Remember that sharp crunch of biting into a cold dill pickle on a summer picnic bench? Now imagine that magic baked into warm, crusty dill pickle sourdough bread. Yep, it’s a thing. It popped off on TikTok and Pinterest—because we’re all pickle weirdos now. This savory, homemade bread takes a little time but no stress. If you’ve got basic sourdough skills, you’re golden. Think tangy, chewy, with just enough dill to make you do a happy wiggle.
It’s a cozy savory bread with a zippy little secret. Just flour, starter, chopped pickles, and brine. Stuff you’ve got tucked in the fridge and pantry. Like a grilled cheese sandwich’s sassier cousin, ready to party. Full details in the blog!
This one started as a delicious accident when my daughter dared me to toss pickle juice into our usual dough—because why not? I’ve been baking bread since forever, but this crunchy-tangy twist hit different. No fancy mixers here… just a wooden spoon and a whole lotta curiosity. I tested it. You’ll love the secret!
Why You’ll Love This Bread
Dill pickle sourdough bread is the culinary mashup you didn’t know you needed. Imagine the chewy, tangy base of sourdough paired with the zesty punch of dill pickles—that’s the magic here. It’s familiar and unexpected, blending cozy nostalgia with a fresh, savory twist. Perfect for making your soups, sandwiches, or toast just a little more exciting!
Why else? It’s easier than you think. You can make it with basic sourdough skills and pantry staples—no artisan techniques required. Whether you’re a longtime bread baker or a sourdough newbie, this recipe is approachable, forgiving, and impossibly delicious.
What You’ll Need
For the flavor-packed dough, gather these ingredients: active sourdough starter (your bubbly little bread buddy), bread flour, whole wheat flour, dill pickle brine, and chopped dill pickles. To bump up the pickle magic, you’ll also toss in freshly chopped dill. And don’t forget filtered water and fine sea salt to bring it all together.
Pro Tip: A Dutch oven works wonders for getting that bakery-style crust. If you don’t have one, a heavy-duty oven-safe pot with a lid will do the trick. Prep your pickles by patting them with a paper towel to avoid extra moisture—it keeps your dough from getting too sticky!
Step-by-Step Process
Step 1: Activate your starter. Feed your starter and let it become bubbly and ready to bake—usually 6-12 hours. You’ll need 50 grams of active starter for this recipe.
Step 2: Mix the dough. In a large bowl, combine your starter, 260 grams of water, and 30 grams of pickle brine. Stir in the flours, mix until no dry spots remain, and let it rest for 30 minutes. Then, mix in the salt and chopped dill pickles. Add the fresh dill last, gently incorporating it into the dough.
Step 3: Bulk fermentation. Cover your dough with a damp towel and let it ferment for 4-6 hours at room temperature, stretching and folding it every 30 minutes for the first 2 hours. The dough will become smooth and stretchy—don’t worry if it starts a little shaggy; it’ll come together.
Step 4: Shape and proof. After bulk fermentation, shape the dough into a round and place it in a floured proofing basket or bowl. Cover and let it rest for 1-3 hours until it passes the “poke test” (a gentle poke leaves a slight impression that slowly springs back).
Step 5: Bake. Preheat your oven to 475°F with your Dutch oven inside. Carefully transfer the dough to the hot pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is golden and crackly. Cool before slicing—if you can wait!
Troubleshooting and Tips
Too wet? If your dough feels sticky, lightly flour your hands when shaping. The chopped pickles will add moisture, so it’s okay if the dough is slightly tacky—it’s part of the charm.
Balance brininess: Dill pickle brine is salty, so don’t skip measuring the sea salt carefully. If your brine is extra tangy, you can dilute it with a tablespoon of filtered water before adding it to the dough.
Timing a challenge? Make the dough in the evening and refrigerate it overnight after the first bulk ferment. This slows down the process and makes it easier to bake on your schedule, while enhancing the bread’s flavor.
Creative Add-Ons
Feeling adventurous? Try folding in shredded cheddar for a sharp, cheesy twist, or a handful of chopped garlic for a savory punch. Want extra kick? Toss in a few finely chopped jalapeños—pickle and heat are a match made in food heaven.
Use this bread for sandwiches (a grilled cheese tastes next level), serve it alongside a creamy tomato soup, or toast it with a swipe of butter for the ultimate snack. The tangy, zesty flavor makes it a standout companion for anything on your table.
Quick Timing Guide
Steps
Activating Starter
6-12 hours
Mixing Dough
20 minutes (including rest)
Bulk Fermentation
4-6 hours
Shaping
15 minutes
Final Proof
1-3 hours
Baking
40-45 minutes
Expert Insight: Balancing Flavor and Texture in Dill Pickle Sourdough Bread
Incorporating brine or chopped pickles into sourdough creates a unique tang and moisture that enhances crumb texture. The natural acidity from the dill pickle elements complements the fermentation, adding complexity without overpowering the bread’s subtle tang. Mastering hydration is key to maintaining an open crumb while infusing these bold flavors.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
A Little Slice of Nostalgia
Making Dill Pickle Sourdough Bread always brings a smile—Rachel once declared it a “pickle party in my mouth” after her first bite. Between my chaotic measuring and her perfect timing, this tangy twist has become our quirky kitchen tradition that somehow never ends up with smoke alarms blaring.
FAQs ( Dill Pickle Sourdough Bread )
What is Dill Pickle Sourdough Bread?
Dill Pickle Sourdough Bread is a tangy and flavorful loaf combining the classic sourdough tang with the zesty crunch of dill pickles. This unique recipe infuses the dough with pieces of dill pickle and pickle juice, resulting in a moist, aromatic bread perfect for sandwiches or snacking. It’s a fun twist on traditional sourdough that pickle lovers will adore!
Can I use store-bought pickle juice for this recipe?
Absolutely! Store-bought pickle juice works perfectly to bring that signature tangy flavor into the sourdough bread. Just make sure to use the juice from dill pickles (not sweet pickles) for the authentic taste. It’s a great way to avoid waste and add an extra punch of flavor without any hassle.
How do I store Dill Pickle Sourdough Bread to keep it fresh?
To keep your Dill Pickle Sourdough Bread fresh, store it in a paper bag or bread box at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. When ready to eat, simply thaw and warm it up to enjoy that fresh-baked taste and aroma!
Does the pickle juice affect the sourdough yeast activity?
Great question! The acidity from the pickle juice can slightly slow down yeast activity, so it’s important to balance it well in the recipe. Using moderate amounts helps maintain the dough’s rise while adding that delightful pickle flavor. Patience during the fermentation stage is key for the best results.
What are ideal serving ideas for Dill Pickle Sourdough Bread?
Dill Pickle Sourdough Bread pairs wonderfully with creamy cheeses, smoked meats, and hearty sandwiches. Try it toasted with a schmear of cream cheese or use it to elevate your favorite deli sandwich. It’s also fantastic simply buttered or served alongside your favorite soups and salads for a tangy bite!
Wrapping Up This Dill Pickle Sourdough Bread Adventure
Dill Pickle Sourdough Bread is a fun twist that turns your usual baking into a tangy, chewy delight. With just a little hands-on time and familiar kitchen ingredients, you’ll end up with a crusty loaf that’s bursting with zesty charm. Trust me, you’ll love how this bread brightens up your sandwiches or snack time.
Want to mix it up? Fold in some shredded cheddar for a melty surprise or add garlic for an earthier note. Leftovers? Wrap ‘em tight and toast slices to revive that fresh-baked magic. A tip I gleaned from a bakery pro: letting the dough chill overnight boosts flavor and fits your schedule—win-win!
I’d love to see how your loaf turned out or hear if you added your own spin. Did dill pickles sneak into your family favorites growing up? Share the love, pass this recipe along, and cozy up with a slice made from scratch—it’s sure to become a new kitchen classic.
This dill pickle sourdough bread combines tangy pickle brine and fresh dill for a unique savory loaf that’s perfect for sandwiches or snacking. A flavorful twist on traditional sourdough.
Ingredients
Scale
50 grams active sourdough starter
260 grams filtered water around 85 degrees F
30 grams dill pickle brine
375 grams organic bread flour
35 grams whole wheat flour
7 grams fine sea salt
80 grams chopped dill pickles patted with paper towel after chopping to remove excess moisture
1 1/2 tablespoons finely chopped fresh dill
Instructions
Mix the sourdough starter with water and pickle brine until combined.
Add bread flour whole wheat flour and salt then mix until a sticky dough forms.
Fold in chopped dill pickles and fresh dill.
Let dough ferment at room temperature for 4-6 hours performing stretch and folds every 30 minutes for the first 2 hours.
Shape the dough into a boule and let it proof in a banneton overnight in the refrigerator.
Preheat oven to 450°F with a Dutch oven inside.
Transfer dough onto parchment paper score the top and place into the Dutch oven.
Bake covered for 20 minutes then uncovered for 25 minutes until golden brown.
Cool on a wire rack before slicing.
Notes
Make sure to pat the dill pickles dry to prevent excess moisture which can affect the dough
Use fresh dill for best flavor and adjust fermentation time based on your room temperature
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
