# Components:
→ Dough
01 - 3 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1 teaspoon fine sea salt
05 - 1 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, softened
07 - 1 large egg
08 - 1/2 cup rainbow sprinkles
→ Pretzel Bath
09 - 1/4 cup baking soda
10 - 4 cups water
→ Topping
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons rainbow sprinkles
13 - 1 tablespoon coarse pretzel salt or flaky sea salt
→ Optional Glaze
14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons milk
16 - 1/4 teaspoon vanilla extract
# Directions:
01 - In a large mixing bowl, blend the flour, granulated sugar, instant yeast, and fine sea salt thoroughly.
02 - Add warmed milk, softened unsalted butter, and the egg into the bowl. Mix until a shaggy dough starts to develop.
03 - Knead for 7 to 8 minutes by hand or using the mixer’s dough hook until the dough is smooth and elastic.
04 - Gently knead in rainbow sprinkles ensuring even distribution throughout the dough.
05 - Transfer dough to a lightly oiled bowl, cover, and allow to rise at room temperature until doubled in size, about 1 hour.
06 - Punch down dough and shape into a loaf. Place seam side down into a greased 9x5-inch loaf pan.
07 - Cover and let rise again for 30 to 40 minutes until the loaf is noticeably puffy.
08 - Preheat oven to 350°F. In a saucepan, bring water to a gentle simmer and stir in baking soda. Use caution as the mixture will bubble up.
09 - Lift the loaf carefully and dip the top and sides into the baking soda bath for 10 to 15 seconds.
10 - Return loaf to pan. Brush surface with melted butter and sprinkle evenly with additional rainbow sprinkles and coarse pretzel salt.
11 - Bake for 30 to 35 minutes until deeply golden and the loaf sounds hollow when tapped.
12 - Let loaf cool in pan for 10 minutes, then transfer to wire rack to cool completely.
13 - Mix powdered sugar with milk and vanilla extract until smooth. Drizzle over cooled loaf if glaze is desired.
