Combine flours together; incorporate well.

In a medium bowl, dissolve yeast and water. Add 1-1/2 cups of flour mixture, oil and sugar. Beat to make a smooth batter. Gradually stir in the remaining flour mixture; mix to form a soft dough. Place dough on a lightly floured work surface, knead dough until smooth and satiny for about 5 minutes; add flour as needed to prevent dough from sticking.

Place dough in a greased bowl, turn to coat, cover and let stand in a warm place for 1 hour until doubled in size. Punch dough down, place dough on a floured surface; divide dough into 12 equal pieces. Shape each piece into a smooth ball by gently kneading. Roll each ball into a rope about 18" long and twist into a pretzel shape.

Place pretzels, slightly apart onto a greased cookie sheet, tucking ends underneath. Let rise in a warm place, uncovered, until puffy, about 25 minutes.

In a 3-quart stainless steel saucepan (no aluminum), bring water and baking soda together to a boil. Using a slotted spatula lower 1 pretzel into the boiling water, simmer for 10 seconds on each side, then lift out of water and drain; repeat with remaining pretzels. Place each pretzel on a greased cookie sheet, let dry briefly, sprinkle with pretzel salt.

Preheat oven to 425°F; bake for 12-15 minutes or until golden brown. Transfer to a cooling rack; serve warm with mustard, or let cool and wrap in an airtight container and freeze.

Makes 12 pretzels.