Sourdough Chocolate Babka Recipe
Sourdough chocolate babka recipe brings together the rich, tangy depth of sourdough with a decadent swirl of chocolate and crunchy nuts. This braided beauty is both stunning and satisfying.
Perfect for breakfast, dessert, or a cozy afternoon snack, each bite is soft, chocolatey, and subtly tangy, with irresistible texture from melted chips and toasty nuts.
What You’ll Need to Make This Sourdough Chocolate Babka
- All-purpose flour – Gives structure to the soft, enriched dough without making it too dense.
- Active sourdough starter – Adds natural rise and a subtle tang that deepens the flavor profile.
- Eggs – Enrich the dough, contributing to its tender, brioche-like crumb.
- Butter – Makes the dough rich and flaky while lending a luxurious mouthfeel.
- Milk – Softens the dough and aids in a delicate, moist crumb.
- Sugar – Just a touch to balance the tang and enhance browning.
- Nutella or chocolate spread – The heart of the babka swirl, creamy and indulgent.
- Chocolate chips – Melt into the layers, adding pockets of chocolatey richness.
- Chopped nuts – Provide crunch and contrast to the soft dough and melty chocolate.
How to Make This Chocolatey Sourdough Twist
Start by mixing the dough in a stand mixer until smooth and slightly sticky. Allow it to rest and chill overnight for the best texture and depth of flavor.
The next day, roll the dough into a rectangle and spread it with chocolate, then sprinkle over chocolate chips and nuts. Roll it up, slice, and braid.
Let the braided dough rise until doubled—this could take several hours depending on your room temperature. Once puffed, brush with egg wash and bake until golden brown and fragrant.
Cool on a wire rack and slice into irresistible swirls of tender dough and glossy chocolate.
Pro Tips & Tasty Twists
Don’t rush the rise—sourdough takes time, and the long fermentation builds both flavor and texture. Let the dough chill overnight; it makes rolling and shaping much easier.
Feel free to swap Nutella with a high-quality dark chocolate spread or even a homemade ganache. If you’re nut-free, simply skip them or try dried fruit instead for a chewy, sweet twist.
For an extra glossy finish, brush the babka with a simple sugar syrup while it’s still warm. It’ll lock in moisture and give it a gorgeous bakery-style shine.
Keeping Your Babka Fresh & Fabulous
This babka is best the day it’s baked but will stay moist for up to three days at room temperature if wrapped tightly in plastic or stored in an airtight container.
To freeze, wait until it’s completely cool. Wrap it snugly in plastic wrap, then foil, or place it in a freezer-safe bag. It’ll keep well for up to a month.
When ready to enjoy, thaw at room temperature, then reheat gently in a low oven to restore its soft, warm center and melty chocolate swirl.
Sourdough Chocolate Babka Recipe
Ingredients
- ½ –1 cup chocolate hazelnut spread 294 grams
- ½ cup + ½ tablespoon softened butter 120 grams
- ¼ –½ cup chocolate chips 42–85 grams
- ⅓ cup + 1½ tablespoons milk 2%, room temperature (100 grams)
- ½ –1 cup coarsely chopped nuts 38–75 grams
- ½ cup + 1 tablespoon active sourdough starter 125 grams
- 1 large egg for egg wash
- 2½ cups all-purpose flour 325 grams
- 2 large eggs room temperature
- ½ teaspoon salt*
- 1½ tablespoons granulated sugar
- 1 –2 tablespoons water for egg wash
- *Use ¾–1 teaspoon salt if using unsalted butter.
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sourdough starter, sugar, salt, eggs, and milk. Knead for approximately 10 minutes until ingredients are well combined. Allow the dough to rest, then gradually incorporate the softened butter, kneading between additions. Continue kneading for about 5 minutes until the dough achieves a smooth yet slightly tacky consistency. Cover and let rest in a warm, draft-free environment for 2 hours before transferring to the refrigerator overnight.
- The next day, turn the chilled dough onto a lightly floured surface and roll it into a 10×18 inch (25×45 cm) rectangle, approximately ¼ inch thick. Evenly spread the chocolate or hazelnut cream over the surface, leaving a ½ inch (1 cm) border. Sprinkle with chopped nuts and chocolate chips.
- Prepare two 8–9 inch (20–22 cm) loaf pans, or alternatively a 9½ inch (24 cm) bundt or tube pan, by greasing and flouring them. Roll the dough tightly along the long edge into a log, then slice it lengthwise and twist the two halves to form a braid. Divide if needed and transfer to the prepared pans, tucking the ends neatly.
- Cover the pans and allow the dough to rise in a warm, draft-free area until doubled in size, which will take between 3 to 6 hours.
- Preheat the oven to 375°F (190°C). Whisk the egg and water together to create the egg wash, then brush it over the risen loaves. Bake for 25 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 5–10 minutes until the top is deeply golden. Transfer immediately to a wire rack to cool fully before slicing.
