Pin it 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 made this loaf for a cozy weekend brunch, and the smell of ginger and cinnamon filled our kitchen as it baked. Every time I serve it fresh from the oven, family and friends ask for the recipe.
Ingredients
- Dough: 3 1/4 cups (400 g) bread flour, 2 1/4 tsp (1 packet/7 g) active dry yeast, 1/2 cup (120 ml) warm water (about 110°F/43°C), 1/2 cup (120 ml) warm milk, 2 tbsp (30 g) unsalted butter (melted), 1/3 cup (80 ml) pure maple syrup, 1 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1 tsp fine sea salt
- Pretzel Bath: 4 cups (950 ml) water, 1/4 cup (60 g) baking soda
- Topping & Glaze: 1 egg (beaten, for egg wash), 1 tbsp granulated sugar, 1/2 tsp ground cinnamon, 2 tbsp pure maple syrup (for glaze), 1 tsp unsalted butter (for glaze)
Instructions
- Activate 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.
- Make dough:
- Add yeast mixture, warm milk, melted butter, and maple syrup to dry ingredients. Mix until a shaggy dough forms.
- Knead dough:
- Knead 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 and second rise:
- Punch down dough and shape 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. Gently transfer loaf from the pan and submerge the top in the simmering pretzel bath for 30 seconds. Return loaf to pan.
- Egg wash and topping:
- Brush top with beaten egg. Mix granulated sugar and ground cinnamon, then sprinkle over loaf.
- Bake loaf:
- Bake for 25–30 minutes, or until deep golden brown and loaf sounds hollow when tapped.
- Glaze and cool:
- While the loaf bakes, melt maple syrup with butter for glaze. Remove loaf from oven, cool 10 minutes, then brush with maple glaze before slicing.
Pin it This loaf instantly became a new family favorite with its chewy crust and pillowy crumb—we love sharing slices after school or for an after-dinner treat!
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)
Allergen Information
Contains wheat (gluten), dairy, and egg. Check maple syrup and other ingredients for cross-contamination if allergies are a concern.
Nutritional Information
Per slice (based on 10 slices): Calories: 210, Total Fat: 4 g, Carbohydrates: 39 g, Protein: 5 g
Pin it Enjoy the loaf warm with butter or cream cheese, and savor its lovely aroma with your favorite tea or coffee.
Recipe Questions & Answers
- → Can I use whole wheat flour?
Yes, substitute half the bread flour with whole wheat for a richer flavor and denser texture.
- → How do I get the pretzel crust?
Briefly dip the shaped loaf in simmering water with baking soda before baking to create a chewy, golden crust.
- → What pairs well with this loaf?
This loaf complements chai, coffee, or spreads like butter and cream cheese for a warm, comforting snack.
- → Is this loaf vegetarian?
Yes, the ingredients used are suitable for a vegetarian diet.
- → Can I add extra flavor to the dough?
Finely chopped crystallized ginger can be added for more spice and texture in each bite.
- → What’s the yield for this loaf?
It makes one loaf, typically sliced into ten servings.