# What You'll Need:
→ 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, active dry yeast, and a pinch of sugar in a small bowl. Allow to rest for 5–10 minutes until frothy.
02 - In a large mixing bowl, blend bread flour, fine sea salt, ground ginger, and ground cinnamon.
03 - Add the yeast mixture, warm milk, melted butter, and pure maple syrup to the bowl. Stir until a shaggy dough forms.
04 - Transfer dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a lightly greased bowl, cover, and let rest in a warm place for 60 minutes or until doubled in volume.
06 - Punch down dough, form into a loaf shape, and transfer to a 9x5-inch loaf pan lined with parchment or greased. Cover and rise for another 30 minutes.
07 - Set oven temperature to 400°F.
08 - Bring 4 cups water and baking soda to a gentle simmer in a large saucepan. Carefully submerge the top of the formed loaf in the solution for 30 seconds, then return loaf to the pan.
09 - Brush the loaf surface with beaten egg. Mix granulated sugar and ground cinnamon, then sprinkle evenly over the loaf.
10 - Bake for 25 to 30 minutes until deep golden brown and sounds hollow when tapped.
11 - While baking, melt pure maple syrup and unsalted butter together for the glaze.
12 - Remove loaf from oven, allow to cool for 10 minutes, then finish with a brush of maple glaze before slicing.
