sliced
13 - 3 1/2 oz cherry tomatoes, halved
14 - 3 1/2 oz green olives
15 - 3 1/2 oz baby radishes
16 - Fresh parsley and dill, for garnish
→ Dips
17 - 3 1/2 oz Dijon mustard
18 - 3 1/2 oz cream cheese
19 - 1 3/4 oz honey (optional for honey-mustard dip)
# Method steps:
01 - Combine flour, yeast, salt, and sugar in a large bowl. Add warm water and melted butter, then knead for 8 to 10 minutes until smooth.
02 - Cover the dough and let it 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 and shape into pretzels.
05 - Bring water to a simmer and add baking soda. Dip each pretzel in the water for 20 to 30 seconds, then place on baking sheet.
06 - Sprinkle 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 in a tree shape. Distribute cheese, cured meats, vegetables, olives, and radishes among and around the pretzels. Garnish with fresh herbs.
08 - Present small bowls of Dijon mustard, cream cheese, and optional honey-mustard dip alongside the platter.
