# What You 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 granulated 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 - 1 1/4 cups Emmental or Gruyère cheese, cubed
10 - 5 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)
# Directions:
01 - In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and melted butter, then knead for 8 to 10 minutes until dough is smooth.
02 - Cover the dough and allow it to rise in a warm spot for 45 minutes or until doubled in volume.
03 - Set oven to 430°F and line a baking sheet with parchment paper.
04 - Divide dough into 8 to 10 portions; roll each into a rope about 16 inches long and form into pretzel shapes.
05 - Bring water to a simmer, add baking soda, and dip each pretzel for 20 to 30 seconds; transfer to the baking sheet.
06 - Sprinkle pretzels with coarse sea salt and bake for 12 to 15 minutes until golden brown. Cool on a wire rack.
07 - Arrange pretzels on a wooden board in a tree shape. Surround with cheeses, cured meats if using, vegetables, olives, radishes, and garnish with fresh herbs.
08 - Provide Dijon mustard, cream cheese, and optional honey-mustard dip alongside for serving.
