Dill Pickle Cheddar Pretzel Loaf (Print version)

Tangy pickles and cheddar shine in a golden-crusted savory loaf ideal for snacking or sandwiches.

# What You Need:

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

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

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

15 - 1 tablespoon baking soda

16 - 1/4 cup hot water

17 - 1 tablespoon coarse sea salt

01 - Preheat oven to 350°F. Grease or line an 8x4-inch loaf pan with parchment paper.

02 - In a large bowl, whisk together flour, baking powder, baking soda, sugar, garlic powder, onion powder, and salt until well blended.

03 - In a separate bowl, beat eggs. Whisk in milk, dill pickle juice, and melted butter until fully incorporated.

04 - Add wet mixture into dry mixture and stir gently until just combined, avoiding overmixing.

05 - Gently fold shredded cheddar, chopped dill pickles, and dill into the batter until evenly distributed.

06 - Spoon batter into the prepared loaf pan and smooth the surface.

07 - Dissolve baking soda in hot water. Using a pastry brush, liberally coat the top of the loaf with the baking soda solution.

08 - Sprinkle coarse sea salt evenly over the top of the batter.

09 - Place pan in oven and bake for 35–40 minutes, or until a toothpick inserted into the center emerges clean and the crust is golden brown.

10 - Leave loaf in pan for 10 minutes after baking. Remove and transfer to a wire rack to cool completely before slicing.

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The pretzel topping is optional but adds flavor and texture
This loaf contains wheat, eggs, and milk (check labels for allergens in cheese and pickles)

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