Sourdough Chocolate Babka
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This sourdough chocolate babka is a soft, fluffy, chocolate-filled braided loaf. Made with active, bubbly sourdough starter and an overnight fermentation, it’s packed with flavor and gorgeous layers in every slice. Whether you’re serving it for brunch, gifting a loaf, or enjoying it warm with coffee, this chocolate babka is unforgettable!
Ahhh!! This sourdough chocolate babka has been on my list of recipes to make for months, and after tweaking the recipe over several test bakes, I am *so* pleased with the final result!
This enriched sourdough loaf is so beautiful and really fun to put together. And anyone who knows me knows that I am a chocolate lover through and through, so while you can doctor up the filling you’d like to spread on the dough, chocolate was my obvious first choice.
If you’re new to babka (or sourdough), it may seem like a challenge you’re not ready to take on, but I swear it isn’t complicated. I’ll walk you through the process step-by-step in the instructions below, and you will have a gorgeous loaf of chocolate sourdough babka in no time!
Looking for more sourdough desserts? Check these out!
**Before you get started making this loaf, please read the tips below! This will ensure you get a beautiful loaf of bread the first time.
Ingredients
For the Dough
- Active sourdough starter
- Whole milk, room temperature
- All-purpose flour
- Eggs, room temperature
- Salt
- Granulated sugar
- Vanilla extract
- Unsalted butter, softened
For the Chocolate Filling
- Bittersweet chocolate bar, chopped – if you want a sweeter filling, you could use milk chocolate or semi-sweet chocolate.
- Unsalted butter
- Cocoa powder
- Powdered sugar
For the Sugar Syrup (you’ll brush this mixture over the top of the loaf after it is done baking)
- Granulated sugar
- Water
Step-By-Step Instructions
In the bowl of a stand mixer fitted with a dough hook, combine the active sourdough starter, milk, flour, eggs, salt, sugar, and vanilla extract. Mix on low speed until the dough starts to come together and looks shaggy.
With the mixer running, add the softened butter one tablespoon at a time. Continue mixing on medium speed for 7–10 minutes, scraping down the sides of the bowl as needed. The dough is ready when it pulls away from the sides and wraps around the dough hook.
Transfer the dough to a clean bowl, cover it with a towel, and let it rise in a warm place until it nearly doubles in size. This can take 2–5 hours depending on the temperature of your kitchen. (Optional: perform 1–2 stretch and folds during the first hour to strengthen the dough.)
Once the dough has risen, cover it tightly and refrigerate it overnight for 8–12 hours. This slow fermentation develops flavor and makes the dough easier to shape the next day.
When you’re ready to assemble, melt the chopped bittersweet chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring between each. Once smooth, whisk in the cocoa powder and powdered sugar until glossy and spreadable.
Turn the chilled dough out onto a lightly floured surface. Roll it into a 10×13 inch rectangle.
Using an offset spatula, spread the chocolate filling evenly over the surface of the dough, leaving about a ½-inch border on all sides.
Starting from one long edge, roll the dough into a tight log.
Use a sharp serrated knife to slice the log in half lengthwise to expose the chocolate layers.
Carefully twist the two strands over each other, keeping the cut sides facing up to show off the chocolate swirls. Pinch the ends to seal.
Line a loaf pan with parchment paper and gently transfer the braided dough into it. Cover and let the babka rest and rise for 1–2 hours, or until puffy and slightly risen.
Once the dough has risen, preheat your oven to 350°F (177°C). Bake for 40–50 minutes, or until golden brown and the internal temperature reads 200–205°F.
While the babka bakes, combine the sugar and water in a small saucepan and heat until dissolved.
As soon as the babka comes out of the oven, brush the hot loaf generously with the sugar syrup for a beautiful shine. Let it cool completely in the pan before slicing.
Tips for a Perfect Loaf of Sourdough Babka
- Use an active, bubbly starter:
Make sure your sourdough starter is at its peak—doubled, airy, and passes the float test. This ensures your babka rises beautifully and develops that soft, fluffy texture. - Room temperature ingredients matter:
Cold milk, eggs, or butter can slow down fermentation and make the dough harder to mix. Let them come to room temperature before you start. - Don’t rush the rises:
Because sourdough fermentation depends on temperature, rise times may vary. Always go by how the dough looks and feels—it should be puffy and airy before shaping or baking. - Roll tightly and slice cleanly:
When rolling the dough into a log, keep it snug to create tight, defined chocolate swirls. Use a sharp serrated knife for clean cuts when splitting the dough for braiding. You can also pop the dough cylinder (rest it on a baking sheet) into the freezer for 20 minutes to make it easier to cut the dough. - Don’t skip the sugar syrup:
Brushing the hot babka with syrup adds shine, moisture, and that irresistible bakery-style finish. - Check doneness with a thermometer:
Babka can look golden before it’s fully baked inside. Use a kitchen thermometer—the internal temperature should read 200–205°F (93–96°C). ***IMPORTANT*** make sure you stick the thermometer into the middle of the dough when you measure temps. - Cool completely before slicing:
It’s tempting to dig in, but letting it cool allows the crumb to set and the chocolate to firm up, making for neater slices and better flavor.
Equipment Needed
- Stand mixer with dough hook attachment
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale
- Spatula or dough scraper
- Rolling pin
- Microwave-safe bowl (for melting chocolate)
- Whisk
- Serrated knife
- Parchment paper
- Loaf pan
- Pastry brush (for sugar syrup)
- Kitchen thermometer (to check doneness)
- Cooling rack
- Kitchen towel or plastic wrap (for covering dough)
Storage
- Room Temperature: Store leftover sourdough chocolate babka in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For best texture, rewarm individual slices in the microwave for about 10–15 seconds before serving.
- Refrigerator: If your kitchen is warm or humid, refrigerate the babka to keep the chocolate filling from softening too much. Wrap it well and store for up to 5 days. Let it come to room temperature or warm gently before eating.
- Freezer: To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. Store for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven for 10–15 minutes to refresh before serving.
Sourdough Chocolate Babka
Ingredients
For the Dough
- 2/3 cup active sourdough starter (150g)
- 1/2 cup whole milk room temperature (122g)
- 2 3/4 cups all-purpose flour (390g)
- 2 large eggs room temperature (105g)
- 1 teaspoon salt (6g)
- 1/4 cup granulated sugar (53g)
- 1 teaspoon vanilla extract (5g)
- 8 tablespoons unsalted butter softened (113g)
For the Chocolate Filling
- 4 oz bittersweet chocolate bar chopped
- 5 tablespoons unsalted butter (76g)
- 3 tablespoons cocoa powder (22g)
- 1/2 cup powdered sugar (60g)
For the Sugar Syrup
- 1/3 cup granulated sugar (65g)
- 1/3 cup water (79g)
Instructions
Make the Dough
- Add the starter, milk, flour, eggs, salt, sugar, and vanilla to the bowl of a stand mixer fitted with the dough hook.
- Mix on low–medium speed until a shaggy dough forms.
- With the mixer running, add the softened butter one tablespoon at a time, scraping down the bowl as needed.
- Increase speed to medium and knead for 7–10 minutes, or until the dough pulls away from the sides and clings to the dough hook.
- Cover and let rise in a warm place until nearly doubled, 2–5 hours, depending on room temperature. (Optional: perform 1–2 stretch and folds in the first hour to speed fermentation.)
- Once risen, transfer the covered dough to the refrigerator for a cold overnight ferment, 8–12 hours (up to 24 is fine).
Assemble the Babka
- The next day, line a loaf pan with parchment paper.
- Make the filling: microwave the chopped chocolate and butter in 30-second intervals until smooth. Whisk in cocoa powder and powdered sugar.
- Roll the cold dough out on a lightly floured surface into a 10×13 inch rectangle.
- Spread the chocolate filling evenly over the dough.
- Starting from a long edge, roll into a tight log.
- Use a sharp serrated knife to slice the log lengthwise to expose the layers.
- Twist/braid the two halves together and pinch the ends to seal.
- Place into the prepared loaf pan and let the dough rise for 1-2 hours or until the bread has puffed up within an inch of the top of the pan.
Bake & Finish
- Preheat oven to 350℉. Bake for 40–50 minutes, or until the internal temperature reads 200–205°F (93–96°C).
- While it bakes, prepare the sugar syrup by heating the sugar and water together until dissolved.
- Immediately after the loaf comes out of the oven, brush the hot babka with sugar syrup for a glossy finish.
- Cool in the pan, then transfer to a rack. Slice once fully cooled. Enjoy!
Notes
- Room Temperature: Store leftover sourdough chocolate babka in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For best texture, rewarm individual slices in the microwave for about 10–15 seconds before serving.
- Refrigerator: If your kitchen is warm or humid, refrigerate the babka to keep the chocolate filling from softening too much. Wrap it well and store for up to 5 days. Let it come to room temperature or warm gently before eating.
- Freezer: To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. Store for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven for 10–15 minutes to refresh before serving.
This is such a fun loaf of bread to make! It feels so fancy, but it truly isn’t that complicated. If you love this sourdough babka recipe, it would mean the world if you left a review!
Wow! This was my first time making sourdough babka but it won’t be my last. This was soooooooo good!!