Pin A savory, cheesy quick bread bursting with tangy dill pickles, sharp cheddar, and a golden pretzel-inspired crust. Perfect for snacking, sandwiches, or as a unique side.
I first made this loaf for a weekend get-together and the tangy, cheesy slices disappeared faster than I could slice them. The combination of pretzel crust and dill pickle is a real crowd-pleaser even among the pickiest eaters.
Ingredients
- All-purpose flour: 2 cups (250 g), for the base structure
- Baking powder: 1 tbsp, leavening agent
- Baking soda: 1 tsp, helps with rise and pretzel crust
- Granulated sugar: 1 tsp, subtle sweetness
- Garlic powder: 1/2 tsp, savory depth
- Onion powder: 1/2 tsp, more flavor
- Salt: 1/2 tsp, balances taste
- Eggs: 2 large, structure and richness
- Whole milk: 3/4 cup (180 ml), moist crumb
- Dill pickle juice: 1/4 cup (60 ml), tangy accent
- Unsalted butter: 1/4 cup (60 g), melted and cooled for richness
- Sharp cheddar cheese: 1 cup (115 g), shredded for cheesy pockets
- Dill pickles: 3/4 cup (110 g), finely chopped for bursts of pickle flavor
- Fresh dill: 2 tbsp, chopped (or 2 tsp dried dill) for herbal aroma
- Pretzel topping: 1 tbsp baking soda, 1/4 cup (60 ml) hot water, 1 tbsp coarse sea salt (for topping)
Instructions
- Prepare loaf pan:
- Preheat oven to 350°F (175°C). Grease or line an 8x4-inch (20x10 cm) loaf pan with parchment paper.
- Combine dry ingredients:
- Whisk together flour, baking powder, baking soda, sugar, garlic powder, onion powder, and salt in a large bowl.
- Mix wet ingredients:
- Beat eggs in a separate bowl. Add milk, pickle juice, and melted butter, then mix well.
- Combine wet and dry:
- Pour wet ingredients into the dry. Stir gently until just combined, careful not to overmix.
- Fold in add-ins:
- Fold in shredded cheddar, chopped pickles, and dill until evenly distributed.
- Add to pan:
- Transfer batter to prepared loaf pan and smooth the top.
- Pretzel topping:
- Dissolve baking soda in hot water. Brush mixture generously over the top of batter.
- Finish topping:
- Sprinkle coarse sea salt evenly over the top.
- Bake:
- Bake for 35–40 minutes, or until a toothpick comes out clean and the top is deeply golden.
- Cool:
- Cool in pan 10 minutes. Transfer loaf to wire rack to cool completely before slicing.
Pin This loaf has become a staple for family movie nights. Warm slices with a smear of butter and plenty of giggles are now our weekend tradition.
Required Tools
Mixing bowls, whisk, spatula, 8x4-inch loaf pan, pastry brush, cooling rack
Allergen Information
Contains wheat (gluten), eggs, and dairy. May contain traces of other allergens in cheese or pickles so check labels carefully if allergies are a concern.
Nutritional Information
Each slice has approximately 240 calories, 11 g fat, 26 g carbohydrates, and 8 g protein.
Pin Enjoy a slice toasted or use it for a next-level sandwich. The savory, tangy flavors are guaranteed to impress!
Recipe Q&A
- → How do I achieve the pretzel-style crust?
Brush the top of the loaf with a baking soda and hot water mixture before baking, then sprinkle with coarse sea salt to create a classic pretzel finish.
- → Can I use different cheese types?
Yes, you can easily swap sharp cheddar for Swiss or mix in other favorite cheeses for varied taste and texture.
- → What can I serve with this loaf?
Enjoy slices toasted with butter, pair with soup, or use as a flavorful base for sandwiches and appetizers.
- → Is the pretzel topping necessary?
No, it's optional. The baking soda wash and salt give a chewy crust, but you can skip this step if preferred for a simpler finish.
- → How can I add more flavor?
Try mixing in chopped pickled jalapeños or adding extra fresh herbs according to your taste for more zest and complexity.
- → Is this loaf vegetarian friendly?
Yes, it contains no meat products. Double-check cheese and pickle ingredients for strict dietary needs.
