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 pretzels into the tree design?
Roll the dough into long ropes about 40 cm each, shape them into classic pretzels, then arrange on a board in a branching pattern to resemble a tree form.
- → What is the purpose of boiling the pretzels in baking soda water?
Dipping pretzels briefly in baking soda water gives them their distinctive chewy texture and enhances browning during baking.
- → Can I substitute the cheeses for a vegan option?
Yes, plant-based cheeses can replace Emmental or Gruyère to maintain the creamy element without dairy.
- → What dips pair well with this platter?
Dijon mustard, cream cheese, and a honey-mustard blend complement the salty and savory elements nicely.
- → How far in advance can I prepare this dish?
The pretzels can be made a day ahead and reheated briefly, while the accompaniments should be prepared fresh for best presentation and flavor.