Save A soft, aromatic pretzel-style loaf infused with warming ginger and cinnamon, finished with a subtle maple glaze—perfect for breakfast or as a sweet snack.
I first tried making this loaf on a chilly weekend morning, hoping to capture those cozy bakery aromas at home. The maple glaze creates a deliciously glossy crust that always brings smiles to our breakfast table.
Ingredients
- Dough: 3 1/4 cups (400 g) bread flour
- Dough: 2 1/4 tsp (1 packet/7 g) active dry yeast
- Dough: 1/2 cup (120 ml) warm water (about 110°F/43°C)
- Dough: 1/2 cup (120 ml) warm milk
- Dough: 2 tbsp (30 g) unsalted butter, melted
- Dough: 1/3 cup (80 ml) pure maple syrup
- Dough: 1 tsp ground ginger
- Dough: 1 1/2 tsp ground cinnamon
- Dough: 1 tsp fine sea salt
- Pretzel Bath: 4 cups (950 ml) water
- Pretzel Bath: 1/4 cup (60 g) baking soda
- Topping & Glaze: 1 egg, beaten (for egg wash)
- Topping & Glaze: 1 tbsp granulated sugar
- Topping & Glaze: 1/2 tsp ground cinnamon
- Topping & Glaze: 2 tbsp pure maple syrup (for glaze)
- Topping & Glaze: 1 tsp unsalted butter (for glaze)
Instructions
- Prepare yeast:
- In a small bowl, combine warm water with yeast and a pinch of sugar. Let stand for 5–10 minutes until foamy.
- Mix dry ingredients:
- In a large mixing bowl, combine flour, salt, ginger, and cinnamon.
- Combine wet and dry:
- Add the yeast mixture, warm milk, melted butter, and maple syrup to the dry ingredients. Mix until a shaggy dough forms.
- Knead dough:
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- First rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 60 minutes or until doubled in size.
- Shape loaf:
- Punch down the dough and shape it into a loaf. Place into a parchment-lined or greased 9x5-inch (23x13 cm) loaf pan. Cover and let rise for 30 minutes.
- Pretzel bath:
- Preheat oven to 400°F (200°C). Meanwhile, bring 4 cups water and baking soda to a simmer in a large saucepan. Gently transfer the loaf from the pan and submerge the top in the simmering pretzel bath for 30 seconds. Return loaf to the pan.
- Egg wash and topping:
- Brush top with beaten egg. Mix 1 tbsp sugar and 1/2 tsp cinnamon; sprinkle over loaf.
- Bake:
- Bake for 25–30 minutes, or until deep golden brown and loaf sounds hollow when tapped.
- Prepare glaze:
- While loaf bakes, melt 2 tbsp maple syrup with 1 tsp butter for glaze.
- Finish and slice:
- Remove loaf from oven, cool 10 minutes, then brush with maple glaze before slicing.
Save We always slice this loaf fresh from the oven for weekend brunch—it's a tradition everyone looks forward to, especially on cold mornings.
Required Tools
Mixing bowls, measuring cups and spoons, stand mixer with dough hook (optional), loaf pan (9x5-inch/23x13 cm), saucepan, pastry brush, parchment paper (optional)
Nutritional Information
Calories: 210, Total Fat: 4 g, Carbohydrates: 39 g, Protein: 5 g (per slice, based on 10 slices)
Notes
For extra flavor, add 1/4 cup finely chopped crystallized ginger to the dough. Replace half the flour with whole wheat for a heartier loaf. Serve warm with butter or cream cheese. Pairs well with chai or coffee.
Save This loaf brings bakery-worthy aroma right to your kitchen. Share it warm with loved ones.
Recipe FAQ
- → Can I use a stand mixer for kneading?
Yes, a stand mixer with a dough hook makes kneading easier and ensures a smooth, elastic dough.
- → How do I achieve a classic pretzel crust?
Briefly submerge the shaped loaf in a warm baking soda bath before baking. This creates the distinctive pretzel exterior.
- → Is whole wheat flour an option?
You can replace half the bread flour with whole wheat for extra heartiness and a robust flavor profile.
- → What flavors pair well with this loaf?
The loaf is delicious with butter or cream cheese and pairs wonderfully with warm chai or coffee.
- → Are there any allergens I should be aware of?
This loaf contains wheat, dairy, and egg. Check all ingredients if gluten or allergies are a concern.