# What You'll Need:
→ 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 oz Emmental or Gruyère cheese, cubed
10 - 5 oz cured meats (e.g., 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 herbs (parsley, 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)
# Cooking Steps:
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 rise in a warm place for 45 minutes, 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 piece into a 16-inch rope, then shape each into a pretzel.
05 - Bring a pot of water to a simmer and add baking soda. Dip each pretzel into the simmering water for 20 to 30 seconds, then transfer onto 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 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), sliced peppers, cucumber, cherry tomatoes, olives, and radishes around and among the pretzels to form a lush, colorful tree. Garnish with fresh herbs.
09 - Present with bowls of Dijon mustard, cream cheese, and optional honey-mustard dip alongside for serving.
