Tangy Dill Pickle Sourdough Bread

Trying to find new ways to use up that sourdough starter can feel like a never-ending puzzle. Between daily feedings and the constant search for recipes that actually taste good, it’s easy to fall into a rut of making the same basic loaf over and over. And let’s be honest – sometimes you want bread that’s more exciting than your standard sourdough.

That’s where this dill pickle sourdough bread comes in: it’s tangy, savory, and different enough to shake up your bread-making routine, while still being straightforward to make. Plus, it’s the perfect way to use up both your starter and that jar of pickles sitting in the fridge.

What Kind of Dill Pickles Should I Use?

For this sourdough bread, you’ll want to use good quality dill pickles that pack a punch of flavor – the kind you’d find in the refrigerated section tends to work better than shelf-stable varieties. Kosher dill pickles are your best bet, as they have a clean, natural taste without artificial preservatives that could affect your bread’s fermentation. When choosing your pickles, go for ones that are crisp and firm rather than soft or mushy, since they’ll hold their shape better during baking. Just remember to pat them really dry before adding them to your dough, as excess moisture can throw off the texture of your finished bread.

Options for Substitutions

While some ingredients are essential for this unique bread, there are a few substitutions you can try:

• Sourdough starter: This is a must-have – there’s no substitute for active sourdough starter in this recipe as it’s what makes it sourdough bread. Make sure yours is active and bubbly!
• Bread flour: You can use all-purpose flour instead of bread flour, but know that your loaf might be slightly less chewy and won’t rise quite as high due to the lower protein content.
• Whole wheat flour: Rye flour works well as a replacement for the whole wheat portion, or you can just use additional bread flour instead.
• Fresh dill: If fresh dill isn’t available, use 1½ teaspoons dried dill weed instead. Don’t use dill seeds as they’ll give a different flavor and texture.
• Pickle brine: If you’re out of pickle brine, you can use the same amount of water plus ¼ teaspoon of salt, but you’ll miss out on some of that tangy pickle flavor.
• Dill pickles: While dill pickles are key to this bread’s character, you could try bread and butter pickles or other cucumber pickles – just know it will change the flavor profile. Make sure to pat them extra dry to avoid excess moisture.

Watch Out for These Mistakes While Baking

The biggest challenge when making pickle sourdough bread is managing moisture content – using wet pickles can make your dough too sticky and difficult to handle, so always pat them thoroughly dry with paper towels before mixing into your dough. Another common mistake is adding the pickles too early in the process; instead, fold them in during the final stretch and fold to prevent them from breaking down and releasing excess liquid into your dough. Your starter’s activity level is crucial for this recipe – using an inactive or weak starter will result in dense bread, so make sure your starter doubles in size and passes the float test before mixing it into your dough. For the best pickle flavor distribution, chop your pickles into small, consistent pieces (about 1/4 inch) and avoid using overly briny pickles that could throw off your dough’s salt balance.

What to Serve With Dill Pickle Sourdough?

This tangy, savory bread is perfect for making the most amazing sandwiches you can imagine! Try it with classic deli meats like pastrami or corned beef, along with some sharp cheddar cheese and stone-ground mustard. For a quick lunch, it makes fantastic grilled cheese sandwiches – the pickle flavor already built into the bread adds an extra punch of flavor. You can also serve thick slices alongside your favorite soup (especially tomato or potato soup), or use it to make open-faced tuna melts. If you’re keeping things simple, just spread some good butter on a warm slice and enjoy the unique flavor combination on its own.

Storage Instructions

Keep Fresh: This dill pickle sourdough stays fresh at room temperature for 4-5 days when wrapped in a clean kitchen towel or stored in a bread bag. The crust might soften a bit over time, but that’s totally normal for homemade sourdough. Just avoid storing it in the fridge, as this can make it go stale faster.

Freeze: If you want to keep your bread for longer, slice it up once it’s completely cool and pop it in the freezer. Place parchment paper between slices and store in a freezer bag for up to 3 months. This way, you can grab just what you need when you’re craving that pickle-y goodness!

Revive: To bring back that fresh-baked taste, pop frozen slices directly in the toaster, or if the whole loaf is getting a bit firm, sprinkle it with water and warm it in the oven at 350°F for about 10 minutes. This will make the crust crispy again and give it that fresh-from-the-oven feel.

Preparation Time	60-75 minutes
Cooking Time	45 minutes
Total Time	105-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 30-35 g
• Fat: 6-10 g
• Carbohydrates: 230-240 g

Ingredients

For the dough:

• 50g active sourdough starter
• 7g fine sea salt
• 35g whole wheat flour
• 260g filtered water (warmed to 85°F)
• 375g white bread flour
• 30g dill pickle brine (gives a tangy flavor to the dough)

For the mix-ins:

• 1 1/2 tbsp fresh dill (finely chopped for even distribution)
• 80g diced dill pickles (patted dry to prevent excess moisture)

Step 1: Mix and Initial Rest

In a large bowl, mix your starter, water, and brine using a fork until the starter is well dispersed.

Add in the flours, starting with a spatula and then your hand, until a shaggy dough forms with no visible dry flour.

Sprinkle salt on top of the dough and cover the bowl with a damp cloth.

Let it sit and rest for 40 minutes.

Step 2: Knead and Incorporate Salt

After the 40 minutes, work the salt into the dough by kneading it strongly with your hands for two minutes.

Perform the first set of stretch and folds: grab a portion of the dough, stretch it upwards, and fold it over itself.

Cover the dough again and let it rest for 30 minutes.

Step 3: Add Flavorings and Continue Stretch and Fold

After the rest period, sprinkle the pickles and fresh dill evenly over the dough, making sure to reach the bowl’s edges.

Perform another set of stretch and folds to integrate the mix-ins into the dough.

Let the dough rest again for 30 minutes.

Step 4: Complete Stretch and Fold Sequences

Perform 2 more sets of 30-minute rests and stretch and fold sequences, for a total of 4 stretch and fold cycles, to build the dough’s structure.

Step 5: Bulk Fermentation and Shaping

Once finished, allow the dough to bulk ferment on your counter, covered with a damp cloth, until it rises about 75%.

This will take around 4 hours at 74°F, longer if cooler and shorter if warmer.

Prepare for shaping when the dough is slightly short of doubling in size, glossy, with a few bubbles peeking through.

Move the dough onto a floured work surface gently and let it rest for 10-15 minutes.

Shape the dough to your preference, then place it seam-side up into a flour-dusted, linen-lined banneton.

Cover with a shower cap or damp cloth and let it rise for the final time.

Step 6: Final Proof and Baking

The final rise can be done in the fridge overnight (up to 12 hours for ease of scoring and shape retention) or on the counter for about 1 1/2 hours.

Once the dough has risen slightly and is noticeably puffy, you are ready to bake.

Preheat your oven with a Dutch oven inside to 450°F.

Place parchment over the top of your dough, flip it over so the seam side is down, and score the top at least 1/2 inch deep to allow gases to release during baking.

Place the dough, on parchment, into the hot Dutch oven and cover.

Bake at 450°F for 25 minutes, then uncover, reduce oven temperature to 435°F, and bake for an additional 20 minutes until the bread is golden brown and crackly.

Step 7: Cooling

Allow bread to cool for at least ONE HOUR before slicing to ensure an ideal texture and avoid gumminess from the steam.

Enjoy your homemade dill and pickle sourdough!