This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
Last Updated on April 22, 2026 by Melanie
Dill Pickle Bread – Delicious yeast bread with the full flavor of dill pickle. This bread makes the perfect addition to any summer meal or picnic. Wonderful served alongside hot dogs or hamburgers.
For the pickle lovers! I heard you calling a while ago. Not exactly calling me. But more like a deep moan within. You begged for more uses for those wonderful pickles. I answered the call. Here you go. I’ve made you a Dill Pickle bread.
What you’ll love about this dill pickle bread recipe:
- It tastes like dill pickle without being overpowering
- No artificial flavors. It’s made with real dill pickle and pickle juice.
- It’s a fun flavor mix-up from traditional bread
- You can knead it by hand, use a stand mixer, or use a bread maker
I’m not the genius however. I simply came across this recipe this summer and decided my summer would in fact not be complete until I had made pickle bread. So I can cross pickle bread off my list and I hand the baton to you. Don’t let the summer pass you by my friend. Make some pickle bread. And quick. Summer is quickly fading much to my dismay.
Oh don’t worry. I’m just teasing. You can make this any time of year. In fact come January when I’m really missing my garden and green grass I think I’ll just pull out some pickles, bake up a loaf and reminisce of summer.
Thanks for being here!
Til we meet and eat again,
FOLLOW ALONG: Gather for Bread
BLOGLOVIN’ | PINTEREST | INSTAGRAM | FACEBOOK | SNAPCHAT: @GATHERFORBREAD | TWITTER |
Be sure to sign up for our emails so you don’t miss the latest recipes! ⇒ Sign up here. ⇐
This post contains affiliate links for which we get a small portion to help support this blog.
Dill Pickle Bread
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf 1x
Ingredients
- 3 teaspoons instant active dry yeast
- 1 Tablespoon + 1 teaspoon sugar (divided)
- 1 cup lukewarm dill pickle juice (110 degrees F*, see notes)
- 1 tablespoon extra-virgin olive oil
- 3 cups bread flour or unbleached all-purpose flour
- 1/4 teaspoon salt
- 1 large dill pickle (diced)
- 1 tablespoon dried dill weed
Instructions
- Finely chop dill pickle. Blot pickle with a paper towel. Set aside.
- Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over 1/2 cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
- Pour into mixing bowl. Using a mixer fitted with flat paddle attachment, combine the yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour 1/4 cup at a time while mixing on low speed. Switch to dough hook and begin kneading on medium speed. Add in chopped dill pickle and dill weed. Continue kneading for 6-10 minutes or until dough is smooth and elastic. While kneading If you think the dough is too wet, add additional flour (a tablespoon at a time). If the dough is looking too dry add warm water (a tablespoon at a time). To test this, while mixing the dough should stick to the bottom of the bowl and slap the sides without overly sticking.
- Transfer to a greased bowl and let rise until doubled, about 1 hour. Punch down dough. Form loaf into a round shape and place in greased Dutch Oven. Cover with the lid to rise. Let rise again for about 30 minutes. Meanwhile, preheat oven to 450 degrees.
- While covered place in the oven and bake for 20 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Internal temperature should be about 200 degrees. Gently shake the loaf onto a cooling rack. Cool for about 30 minutes before cutting
*Alternate method
- Bread Machine: Place all ingredients in the pan of the
bread machine in the order suggested by the manufacturer. Select dough setting and press start. Add pickle during the 'add in' cycle. Check the dough. It should form a nice smooth ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time). - When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
- After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
- Place on a baking pan dusted with cornmeal or baking pan lined with a silicone baking mat. Cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. Bake for 20 to 25 minutes or until nicely browned.
Notes
* NOTE: If you prefer a less enhanced pickle taste you may use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Cuisine: American
Recipe from: What’s Cooking America
You may also like:
Refrigerator Jewish Pickles
Roast Beef Pickle Bites
What a creative bread, Melanie! I absolutely love this flavor! Sounds like it would make a terrific bread for sandwiches. Pinned!
I know. We have such geniuses in this world. Unfortunately I’m not one of them. 🙂
THanks for the pin!
I’m totally blown away. I LOVE pickles! And bread! And your photos are amazing, Melanie. Must pin!
Thanks for the compliment Ashley!
You might not have come up with this recipe Melanie – but you are a genius for sharing it with us – I – for one – had never heard of pickle bread till today!
I know! Incredible, right? 🙂
Wow, this is a great idea! Who would have ever thought of dill pickle bread? I’m glad you came across this recipe and decided to share it with us. I definitely ned to try this!
Hope you get a chance to try it Ashley. It’s definitely different yet delish!
You’ve got me incensed and now I’m thinking I must have this bread in my life! That and your gorgeous photos convinced me. 🙂 Gorgeous loaf, Melanie!
Thanks Sarah! Have a great day.
How fun and different! Love this, Melanie 😉
Sometimes I love fun and different rolled into one. 🙂
I am drooling on this side of the screen 🙂 It looks spectacular. I am such a sucker for bread
Thanks Kathy! We can share a whole loaf of bread sometime. 🙂
Pickle bread?! What?! I LOVE it, Melanie!
Thanks girl!
Wow, what a great idea! I have never heard of dill pickle bread but I absolutely love that you shared it with us 🙂 It looks amazing and wait until my husband hears about this – he would be so over the moon since he loves dill pickles – pinning!
Hope the hubby loves it! Thanks for pinning!
So creative! I love the idea of the dill pickles in this bread. Pinning this one!
Thanks for pinning Danielle!
I am obsessed with pickles! I honestly go thru about a jar of pickles a week. I can’t wait to try this pickle bread! It combines my 2 great loves, bread and pickles. Beautiful pictures Melanie!
We love them here too! Thanks girl. 🙂
This is kind of crazy, but also sounds amazing. I LOVE pickles. In a major way. And pickles in carb form just sound extra awesome.
I have never heard of pickle bread! So interesting! Thanks for sharing 🙂
I love the sound of this and would have never thought of it myself!
Thanks for stopping by Lorie! I don’t think I ever would have either. It’s stellar. 🙂
What an interesting thought, dill pickle bread! I love it! Dill pickles are my favorite!
This bread is GORGEOUS!! And so creative! Beautiful pictures! Hope you have a great weekend!
Beautiful pictures and such a creative bread!
Thanks Christin!
This dill pickle bread is genius! I love pickles and always make sure to have a jar or two on hand in the fridge to snack on. I’ve never thought to bake them into a bread though! How amazing, I can’t wait to try!
Thanks Isadora! I never would have thought on my own either. Makes for a very delicious bread! Glad you stopped by!
This bread has me intrigued! I love creative recipes like this! 🙂
I’m in the process of making it now… Waiting for it to rise. I almost forgot the dill weed because it’s not mentioned in the direction on where to add it. Just a heads up in case you want to edit it. Can’t wait to try it! Thanks for the recipe!
Thanks for the heads up Chantel! Hope you enjoy it!
I absolutely love pickles! This is such an awesome idea, definetely going to be making this sometime!
You should try pickle soup some time, I could live on that stuff! 🙂
Thanks so much for the recipe! 😀
You’re welcome Phoebe! Let me know if you try the bread.
I’m a huge pickle fan. I’ve never heard of pickle soup. Sounds so intriguing!
Have you seen my favorite Reuben sandwich? (Hint. It may involve pickles. 🙂 ) Have a lovely day!
Melanie what kind of vinegar do you use, also on the Jewish Pickles?
Hi Jeri! I use distilled white vinegar. Enjoy!
It’s in my oven right now. Cannot wait to try it. I love black olive bread, along the same line I think. One thing I did different is I heated the Dutch oven when preheating the oven, like I do with other recipes. Hope it works out. Looking forward to a grilled cheese with it 🙂
I would think the salt in the pickle brine would kill the yeast…but I am still gonna try this!
Can I make this into buns and what would be the time and temperature if so
I have not personally tried that but I hope you found success if you did!
I made this today. It was ok. Definitely needed more dill weed and pickles. I think garlic would also make a difference. I’ll try again tomorrow and add a lot more dill and pickles.
I’ve made this bread in a bread machine twice and it’s a favourite of mine. Great toasted, or in sandwiches such as egg salad. The bread rises high and is light. Definitely a keeper in my books. Thanks for posting the recipe.
THanks for the feedback Tom. So glad you’ve enjoyed it. I can’t wait to make it again this summer. 🙂