Whole Wheat Pretzel Bites Recipe with Sweet Herb Mustard
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Jump to RecipeThese whole wheat pretzel bites will go fast on your holiday table! Made with whole wheat flour and pantry staple ingredients, everyone will crowd around this appetizer for another bite.
Serve with this simple sweet herb mustard sauce and be the hit of the holiday potluck!
If you are looking for an easy, simple, and hearty holiday appetizer, then you have come to the right place! This whole wheat pretzel wreath is a fantastic starter or side dish that everyone will love.
Made with Whole Wheat flour, this festive pretzel bread wreath will WOW your friends and family. This wreath won’t last long on the appetizer table, everyone will be grabbing one more bite.
This Amazing Soft Pretzel Wreath Recipe Is:
- Savory
- Lightly Salted
- Crisp on the Outside
- Soft & Chewy in the Center
- Made with Whole Grains
- Made with Pantry Staple Recipes
- Vegan, Vegetarian, and Plant-Based
What’s In This Vegan Pretzel Bites Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Whole Wheat Flour
- All Purpose Flour– I used a combo of whole wheat and all purpose for my pretzels, but you can use all whole wheat if you prefer
- Brown Sugar: I like to use a dark brown sugar for pretzel baking because I find it has a really nice flavor.
- Pink Himalayan Sea Salt
- Instant Yeast: I recently tried out this instant yeast on a whim (normally I buy active dry) and I absolutely love it! Instant yeast is great for both overnight breads and this easy quick whole wheat sliced bread recipe too!
- Extra virgin Olive Oil
- Sweet Herb Mustard Dipping Sauce contains: whole grain mustard, yellow mustard, maple syrup for a little sweetness, and Herbes de Provence: my favorite spice blend! This French blend is my favorite spice blend and contains thyme, rosemary, sage, and savory! It is so great in this versatile mustard sauce and gives this pretzel dip a sophisticated flavor!
One of the BEST Pantry Staple Holiday Recipes
These whole wheat soft pretzels and mustard dipping sauce are both fantastic pantry-staple recipes! They use almost all ingredients you would have in your dry pantry or cupboards. You probably already have most of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. By stocking up on whole grain flours and other ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Vegan Holiday Appetizer Pretzel Wreath?
- In a large bowl, add the warm water, brown sugar, and salt. Mix well to combine. Sprinkle the active yeast on top, and let sit for 5 minutes for the yeast to start activate. It will begin to foam.
- Mix in the flour and the olive oil, and stir well until a thick dough begins to form. Cover the dough with a towel and allow to rest in a warm area for about an hour until the dough doubles in size. I heat my oven for a minute, turn it off, and allow the dough to sit in the warm oven for an hour to rise.
- To make the pretzels, preheat the oven to 450 degrees Fahrenheit. Line a sheetpan with parchment paper, and place an oven-safe ramekin in the center. Bring a large pot of water to a boil, and add in the baking soda.
- Pull about 2 tablespoons of dough from the bowl, and roll the dough into a ball with your palms. The balls should be roughly 1 inch in diameter. Set aside until all the balls are formed. Drop the balls of dough, 12 at a time, into the boiling water. Allow to boil for 1 minute. Once boiled, carefully remove them from the water with a slotted spoon, and place around the ramekin on the baking sheet, making concentric circles like a wreath. Repeat until all the dough has been boiled.
- Bake the pretzel balls and the empty ramekin in the oven for 15-20 minutes until the pretzels have browned on top. Remove from oven and brush with olive oil and sprinkle with sea salt or pretzel salt.
- To make the Sweet Herb Mustard Dipping Sauce, add the whole grain mustard, maple syrup, yellow mustard, and Herbs de Provence to a bowl, and mix well to combine. Transfer the sauce to the ramekin and serve!
Dietary Modifications
- This recipe is vegan and vegetarian, made with totally plant-based ingredients
- This recipe haswhole grains! It’s made with whole wheat flour, as well as all purpose. You can use all whole wheat flour if you’d like.
- To make this recipe gluten free, you can try using brown rice flour, to varying results. I’ve only tried this recipe with whole wheat flour, but there are plenty of gluten free flour mixes you can try.
- To make refined sugar free, substitute the brown sugar in the pretzel dough with an equal quantity of a natural sweetener like maple syrup, agave nectar, or raw honey (as a beekeeper, I absolutely love raw honey in sauces)!
Other Classic Holiday Side Dishes Everyone Will Love!
Sourdough Bread Stuffing with Sage (Vegan)
Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)
Garlic Mashed Turnips (Vegetarian, Keto, Low Carb, Vegan Option)
Herbed Mushroom Gravy (Vegan, Gluten Free, Dairy Free)
5 Minute Pickled Beets (Copy Cat Recipe!)
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Whole Wheat Pretzel Bites
Equipment
- Parchment Paper
- Large Pot
- Measuring Cups and Spoons
Ingredients
For the Pretzels
- 1.5 cups warm water
- 1 .25 ounce packet of dry active yeast, about 2.5 teaspoons
- 1 tablespoon brown sugar
- 2 teaspoons Sea Salt plus extra for sprinkling
- 2.5 cups One Degree Organics Sprouted Whole Wheat Flour
- 2 cups all-purpose flour
- 2 tablespoons extra virgin olive oil plus extra for drizzling over the dough
- 10 cups water
- 1/2 cup baking soda
For the Sweet Herb Mustard Dipping Sauce
- 1 cup whole grain mustard
- 1/4 cup pure maple syrup
- 2 tablespoons yellow mustard
- 1 teaspoon Herbes de Provence
Instructions
- In a large bowl, add the warm water, brown sugar, and salt. Mix well to combine. Sprinkle the active yeast on top, and let sit for 5 minutes for the yeast to start activate. It will begin to foam.
- Mix in the flour and olive oil, and stir until a thick dough begins to form, knead with your hands for 5 minutes. Cover the dough with a towel and allow to rest in a warm area for about an hour until the dough doubles in size. I heat my oven for a minute, turn it off, and allow the dough to sit in the warm oven for an hour to rise.
- To make the pretzels, preheat the oven to 450 degrees Fahrenheit. Line a sheetpan with parchment paper, and place an oven-safe ramekin in the center. Bring a large pot of water to a boil, and add in the baking soda.
- Pull about 2 tablespoons of dough from the bowl, and roll the dough into a ball with your palms. The balls should be roughly 1 inch in diameter. Set aside until all the balls are formed. Drop the balls of dough, 12 at a time, into the boiling water. Allow to boil for 1 minute. Once boiled, carefully remove them from the water with a slotted spoon, and place around the ramekin on the baking sheet, making concentric circles like a wreath. Repeat until all the dough has been boiled.
- Bake the pretzel balls and the empty ramekin in the oven for 15-20 minutes until the pretzels have browned on top. Remove from oven and brush with olive oil and sprinkle with sea salt or pretzel salt.
- To make the Sweet Herb Mustard Dipping Sauce, add the whole grain mustard, maple syrup, yellow mustard, and Herbs de Provence to a bowl, and mix well to combine. Transfer the sauce to the ramekin and serve!
Notes
Nutrition
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Beautifying delicious
Thank you! It tasted even better than it looks too ?