Sourdough Pickle Loaf

Pickles are having a moment this season, and it’s no surprise! They’re a family favorite in our house—right alongside sourdough. So, I thought, why not combine the best of both worlds? Introducing my Dill Pickle Sourdough Loaf—packed with that irresistible salty, briny flavor and the perfect texture. This loaf gives you the delightful tang of pickles with every bite, all wrapped up in the warm, comforting goodness of sourdough. It’s the best of both worlds, in one perfect loaf!

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❤️Why You’ll Love Sourdough Pickle Loaf – A Tangy Twist on Classic Bread

Looking for a unique and flavorful bread option? Sourdough Pickle Loaf combines the tangy goodness of pickles with the rich, hearty texture of sourdough for a truly distinctive bread. Whether you’re enjoying it as a sandwich, toast, or as a base for open-faced dishes, this loaf offers endless possibilities for delicious meals.

Perfect for Sandwiches: This tangy loaf is the ideal base for sandwiches, pairing beautifully with meats, cheeses, and your favorite spreads. Whether for lunch boxes, picnics, or casual meals, Sourdough Pickle Loaf makes every bite an adventure.

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Versatile and Delicious: Enjoy this bread in a variety of ways—use it for sandwiches, toast it for a quick snack, or top it with spreads, meats, or cheeses to create a mouthwatering open-faced dish. Perfect for any meal!

Health Benefits: The fermentation process of sourdough can help make it more digestible, while pickles add a boost of probiotics for gut health. Together, they make this loaf a wholesome and nutritious choice that’s as good for your body as it is for your taste buds.

🍲 Ingredients

Sourdough Starter – bubbly, active sourdough starter that has been previously fed. This is what will make your bread rise!

Flour – I use Kirkland brand organic, unbleached all-purpose flour in my recipes because of the quality and price point, but you can use whatever flour you have on hand as long as it is unbleached.

Water – Filtered water is always best with sourdough recipes

Salt – Use whatever salt you have on hand.

Pickles – I looooooove Grillos pickles and actually found that they made the most flavorful loaf since I used the brine + spears. I finely chopped about 3 spears.

👩‍🍳 How to Make Sourdough Pickle Loaf

In the morning, feed your sourdough starter
In the afternoon when you’re starter is bubbly, active and has doubled in size, assemble your dough.

Dough assembly

In a large mixing bowl, whisk together your sourdough starter, water and pickle juice until your starter dissolves and a milky liquid forms.
Add flour and salt and mix until a shaggy dough forms.
Cover and let rest for one hour.
After resting, chop your pickles into small pieces and add to your dough.
Perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi – smooth ball forms
Cover and let rest for 45 minutes.
Repeat doing 2 – 4 more stretch and folds anywhere between 45 minutes to 1 hour apart. After your last fold, cover with a damp bowl cover or tea towel and let rest on the counter to bulk ferment overnight.

The next morning

Turn your dough over onto a clean work surface.
Stretch the dough slightly and shape into the proper shape of your lined bread banneton (oval or round). Place seam side up in the banneton and stich the dough by pulling the sides towards the middle all the way up the center of the loaf. This will create surface tension and result in a good oven spring while baking.
Cover and place in the fridge for 2 hours or up to 3 days.
When you’re ready to bake, preheat a Dutch oven to 475 degrees for at least 20 minutes.
Remove your loaf from the fridge and turn over onto a piece of parchment paper.
Score the top with a sharp razor/ bread lame.
Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
After 25 minutes, remove the lid and turn the oven down to 450 degrees. Bake for an additional 20 – 25 minutes until the top of browned to your liking!
Remove the bread from the Dutch oven and onto a wire cooling rack. Let rest and cool completely before slicing and serving!

🪄 Tips and Tricks

Make sure your sourdough starter is active and bubbly. Feed it 6-12 hours before you plan to bake to ensure it’s at its peak strength.
Use dill pickles or sour pickles for a savory flavor. Ensure they are well-drained to avoid excess moisture in the dough.
Be mindful of hydration. Pickles contain moisture, so if you add diced pickles or pickle juice, you may need to reduce the total water content in your dough.

🗒 Variations

If you know me, you know I loveeeee sourdough inclusions. I actually wrote a whole book about inclusions! So, this pickle loaf is right up my alley, and also a fun experiment. Try these other recipes if you would like to experiment a bit also!

🗒 Substitutions

Dill Pickles: If you don’t have dill pickles, try bread and butter pickles for a sweeter taste.
Relish: Use pickle relish instead of chopped pickles for a smoother consistency.
Other Vegetables: Chopped olives or capers can add a tangy flavor if you’re looking for variety.
Whole Wheat Flour: You can substitute whole wheat flour for some or all of the white flour for a nuttier flavor and denser texture.
Bread Flour: Using bread flour instead of all-purpose flour will give you a chewier texture due to the higher protein content.

🗒 Best served with

With Cream Cheese or Butter: Spread a generous layer of cream cheese or softened butter on a slice of sourdough pickle loaf. For added flavor, consider mixing herbs or garlic into the cream cheese.
Charcuterie Board: Include slices of sourdough pickle loaf on a charcuterie board along with cured meats, cheeses, pickles, olives, and nuts. This creates a delightful contrast of flavors.
Sandwiches: Use the loaf to make sandwiches. Fill it with deli meats, cheeses, lettuce, and additional pickles for a tangy twist. It works well with ham, turkey, or even vegetarian fillings.
Toasted: Toast slices until golden brown and serve with toppings like avocado, tomato, or smoked salmon. The crunch adds an appealing texture.
Grilled Cheese: Make a grilled cheese sandwich using the pickle loaf. The tanginess of the pickles can elevate the classic grilled cheese experience.

👝 How to Store Leftovers

Use a Container: For added protection, place the wrapped loaf in an airtight container or a resealable plastic bag. If using a bag, try to squeeze out as much air as possible before sealing.

Freezing for Long-Term Storage: If you want to keep the loaf for a longer period, consider freezing it. Slice the loaf and wrap individual slices in plastic wrap, then place them in a freezer-safe bag. This allows you to take out only what you need.

🤔 Common Questions

Can I use any type of pickles?

Yes! You can use dill pickles, sweet pickles, or even spicy pickles, depending on your taste preference.

My dough seems too sticky, what do I do?

You can add more flour while mixing until the dough is manageable, but first make sure that you totally pat your pickles dry before adding them to your dough so they do not add any extra moisture to the recipe!

5 from 1 vote

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Pickles are having a moment this season, and I’m here for it! As a fan of both pickles and sourdough, I’ve combined the two to create the ultimate Dill Pickle Sourdough Loaf. This flavorful loaf is packed with the perfect balance of tangy, brine-y goodness and the satisfying texture of a pickle, without the crunch. It’s the ideal snack or side for any meal—whether you're craving something unique or just love the delicious combination of pickles and bread.

This is a must try for pickle lovers! If you love the tang of pickles and the heartiness of sourdough, this loaf is a flavor-packed treat you won’t want to miss. Perfect for any pickle enthusiast!

Prep Time:3

Cook Time:55

Fermenting time:10

Total Time:13 55

Equipment

Ingredients

100 grams bubbly, active sourdough starter
150 grams pickle brine from the jar
200 grams water
500 grams all purpose flour
9 grams salt
1 cup chopped pickles