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Dill Pickle Sourdough Bread

  • 12 hours ago
  • 2 min read

Take your sourdough to the next level with a tangy twist! This Dill Pickle Sourdough Bread is soft, chewy, and bursting with dill, garlic, and little pockets of pickles in every bite. Perfect for sandwiches, snacking, or just enjoying straight from the loaf with a smear of butter.






Loaf of sliced bread with olives on a wooden board. Background shows a jar of pickles and eggs. Warm, rustic kitchen setting.

Why You’ll Love This Recipe

  • Tangy from pickle brine

  • Savory with dill & garlic

  • Soft, chewy sourdough

  • Simple, everyday ingredients

  • A fun twist on classic bread


Sliced olive bread on a wooden board with a jar of pickles and eggs in the background. Bread has a golden crust and airy texture.

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Dill Pickle Sourdough Bread


Ingredients You’ll Need

Dough:

  • 150g active sourdough starter

  • 300g warm water

  • 25g pickle brine

  • 25g honey or sugar

  • 25g oil

  • 500g bread flour

  • 10g salt

Filling:

  • 1 tsp garlic powder

  • 1½ tbsp fresh or dried dill

  • 100g chopped dill pickles (pat dry)


Instructions

Day 1 – Mix & Bulk Ferment

  • Mix all dough ingredients except pickles, dill, garlic until shaggy.

  • Rest 1 hour.

  • Perform 4 stretch-and-folds every 30 min. Add garlic, dill, and pickles on the 3rd fold.

  • Cover and refrigerate overnight.


    Day 2 – Shape & Bake

  • Bring dough to room temperature.

  • Shape into a loaf and place in a greased pan.

  • Rise 1–2 hours, until doubled.

  • Bake at 400°F (200°C) for 15 min.

  • Reduce to 350°F (175°C) and bake 30 min more.

  • Internal temp should be 200°F (93°C). Cool before slicing.

    Sliced dill pickle bread on a wooden board next to a jar of pickles. Bread has a golden crust and visible green pickle pieces.

    Tips for Perfect Dill Pickle Sourdough Bread

  • Pat your pickles dry – Extra moisture can make the bread soggy. A quick paper towel is all you need.

  • Use an active starter – Make sure it’s bubbly and ripe for a good rise and flavor.

  • Stretch & folds matter – They help develop gluten for a chewy, airy crumb.

  • Check internal temperature – Bread is done at 200°F (93°C); this ensures it’s fully baked without being dry.

  • Room temperature before shaping – Cold dough is harder to shape; letting it warm slightly makes handling easier.

  • Storage – Wrap tightly in plastic or store in a bread bag. Best within 3–4 days, or freeze slices for later.

Pizza dough topped with diced pickles and herbs on a kitchen counter. Background shows a jar of pickles and a rack of eggs. Cozy setting.

The Recipe:




Did you try making this Dill pickle sourdough bread ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

 
 
 
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