Crispy Dill Pickle Bread – Better Than Takeout
Crispy Dill Pickle Bread that’s better than takeout. After making this many times, I’ve perfected the trick for a golden, crispy crust. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cinnamon Roll Casserole recipe and Mafaldine Pasta Limone with Broccoli.
Why This Crispy Dill Pickle Bread – Better Than Takeout Is Pure Comfort
- Golden, crispy crust
- Tangy, flavorful interior
- Easy to make at home
- Better than takeout version
What You'll Need for Crispy Dill Pickle Bread – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Dill pickles
- All-purpose flour
- Instant yeast
- Warm water
- Sugar
- Salt
- Butter
- Egg
- Dill pickle juice
- Dried dill
- Garlic powder
- Onion powder
- Optional: Everything bagel seasoning
- Optional: Poppy seeds
📝 Ingredient Notes
- Dill pickles: Use dill pickles, not sweet pickles.
- Instant yeast: Ensure your yeast is fresh and active.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Makes dough preparation easy and quick. → See on Amazon
- OXO Good Grips Silicone Baking Mat — Prevents sticking and makes cleanup easy. → See on Amazon
How to Make Crispy Dill Pickle Bread – Better Than Takeout
- Prepare the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm water, melted butter, and an egg. Mix until a dough forms. Knead in dill pickle juice, dried dill, garlic powder, and onion powder.
- Add pickles: Chop dill pickles and knead them into the dough until evenly distributed.
- First rise: Let the dough rise, covered, in a warm place for 1 hour or until doubled in size.
- Shape the dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second rise: Let the dough rise again, covered, for 30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Brush the top of the dough with a beaten egg and sprinkle with everything bagel seasoning or poppy seeds. Bake for 30-35 minutes or until golden brown.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing and serving.
Cook's Tips for Perfect Crispy Dill Pickle Bread – Better Than Takeout
- Tip: For a softer crust, brush the top of the dough with melted butter after baking.
- Common mistake and fix: If your dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
- Tip: For a stronger dill flavor, add more dried dill or use fresh dill instead.
- Tip: To make ahead, prepare the dough, let it rise once, then refrigerate it overnight. Let it rise again in the morning before baking.
Storing & Reheating Crispy Dill Pickle Bread – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover bread in an airtight container in the fridge for up to 5 days. Make-ahead tip: The dough can be made ahead and refrigerated overnight before the final rise and bake.
Freezing Crispy Dill Pickle Bread – Better Than Takeout
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 (180°C) for 5-7 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds, but be careful not to make them soggy.
Recipe Notes
- Chef tip: For a softer crust, brush the top of the dough with melted butter after baking.
- Best substitution: No substitutions for dill pickles. They provide the unique flavor and tanginess.
- Make-ahead: Prepare the dough, let it rise once, then refrigerate it overnight. Let it rise again in the morning before baking.
- Scaling: This recipe can be doubled to make two loaves.
- Troubleshooting: If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Want to level up this recipe?
Kuhn Rikon Original Swiss Peeler — Makes quick work of slicing pickles and other vegetables. → Check price on Amazon
Crispy Dill Pickle Bread – Better Than Takeout
Ingredients
Main Ingredients
- Dill pickles
- All-purpose flour
- Instant yeast
- Warm water
- Sugar
- Salt
- Butter
- Egg
Seasonings
- Dill pickle juice
- Dried dill
- Garlic powder
- Onion powder
Optional Toppings
- Everything bagel seasoning
- Poppy seeds
Instructions
- Prepare the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm water, melted butter, and an egg. Mix until a dough forms. Knead in dill pickle juice, dried dill, garlic powder, and onion powder.
- Add pickles: Chop dill pickles and knead them into the dough until evenly distributed.
- First rise: Let the dough rise, covered, in a warm place for 1 hour or until doubled in size.
- Shape the dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second rise: Let the dough rise again, covered, for 30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Brush the top of the dough with a beaten egg and sprinkle with everything bagel seasoning or poppy seeds. Bake for 30-35 minutes or until golden brown.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing and serving.
Notes
- Chef tip: For a softer crust, brush the top of the dough with melted butter after baking.
- Best substitution: No substitutions for dill pickles. They provide the unique flavor and tanginess.
- Make-ahead: Prepare the dough, let it rise once, then refrigerate it overnight. Let it rise again in the morning before baking.
- Scaling: This recipe can be doubled to make two loaves.
- 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 leftover bread in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze sliced bread in an airtight container for up to 3 months.
- Oven reheat: Reheat slices in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat slices in the microwave for 15-20 seconds, but be careful not to make them soggy.
- Make ahead: The dough can be made ahead and refrigerated overnight before the final rise and bake.
Nutrition Per Serving
- Calories: 220
- Protein: 7g
- Fat: 5g
- Carbs: 38g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 45mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Bread – Better Than Takeout FAQs
Yes, prepare the dough, let it rise once, then refrigerate it overnight. Let it rise again in the morning before baking.
Ensure you're using fresh, active yeast and that the dough is not over-kneaded or over-baked.
Yes, freeze sliced bread in an airtight container for up to 3 months.
No, this recipe is best made in the oven.
There is no suitable substitute for dill pickles in this recipe.
A Warm Final Note
I can’t wait for you to try Crispy Dill Pickle Bread – Better Than Takeout 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!
