Crispy Dill Pickle Bread: Better Than Takeout

Crispy Dill Pickle Bread is the ultimate better-than-takeout appetizer. After making this many times, I’ve discovered the trick to the perfect tangy, crispy crust. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Ravioli Appetizer Delivers 5 Ultimate Cheesy Bites. and Mafaldine Pasta Limone with Broccoli.

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.

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 cup warm water
• 1/4 cup dill pickle juice
• 1 cup shredded dill pickles
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Melted butter for brushing
• Optional: Sea salt flakes for sprinkling

How to Make Crispy Dill Pickle Bread: Better Than Takeout

1. Step 1: In a large bowl, combine flour, salt, yeast, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
2. Step 2: Add warm water, dill pickle juice, and olive oil. Mix until a shaggy dough forms.
3. Step 3: Knead the dough for 5 minutes until smooth and elastic. If using a stand mixer, use the dough hook attachment on medium speed.
4. Step 4: Fold in shredded dill pickles and chopped fresh dill.
5. Step 5: Shape the dough into a loaf and place it on a greased baking sheet. Cover with a clean towel and let it rise in a warm place for 15 minutes.
6. Step 6: Preheat your oven to 425°F (220°C).
7. Step 7: Make a few slashes on the top of the dough with a sharp knife. Brush with melted butter and sprinkle with sea salt flakes.
8. Step 8: Bake for 20-25 minutes or until golden brown. Let it cool before slicing.

Storing & Reheating Crispy Dill Pickle Bread: Better Than Takeout

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 for up to 24 hours. Let it rise at room temperature before baking.

Freezing Crispy Dill Pickle Bread: Better Than Takeout

Freeze sliced bread in an airtight container for up to 3 months. Thaw at room temperature before serving.

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. Be careful, as the bread can become soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Best substitution: You can substitute the fresh dill with 1 tablespoon of dried dill weed.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours. Let it rise at room temperature before baking.
• Scaling: This recipe can be doubled to make two loaves of Dill Pickle Bread.
• Troubleshooting: If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.

Crispy Dill Pickle Bread: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 cup warm water
• 1/4 cup dill pickle juice
• 1 cup shredded dill pickles
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Melted butter for brushing
• Sea salt flakes for sprinkling

Instructions

1. Step 1: In a large bowl, combine flour, salt, yeast, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
2. Step 2: Add warm water, dill pickle juice, and olive oil. Mix until a shaggy dough forms.
3. Step 3: Knead the dough for 5 minutes until smooth and elastic. If using a stand mixer, use the dough hook attachment on medium speed.
4. Step 4: Fold in shredded dill pickles and chopped fresh dill.
5. Step 5: Shape the dough into a loaf and place it on a greased baking sheet. Cover with a clean towel and let it rise in a warm place for 15 minutes.
6. Step 6: Preheat your oven to 425°F (220°C).
7. Step 7: Make a few slashes on the top of the dough with a sharp knife. Brush with melted butter and sprinkle with sea salt flakes.
8. Step 8: Bake for 20-25 minutes or until golden brown. Let it cool before slicing.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Best substitution: You can substitute the fresh dill with 1 tablespoon of dried dill weed.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours. Let it rise at room temperature before baking.
• Scaling: This recipe can be doubled to make two loaves of Dill Pickle Bread.
• Troubleshooting: If the dough is too sticky, add a little more flour. If the dough is too dry, add a little 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. Thaw at room temperature before serving.
• 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. Be careful, as the bread can become soggy.
• Make ahead: The dough can be made ahead and refrigerated for up to 24 hours. Let it rise at room temperature before baking.

Nutrition Per Serving

• Calories: 180
• Protein: 5g
• Fat: 3g
• Carbs: 32g
• Fiber: 1g
• Sugar: 1g
• Sodium: 500mg
• Cholesterol: 0mg
• Sat. Fat: 0.5g

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

Crispy Dill Pickle Bread: Better Than Takeout FAQs

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!