Pin 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.
Pin Notes
Serve with a crisp white wine or light lager.
Required Tools
Large mixing bowl, Stand mixer or hand mixer (optional), Pot for boiling, Slotted spoon, Baking sheet, Parchment paper, Sharp knife, Large wooden board or platter
Allergen Information
Contains Wheat (gluten), milk (butter, cheese), possible mustard. Cured meats may contain nitrates/nitrites. Always check ingredient labels for specific allergens.
Pin This savory platter creates a remarkable visual and tasty centerpiece perfect for sharing with family and friends.
Recipe Q&A
- → How do I shape the pretzels into a tree?
Roll the dough into long ropes and form pretzel shapes. Arrange them on a board in a branching pattern to resemble a tree trunk and limbs.
- → What types of cheeses work best for the platter?
Emmental and Gruyère offer mild, nutty flavors and firm textures that complement the pretzels and other accompaniments.
- → Can the cured meats be omitted for vegetarian options?
Yes, omit the cured meats and increase the fresh vegetables and cheeses for a vegetarian-friendly arrangement.
- → How long should the pretzels boil before baking?
Dip pretzels in simmering water with baking soda for 20–30 seconds to achieve the signature crust before baking.
- → What dips pair well with this savory platter?
Dijon mustard, cream cheese spreads, and honey-mustard blends complement the flavors and add a creamy or tangy contrast.
- → Can this platter be prepared in advance?
Pretzels can be baked a day ahead and reheated briefly; assemble the platter shortly before serving to maintain freshness.