Have you noticed that dill pickle-flavored dishes are everywhere lately? There’s dill pickle brined chicken fingers, dill pickle bread from Happy Go Marni, and then there was an entire round-up of ways from The Kitchn to use leftover dill pickle brine.
Well, what is a gal like me to do? Create a dill pickle challah of course.
The dill pickle-ness of this recipe is subtle, and while it does use pickle juice in the dough, it’s the topping of garlic, red pepper flakes, fresh dill, and sea salt that really shines.
This savory challah is the perfect vehicle for some sliced deli meats like corned beef, pastrami, turkey, or even some tongue.
Bread is back, baby. Help us keep the recipes rising. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food accessible to all.
Dill Pickle Challah
A unique twist on a classic bread, this dill pickle challah recipe combines the tangy flavor of pickles with the soft, braided texture of traditional challah.
- Total Time: 4 hours 25 minutes
- Yield: 2 loaves
Ingredients
For the dough:
- 1 ½ Tbsp yeast
- 1 tsp + ½ cup sugar, divided
- ¾ cup lukewarm water
- ¾ cup leftover pickle juice, warmed to lukewarm temperature
- 5 cups unbleached all-purpose flour
- ½ Tbsp salt
- ¼ cup vegetable oil
- ½ Tbsp jarred, chopped garlic (fresh is fine, too)
- 2 Tbsp chopped fresh dill
- 2 eggs
For the top:
- 1 egg + 1 egg yolk + 1 tsp water
- 1 Tbsp dried, minced garlic pieces
- 2 Tbsp chopped fresh dill
- ¼ tsp red pepper flakes
- ¼ tsp thick sea salt
Instructions
- In a small bowl place yeast, 1 tsp sugar, lukewarm water and lukewarm pickle juice. Allow to sit around 5-10 minutes, until it becomes foamy on top.
- In a large bowl or stand mixer fitted with whisk attachment, mix together 1 1/2 cups flour, 1/2 cup sugar and salt. After the water-yeast mixture has become foamy, add to flour mixture along with oil, jarred garlic and dill. Mix thoroughly.
- Add another 1½ cups of flour and 2 eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.
- Add another 1 cup of flour and then remove from bowl and place on a floured surface. Knead remaining 1 cup of flour into dough until it is firm and elastic. It should bounce back slightly when you poke it.
- Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours.
- Remove dough from bowl and divide into two. Braid each section into desired shape challah.
- Preheat oven to 350°F.
- Brush risen challah with egg wash, dried garlic, dill, red pepper flakes and salt. Bake for 25 minutes or until just golden on top and challah feels light and hollow.
- Prep Time: 4 hours
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Basics
5 comments
Leave a Comment
challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
When do you put the 1/2 cup of sugar in ?
Along with the flour and salt in Step 2.
This recipe was good, but the pickle flavor was very subtle. Made it again with 2x the garlic and 2x the dill. Better, but needed some oomph. Want to try again with lotsa dill and tons of garlic steeped in the oil for 3 days or so. Also, Trader Joe’s has a “Dill Pickle Sprinkle” in a jar that might be great to top the challah. It’s a big dill!!
I have made this twice now, and both times the yeast didn’t froth, the dough didn’t rise, and it didn’t bake all the way through. I don’t know what I am doing wrong….. I followed all of the directions. The only thing I can think of to do is put the pickle juice in later after the yeast froths…..maybe in Step 2.
Hi Danica. So sorry to hear you’re having trouble getting the yeast to froth. If you end up trying again and adding the pickle juice at a later stage, please let us know how it goes! We would love to know.