Crispy Dill Pickle Bread – Better Than Takeout

Crispy Dill Pickle Bread – Better Than Takeout. After making this many times, I discovered the trick to a golden, crispy crust. This homemade version is fresher and more flavorful than any takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Bang Bang Chicken Skewers and The Best Baked Chicken Bacon Ranch Tacos.

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.

• 3 cups all-purpose flour
• 1 packet instant yeast
• 1 tsp salt
• 1 cup warm water
• 1/4 cup olive oil
• 1 cup diced dill pickles
• 1/2 cup chopped fresh dill
• 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: Additional chopped dill for garnish

How to Make Crispy Dill Pickle Bread – Better Than Takeout

1. Step 1: In a large bowl, combine flour, yeast, salt, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
2. Step 2: Add warm water and olive oil. Mix until a shaggy dough forms.
3. Step 3: Knead dough for 5 minutes until smooth and elastic. If using a stand mixer, use the dough hook attachment.
4. Step 4: Fold in diced pickles and chopped dill. Knead briefly to combine.
5. Step 5: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Step 6: Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
7. Step 7: Shape dough into a loaf and place in the prepared pan. Let rise for another 30 minutes.
8. Step 8: Bake for 30-35 minutes or until golden brown. Brush with melted butter and sprinkle with additional dill (optional).
9. Step 9: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely 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 overnight. Let 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 (175°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat.

Recipe Notes

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

Crispy Dill Pickle Bread – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

35 mins

⏳

Total

1 hr 45 mins

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 3 cups all-purpose flour
• 1 packet instant yeast
• 1 tsp salt
• 1 cup warm water
• 1/4 cup olive oil
• 1 cup diced dill pickles
• 1/2 cup chopped fresh dill

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
• Additional chopped dill for garnish

Instructions

1. Step 1: In a large bowl, combine flour, yeast, salt, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
2. Step 2: Add warm water and olive oil. Mix until a shaggy dough forms.
3. Step 3: Knead dough for 5 minutes until smooth and elastic. If using a stand mixer, use the dough hook attachment.
4. Step 4: Fold in diced pickles and chopped dill. Knead briefly to combine.
5. Step 5: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Step 6: Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
7. Step 7: Shape dough into a loaf and place in the prepared pan. Let rise for another 30 minutes.
8. Step 8: Bake for 30-35 minutes or until golden brown. Brush with melted butter and sprinkle with additional dill (optional).
9. Step 9: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Chef tip: For a tangier bread, reserve some pickle juice and brush it onto the dough before baking.
• Best substitution: You can substitute the dill pickles with sour pickles or even olives for a different flavor profile.
• Make-ahead: The dough can be made ahead and refrigerated overnight. Let rise at room temperature before baking.
• Scaling: This recipe can be doubled to make two loaves.
• 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 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 (175°C) for 5-10 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat.
• Make ahead: The dough can be made ahead and refrigerated overnight. Let rise at room temperature before baking.

Nutrition Per Serving

• Calories: 180
• Protein: 5g
• Fat: 3g
• Carbs: 32g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• 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!