Tangy Dill Pickle Sourdough Bread Recipe

Introduction

If you love tangy, flavorful bread, this Tangy Dill Pickle Sourdough is a must-try. Combining the classic tang of sourdough with briny pickle notes and fresh dill, it offers a unique and delicious loaf perfect for sandwiches or snacking.

Ingredients

• 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
• 1 1/2 tbsp fresh dill (finely chopped)
• 80g diced dill pickles (patted dry)

Instructions

1. Step 1: In a large bowl, mix the sourdough starter, warm water, and dill pickle brine with a fork until the starter is fully dispersed. Add the whole wheat and white bread flours and mix with a spatula, then your hand, until a shaggy dough forms with no dry flour visible. Sprinkle salt over the dough and cover with a damp cloth. Let rest for 40 minutes.
2. Step 2: Knead the salt into the dough by hand for two minutes. Perform the first stretch and fold by grabbing a portion of dough, stretching it upward, and folding it over itself. Cover and rest for 30 minutes.
3. Step 3: Sprinkle the diced pickles and chopped dill evenly over the dough, reaching the bowl’s edges. Do another stretch and fold to incorporate the mix-ins. Cover and rest for 30 minutes.
4. Step 4: Repeat two additional sets of stretch and folds with 30-minute rests between each, totaling four stretch and fold cycles to develop dough structure.
5. Step 5: Let the dough bulk ferment covered with a damp cloth until it rises about 75%, roughly 4 hours at 74°F. The dough should be glossy with bubbles and nearly doubled. Transfer to a floured surface, rest 10-15 minutes, then shape as desired. Place the shaped dough seam-side up into a flour-dusted, linen-lined banneton. Cover and do the final rise.
6. Step 6: Final proof can be done overnight in the fridge (up to 12 hours) or about 1 1/2 hours at room temperature until slightly puffy. Preheat oven with a Dutch oven inside to 450°F. Turn dough out onto parchment, seam side down, score the top at least 1/2 inch deep. Place dough with parchment into the preheated Dutch oven, cover, and bake 25 minutes. Then remove the lid, reduce oven to 435°F, and bake 20 more minutes until golden and crackly.
7. Step 7: Let the bread cool for at least one hour before slicing to allow the crumb to set and avoid gumminess from steam. Enjoy your tangy dill pickle sourdough!

Tips & Variations

• Pat the diced pickles dry to prevent extra moisture from making the dough too wet.
• Use fresh dill finely chopped for even flavor distribution throughout the bread.
• Experiment with adding garlic powder or caraway seeds for an extra flavor twist.
• For easier shaping, do the final proof in the fridge overnight to firm up the dough.

Storage

Store the bread wrapped loosely in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze in airtight bags for up to 1 month. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dill pickle brine instead of homemade?

Yes, store-bought brine works well and adds the essential tangy flavor to the dough. Just ensure the brine is fresh and not too salty.

Can I omit the dill or pickles if I don’t have them?

You can omit either, but both together create the signature tangy dill pickle flavor. Without them, you’ll have a milder sourdough loaf.

Tangy Dill Pickle Sourdough Bread Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This Tangy Dill Pickle Sourdough Bread combines the rustic chewiness of sourdough with the bright, tangy flavor of dill pickle brine and fresh dill. Infused with diced dill pickles for extra texture and zing, this bread is a perfect artisan loaf to enjoy on its own or elevate any sandwich with its unique savory punch.

• Author: Elena
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours 30 minutes (including fermentation times and resting periods; does not include overnight proofing)
• Yield: 1 loaf (about 800g to 900g) 1x
• Category: Bread
• Method: Baking
• Cuisine: American Artisan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (for tangy flavor)

For the Mix-ins:

• 1 1/2 tbsp fresh dill (finely chopped)
• 80g diced dill pickles (patted dry)

Instructions

1. Mix and Initial Rest: In a large bowl, mix sourdough starter, filtered water, and dill pickle brine with a fork until the starter is well dispersed. Add whole wheat and white bread flours and mix with a spatula, then your hand, until a shaggy dough forms with no dry flour. Sprinkle salt on top, cover with a damp cloth, and rest for 40 minutes.
2. Knead and Incorporate Salt: Knead the rested dough with your hands for 2 minutes to fully incorporate the salt. Perform the first set of stretch and folds by grabbing a portion of dough, stretching it upward, and folding it over itself. Cover again and rest for 30 minutes.
3. Add Flavorings and Continue Stretch and Fold: Evenly sprinkle diced dill pickles and chopped fresh dill over the dough. Perform another stretch and fold sequence to integrate the mix-ins. Cover and rest for another 30 minutes.
4. Complete Stretch and Fold Sequences: Perform two more sets of stretch and folds, each followed by a 30-minute rest, totaling four stretch and fold cycles to build the dough’s structure and gluten development.
5. Bulk Fermentation and Shaping: Allow the dough to bulk ferment at about 74°F, covered with a damp cloth, until it rises about 75%, approximately 4 hours. The dough should be slightly glossy, bubbly, and nearly doubled. Gently transfer to a floured surface and let rest 10-15 minutes. Shape the dough as desired and place seam-side up into a flour-dusted, linen-lined banneton. Cover with a shower cap or damp cloth for the final rise.
6. Final Proof and Baking: Proof the dough either overnight in the refrigerator for up to 12 hours or on the counter for about 1 1/2 hours until puffy. Meanwhile, preheat the oven to 450°F with a Dutch oven inside. Flip the dough onto parchment paper seam-side down, score at least 1/2 inch deep on top. Place dough with parchment into the hot Dutch oven, cover, and bake at 450°F for 25 minutes. Remove lid, reduce temperature to 435°F, and bake an additional 20 minutes until golden and crackly.
7. Cooling: Remove bread and cool completely for at least one hour before slicing to set the crumb and avoid gumminess.

Notes

• Use warm water at approximately 85°F for optimal fermentation.
• Pat dill pickles dry to prevent excess moisture in the dough.
• Stretch and fold cycles help develop gluten structure without traditional kneading.
• Final proof can be refrigerated overnight for convenience and better scoring control.
• Let the bread cool completely before slicing to preserve texture.
• Use a Dutch oven for baking to create steam and achieve a crusty exterior.

Keywords: sourdough bread, dill pickle bread, tangy bread, artisan bread, homemade sourdough, flavored sourdough, dill bread, pickle brine bread