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.

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!

**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Whole Wheat Dijon Pretzel Bread is available near the end of this post. 

The ingredient list:

• all-purpose flour
• whole wheat flour
• yeast
• milk
• butter
• brown sugar
• salt
• water
• baking soda
• Dijon mustard
• egg
• sesame seeds
• baking spray

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 of pretzel bread into a hot pan of boiling water, I decided to try replicating the procedure by brushing the dough 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!

The photo instructions:

• Heat the milk and butter to warm (110 - 110 degrees) in a 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 a while, 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 4-5 minutes).
• Place the dough into a 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 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 widthwise 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 of water to a rolling boil on the stovetop.
• 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 of 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 the oven to 400 degrees.
• 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 it 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

Additional bread recipes I think you'll also enjoy:

• Apple Yeast Bread with Cinnamon & Sugar 
• Low Sugar Cherry Yeast Bread with White Chocolate Ganache Drizzle
• Whole Wheat Honey Ricotta Yeast Bread
• Avocado Yeast Bread with Cilantro
• Cornmeal Yeast Bread
• Onion Rye Bread with Dill
• Oatmeal Honey Bread with Sunflower Seeds

Below is the printable recipe card for today’s Whole Wheat Dijon Pretzel Bread. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

Whole Wheat Dijon Pretzel Bread

Renee Goerger

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

5 from 3 votes

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Prep Time 15 mins

Cook Time 30 mins

rise time 2 hrs 30 mins

Total Time 45 mins

Course breads & biscuits

Cuisine German, German Cuisine

Servings 16 slices

Calories 118 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup milk
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons brown sugar
• ▢ 1 package active dry yeast
• ▢ 2 cups all-purpose flour plus additional for rolling
• ▢ 1 cup whole wheat flour
• ▢ 1½ teaspoons salt
• ▢ olive oil spray
• ▢ 2 tablespoons Dijon mustard
• ▢ ½ cup water plus 1 tablespoon
• ▢ 2 tablespoons baking soda
• ▢ 1 large egg
• ▢ 1 tablespoon sesame seeds

Instructions

 

• 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 a while, 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 4-5 minutes). 
• Place the dough into a 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 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 widthwise 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. 
• 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, or until the bread is deeply golden in color and sounds hollow when tapped. 
• 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.

Notes

Tools and equipment;

microwave-safe bowl, large bowl, wooden spoons, stand-mixer (optional), dough hook (optional), olive oil spray, loaf pan, rolling pin, pastry brush (optional), paring knife, measuring cups, measuring spoons, saucepot, 

Nutrition

Serving: 1sliceCalories: 118kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 673mgPotassium: 81mgFiber: 1gSugar: 2gVitamin A: 78IUVitamin C: 1mgCalcium: 33mgIron: 1mg

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