This Pickle Sourdough Bread comes together in about 4 hours and is baked in a Dutch oven for a easy weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! I mean, who doesn’t love a warm, homemade loaf of bread that’s just a tad tangy and utterly scrumptious?

Ingredients You’ll Need for Pickle Sourdough Bread

1 ⅓ cups (315 grams) warm water (80-90℉)
½ cup (100 grams) active sourdough starter
4 cups (480 grams) bread flour
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
1 teaspoon dried dill (or 1 tablespoon fresh dill)
1 teaspoon garlic powder (or 3-4 cloves raw garlic, minced)
½ cup (70 grams) dill pickles, chopped
Rice flour (for dusting the proofing basket)
2 ice cubes (for steam)

How to Make Pickle Sourdough Bread

Feed Your Starter : Feed your sourdough starter about 6-12 hours before mixing your dough. It should be bubbly, active, and nicely doubled in size. The rise time can vary, around 6 hours in a warm home (about 75℉) and closer to 12 hours if it’s a bit chillier (65-68℉).
Mix Ingredients : In a large mixing bowl, whisk together the warm water and sourdough starter until it’s fully dissolved, think of it like a warm bath for those yeasties. Add in the bread flour, salt, dill, and garlic powder, stirring gently until no dry flour remains. It should look a bit shaggy, and that’s perfect! Cover the bowl and let the dough rest for 20 minutes. This is called autolyse fancy, huh?
Add the Pickles : Okay, so now, lightly wet your hands to keep things from sticking. Gently flatten the dough in the bowl just a bit, nothing too aggressive. Sprinkle about ¼ of the chopped pickles in the center, then grab one side of the dough, stretch it up, and fold it over. Rotate the bowl 90 degrees and repeat with another ¼ of pickles until you’ve added all the pickles. Gather the dough into a rough ball and place it seam-side down in the bowl. Cover and let it rest for another 20 minutes.
Stretch and Fold : Repeat the stretch-and-fold process three more times yes, three! Each set should be followed by a 20-minute rest. This is where all the magic happens, folks! Your dough will start to feel nicely elastic and a little jiggly.
Let It Rise : Now you’ll want to cover your dough and allow it to rise until it nearly doubles in size. This could take anywhere from 4 to 12 hours, so be patient. The dough should feel soft and have little visible fermentation bubbles, like an exciting little party is happening inside.
Shape the Dough : Once it’s ready, gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center, kind of like you’re folding a letter. Then, fold the short sides inward. Flip the dough over so it’s seam-side down and shape it into a round ball with your hands or a bench scraper. Let it rest for about 15 minutes.
Final Shaping : Now flip it seam-side up again and stretch it into a rectangle. If you’re using a bowl or banneton, repeat the shaping. For a batard-shaped loaf, fold the shorter edges toward the center, then roll up tightly from one of the longer edges, pinching the seam and ends to seal it up tight!
Proof the Dough : Dust your proofing basket generously with rice flour (or other flour if needed) and transfer your dough into it seam-side up. Cover it with a cloth and toss it in the fridge overnight for a 12-16 hour cold proof.
Bake Time : The next day, preheat your oven to 450°F with a lidded Dutch oven inside. It’s crucial to let that cookware heat for about 30-60 minutes after the oven reaches temp. Once you’re ready to bake, turn the dough out onto a parchment paper sling and score the top with a lame or sharp knife. Place 2 ice cubes in the Dutch oven for steam, then gently lift your dough (using the parchment) into the hot pot. Cover with the lid and let it bake for 40 minutes.
Finish Baking : After 40 minutes, remove the lid and continue to bake for another 5-10 minutes until it’s golden brown and that crust is looking phenomenal. You’ll want to let it cool on a wire rack for at least 2-4 hours (yes, I know this is torture) before slicing.

Why I Love This Recipe

This is my go-to recipe for bread-making on a leisurely weekend when the kiddos are busy playing or during those rare cozy evenings at home. I mean, nothing says comfort food quite like the smell of warm, freshly baked bread wafting through the house! I’m a real sucker for anything that combines sourdough with pickles, it’s a unique twist for sure, and let me tell you, every time I make this for family and friends, they always ask for the recipe! The best part is, you can use whatever you’ve got on hand for mix-ins!

If you loved this Pickle Sourdough Bread, be sure to check out my Sourdough Blueberry Buckle, my Homemade Sourdough Crackers, or my Dutch Oven Garlic Rosemary Bread!

What Makes This Recipe Special

Comfort Food

This bread is loaded with tons of flavor! Seriously, with the dill and garlic, it tastes just like a pickle, and who doesn’t love pickles? It’s like a bread hug for your taste buds!

Customizable

Here’s the deal, you can play around and use whatever ingredients you have on hand. Swap dill pickles for spicy ones, or throw in some herbs if you’re feeling kind of fancy. This recipe is super flexible!

Budget-Friendly

It uses simple, everyday ingredients that you probably already have in your pantry, perfect for busy families who don’t want to break the bank on groceries.

Make-Ahead Friendly

The overnight proofing just means you can prepare it ahead of time and pop it in the oven for a fresh treat the next day. This makes it perfect for a casual weekend brunch or even a cozy get-together!

Serving and Storage Tips

How to Serve This Pickle Sourdough Bread

This bread is excellent on its own, maybe slathered with some butter or paired with your favorite dip. It’s also a perfect companion for sandwiches, think a classic Reuben or a fresh veggie sandwich! Trust me, your family will love it.

Storage

Store any leftover bread in an airtight container at room temperature for up to 3 days. If you live in a humid area, you might want to pop it in the fridge, but that can dry it out a bit.

Reheating Instructions

To reheat, simply slice it and pop it in the toaster or warm it in the oven for a few minutes. You’ll get that delightful crust back. So worth it!

Freezer Friendly

Yes! You can freeze the bread. Just wrap it tightly in plastic wrap and then a layer of foil. It should keep well for about 3 months. To serve, thaw it in the fridge overnight and warm it up in the oven.

So, there you have it a warm, comforting, and utterly scrumptious Pickle Sourdough Bread recipe that’s as good for your family as it is for your cooking confidence! Whether you’re a seasoned pro or just starting, this recipe is one you’re going to treasure and share for years to come! Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!