Dill Pickle Sourdough Bread

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.

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.

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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