Buttery sticks filled with dill pickles, pretzels, and savory herbs offer a tangy, crunchy snack for sharing.
# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 2 tablespoons dill pickle juice
→ Mix-ins
12 - 1/2 cup chopped dill pickles, well-drained and patted dry
13 - 1 cup coarsely chopped salted pretzel sticks
14 - 2 tablespoons fresh dill, finely chopped
→ Optional Topping
15 - 1 tablespoon sesame seeds
16 - Flaky sea salt, for sprinkling
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, onion powder, and salt.
03 - In a large bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar until mixture is light and fluffy.
04 - Beat in the egg, then add dill pickle juice and mix until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, stirring just until incorporated.
06 - Gently fold in chopped dill pickles, coarsely chopped pretzel sticks, and finely chopped fresh dill.
07 - Divide dough in half. On a lightly floured surface, roll each portion into a rectangle approximately 1/2 inch thick. Cut into strips about 4 inches long and 3/4 inch wide.
08 - Place sticks 2 inches apart on prepared baking sheets. Sprinkle with sesame seeds and flaky sea salt, if desired.
09 - Bake for 11–13 minutes until edges turn golden and centers are set.
10 - Allow sticks to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
