Why You’ll Love This Recipe

If you love the combination of cheesy bread and tangy pickles, this Cheesy Pickle Bread will be your new favorite snack. The warm, soft bread provides the perfect canvas for the flavorful filling of sharp cheddar and dill pickles, and the garlic powder adds an extra layer of depth. Whether you’re serving it as an appetizer at a party or enjoying it on a casual evening, this bread is a crowd-pleaser. Plus, it’s simple to make, requiring just a little over an hour from start to finish.

Ingredients

Dough Ingredients

3 cups all-purpose flour
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon sugar
1 cup warm water (110°F/43°C)
1 teaspoon salt
2 tablespoons melted butter

Filling Ingredients

1 1/2 cups shredded cheddar cheese
1/2 cup finely chopped dill pickles
1/4 teaspoon garlic powder (optional)

Finishing

Additional melted butter for brushing the crust (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough: In a large bowl, combine the warm water, sugar, and active dry yeast. Let it rest for 5-10 minutes until the yeast becomes frothy. Add the flour, salt, and melted butter, then mix until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for about 1 hour or until doubled in size.
Prepare the Filling: While the dough rises, finely chop the dill pickles. In a medium bowl, mix the shredded cheddar cheese, chopped pickles, and garlic powder (if using) until everything is well combined.
Assemble the Bread: Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the cheesy pickle mixture evenly over the dough. Carefully roll the dough up tightly into a log. Slice the log into thick rounds, about 1 to 1 1/2 inches thick. Place the slices cut-side up in a greased baking dish, leaving space between each to allow for expansion.
Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes or until the tops are golden brown and the cheese is melted and bubbly. The bread should have a golden, crusty exterior and a soft, fluffy interior.
Cool and Serve: Let the Cheesy Pickle Bread cool for a few minutes before serving. This allows the bread to set and makes it easier to handle. Serve warm for the best gooey, tangy experience.

Servings and Timing

Servings: 8-10 rolls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Variations

Vegan Option: To make this recipe vegan, substitute the butter with plant-based butter and use dairy-free cheese in place of cheddar.
Different Cheese: Experiment with other types of cheese such as mozzarella or pepper jack for a twist on the classic flavor.
Herb Infusion: Add finely chopped fresh herbs like parsley, thyme, or rosemary to the dough for added flavor.
Spicy Kick: Add a dash of cayenne pepper or red pepper flakes to the cheese filling for a spicy kick.

Storage/Reheating

Storage: Store any leftover Cheesy Pickle Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the rolls for up to 5 days.
Reheating: To reheat, place the rolls in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through. Alternatively, you can microwave individual rolls for 20-30 seconds.

FAQs

1. Can I use other types of pickles for this recipe?

Yes! While dill pickles are the classic choice, you can experiment with sweet pickles or bread-and-butter pickles for a different flavor profile.

2. Can I make the dough ahead of time?

Yes, you can make the dough in advance. Let it rise and then refrigerate it for up to 24 hours before using. Allow it to come to room temperature before proceeding with the recipe.

3. Can I freeze Cheesy Pickle Bread?

Yes, you can freeze the rolls before baking. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To bake, thaw the rolls and bake as directed.

4. What can I serve with Cheesy Pickle Bread?

This bread pairs wonderfully with soups, salads, or as a side dish for burgers or grilled meats.

5. Can I add more cheese?

Absolutely! If you’re a cheese lover, feel free to add more shredded cheddar to the filling for extra gooeyness.

6. How do I prevent the dough from becoming too soggy?

Make sure to drain the pickles thoroughly before adding them to the filling. Excess moisture from the pickles can make the dough soggy.

7. Can I use gluten-free flour for this recipe?

Yes, you can substitute gluten-free all-purpose flour for the regular flour, but the texture of the bread may differ slightly.

8. Can I add other ingredients to the filling?

Yes, you can add diced onions, or even cooked spinach to the filling for more flavor and texture.

9. How do I know when the bread is done baking?

The bread is done when the tops are golden brown, and the cheese is melted and bubbly. You can also tap the bottom of the rolls; they should sound hollow when fully baked.

10. Can I make this recipe without yeast?

If you’re short on time, you can make a quick bread dough using baking powder instead of yeast, though the texture will differ.

Conclusion

Cheesy Pickle Bread is the perfect savory snack to add to your recipe rotation. The combination of tangy dill pickles, melted cheddar cheese, and fluffy bread is irresistible. Whether you’re serving it at a party or enjoying it with family, this dish will quickly become a favorite. With its simple preparation and room for customization, it’s a recipe that’s as fun to make as it is to eat

Cheesy Pickle Bread

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Cheesy Pickle Bread is the ultimate savory treat, combining the rich, gooey goodness of cheddar cheese with the tangy crunch of dill pickles in soft, fluffy bread. It’s a perfect snack for game days, parties, or casual gatherings.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 8-10 rolls
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, combine the warm water, sugar, and active dry yeast. Let it rest for 5-10 minutes until the yeast becomes frothy. Add the flour, salt, and melted butter, then mix until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for about 1 hour or until doubled in size.
While the dough rises, finely chop the dill pickles. In a medium bowl, mix the shredded cheddar cheese, chopped pickles, and garlic powder (if using) until everything is well combined.
Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the cheesy pickle mixture evenly over the dough. Carefully roll the dough up tightly into a log. Slice the log into thick rounds, about 1 to 1 1/2 inches thick. Place the slices cut-side up in a greased baking dish, leaving space between each to allow for expansion.
Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes or until the tops are golden brown and the cheese is melted and bubbly. The bread should have a golden, crusty exterior and a soft, fluffy interior.
Let the Cheesy Pickle Bread cool for a few minutes before serving. This allows the bread to set and makes it easier to handle. Serve warm for the best gooey, tangy experience.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature. Refrigerate for up to 5 days.

For a vegan option, substitute the butter with plant-based butter and use dairy-free cheese in place of cheddar.

To reheat, place the rolls in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through or microwave individual rolls for 20-30 seconds.

If you prefer a different flavor, you can experiment with sweet pickles or other types of cheese like mozzarella or pepper jack.

Make sure to drain pickles thoroughly to avoid excess moisture, which could make the bread soggy.

Nutrition

Serving Size: 1 roll
Calories: 200
Sugar: 2g
Sodium: 350mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 6g
Cholesterol: 25mg