Crispy Dill Pickle Bread
Dill Pickle Bread is a crispy, better-than-takeout treat. After making this many times, I discovered the trick to the perfect rise is letting the dough rest. Jump to the 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.
Why This Crispy Dill Pickle Bread Is Pure Comfort
- Crispy golden crust
- Tangy dill pickle flavor
- Easy to make at home
What You'll Need for Crispy Dill Pickle Bread
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Instant yeast
- Salt
- Warm water
- Dill pickle juice
- Diced pickles
- Fresh dill
- Garlic powder
- Onion powder
- Black pepper
- Sugar
- Optional: Melted butter
- Optional: More fresh dill
📝 Ingredient Notes
- All-purpose flour: You can also use bread flour for a chewier crust.
- Dill pickle juice: Reserve the juice from a jar of dill pickles.
🛒 Tools & Equipment I Recommend
- Stand mixer — Kneads dough effortlessly → See on Amazon
- Dough hook — Handles sticky dough → See on Amazon
How to Make Crispy Dill Pickle Bread
- Mix dough: Combine flour, yeast, salt, water, pickle juice, and seasonings. Knead until smooth.
- Add pickles and dill: Mix in diced pickles and fresh dill.
- First rise: Let the dough rise in a greased bowl for 1 hour.
- Shape and second rise: Shape the dough into a loaf, place in a greased pan, and let rise for 30 minutes.
- Bake: Preheat oven to 375°F (190°C) and bake for 30-35 minutes.
- Cool and serve: Let the bread cool, brush with melted butter, and serve with more fresh dill.
Cook's Tips for Perfect Crispy Dill Pickle Bread
- Common mistake and fix: Don't over-knead the dough or it will be tough. If this happens, let it rest for 10 minutes before shaping.
- Substitution: You can use dried dill instead of fresh, but use half the amount.
- Make-ahead: You can make the dough ahead and let it rise in the fridge overnight. Bring to room temperature before shaping and baking.
Storing & Reheating Crispy Dill Pickle Bread
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: You can make the dough ahead and let it rise in the fridge overnight.
Freezing Crispy Dill Pickle Bread
Freeze sliced bread for up to 3 months.
How to Reheat Without Drying It Out
Oven: Warm in the oven at 300°F (150°C) for 10 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: Let the dough rest for 10 minutes after kneading to improve texture.
- Best substitution: Use Greek yogurt instead of pickle juice for a milder flavor.
- Make-ahead: You can shape the dough and let it rise in the fridge overnight. Bring to room temperature before baking.
- Scaling: This recipe can be doubled to make two loaves.
- Troubleshooting: If the dough is too sticky, add more flour. If it's too dry, add more water.
Want to level up this recipe?
Baking stone — Creates a crispy crust → Check price on Amazon
Crispy Dill Pickle Bread
Ingredients
Main Ingredients
- All-purpose flour
- Instant yeast
- Salt
- Warm water
- Dill pickle juice
- Diced pickles
- Fresh dill
Seasonings
- Garlic powder
- Onion powder
- Black pepper
- Sugar
Optional Toppings
- Melted butter
- More fresh dill
Instructions
- Mix dough: Combine flour, yeast, salt, water, pickle juice, and seasonings. Knead until smooth.
- Add pickles and dill: Mix in diced pickles and fresh dill.
- First rise: Let the dough rise in a greased bowl for 1 hour.
- Shape and second rise: Shape the dough into a loaf, place in a greased pan, and let rise for 30 minutes.
- Bake: Preheat oven to 375°F (190°C) and bake for 30-35 minutes.
- Cool and serve: Let the bread cool, brush with melted butter, and serve with more fresh dill.
Notes
- Chef tip: Let the dough rest for 10 minutes after kneading to improve texture.
- Best substitution: Use Greek yogurt instead of pickle juice for a milder flavor.
- Make-ahead: You can shape the dough and let it rise in the fridge overnight. Bring to room temperature before baking.
- Scaling: This recipe can be doubled to make two loaves.
- Troubleshooting: If the dough is too sticky, add more flour. If it's too dry, add more water.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze sliced bread for up to 3 months.
- Oven reheat: Warm in the oven at 300°F (150°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: You can make the dough ahead and let it rise in the fridge overnight.
Nutrition Per Serving
- Calories: 160
- Protein: 5g
- Fat: 2g
- Carbs: 30g
- Fiber: 1g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Bread FAQs
Yes, use half the amount of dried dill.
You might have over-kneaded the dough or didn't let it rise enough.
Yes, use the dough cycle and follow your machine's instructions for shaping and baking.
Yes, bake at 350°F (180°C) for 20-25 minutes.
Yes, use a gluten-free flour blend and ensure it has the right protein content for rising.
A Warm Final Note
I can’t wait for you to try Crispy Dill Pickle Bread 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!
