Crispy Dill Pickle Bread – Better Than Takeout
Crispy Dill Pickle Bread – Better Than Takeout. After making this many times, I’ve perfected the crusty exterior and soft, tangy interior. The secret? A warm oven and a simple dill pickle brine. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Peach Raspberry Crumb Bars and Classic Cucumber Feta Salad Recipe.
Why This Crispy Dill Pickle Bread – Better Than Takeout Is Pure Comfort
- Golden, crispy crust
- Tangy dill flavor throughout
- Soft, tender interior
- Easy to make at home
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 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 cup warm water
- 1/2 cup diced pickles
- 2 tbsp chopped fresh dill
- 1 tbsp pickle juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- Optional: Melted butter for brushing
- Optional: Additional chopped dill for garnish
📝 Ingredient Notes
- all-purpose flour: You can substitute whole wheat flour for a healthier version.
- instant yeast: Active dry yeast can be used as a substitute.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Kneads dough quickly and evenly → See on Amazon
- Pyrex Glass Measuring Cup — Measures liquids accurately → See on Amazon
How to Make Crispy Dill Pickle Bread – Better Than Takeout
- Make the dough: In a large bowl, combine flour, yeast, salt, warm water, diced pickles, chopped dill, pickle juice, garlic powder, onion powder, and black pepper. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using a stand mixer, knead on medium speed for 3-5 minutes.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the dough: Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet, cover with the towel, and let it rise for another 30 minutes.
- Preheat the oven: While the dough is rising, preheat your oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat up.
- Score the dough: Using a sharp knife, score the top of the dough with a few slashes. This helps the bread expand while baking.
- Bake the bread: Carefully transfer the bread to the preheated baking sheet. Bake for 25-30 minutes, or until golden brown. For extra crispiness, brush with melted butter before serving.
Cook's Tips for Perfect Crispy Dill Pickle Bread – Better Than Takeout
- Common mistake and fix: Underbaking can lead to a gummy interior. To prevent this, use an instant-read thermometer. The internal temperature should be around 190°F (88°C).
- Expert tip: For a softer crust, brush the dough with melted butter before the final rise. This also adds flavor.
- Time-saving tip: You can make the dough in a bread machine using the dough cycle.
- Nutritional tip: For a healthier version, use whole wheat flour and reduce the amount of salt.
Storing & Reheating Crispy Dill Pickle Bread – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. 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 a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds, or until warmed through. This may soften the crust.
Recipe Notes
- Chef tip: For a faster rise, place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm oven (around 100°F/38°C).
- Best substitution: You can substitute the dill pickle brine with buttermilk for a similar tangy flavor.
- Make-ahead: The shaped dough can be refrigerated for up to 24 hours. Let it rise at room temperature before baking.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Want to level up this recipe?
Digital Meat Thermometer — Ensures perfect bread temperature every time → Check price on Amazon
Crispy Dill Pickle Bread – Better Than Takeout
Ingredients
Main Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 cup warm water
- 1/2 cup diced pickles
- 2 tbsp chopped fresh dill
- 1 tbsp pickle juice
Seasonings
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
Optional Toppings
- Melted butter for brushing
- Additional chopped dill for garnish
Instructions
- Make the dough: In a large bowl, combine flour, yeast, salt, warm water, diced pickles, chopped dill, pickle juice, garlic powder, onion powder, and black pepper. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using a stand mixer, knead on medium speed for 3-5 minutes.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the dough: Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet, cover with the towel, and let it rise for another 30 minutes.
- Preheat the oven: While the dough is rising, preheat your oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat up.
- Score the dough: Using a sharp knife, score the top of the dough with a few slashes. This helps the bread expand while baking.
- Bake the bread: Carefully transfer the bread to the preheated baking sheet. Bake for 25-30 minutes, or until golden brown. For extra crispiness, brush with melted butter before serving.
Notes
- Chef tip: For a faster rise, place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm oven (around 100°F/38°C).
- Best substitution: You can substitute the dill pickle brine with buttermilk for a similar tangy flavor.
- Make-ahead: The shaped dough can be refrigerated for up to 24 hours. Let it rise at room temperature before baking.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze sliced bread in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, or until warmed through. This may soften the crust.
- 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: 6g
- Fat: 1g
- Carbs: 36g
- Fiber: 1g
- Sugar: 1g
- Sodium: 380mg
- Cholesterol: 0mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Bread – Better Than Takeout FAQs
Yes, the shaped dough can be refrigerated for up to 24 hours. Let it rise at room temperature before baking.
This could be due to underbaking. Use an instant-read thermometer to ensure the internal temperature reaches around 190°F (88°C).
Yes, active dry yeast can be used as a substitute. You'll need to proof it in warm water before using.
Yes, you can use the dough cycle in your bread machine.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread in a single layer, then transfer to a freezer bag.
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!
