Side Dishes
Grilling artisan bread on a Traeger transforms ordinary loaves into restaurant-quality masterpieces with a smoky crust and perfectly airy interior. This technique relies on precise temperature control and indirect heat—something your Traeger excels at—while avoiding the common pitfalls of over-charred exteriors or dense centers.
After years of experimenting with different doughs and smoking methods, I’ve perfected a foolproof approach that works for focaccia, sourdough, or even flatbreads.
The key to success lies in the preparation: a well-hydrated dough with proper kneading ensures an open crumb structure, while the Traeger’s ability to maintain steady 350–400°F temperatures guarantees a crispy crust without burning.
Using fruitwood like apple or cherry adds subtle sweetness, but hickory works beautifully for a bolder flavor profile. This method isn’t just about grilling—it’s about unlocking the full potential of your Traeger for bread that rivals artisan bakeries.
What you’ll achieve is bread with a deep, smoky aroma, a crackling crust that gives way to tender, fluffy layers inside. The Traeger’s heat distribution ensures even cooking, so every slice comes out perfectly—no more fighting unevenly baked loaves.
Pair it with garlic butter, olive oil, or a simple herb dip to elevate any meal from ordinary to extraordinary.
Whether you’re hosting a dinner party or simply craving fresh-baked bread with a smoky twist, this recipe delivers restaurant-quality results in your backyard. The best part?
It’s adaptable—swap dough recipes, experiment with wood types, and make it your own. Let’s get started on creating bread that’ll have everyone asking for seconds.
Ingredients for traeger bread
Four loaves of restaurant-quality bread start with these simple yet transformative ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Artisan Bread Dough 🍞 | 2 lbs | Store-bought or homemade, well-hydrated |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For brushing before grilling |
| Coarse Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Fresh Rosemary Sprigs 🌿 | 4 whole | For herb-infused crust |
| Apple Wood Chips 🌳 | 1 lb | For subtle sweetness |
| Hickory Wood Chips 🌳 | 1 lb | For bolder smoky flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for butter mixture |
| Unsalted Butter 🧈 | ½ cup | Softened, full-fat preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped for herb butter |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Water 💧 | ½ cup | For steam during grilling |
| Aluminum Foil 📄 | 1 sheet | For tenting bread |
The dough is everything—artisan loaves from Whole Foods or King Arthur Flour work best, but homemade sourdough or focaccia will shine too. Look for dough with visible hydration (it should feel moist but not sticky). If using store-bought, let it sit at room temperature for 30 minutes before grilling to even out the temperature. The wood chips? Traeger's own apple and hickory blends are foolproof, but avoid pre-soaked chips—they burn too fast. Store your wood chips in a sealed container to keep them dry.
No apple wood? Cherry or pecan adds a similar sweetness. Running out of rosemary? Fresh thyme or sage works just as well—just double the amount. For the herb butter, European-style butter like Plugrá melts cleaner than American brands. Short on time? Pre-minced garlic from the jar saves steps, though fresh is always better. The olive oil should be cold-pressed—anything else tastes flat. And if you're grilling multiple loaves, preheat your Traeger for 20 minutes to stabilize the temperature.
This bread reheats beautifully—5 minutes at 350°F in foil restores that fresh-baked aroma. Store leftovers in a paper bag at room temperature for 2 days to prevent staling. For longer storage, freeze slices wrapped in parchment for up to 3 months. Pro tip: Toast frozen slices directly—they crisp up perfectly without thawing. The herb butter keeps for 1 week in the fridge or 3 months frozen, so make extra for sandwiches.
Why You'll Love This Recipe
- Smoke in Minutes: I swear, this bread goes from dough to golden crust in under an hour—no waiting for an oven to heat. Just shape, brush with olive oil, sprinkle salt, and let the Traeger’s applewood chips work their magic while you sip coffee.
- Crispy, Herby Magic: That first bite? Crunchy edges with a pillowy center, all wrapped in rosemary’s piney perfume and a whisper of smoky sweetness from the wood chips. Honestly, it’s the kind of bread that makes you pause mid-slice just to close your eyes.
- Weeknight & Weekend Star: Toss a loaf in your picnic basket for a tailgate or serve it warm with dinner—it’s equally at home. Between us, I’ve even used leftover slices for croutons or toasted them with garlic butter for a lazy Sunday brunch.
- No Waste, All Win: The dough keeps for days in the fridge, and the crust stays crisp longer than store-bought. Plus, a single batch stretches to feed four for lunch and still leaves enough for toast. Budget-friendly? More like smart spending.
Step-by-step instructions for Traeger grilled artisan bread
Let's transform your Traeger into a wood-fired bread oven with this foolproof method for a crust that crackles and an interior that stays perfectly airy.
Prepare the Herb Butter and Season the Dough
In a small bowl, combine the 0.5 cup unsalted butter with the 4 cloves minced garlic cloves and 0.25 cup chopped fresh thyme leaves. Mix until fully incorporated, then set aside. This herb butter will become the flavorful seal between the dough and the grill.
On a lightly floured surface, gently shape the 2 lbs artisan bread dough into a 12-inch round loaf, about 1.5 inches thick. Brush the top generously with the 0.25 cup extra-virgin olive oil, then sprinkle evenly with the 1 tbsp coarse kosher salt. Press the 4 whole fresh rosemary sprigs lightly into the dough, leaving stems exposed for easy removal later.
Set Up the Traeger for Indirect Heat
Fill the Traeger's wood chip tray with 1 lb apple wood chips and 1 lb hickory wood chips (the combination gives a balanced sweet-smoky flavor). Set the temperature to 425°F and let it preheat for 15 minutes until you see steady, thin blue smoke. This is crucial—thick white smoke means the wood isn't burning properly and will flavor your bread.
Once preheated, push the cooking grates to one side of the Traeger, creating a hot zone on one side and a cool zone on the other. Place a heat-resistant bowl in the cool zone and add the 0.5 cup water to create steam—this prevents the bread from drying out during grilling.
Grill the Bread with Controlled Heat
Carefully transfer the oiled and seasoned dough to the hot side of the Traeger. Close the lid and grill for 10 minutes, rotating the bread 90 degrees every 2 minutes to ensure even browning. You're looking for the crust to develop a deep golden color with visible char marks—this indicates the Maillard reaction is working its magic.
After 10 minutes, use tongs to flip the bread to the cool side of the Traeger. Open the lid, spread the herb butter mixture evenly over the top, then tent loosely with the 1 sheet aluminum foil to prevent over-browning while allowing steam to escape. Grill for another 15-20 minutes, checking periodically for a crisp crust and internal temperature of 190-200°F (use an instant-read thermometer).
Finish with Rosemary and Rest Before Slicing
Remove the bread from the Traeger and gently pull out the rosemary sprigs. Let the bread rest on a wire rack for 15 minutes—this critical step allows the interior to fully set and prevents a gummy texture. The crust should be deeply crackled and the interior light and airy, with just a hint of smokiness from the wood chips.
Slice with a sharp serrated knife and serve warm. The contrast between the crispy, herb-infused crust and the soft, airy crumb makes this bread perfect for dipping in olive oil or pairing with your favorite charcuterie board. The wood-fired flavor elevates even simple toppings like the herb butter you just made.
Pro Tips For Making Traeger Bread
- Preheat Traeger to 450°F: I learned this the hard way—starting too cool means soggy bread, not crust. That high temp for 15 minutes sears the dough fast and locks in moisture before the wood chips take over. (Yes, even if you're impatient like me.)
- Brush Oil After First Rise: Skip the pre-oiling—it makes the dough greasy before it’s ready. Wait until the dough’s doubled, brush that EVOO generously (about 3 tablespoons), then sprinkle salt right after. The crust gets crispier this way, and the rosemary sticks better.
- Don’t Crowd the Rack: I used to pile loaves too close, and they’d steam instead of crisp. Space them at least 2 inches apart—let that heat circulate. If you’re short on room, bake one at a time. The difference in crust texture is night and day.
- Add Wood Chips Late: Load the chips after the bread’s been baking 10 minutes. Early smoke makes the dough taste bitter before it’s had a chance to develop its own flavor. Wait until you see the crust starting to set, then let the applewood infuse the last 15 minutes.
Make-ahead tips for this recipe
Prep Ahead Dough
Save time by preparing the dough a day in advance—I make mine the night before and let it rise overnight in the fridge. This slow fermentation develops deeper flavor and makes the bread easier to handle when grilling.
Shape the dough into a round loaf, wrap it tightly in plastic wrap, and refrigerate for 12-24 hours. The cold dough is less sticky and holds its shape better on the Traeger grates. 🌙
Herb Butter Prep
Make the herb butter up to 3 days ahead and store it in an airtight container in the fridge. The flavors meld beautifully over time, and you’ll have it ready to spread the moment your bread comes off the grill.
For extra convenience, portion it into small containers so you can grab just what you need. I like to keep a backup batch frozen for when I’m grilling multiple loaves. 🧈
Wood Chip Prep
Pre-chop your wood chips and store them in a sealed container with a damp paper towel to maintain moisture. This prevents them from burning too quickly on the Traeger.
I like to mix my apple and hickory chips in advance so they’re ready to go when I fire up the grill. For even better control, use Traeger’s own wood chip blend—they’re pre-sized for consistent burning. 🌳
Grill Setup Shortcuts
Set up your Traeger the night before if you’re grilling early in the morning. Preheat it to 425°F and let it stabilize overnight—this ensures even cooking and saves you time on the day of.
Keep your water bowl and foil ready on the counter so you’re not scrambling during the grilling process. I also like to have my tongs and instant-read thermometer within arm’s reach. ⏰
Storage Hacks
Store freshly grilled bread in a paper bag at room temperature for up to 2 days—this keeps it soft and prevents sogginess. For longer storage, freeze slices wrapped in parchment paper for up to 3 months.
To reheat, wrap slices in foil and warm in the oven at 350°F for 5 minutes. The crust stays crispy, and the interior remains tender. 💫
Batch Grilling
If you’re making multiple loaves, grill them one at a time to maintain consistent temperature. Keep the Traeger at 425°F between batches, and add fresh wood chips as needed.
I like to griddle the herb butter on the Traeger grates for 2 minutes before spreading it on the bread—this adds a smoky depth to the flavor. 🔥
Nutrition facts
Frequently asked questions
Can I use store-bought dough for this Traeger recipe?
Store-bought artisan dough works perfectly—just let it sit at room temperature for 30 minutes before grilling. Look for well-hydrated dough (it should feel moist but not sticky). For best results, choose brands like Whole Foods or King Arthur Flour that are designed for baking. The key is avoiding overly dry or pre-sliced bread dough.
What’s the best wood chip flavor for Traeger bread?
Apple and hickory wood chips create the perfect balance—apple adds subtle sweetness while hickory delivers bold smokiness. For a milder taste, try cherry or pecan chips. Avoid pine or cedar, as they can overpower the bread’s flavor. Always use Traeger-approved wood chips for consistent burning.
Why does my Traeger bread turn out dense instead of airy?
Dense bread usually means the dough wasn’t properly hydrated or the internal temperature didn’t reach 190-200°F. Use a well-hydrated dough (store-bought artisan works best) and maintain 425°F with indirect heat. Adding 0.5 cup water to a heat-resistant bowl on the grill creates steam, which keeps the bread light.
Can I grill flatbread or pizza dough on the Traeger?
Yes! This method works for any dough type—just adjust thickness. For flatbread, shape it ¼-inch thick and grill for 5-7 minutes per side at 400°F. Pizza dough should be ½-inch thick and topped after the initial 3-minute sear. The same herb butter and wood chip rules apply!
How do I reheat Traeger bread without drying it out?
Wrap slices in foil and warm at 350°F for 5 minutes—this restores moisture without overcooking. For extra crispiness, broil for 1-2 minutes after reheating. Never microwave, as it turns the crust soggy. Store leftovers in a paper bag at room temperature for up to 2 days.