For Father’s Day, think soft pretzel meets kosher‑deli pickle
Pickleball may be the fastest growing sport in America, but this Father’s Day I’m taking the “pickle” part a little more literally. Meet Pretzel Pickle Balls — a whimsical, Jewish‑inspired twist on the classic pretzel bite, stuffed with cream cheese, dill, and crunchy pickle slices. Pickle Balls. Yes, you read that right.
They’re the perfect mashup of deli nostalgia and game day snack energy. Think soft pretzel meets kosher deli pickle, with all the chewy, tangy comfort that combination promises. Serve them with a dill sour cream dip and watch them disappear faster than a well‑placed dink shot.
Whether Dad is a pickleball fanatic or simply a fan of anything wrapped in dough, these pretzel pickle balls hit the target — Jewish deli comfort wrapped in bite‑sized balls. And best of all, make this easy recipe for Dad and you’ve got a Father’s Day win — no paddle required.
Happy Father’s Day to my husband and to all the amazing dads and father figures who bring love, strength, and guidance to those around you.
Yield: 12
Ingredients:
For the Pickle Ball Bites
24 dill pickle chips (rounds)
1 tube refrigerated pizza dough
1 Tablespoon cream cheese, softened
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
6 cups water
3 Tablespoons baking soda
1 large egg
Coarse kosher salt, as desired
For the Dip
1 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
Directions:
For the Pickle Ball Bites:
Place pickles in a single layer on paper towel and pat dry with paper towel to remove excess liquid. Set aside.
Roll out the pizza dough to approximately 9 X 12 inches and cut it into 12 squares.
In a small bowl, mix together the softened cream cheese, dried dill, and garlic powder.
Place ¼ teaspoon of the cream cheese in the center of each dough square. Stack two (2) pickle rounds on top of the cream cheese on each square.
Wrap the dough tightly around the filling, pinching the seams very well. Place each ball with the seam down on a parchment-lined baking sheet. Refrigerate the balls for 30 minutes.
Preheat oven to 425°F.
In a large saucepan set over medium-high heat, bring the water and baking soda to a boil. Working in batches, boil the balls for one minute, then return to the lined baking sheet.
In a small bowl, whisk the egg. Brush each ball with the egg wash and then sprinkle with the kosher salt, as desired.
Bake for 15-18 minutes until the tops are golden brown.
For the dip:
In a small bowl, stir together the sour cream, dill, and garlic powder.
Serving:
Serve pickle ball bites warm or at room temperature with the dip. Cover and refrigerate leftovers for up to 3 days.
Pam Stein
Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
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