This Dill Pickle Sourdough Bread is packed with savory inclusions like crunchy chopped pickles, garlic, and dill. Perfect for beginners, it’s a unique twist on classic sourdough that makes a delicious bread for sandwiches.
Pickles – you either love them or hate them. I’m definitely in the "love them" camp. And since you’re here, I’m guessing you are, too!
I love pickles so much that every summer, I grow enough cucumbers, dill, and garlic in my garden to make a year’s worth of homemade garlic dill pickles.
So, when I was brainstorming new recipes for the blog this year, it made perfect sense to combine my love for sourdough and pickles to create this dill pickle sourdough bread.
Packed with crunchy pickles, garlic, and dill, it's perfect for sandwiches - from turkey and cheese at the beach to BBQ chicken at a backyard summer picnic.
It’s also beginner-friendly. The lower hydration makes the dough easy to handle. Plus, the small amount of pickles and dried herbs don't overwhelm the dough, making it easier to shape.
If you're looking for a new savory sourdough inclusion recipe, I hope you'll give this one a try! It’s quickly become one of my all-time favorites.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active. If you’re using discard, opt for fresh discard that’s less than a week old for a quicker rise.
- Dill Pickles- During the summer, I love using homemade pickles made with cucumbers from my garden. If it's not pickle season, I recommend choosing a high-quality brand without additives, like Grillo’s Pickles (my favorite, and they're from Massachusetts, like me!).
- Bread Flour- Gives the bread its chewy texture and helps with the rise. If you swap for all-purpose flour, the bread may not rise as tall or be as chewy. Whole wheat flour will create a denser crumb and may require a bit more water to keep the dough soft.
- Water- This dough is about 65% hydration, so it's fairly easy to handle. If you want a more open crumb, you can increase the hydration slightly. You can also try using a small amount of pickle brine (1-2 teaspoons) in place of some of the water. Just be careful as too much acidity can negatively affect fermentation.
- Seasonings- A simple combination of dried dill and garlic powder enhances the pickle flavor of the bread. You can substitute with fresh dill and minced garlic if desired.
- Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s kosher salt, measure by weight or use about half as much.
Tips for Success
- Use active starter. Make sure your sourdough starter is bubbly and active for the fastest rise. If using discard, choose fresh discard (a few days old max) since older discard can slow fermentation.
- Weigh ingredients. A kitchen scale ensures consistent results every time.
- Swapping pickle brine. You can replace 1-2 teaspoons of water with pickle brine, but keep in mind that its acidity may affect fermentation. I found that sticking with water works best for this recipe because some brine already gets into the dough from the chopped pickles.
- Fold pickles in evenly. Some pickles may fall out as you fold them in - just press them back and spread them out as evenly as you can.
- Build tension when shaping. Shape the dough into a tight ball or loaf to help it rise tall in the oven.
- Cool completely. Let the bread cool for at least 2 hours before slicing to avoid a gummy texture.
How to Make Dill Pickle Sourdough Bread
Here is how to make sourdough bread with pickles.
1. Feed Sourdough Starter
- Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly, active, and doubled in size.
- The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).
2. Mix the Dough
- In a large mixing bowl, whisk together the warm water and sourdough starter until dissolved.
- Add the flour, salt, dill, and garlic powder, and stir until there’s no dry flour remaining.
- Cover the bowl and let the dough rest for 20 minutes.
3. Stretch and Folds
- Lightly wet your hands to prevent the dough from sticking.
- Gently flatten the dough in the mixing bowl. Sprinkle ¼ of the chopped pickles in the center, and perform a stretch-and-fold: grab one side of the dough, stretch it upwards, and fold it over.
- Rotate the bowl 90°, add another ¼ of the pickles. Repeat until all the pickles are mixed in.
- Gather the dough into a rough ball and place it seam-side down in the bowl.
- Cover and let rest for 20 minutes.
- Repeat the stretch-and-fold process three more times, letting the dough rest for 20 minutes between each set.
4. Bulk Fermentation
- Cover the dough and allow it to rise until it nearly doubles in size. It should be slightly jiggly with visible fermentation bubbles.
- This can take anywhere from 4-12 hours depending on your kitchen and starter.
🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress more easily.
5. Pre-Shape
- Gently turn the dough out onto a floured surface and stretch it into a rectangle.
- Fold both long sides toward the center like you're folding a letter, then fold the short sides inward.
- Flip the dough seam-side down on the counter. Use your hands or a bench scraper to gently shape it into a round ball.
- Cover and let it rest for 15 minutes.
6. Final Shaping
- Flip the dough seam-side up again and gently stretch it into a rectangle again.
- If you're using a bowl or banneton, repeat the shaping process above.
- For a batard-shaped loaf, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
7. Cold Proof
- Dust your proofing basket generously with rice flour and transfer the dough seam-side up into the basket.
- Cover and refrigerate overnight (12-16 hours) for the cold proof.
8. Bake the Bread
- Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
- Turn the dough onto bread sling or parchment and score as desired.
- Add 2 ice cubes to the hot Dutch oven.
- Transfer the dough, cover, and bake for 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
- Cool on a wire rack for 2-4 hours before slicing.
Baker's Timeline
Here’s an example of a schedule you can follow to make this garlic dill pickle sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00 AM: Mix the dough.
- 8:30-9:30 AM: Stretch and fold, add chopped pickles.
- 9:30 AM-3:30 PM (Varies): Bulk fermentation.
- 3:30-4:00 PM: Pre-shape and final shape.
- 4:00 PM-8:00 AM (Next Day): Cold proof.
- 8:00-8:45 AM: Bake.
- 8:45 AM-12:45 PM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.
How to Store
Store sourdough pickle bread in an airtight container or bread box at room temperature for up to 3 days.
For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Then, thaw at room temperature or heat it in the toaster or oven before enjoying.
Serving Suggestions
This dill pickle sourdough bread is delicious with a smear of cream cheese, fresh butter, or homemade hummus. It also makes a fantastic base for any sandwich you'd typically add pickles to, like turkey, roast beef, BBQ pulled chicken, or grilled cheese.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Pickle Sourdough Bread
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 1 ⅓ cups (315 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure by weight or reduce to 1 ¾ teaspoons if using Morton's Kosher Salt or table salt
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1 teaspoon garlic powder or 3-4 cloves raw garlic (minced)
- ½ cup (70 grams) dill pickles chopped
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly, active, and doubled in size. The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).
- In a large mixing bowl, whisk together the warm water and sourdough starter until dissolved. Add the flour, salt, dill, and garlic powder, and stir until there’s no dry flour remaining. Cover the bowl and let the dough rest for 20 minutes.1 ⅓ cups (315 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 teaspoon dried dill, 1 teaspoon garlic powder
- Lightly wet your hands to prevent the dough from sticking. Gently flatten the dough in the mixing bowl. Sprinkle ¼ of the chopped pickles in the center, and perform a stretch-and-fold: grab one side of the dough, stretch it upwards, and fold it over. Rotate the bowl 90°, add another ¼ of the pickles. Repeat until all the pickles are mixed in. Gather the dough into a rough ball and place it seam-side down in the bowl. Cover and let rest for 20 minutes. Repeat the stretch-and-fold process three more times, letting the dough rest for 20 minutes between each set.½ cup (70 grams) dill pickles
- Cover the dough and allow it to rise until it nearly doubles in size. It should be slightly jiggly with visible fermentation bubbles. This can take anywhere from 4-12 hours depending on your kitchen and starter. Optionally, use a straight-sided container to more easily track the dough’s progress.
- Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you're folding a letter, then fold the short sides inward. Flip the dough seam-side down on the counter. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
- Flip the dough seam-side up again and gently stretch it into a rectangle again. If you're using a bowl or banneton, repeat the shaping process above. For a batard-shaped loaf, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
- Dust your proofing basket generously with rice flour and transfer the dough seam-side up into the basket. Cover and refrigerate overnight (12-16 hours) for the cold proof.Rice flour
- The next day, place a lidded Dutch oven inside the oven and preheat to 450°F. Let the Dutch oven heat for 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a bread sling or parchment paper. Score the top of the dough as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Then, quickly transfer the dough into the hot Dutch oven using the sling or parchment paper. Cover with the lid to trap the steam inside.2 ice cubes
- Bake at 450°F for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes to achieve your desired crust color.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2-4 hours before slicing and serving.
Notes
- Adding pickle brine. You can replace 1-2 teaspoons of water with pickle brine, but keep in mind that its acidity may affect fermentation. I found that sticking with water works best for this recipe because some brine already gets into the dough from the chopped pickles.
- Storage: Store in a bread box or an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe container for up to 3 months.
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