If you love pickles and sourdough, this recipe is the ultimate mashup. It’s everything you want in a rustic loaf—chewy texture, golden crust, and a zesty kick from the pickles. The dough is naturally leavened, making it gut-friendly and rewarding to bake. Plus, it’s an excellent way to elevate your sourdough game with unexpected flavor that totally works.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Active sourdough starter (fed and bubbly)
Bread flour
Water
Salt
Chopped dill pickles (well-drained)
Fresh dill (chopped)
Pickle juice
Garlic powder (optional)
Directions
In a large mixing bowl, combine active sourdough starter, water, and pickle juice. Stir until starter is mostly dissolved.
Add bread flour and mix until no dry flour remains. Let the dough rest (autolyse) for 30–45 minutes.
Add salt and garlic powder (if using), and mix well.
Perform a series of stretch-and-folds over the next 2–3 hours, every 30 minutes. On the second fold, gently incorporate chopped pickles and dill into the dough.
After the final fold, cover and let the dough rise until it has increased by about 50% in volume—this may take 4–6 hours depending on room temperature.
Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf and place into a floured proofing basket.
Cover and refrigerate overnight (8–12 hours) for cold proofing.
The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside.
Turn the dough out onto parchment paper, score the top, and transfer it to the preheated Dutch oven.
Bake covered for 20 minutes, then uncover and bake for an additional 20–25 minutes until golden brown.
Cool completely on a wire rack before slicing.
Servings and timing
This recipe makes 1 standard sourdough loaf (about 8–10 slices). Prep time: 1 hour (active) Bulk fermentation and proofing: 12–16 hours Bake time: 45 minutes Total time: about 18 hours (mostly inactive time)
Variations
Spicy Dill: Add chopped pickled jalapeños or a dash of crushed red pepper for heat.
Cheesy Version: Fold in shredded cheddar or Swiss cheese with the pickles for a deli-inspired loaf.
Seeded Crust: Roll the dough in sesame or poppy seeds before baking for extra texture.
No-Knead Option: Mix ingredients and skip stretch-and-folds—just do a long room temp fermentation (10–12 hours) and bake as usual.
Garlic Lover’s: Use roasted garlic instead of powder for deeper flavor.
Storage/Reheating
Store leftover sourdough bread wrapped in a clean kitchen towel or in a bread bag at room temperature for up to 3 days. For longer storage, freeze sliced or whole. Reheat by toasting slices or warming in a 350°F oven for 10 minutes. Avoid refrigeration, which can dry out the crumb and crust.
FAQs
What kind of pickles work best?
Use dill pickles—either spears or chips—just be sure they’re drained and chopped finely.
Do I need to squeeze out excess pickle juice?
Yes, drain well or blot with paper towels to prevent soggy dough.
Can I use dried dill instead of fresh?
Yes, use about 1 teaspoon dried dill for every tablespoon of fresh.
Why add pickle juice?
Pickle juice adds acidity and flavor, enhancing the sour tang and aroma of the bread.
Can I make this without a Dutch oven?
Yes, bake on a stone or tray with steam added (like a pan of water) for a crusty result.
Is this bread really sour?
It has a mildly tangy, briny flavor—not overwhelming, but distinctly savory and unique.
Can I use all-purpose flour?
Bread flour gives better structure, but all-purpose works in a pinch with slight texture changes.
How do I know the dough is fully proofed?
It should be puffy, hold an indentation when gently pressed, and jiggle slightly when moved.
Can I make rolls instead of a loaf?
Yes, divide and shape into rolls after the bulk ferment, then proof and bake for 18–20 minutes.
What should I serve this with?
It’s amazing with egg salad, turkey sandwiches, smoked salmon, or just toasted with butter.
Conclusion
Dill Pickle Sourdough Bread is a bold, flavorful twist that brings something new and exciting to your sourdough routine. With its chewy crumb, crispy crust, and unmistakable pickle flavor, it’s a must-try for adventurous bakers and pickle lovers alike. Serve it at your next brunch or deli-style lunch—it’s guaranteed to surprise and impress.
Dill Pickle Sourdough Bread is a tangy, chewy artisan loaf made with chopped dill pickles, fresh dill, and pickle juice for a bold, briny twist on classic sourdough. Perfect for sandwiches, toast, or snacking straight from the loaf.
In a large bowl, combine sourdough starter, water, and pickle juice. Stir to dissolve the starter.
Add bread flour and mix until a shaggy dough forms. Cover and let rest for 30–45 minutes (autolyse).
Add salt and garlic powder (if using). Mix until incorporated.
Over the next 2–3 hours, perform 3–4 sets of stretch-and-folds every 30 minutes. On the second set, gently fold in chopped pickles and dill.
Cover and let the dough rise at room temperature until it increases about 50% in volume (4–6 hours, depending on temperature).
Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf and place in a floured proofing basket.
Cover and refrigerate overnight for 8–12 hours (cold proof).
Preheat oven to 475°F (245°C) with a Dutch oven inside.
Place dough on parchment paper, score the top, and transfer to the Dutch oven. Cover and bake for 20 minutes.
Uncover and bake for another 20–25 minutes until crust is golden and crisp.
Cool completely on a wire rack before slicing.
Notes
Drain pickles well to avoid excess moisture in the dough.Add cheese or jalapeños for variation.Use dried dill if fresh isn’t available (1 tsp dried = 1 tbsp fresh).No Dutch oven? Bake on a baking stone with a pan of water for steam.Let bread cool fully before slicing to avoid a gummy crumb.
