No-Knead Sourdough Sandwich Bread with Tangy Pickled Cucumbers

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A soft, crusty no-knead sourdough loaf paired with crisp, tangy pickled cucumbers perfect for deli-style sandwiches. This sandwich and wrap recipe, ready in about 65 minutes, pairs all-purpose flour, active sourdough starter, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup active sourdough starter
• 1 1/4 cups warm water
• 1 1/2 tsp salt
• 1 medium cucumber
• 1/2 cup white vinegar
• 1/2 cup water (for pickling)
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 2 dill sprigs
• 1 garlic clove

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1/2 cup active sourdough starter, 1 1/4 cups warm water, and 1 1/2 tsp salt. Mix with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let ferment at room temperature for 12-18 hours until bubbly and doubled.
2. Step 2: Lightly flour a work surface and gently shape the dough into a round loaf without kneading. Place it seam side down on a floured towel, cover, and let rise for 2 hours.
3. Step 3: Meanwhile, slice 1 medium cucumber into 1/4-inch thin rounds. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp granulated sugar, 1 tsp kosher salt, 2 dill sprigs, and 1 smashed garlic clove. Bring to a boil and stir until sugar and salt dissolve, then remove from heat.
4. Step 4: Place cucumber slices in a heatproof jar or bowl and pour the hot pickling brine over them. Let cool to room temperature, then refrigerate for at least 2 hours.
5. Step 5: Preheat oven to 450°F with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
6. Step 6: Remove the lid and bake uncovered for 15 more minutes until the crust is deep golden brown and crispy. Let cool on a wire rack for 1 hour before slicing.
7. Step 7: Serve the sourdough bread sliced with the tangy pickled cucumbers for a fresh deli-style sandwich experience.