# What You’ll Need:
→ 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 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 (e.g., 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 herbs (parsley, 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)
# Directions:
01 - In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and melted butter. Mix and knead for 8 to 10 minutes until a 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. Line a large baking sheet with parchment paper.
04 - On a lightly floured surface, divide the dough into 8 to 10 pieces. Roll each piece into a 16-inch-long rope, then shape into pretzels.
05 - Bring a pot of water to a simmer and add baking soda. Dip each pretzel briefly into the simmering water for 20 to 30 seconds, then transfer to the 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 the pretzels on a large wooden board or platter in the shape of a tree, using pretzels as branches.
08 - Artfully arrange cheese, cured meats (if using), bell pepper, cucumber, tomatoes, olives, and radishes among and around the pretzels to create a colorful tree effect. Garnish with fresh herbs.
09 - Place small bowls of Dijon mustard, cream cheese, and optional honey-mustard dip alongside the platter for serving.
