Dill Pickle Sourdough Bread: A Tangy Twist on the Classic Loaf
If you love the tang of sourdough and the crisp, briny punch of pickles, then this Dill Pickle Sourdough Bread is about to become your new obsession. This isn’t your average loaf — it’s an artisan-style bread infused with diced dill pickles, fresh dill, and a splash of pickle juice for that unmistakable tang. It’s the perfect marriage of rustic texture and zesty flavor, bringing a whole new life to your sourdough baking routine.
Whether you’re a seasoned sourdough baker or just diving into the world of wild yeast, this recipe will give you everything you need to bake a loaf that’s crunchy on the outside, chewy on the inside, and bursting with flavor.
Why Dill Pickle Sourdough Works
Sourdough’s natural tang is already a flavor powerhouse — but when you add dill pickles and their brine, magic happens. The acidity of the brine enhances gluten development while lending an extra kick to the dough. The result is a loaf that’s light, flavorful, and has an aroma that’s impossible to resist.
Fresh dill adds herbal depth, while diced pickles create little bursts of briny flavor throughout. Slice it warm with butter, toast it with cheese, or use it for sandwiches — this bread shines in every form.
Ingredients
- 4 cups bread flour
- 1 ½ cups active sourdough starter (fed and bubbly)
- 1 ¼ cups warm water (or as needed)
- ¼ cup dill pickle juice
- 1 ½ tsp salt
- ½ cup finely chopped dill pickles
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh dill, chopped (or 1 tbsp dried dill weed)
Instructions
- Activate your sourdough starter.
Make sure your starter is fed 4–6 hours before baking. It should be bubbly, active, and pass the float test. - Mix the dough.
In a large bowl, combine the starter, warm water, and pickle juice. Stir to combine, then add flour and salt. Mix until a rough, shaggy dough forms. - Add the mix-ins.
Gently fold in the chopped dill pickles, melted butter, and dill weed. The dough will be slightly sticky — that’s perfect. - Autolyse (rest the dough).
Cover the bowl with a towel and let it rest for 30–45 minutes. This allows the flour to fully hydrate and the gluten to begin developing. - Stretch and fold.
Over the next 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes. This builds structure in the dough without traditional kneading. - Bulk fermentation.
After the final fold, cover and let the dough rest at room temperature (about 75°F/24°C) until doubled — around 4–6 hours, depending on your starter strength. - Shape the dough.
Turn the dough onto a lightly floured surface. Shape into a round or oval loaf and place it seam-side up in a floured banneton or bowl lined with a floured towel. - Cold proof.
Cover and refrigerate overnight (8–12 hours). This slow fermentation deepens flavor and improves texture. - Preheat and bake.
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Carefully place your dough into the hot pot, score the top, and cover. - Bake to perfection.
Bake covered for 25 minutes, then uncover and bake another 20–25 minutes until deep golden brown. - Cool completely.
Let your loaf cool on a wire rack for at least 1 hour before slicing to preserve the perfect crumb.
Dill Pickle Sourdough Bread
Ingredients
Equipment
Method
- Activate sourdough starter 4–6 hours before baking until bubbly and ready.
- Combine starter, water, and pickle juice in a large bowl.
- Add flour and salt; mix into a shaggy dough.
- Fold in chopped dill pickles, butter, and dill weed.
- Let rest 30–45 minutes (autolyse).
- Perform 3–4 sets of stretch-and-folds every 30 minutes over 2 hours.
- Allow bulk fermentation until dough doubles in size (4–6 hours).
- Shape and place in a floured banneton or lined bowl.
- Refrigerate overnight (8–12 hours) for cold proof.
- Preheat Dutch oven to 475°F (245°C). Bake covered for 25 minutes, uncovered for 20–25 minutes more.
- Cool on wire rack for 1 hour before slicing.
Notes
Tips for Success
- Pickle choice matters: Use crunchy dill pickles, not sweet ones. The brine from dill pickles adds tang without overpowering saltiness.
- Use strong starter: A lively, well-fed starter ensures your bread rises beautifully.
- Don’t skip the cold proof: This step intensifies the sour flavor and gives a crisp, blistered crust.
- Storage: Wrap the loaf in a clean kitchen towel and store at room temperature up to 3 days, or freeze slices for quick toasting later.
Serving Ideas
- Grilled cheese upgrade: Use Dill Pickle Sourdough for the ultimate grilled cheese sandwich — gooey cheddar meets tangy bread bliss.
- Breakfast toast: Toast a slice, spread with butter and a sprinkle of flaky salt.
- Soup companion: Perfect alongside tomato soup or creamy potato chowder.
- Party hit: Cube the bread and serve with dip for a crowd-pleasing appetizer.
Fun Fact
Did you know pickle brine has been used in baking for generations? During the Great Depression, bakers used leftover brine to replace milk or water — a thrifty move that also added irresistible flavor. This modern twist keeps that tradition alive, with sourdough giving it an artisan upgrade.
Variations
- Cheesy Pickle Loaf: Add ½ cup shredded cheddar for a rich, savory kick.
- Garlic Dill Sourdough: Mix in minced garlic for an aromatic loaf.
- Spicy Version: Toss in chopped jalapeños or crushed red pepper for heat lovers.
Final Thoughts
Dill Pickle Sourdough Bread is everything you love about sourdough — chewy, tangy, and comforting — with a pickle-inspired twist that surprises and delights. It’s a bread that tells a story: resourceful, flavorful, and fun to make.
Next time you reach for your sourdough starter, think beyond the classic loaf. Grab that jar of pickles and bake something unforgettable.
