Crispy Dill Pickle Bread Recipe

Crispy Dill Pickle Bread – Homemade bread with a tangy dill pickle kick. After making this many times, I’ve discovered the secret to perfectly crispy bread every time. The warm, golden crust and soft, tangy interior will make your kitchen cozy and inviting. Try it with my Creamy Garlic Shrimp for a perfect meal. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Swirl Ice Cream Bread Treat and Delicious Strawberry Crunch Cookies.

What You'll Need for Crispy Dill Pickle Bread Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 cup warm water
• 1/2 cup diced dill pickles
• 1 tbsp pickle juice
• 1 tbsp olive oil
• 1 tsp dried dill
• 1/2 tsp garlic powder
• Optional: Sesame seeds
• Optional: Poppy seeds

How to Make Crispy Dill Pickle Bread Recipe

1. Step 1: In a large bowl, combine flour, salt, and instant yeast.
2. Step 2: Add warm water, diced dill pickles, pickle juice, olive oil, dried dill, and garlic powder. Mix until a soft dough forms.
3. Step 3: Knead the dough on a floured surface for 5 minutes. If it's too sticky, add a bit more flour.
4. Step 4: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Step 5: Preheat your oven to 425°F (220°C). Grease a 9×5-inch loaf pan.
6. Step 6: Shape the risen dough into a loaf and place it in the prepared pan. Let it rise for another 30 minutes.
7. Step 7: Brush the top of the dough with olive oil and sprinkle with sesame seeds or poppy seeds, if desired.
8. Step 8: Bake for 25-30 minutes or until golden brown. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Storing & Reheating Crispy Dill Pickle Bread Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature before baking.

Freezing Crispy Dill Pickle Bread Recipe

Freeze sliced bread in an airtight container for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a tangier bread, add an extra tablespoon of pickle juice.
• Best substitution: You can substitute the dill pickles with chopped olives for a different flavor.
• Make-ahead: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature before baking.
• Scaling: This recipe can be doubled to make two loaves of bread.
• Troubleshooting: If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.

Crispy Dill Pickle Bread Recipe

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

1 hr 40 mins

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 cup warm water
• 1/2 cup diced dill pickles
• 1 tbsp pickle juice

Seasonings

• 1 tbsp olive oil
• 1 tsp dried dill
• 1/2 tsp garlic powder

Optional Toppings

• Sesame seeds
• Poppy seeds

Instructions

1. Step 1: In a large bowl, combine flour, salt, and instant yeast.
2. Step 2: Add warm water, diced dill pickles, pickle juice, olive oil, dried dill, and garlic powder. Mix until a soft dough forms.
3. Step 3: Knead the dough on a floured surface for 5 minutes. If it's too sticky, add a bit more flour.
4. Step 4: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Step 5: Preheat your oven to 425°F (220°C). Grease a 9×5-inch loaf pan.
6. Step 6: Shape the risen dough into a loaf and place it in the prepared pan. Let it rise for another 30 minutes.
7. Step 7: Brush the top of the dough with olive oil and sprinkle with sesame seeds or poppy seeds, if desired.
8. Step 8: Bake for 25-30 minutes or until golden brown. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

• Chef tip: For a tangier bread, add an extra tablespoon of pickle juice.
• Best substitution: You can substitute the dill pickles with chopped olives for a different flavor.
• Make-ahead: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature before baking.
• Scaling: This recipe can be doubled to make two loaves of bread.
• Troubleshooting: If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze sliced bread in an airtight container for up to 3 months.
• Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature before baking.

Nutrition Per Serving

• Calories: 140
• Protein: 4g
• Fat: 1g
• Carbs: 29g
• Fiber: 1g
• Sugar: 1g
• Sodium: 280mg
• Cholesterol: 0mg
• Sat. Fat: 0g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Dill Pickle Bread Recipe FAQs

A Warm Final Note

I can’t wait for you to try Crispy Dill Pickle Bread Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!