# Components:
→ Dough
01 - 3 1/4 cups bread flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1/2 cup warm water (about 110°F)
04 - 1/2 cup warm milk
05 - 2 tablespoons unsalted butter, melted
06 - 1/3 cup pure maple syrup
07 - 1 teaspoon ground ginger
08 - 1 1/2 teaspoons ground cinnamon
09 - 1 teaspoon fine sea salt
→ Pretzel Bath
10 - 4 cups water
11 - 1/4 cup baking soda
→ Topping & Glaze
12 - 1 egg, beaten
13 - 1 tablespoon granulated sugar
14 - 1/2 teaspoon ground cinnamon
15 - 2 tablespoons pure maple syrup
16 - 1 teaspoon unsalted butter
# Directions:
01 - Combine warm water with active dry yeast and a pinch of sugar in a small bowl. Allow to stand for 5–10 minutes until foamy.
02 - Mix bread flour, salt, ground ginger, and ground cinnamon in a large mixing bowl.
03 - Add the yeast mixture, warm milk, melted butter, and pure maple syrup into the dry ingredients. Mix until a shaggy dough forms.
04 - Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
05 - Place dough into a greased bowl, cover, and allow to rise in a warm environment for 60 minutes or until doubled.
06 - Punch down dough and shape into a loaf. Transfer to a parchment-lined or greased 9x5-inch loaf pan. Cover and let rise for 30 minutes.
07 - Preheat oven to 400°F. Bring 4 cups water and 1/4 cup baking soda to a simmer in a large saucepan.
08 - Remove loaf from pan and gently submerge the top in simmering pretzel bath for 30 seconds. Return loaf to pan.
09 - Brush top of loaf with beaten egg. Combine granulated sugar and ground cinnamon; sprinkle over loaf.
10 - Bake for 25–30 minutes, or until loaf is deep golden brown and sounds hollow when tapped.
11 - Melt pure maple syrup with unsalted butter while loaf bakes.
12 - Cool loaf for 10 minutes, brush with maple glaze, slice and serve.
