# What You Need:
→ 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
# How to Make:
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.
