Deliciously Flavorful Whole Wheat Dijon Pretzel Bread

This Deliciously Flavorful Whole Wheat Dijon Pretzel Bread is everything you love about soft, hot pretzels, but without the twist, and perfect for sandwiches.

Whole Wheat Dijon Pretzel Bread

The first time I made this bread it was gobbled up in a matter of moments. We even used it for sandwiches, which was the real reason I wanted to attempt a pretzel bread in loaf form.

The second time I’m making this Deliciously Flavorful Whole Wheat Dijon Pretzel Bread is tomorrow, for my dad for Father’s Day. I just know he’s going to love it as much as we did, and I can hardly wait to give it to him! That’s  what you can give the man who has everything!


Whole Wheat Dijon Pretzel Bread

If you’ve ever made homemade soft pretzels before, you know that what gives the pretzels their distinctly chewy crust is the boiling baking soda and water “bath” you give them right before baking. Since I wasn’t prepared to submerge my entire loaf into a hot pan of boiling water, I decided to try replicating the procedure by brushing the loaf with the boiling solution in hopes that it would give the same effect. Happily, this technique worked wonderfully well, and I can call my experiment a huge success. WOOT!

Whole Wheat Dijon Pretzel Bread

Yield: 1 loaf     Prep Time: 2½ house (includes rise time)    Bake time: 25-30 minutes

1 cup milk
2 tablespoons butter
2 tablespoons brown sugar
1 package active dry yeast (2¼ teaspoons)
2 cups all-purpose flour (plus additional for rolling)
1 cup whole wheat flour
1 teaspoons salt
olive oil spray
2 tablespoons Dijon mustard
½ cup water
2 tablespoons baking soda
1 egg
1 teaspoon water
1 tablespoon sesame seeds for topping (optional)

-Heat the milk and butter to warm (110 – 110 degrees) in microwave safe bowl on 50% power.
Pour the warm milk and butter into a large bowl, and stir in the yeast and brown sugar until the yeast has dissolved. Allow the mixture to sit and get foamy (approximately 5 minutes).

-Using the dough hook on a stand mixer, or a wooden spoon, stir in the all-purpose flour, whole wheat flour, and salt *Note – If using a wooden spoon, this will take some elbow grease and after awhile you may want to switch to using your hands. Continue mixing until the dough comes together into a ball. Turn the dough out onto a lightly floured surface and hand knead until the dough comes smooth and elastic (about 1-2 minutes). Place the dough into bowl that has been sprayed with olive oil spray and also top the dough with a light spray. Cover the bowl with plastic wrap and allow the dough to rise until double in bulk in a warm draft free place (about 1 hour).

-Punch the risen down down and turn out onto a very lightly floured surface. Roll the dough out to an approximate 10″x12″ rectangle. Spread the Dijon mustard out onto the rolled dough. Roll the dough tightly width wise and place the rolled dough, seam side down in a loaf pan that has been sprayed with olive oil. Allow the loaf to rise until doubled in bulk in a warm, draft free place (approximately 1 hour).

-Bring the baking soda and ½ cup water to a rolling boil on the stove top. Brush the baking soda and water solution over the entire top of the loaf and allow to rise again for an additional 30 minutes.

-In a small bowl, whisk together the egg and 1 teaspoon water. Brush the top of the loaf with the egg wash and sprinkle evenly with sesame seeds, if desired. Use a very sharp paring knife to cut 3 slashes (approximately ½” deep) on the top of the loaf.

-Preheat oven to 400 degrees for 10 minutes. Bake the pretzel bread for 20 minutes at 400 degrees and then decrease the oven temperature to 350 degrees and bake for an additional 10 minutes. Remove and allow the bread to cool on a wire race for 10 minutes. Loosen the bread by running a knife around the sides of the loaf pan and remove the bread, and allow to cool completely on the wire rack until ready to serve. *Note – the bread slices best when completely cool.

Happy Father’s Day to all the wonderful dads out there…especially mine! I hope you love your bread, dad. Enjoy!  XO

Whole Wheat Dijon Pretzel Bread

 Whole Wheat Dijon Pretzel Bread

For all you bread bakers out there, I’ve painted this apron design with you (aka me) in mind. It is now officially my favorite apron design, and holds a place that’s near and dear to my bread baking heart!

Bread Bakers Hand Painted Apron

If there is ever anything I can paint for you (from aprons to tea towels to glassware), please don’t hesitate to contact me or visit my shop. Custom orders are always welcomed and always encouraged.

Until we eat again, I hope you have a delicious day!


  1. Pinned. Love this. What a perfect Father's Day Bread and for sandwiches! Lots and lots of sandwiches!

  2. I wish I made more bread. This i s so innovative and unique, perfection!

  3. This looks amazing. I use lye when I do my pretzels.

  4. What an inspired idea! I am full of ideas for what to make with this bread now.

  5. A pretzel bread in loaf form is brilliant!! I would LOVE to make sandwiches on this bread!

  6. I've never seen such a bread with a mustard swirl in the center, so cool!

  7. I'm really not kidding when I say I think you are a queen of bread! This bread looks so delicious and I love that dijon swirl. I really want to toast some up and make a ham and cheese melt….yum!

Leave a Comment

Your email address will not be published. Required fields are marked *


By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

This site uses Akismet to reduce spam. Learn how your comment data is processed.