Cheesy loaf featuring tangy dill pickles and a salty pretzel crust. Enjoy for snacking, sandwiches, or alongside soups.
# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon granulated sugar
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 2 large eggs
09 - 3/4 cup whole milk
10 - 1/4 cup dill pickle juice
11 - 1/4 cup unsalted butter, melted and cooled
→ Add-ins
12 - 1 cup sharp cheddar cheese, shredded
13 - 3/4 cup dill pickles, finely chopped
14 - 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
→ Pretzel Topping
15 - 1 tablespoon baking soda
16 - 1/4 cup hot water
17 - 1 tablespoon coarse sea salt, for topping
# Instructions:
01 - Preheat oven to 350°F. Grease or line an 8x4-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, garlic powder, onion powder, and salt until thoroughly blended.
03 - In a separate bowl, beat eggs well, then add milk, pickle juice, and melted butter. Stir until mixture is homogeneous.
04 - Pour wet mixture into dry ingredients and gently mix just until combined. Avoid overmixing to retain tenderness.
05 - Add shredded cheddar, chopped pickles, and dill. Fold in gently until evenly distributed throughout the batter.
06 - Spoon batter into prepared loaf pan and smooth the surface with a spatula.
07 - Dissolve baking soda in hot water. Brush the solution over the top of the batter to form a pretzel-style crust.
08 - Sprinkle coarse sea salt evenly over the brushed surface.
09 - Bake for 35 to 40 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
10 - Cool loaf in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice when fully cooled.
