# 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 (about 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
# Method:
01 - Place flour, granulated sugar, instant yeast, and fine sea salt in a large mixing bowl and stir to blend evenly.
02 - Pour in warm milk, softened unsalted butter, and add the egg. Mix by hand or with a stand mixer until a shaggy dough forms.
03 - Knead dough by hand or using a mixer with dough hook for 7 to 8 minutes, until the dough is smooth and elastic.
04 - Gently knead rainbow sprinkles into the dough until evenly dispersed.
05 - Transfer dough to a lightly oiled bowl. Cover and let rise in a warm environment until doubled in size, approximately 1 hour.
06 - Deflate dough, shape into a loaf, and place seam-side down into a greased 9x5-inch loaf pan.
07 - Cover loaf and let rise until puffy, about 30 to 40 minutes.
08 - Preheat oven to 350°F.
09 - Bring 4 cups water to a simmer in a saucepan. Carefully add baking soda and allow to dissolve completely.
10 - Gently lift dough from pan and dip the top and sides into the baking soda bath for 10 to 15 seconds. Return loaf to pan.
11 - Brush loaf with melted butter and sprinkle evenly with additional rainbow sprinkles and pretzel salt.
12 - Bake for 30 to 35 minutes until deep golden brown and loaf registers hollow when tapped.
13 - Cool loaf for 10 minutes in pan, then turn out onto wire rack to cool completely.
14 - Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled loaf if desired.
