Introduction

This Tangy Dill Pickle Sourdough Bread combines the classic tang of sourdough with the bright, savory flavor of dill pickles. It’s a unique and delicious twist perfect for sandwiches or enjoying on its own. Baking this bread will fill your kitchen with an irresistible aroma and reward you with a crusty, flavorful loaf.

A close-up of a thick slice of bread showing a golden brown crust with a rough, cracked texture. Inside the slice, there are many air holes of different sizes, with small pieces of green herbs and olives scattered throughout the soft white interior. A few sprigs of fresh green dill are placed on the crust. The bread rests on a light beige linen cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50 grams active sourdough starter
260 grams filtered water, warmed to about 85°F
30 grams brine from dill pickles
375 grams organic white bread flour
35 grams whole wheat flour
7 grams fine sea salt
80 grams diced dill pickles (patted dry)
1 1/2 tablespoons fresh dill, finely chopped

Instructions

Step 1: In a large bowl, mix your sourdough starter, warm water, and pickle brine with a fork until the starter is well dispersed. Add the flours and stir with a spatula, then use your hand to form a shaggy dough with no dry flour visible. Sprinkle salt over the dough, cover with a damp cloth, and let rest for 40 minutes.
Step 2: Knead the salt firmly into the dough by hand for two minutes. Perform your first set of stretch and folds by stretching a portion of dough upwards and folding it over the rest. Cover again and rest for 30 minutes.
Step 3: Evenly sprinkle diced pickles and fresh dill over the dough, reaching the edges of the bowl. Perform another stretch and fold sequence to incorporate the mix-ins, then rest the dough for 30 more minutes.
Step 4: Complete two additional 30-minute resting and stretch and fold cycles, making a total of four cycles to build the dough’s structure.
Step 5: Let the dough bulk ferment covered on your counter until it rises about 75%—this usually takes around 4 hours at 74°F. When slightly less than doubled and glossy with bubbles, gently transfer it to a floured surface and let rest for 10-15 minutes. Shape as desired, place seam-side up into a flour-dusted, linen-lined banneton, cover, and prepare for the final rise.
Step 6: Allow the final proof either overnight in the fridge (up to 12 hours) or about 1 1/2 hours at room temperature. Preheat your oven to 450°F with a Dutch oven inside. Place parchment over the dough, flip it seam-side down, and score the top at least 1/2 inch deep. Transfer the dough on parchment to the Dutch oven, cover, and bake for 25 minutes. Remove the lid, reduce temperature to 435°F, and bake for another 20 minutes until golden and crackly.
Step 7: Let the bread cool for at least one hour before slicing to ensure the crumb sets perfectly and avoid gummy texture. Enjoy your tangy dill pickle sourdough!

Tips & Variations

Pat your diced pickles dry thoroughly to prevent excess moisture from making the dough sticky.
Use fresh dill for a brighter flavor or dried dill if fresh is unavailable—reduce quantity slightly if using dried.
For a more intense pickle flavor, add a teaspoon of pickle brine during the final stretch and fold cycles.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone and use a tray of water below to create steam.

Storage

Store the cooled bread in a paper bag or bread box at room temperature for up to three days to maintain crust crispness. For longer storage, slice and freeze the bread in a sealed bag for up to one month. Reheat slices in a toaster or oven to revive the crust before serving.

How to Serve

A close-up of a thick slice of bread with a golden-brown crust that looks crispy and rustic, slightly dusted with flour on top. The inside is soft and white with many irregular air holes and green bits of herbs and olives scattered throughout. The bread rests on a light beige cloth on a white marbled surface. A small sprig of green herb garnishes the top crust, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dill pickles instead of kosher-style?

Yes, any dill pickles can be used, but those with firmer texture and less sweetness work best to maintain the bread’s structure and authentic tang.

Will the sourdough starter affect the bread’s flavor significantly?

Yes, the starter contributes to the characteristic tang and depth of flavor of sourdough bread. A well-fed, active starter will produce the best rise and flavor in your loaf.