Dill Pickle Sourdough Bread – Tangy, Crunchy, and Comforting
There’s something utterly captivating about the first slice of a warm, freshly baked loaf—the crisp crust crackling as it cools, the tender crumb releasing a tangy aroma that fills the kitchen. But this isn’t your ordinary sourdough. Dill Pickle Sourdough Bread combines two beloved tangy flavors—pickles and sourdough—to create a loaf that’s bright, savory, and beautifully rustic. It’s the kind of bread that sparks curiosity, makes your kitchen smell like an artisan bakery, and pairs perfectly with everything from soup to sandwiches.
This bread has a personality all its own. The chopped dill pickles add little bursts of briny crunch throughout the crumb, while a touch of dill herb brings a whisper of freshness that lingers. The sourdough base adds natural tang and chew, and together, they form a loaf that’s hearty yet playful.
Baking sourdough is always a journey—part science, part art—but with this recipe, you’ll find yourself smiling every time you fold the dough and catch that scent of dill and vinegar. It’s a recipe made for home bakers who love flavor and crave a loaf that’s as fun to make as it is to eat.
Ingredients:
- 100 g active sourdough starter (100% hydration)
- 350 g warm water
- 25 g pickle juice (from your favorite dill pickles)
- 500 g bread flour
- 10 g sea salt
- 80 g chopped dill pickles (well-drained and patted dry)
- 2 tbsp fresh dill, finely chopped
- 1 tsp garlic powder (optional, for extra savory flavor)
Instructions:
- Feed your starter: Make sure your sourdough starter is bubbly and active before mixing. It should double in size within 4–6 hours after feeding.
- Mix the dough: In a large mixing bowl, combine warm water, pickle juice, and active starter. Stir until dissolved. Add flour and mix with a spoon or your hands until no dry flour remains. Let it rest (autolyse) for 30 minutes.
- Add salt and flavor: Sprinkle in the salt, chopped dill, and garlic powder. Gently squeeze and fold the dough until combined.
- Add pickles: Incorporate chopped pickles evenly through gentle folds—be careful not to overmix.
- Bulk fermentation: Cover the bowl and let it rise at room temperature for 3–4 hours, performing a set of stretch-and-folds every 30 minutes during the first 2 hours.
- Shape the loaf: Once the dough has doubled and feels airy, turn it onto a floured surface. Shape it into a tight round or oval loaf and place it seam-side up in a floured banneton or bowl lined with a towel.
- Cold ferment: Cover and refrigerate overnight (8–12 hours) for flavor development and structure.
- Preheat oven: Place a Dutch oven in the oven and preheat to 475°F (245°C).
- Score and bake: Carefully turn your dough onto parchment, score the top with a sharp blade, and transfer to the hot Dutch oven. Bake covered for 25 minutes, then uncovered for another 20 minutes until golden and crisp.
- Cool completely: Let your loaf rest for at least 1 hour before slicing to allow the crumb to set.
Tips & Tricks
- Make sure your pickles are drained and patted dry to avoid excess moisture in the dough.
- For a stronger pickle flavor, replace up to 50 g of water with extra pickle juice.
- A Dutch oven helps create steam for a perfect artisan crust, but if you don’t have one, use a baking stone and add a tray of hot water to your oven for steam.
Variations
- Spicy Pickle Loaf: Add 1 tablespoon of chopped jalapeños for a spicy kick.
- Cheesy Pickle Bread: Fold in ½ cup shredded cheddar before the final proof for a cheesy twist.
- Rye Pickle Bread: Substitute 100 g of the bread flour with rye flour for a deeper, earthier flavor.
Dill Pickle Sourdough Bread
Ingredients
Equipment
Method
- Feed starter until bubbly and active.
- Mix water, pickle juice, and starter; add flour to form shaggy dough.
- Rest 30 minutes (autolyse).
- Add salt, dill, and garlic; fold until combined.
- Add chopped pickles gently.
- Bulk ferment 3–4 hours with folds every 30 minutes.
- Shape into loaf and proof overnight in fridge.
- Preheat Dutch oven to 475°F (245°C).
- Score and bake 25 minutes covered, 20 minutes uncovered.
- Cool completely before slicing.
Notes
Serving Suggestions
This bread makes legendary sandwiches—especially with ham, turkey, or grilled cheese. Toast it with a smear of butter for breakfast, or serve alongside tomato soup or a hearty chili. It’s also divine with cream cheese and smoked salmon for a deli-style treat.
Storage Information
Keep your loaf at room temperature in a paper or linen bag for up to 3 days. To extend freshness, slice and freeze portions in an airtight bag. Reheat slices in a toaster or oven to revive the crust.
FAQ
Can I use store-bought starter? Yes, but ensure it’s active and bubbly before use.
Can I make this without a Dutch oven? Absolutely—use a baking sheet with steam, or an oven-safe pot with a lid.
Can I skip the dill? You can, but it won’t be the same! Dill is what ties the pickle flavor beautifully into the sourdough.
History / Fun Facts
Pickles and bread share ancient roots—both rely on fermentation, one of the world’s oldest preservation techniques. Combining them feels like a natural reunion of tangy traditions. Dill pickles gained popularity in the early 1900s through Jewish delis, while sourdough dates back thousands of years to ancient Egypt. Together, they form a loaf that’s both nostalgic and refreshingly new—bridging time-honored methods with modern creativity.
This Dill Pickle Sourdough Bread isn’t just another loaf; it’s a conversation starter. From its golden crust to its briny tang, every bite tells a story of patience, craft, and culinary whimsy.
