No-Knead Dutch Oven Pickle Bread
No-Knead Dutch Oven Pickle Bread, a rustic loaf with a crisp crust and airy crumb, studded with chopped pickles and dill throughout.
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Whether it’s for breakfast toast, sandwiches, or dunking in soups, No-Knead Dutch Oven Pickle Bread is a versatile bread that you could eat with anything.
My love for pickles and carbs is what got me to this recipe, so why not combine the two?
Made with pickle juice, dried dill, spices, and pickles inside and on top of the bread, it’s incredibly delicious. Bonus: it has a crispy exterior and soft center.
If you’re here for Dutch Oven Pickle Bread, I’m guessing you also enjoy briny foods and we should definitely be friends!
If you like pickles and dill, you gotta try my addicting Dill Pickle Dip!
Ingredients needed (scroll down to recipe card for complete recipe):
- All-purpose flour
- Sugar
- Instant yeast
- Dried dill weed
- Pickle juice
- Warm water
- Dill pickles
- Seasonings – sea salt, garlic powder, onion powder
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
I have to admit, I don’t really enjoy baking. I don’t know if it’s the waiting or the delayed gratification of being able to taste your food, but I don’t bake often.
What gets me wanting to bake is when it’s EASY. I mean, no kneading kind of easy.
This pickle bread is not only easy-to-make, it has the delicious crispy crust we’re all after and it has pickles in and on the bread. Yum!
How to serve pickle bread
Honestly, there no wrong way to enjoy this bread. It’s great served:
- As a sandwich bread. Especially toasted with Dill Pickle Tuna Salad!
- Served with soups or stews
- Dipped in Slow Cooker Jalapeno Pickle Dip or Creole Crab Dip
- Toasted with butter
💡Tips & Tricks
- Pickles: While you may love pickles and be tempted to add more pickles or pickle juice, the recipe works in these amounts. Too much of either may affect the yeast growth and/or texture.
- Do I have to use a Dutch oven? A Dutch oven traps steam which aids in baking. You could try it a different oven-safe pot with a lid, but I would make sure it has a thick, heavy bottom.
- Preheat the Dutch oven: We preheat the Dutch oven because that’s what gives you the crisp crust.
Looking for more pickle recipes? Here are some favorites:
- Habanero Garlic Pickles
- Dill Pickle Puff Pastry Appetizers
- Air Fryer Chicken Bacon Ranch Stuffed Pickles
- Dill Pickle Cream Cheese Spread
You can find this recipe and more in my 20+ Dill Pickle Flavored Recipes!
What kind of pickles did you use to make No-Knead Dutch Oven Pickle Bread? Let me know in the comments!
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No-Knead Dutch Oven Pickle Bread
Equipment
- large mixing bowl
- dough scraper or large rubber spatula
- Dutch oven with lid
Ingredients
- 4 1/2 cups all-purpose flour plus extra for parchment paper
- 1 tablespoon granulated sugar
- 1 (1/4 ounce packet) instant yeast (2 1/4 teaspoons)
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup pickle juice room temperature
- 1 cup warm water
- 1/4 cup finely chopped dill pickles well drained & pat dry
- dill pickle slices (for top of bread) well drained & pat dry, to taste
- sea salt (for top of bread) to taste
Instructions
- Add the flour, sugar, yeast, dill, garlic powder, and onion powder to a large mixing bowl and stir to combine.
- Create a well in the middle of the dry ingredients and pour the room temperature pickle juice and warm water into the well. Stir until combined and you get a shaggy dough. Add the chopped pickles and stir to combine. The dough will be wet and sticky. Cover the bowl with plastic wrap, a lid, or dish towel, and place it in a warm spot in the kitchen. Let the dough rise for 2+ hours or until it has doubled in size.
- 15-20 minutes before the dough is done rising, place the empty Dutch oven in the oven and preheat it to 450℉
- Sprinkle a little bit of flour over a sheet of parchment paper. When the dough is done rising, use a greased dough scraper or rubber spatula to help transfer the dough to the parchment paper. The dough is sticky, but try to shape it into a round loaf.
- Remove the Dutch oven from the preheated oven and carefully transfer the parchment paper with the dough to the Dutch oven. Place sliced pickles on top (to taste) and sprinkle with a little salt. Place the lid on the Dutch oven and bake at 450℉ for 45 minutes, then remove the lid and bake for another 10 minutes to crisp up the crust.
- When done, transfer the bread to a cooling rack to cool completely before slicing. If you slice it when it's warm, it will compress the bread and make it gummy.
- This bread is delicious for toast, sandwiches, and dunking in soup. Enjoy!
Video
Notes
- 1 tablespoon of dried dill = 3 tablespoons of fresh dill
- The more flavorful your pickle brine is, the more flavorful the bread will be.
- Make sure to measure flour properly with the spoon & level method. Spoon flour into a measuring cup and level it off with a knife.
- The chopped pickles should be in small pieces to avoid soggy pockets in the bread. See ingredient photo for size.
- Store bread at room temperature for 2-3 days. Refrigeration may dry out the bread.
- The bread can be sliced, wrapped in foil or plastic wrap, then frozen in freezer-safe bags. For the best quality, use within 2 months.
Crispy and delicious, this is our new favorite bread for everything!