If you love tangy sourdough bread and the salty bite of dill pickles, this Sourdough Dill Pickle Bread is going to become your new obsession. Packed with chopped dill pickles, fresh dill, and garlic, this savory loaf is perfect for sandwiches, toast, or serving alongside soups and grilled meats.
The pickle juice adds incredible flavor while helping create a soft, flavorful crumb with that classic sourdough tang we all love. It’s the perfect way to take your homemade sourdough bread to the next level.
Whether you are a longtime sourdough baker or just looking for a fun twist on artisan bread, this recipe is simple, flavorful, and absolutely delicious.
For more sourdough recipes like this one, visit my list of Easy Sourdough Recipes. I have so many yummy ways to use this tangy ingredient!
Why You’ll Love This Bread
- Loaded with dill pickle flavor
- Soft and chewy sourdough texture
- Perfect for grilled cheese sandwiches
- Amazing with burgers or deli meat
- Great way to use sourdough starter
- Easy overnight fermentation option
Ingredients You’ll Need
For the Dough
- 1 cup of active sourdough starter
- 1 cup of warm water
- 1/4 cup of dill pickle juice
- 4 cups of bread flour or all-purpose flour
- 1 tablespoon of salt
Mix-Ins
- 1 cup chopped dill pickles
- 2 tablespoons fresh dill
- 1 teaspoon garlic powder
How to Make Sourdough Dill Pickle Bread
Step 1: Mix the Dough
In a large mixing bowl, combine the sourdough starter, warm water, and pickle juice. Stir until mostly dissolved.
Add the bread flour and salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
Step 2: Add the Fillings
After the dough has rested, gently knead in the chopped pickles, fresh dill, and garlic powder.
The dough may feel slightly wet because of the pickles, but that is completely normal.
Step 3: Stretch and Folds
Over the next 2 hours, perform 3-4 sets of stretch and folds every 30 minutes.
To do this:
- Grab one side of the dough
- Stretch it upward
- Fold it over itself
- Rotate the bowl and repeat
You’ll notice the dough becoming smoother and stronger after each set.
Step 4: Bulk Fermentation
Cover the dough and allow it to rise at room temperature for 4-6 hours, or until doubled in size.
Fermentation time will vary depending on the temperature of your kitchen.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface and shape it into a round loaf.
Place the dough seam-side up into a floured banneton basket or bowl lined with a towel.
Cover and refrigerate overnight for the best flavor.
Step 6: Bake the Bread
The next day, preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes.
Carefully turn the dough onto parchment paper and score the top with a sharp blade.
Transfer the dough into the hot Dutch oven.
Bake:
- 25 minutes covered
- 15-20 minutes uncovered
The crust should be deep golden brown and crisp.
Allow the bread to cool completely before slicing.
Tips for the Best Sourdough Dill Pickle Bread
- Pat your pickles dry before adding them to prevent excess moisture
- Add sliced jalapeños for a spicy version
- Refrigerating overnight develops a deeper sourdough flavor
- Use fresh dill for the best taste
What to Serve with Dill Pickle Bread
This bread pairs perfectly with:
- Cheeseburgers
- Ham sandwiches
- Grilled cheese
- Tomato soup
- Pulled pork
- Charcuterie boards
It also makes incredible toast with butter.
Storage Tips
Store the bread at room temperature in a bread bag or air-tight container for up to 3 days.
For longer storage, slice and freeze the loaf. Simply toast slices straight from the freezer when ready to enjoy.
Frequently Asked Questions
Can I use discard starter?
For best results, use an active bubbly starter. Discard will not provide enough rise for this loaf.
What kind of pickles work best?
Classic dill pickles work best, but garlic dill pickles add even more flavor.
Can I freeze sourdough dill pickle bread?
Yes! Slice the loaf before freezing so you can easily grab individual slices.
Final Thoughts
This Sourdough Dill Pickle Bread is savory, cheesy, tangy, and packed with flavor in every bite. It’s one of those unique sourdough recipes that surprises everyone after the first taste.
Once you make it, don’t be surprised if it becomes your favorite sandwich bread recipe. The combination of sourdough tang, dill pickles, fresh herbs, and cheese is simply irresistible.
Love Sourdough recipes? Check these out!
Sourdough Dill Pickle Bread
This tangy and savory sourdough dill pickle bread is packed with chopped pickles, cheddar cheese, fresh dill, and garlic flavor. Perfect for sandwiches, toast, or serving alongside soups and burgers.
Ingredients
Dough
- 1 cup of active sourdough starter
- 1 cup of warm water
- 1/4 cup of dill pickle juice
- 4 cups of bread flour or all-purpose flour
- 1 tablespoon of salt
Mix-Ins
- 1 cup chopped dill pickles
- 2 tablespoons fresh dill
- 1 teaspoon garlic powder
Instructions
- In a large bowl, mix the sourdough starter, warm water, and pickle juice until combined.
- Add the bread flour and salt. Stir until a shaggy dough forms. Cover and let rest for 30 minutes.
- Gently knead in the chopped pickles, fresh dill, and garlic powder.
- Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours.
- Cover the dough and allow it to bulk ferment for 4-6 hours or until doubled in size.
- Shape the dough into a round loaf and place it into a floured banneton basket or towel-lined bowl.
- Cover and refrigerate overnight.
- Preheat oven to 450°F with a Dutch oven inside for 30 minutes.
- Turn the dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven.
- Bake covered for 25 minutes, then uncover and bake an additional 15-20 minutes until golden brown.
- Cool completely before slicing.
Notes
Pat the pickles dry before adding to the dough to avoid excess moisture.
Store at room temperature for up to 3 days or freeze sliced bread for longer storage.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 718mgCarbohydrates: 60gFiber: 2gSugar: 2gProtein: 10g