Easy Sourdough Masala Chai Spiced Tea Bread Recipe

Sourdough Chai Bread combines warm spices and sweetness, creating a cozy fall treat that’s perfect for any chai lover!

This may be controversial, but I will always choose a warm chai latte over a pumpkin spiced latte. I know, gasp!

Don’t get me wrong, pumpkin spice is nice, but a chai? There’s just something about all of the warm spices and subtle sweetness that just calls my name whenever fall comes around. So much so I just have to include it in my baked goods!

Last year, I shared my Sourdough Chai Tea Latte Cupcakes that so many of you have loved—for good reason! 

This got me thinking… What about all of the goodness of chai, but wrapped inside of sourdough bread. 

Just one bite into my first trial run, and I was hooked!

The chewy sourdough bread with the spiced swirl is delicious, but then toast it up and slather on some whipped chai butter – it’s a little bite of heaven.

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Why You’ll Love This Recipe

A Cozy Flavor Hug

You know those chilly mornings when all you want is something warm and comforting? This Easy Sourdough Chai Bread is like a big hug in bread form!

With a warm mix of spices that’ll remind you of your favorite masala chai, every bite feels like you’re snuggled up with a good book. The chai flavor is just right—not too overpowering, but it’s definitely there, making your kitchen smell amazing while it bakes.

Perfect for Sharing

Nothing brings people together like fresh-baked bread. This loaf of bread is not just great for you; it’s perfect for sharing with friends and family. Slice it up, and watch everyone come running when they smell that warm, sweet aroma.

Slather on some whipped chai butter or a little cream cheese for a treat that’s just made for coffee dates or cozy brunches. It’s one of those sweet bread recipes that turns ordinary moments into something special.

Fun to Make 

The steps are simple, and you don’t need a bunch of fancy gadgets—just a large bowl and your hands (or a stand mixer if you have one). Plus, you get to stretch and fold the dough, which is oddly satisfying. It’s like giving your dough a little massage! You’ll enjoy the process as much as the end result.

Ingredients Needed

Bread flour: Bread flour is best when it comes to making sourdough recipes. The higher protein percentage in flour gives the dough its strength so that it can rise to great heights and give you the best results.

Water: Use room temperature, filtered water for consistent results.

Sourdough starter: This recipe calls for an active and bubbly sourdough starter. 

Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Dark Brown sugar: I love the subtle sweetness and richness adding dark brown sugar brings to this fall-like sourdough bread. It isn’t absolutely necessary, but it adds just a touch of sweetness to the bread. Light brown sugar can be substituted.

Filling

Unsalted butter: Makes everything richer and keeps your chai bread nice and moist without messing up the flavor.

Dark brown sugar: Adds a deep, sweet, caramel-y flavor to the bread, but if you don’t have it, light brown sugar works just as well for a lighter taste.

All-purpose flour: It gives the filling its shape and keeps everything together, so you don’t end up with a messy bite.

Spices: These offer that warm, cozy vibe we all love, really making you feel like you’re enjoying a chai treat

Whipped Chai Butter: 

This creamy goodness mixes chai flavors with butter, creating a spread that makes the bread even more delicious.

Salted butter: It brings a nice balance, adding a bit of savory goodness to the sweetness of the filling.

Powdered sugar: A sprinkle of this on the whipped chai butter gives it a sweet, light touch that makes every bite even better.

Spices: More masala chai spice to continue to highlight the chai flavor!

Supplies

Large bowl

Kitchen scale

Bowl scraper (optional)

Banneton basket (proofing bowl) or small mixing bowl and tea towel

Danish dough whisk 

Dutch oven

Parchment paper

Lame Razor blade / Sharp knife

Tea towel, plastic wrap, or what I like to use, a reusable shower cap

Baker’s schedule #1

DAY 1

Feed starter before bed in a 1:4:4 ratio (ex. 10g starter /40g flour /40g water)

DAY 2

9 am: Mix Ingredients

9:30 – 11:30 am: Stretch and fold every 30 minutes

11:30 am: Continue the bulk fermentation

9 pm: Preshape

9:30 pm: Inclusions, shape and place in the fridge

DAY 3

Score and bake in the morning

This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.

Baker’s schedule # 2

DAY 1

Feed starter so that it’s active, bubbly, and at its peak (4-12 hours before mixing dough)

8 pm: Mix Ingredients

8:30- 10:00 pm: Stretch and fold every 30 minutes

10 pm: Continue the bulk fermentation

DAY 2

8 am – Pre-shape

8:30 am – Inclusions, shape and place in the fridge

Score and bake in the evening

This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.

How to Make Sourdough Chai Bread

Feed your sourdough starter

An active starter can take around 4–12 hours to peak, so adjust to what works best for your environment.

Make the dough

In a large mixing bowl, add the active sourdough starter, dark brown sugar, and room-temperature filtered water. Mix with a Danish dough whisk or with your hand until it looks like tan-ish, milky liquid.

Then, add the bread flour and salt. Again, mix with a whisk or by hand. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.

Let the dough rest for at least a half hour before you move on to the next step.

Stretch and folds

With a bowl scraper, scrape the dough away from the bowl.

Now, with slightly wet hands, reach down to the bottom of the bowl, grab a section of the dough and stretch the bread dough above itself. Then fold it over on top of the dough. 

Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.

Cover and let the dough rest for another 30 minutes.

Repeat the same stretch and folds 3 more times, for a total of 4 sets. Cover the dough and wait for at least 30 minutes of rest in between each set. 

Once you have completed the final set of stretch and folds, cover the dough and let it rest for the remainder of the bulk fermentation on your counter, about 9-11 more hours if the dough is kept at 68-70 degrees F.

Bulk fermentation

Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.

In an environment of 68-70 degrees, doughs will typically bulk ferment for 9-11 hours more after the stretch and folds, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warmer temperatures will be faster, while cooler temperatures will be slower.

Here’s what to look for:

• The dough should have increased in size by at least 50% and be domed on top.
• The dough looks light, and jiggles when the bowl is shaken.
• The dough should easily pull away from the bowl.
• There should be visible bubbles in the dough and on top.
• The dough doesn’t tear when you do a windowpane test

Pre-shape

With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles! Tilt the bowl and leave gravity to do the work to move the dough on the counter.

Shape the dough by doing another round of stretch and folds until you have gone full circle.

With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.

While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. The purpose of this proofing basket is to keep the tight shape that you will create, so make sure you are using a standard bowl that is small enough to help keep the shape.

Dust the banneton or the tea towel with flour (most will say to use rice flour, but I have used just regular all-purpose flour) to prevent sticking.

Chai Filling

Add the softened butter to a bowl of a stand mixer with the paddle attachment. This can also be done with a hand mixer. 

To the butter, add dark brown sugar, cinnamon, ginger, cardamom, nutmeg cloves, Allspice, and flour. Mix on medium/low speed for about 2 minutes, or until the ingredients are combined and a paste is formed.

Final shape

After 30 minutes of rest, flip the dough, with the seamed side up.

Gently stretch the dough into a large rectangle, this is called the lamination technique. Refer to the pictures above. Be careful not to stretch any sections of the dough too thinly.

Spread half of the chai filling over the top of the dough.

Next, take the left side of the dough and fold it towards the middle. Spread 1/2 of the remaining chai filling on top of this new section.

Finally, take the right side of the dough and fold that towards the middle on top of the last section, like a tri-fold. Spread the remaining chai filling on top. Now, roll up the dough, starting with the part of the dough closest to you.

Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. 

With a bench scraper or just your hands, carefully scoop up the dough and lay it upside down (seed side down) into your floured proofing basket and cover it with a plastic bag or a shower cap.

Cold proof 

Place your proofing basket in the fridge to cold-proof for 8–72 hours.

Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread.

But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise while baking.

Score

30 minutes before baking, place the dough in the freezer. This helps with the scoring design.

At the same time, place your Dutch oven in your oven and preheat to 500 degrees F. Allow the Dutch oven to preheat for at least 30 minutes.

Place a piece of parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.

With a lame / razor blade or sharp knife, score a crescent moon shape on top of the dough. This is necessary for your bread to be able to expand while baking.

Grab the corners of the parchment paper and carefully place the Sourdough Chai dough into your preheated Dutch Oven and cover with the lid.

Lower the oven to 450 degrees F and bake the Chai Sourdough Bread covered for 30 minutes. Then remove the lid of the Dutch oven and continue to bake the bread for an additional 10-15 minutes with the lid off at 425 degrees F. Keep an eye on the chai filling. If they are browning too much, cover the Dutch oven with aluminum foil while the bread continues to bake.

Once golden brown, remove the Dutch Oven from your oven. 

Using the corners of the parchment paper, lift the sourdough bread out of the Dutch oven and place it onto a wire rack to cool.

Allow your homemade bread to cool for at least 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn gummy.) 

While the loaf cools, I highly suggest mixing up some whipped chai butter!

Whipped Chai Butter

Add the softened butter to a bowl of a stand mixer with the whisk attachment. This can also be done with a hand mixer. 

To the butter, add powdered sugar, cinnamon, ginger, cardamom, nutmeg cloves, and allspice. Mix on medium/low speed for about 3 minutes, or until the butter is looking light and fluffy.

Once the hour is up, slice into your work of art, slather on some of the chai butter, and enjoy!

How to Serve

Serve sourdough chai bread warm or at room temperature. If the loaf has been frozen, reheat it by wrapping it in foil and placing it in the oven at 300°F for around 10 minutes, which helps the bread regain its fresh texture. Pair it with butter, honey, or jam for a comforting and aromatic treat. Toasting individual slices works well too, especially if you’re reheating from the freezer.

How to Store

Keep sourdough chai bread fresh by wrapping it in a clean tea towel or storing it in a bread box at room temperature for up to 3-4 days. This protects the crust while keeping the inside soft. If you need to store it longer, place the whole loaf in an airtight bag or container and freeze it. When you’re ready to enjoy it, thaw it at room temperature. Reheat the bread by warming it in the oven at 300°F for about 10 minutes, or toast individual slices if desired, preserving both texture and flavor.

FAQs

Can I add the spices to the dough?

While you might be tempted to incorporate spices directly into the dough for flavor, it’s best to avoid this. Cinnamon has antimicrobial properties that can slow down the fermentation in a loaf. Instead, use spices like ground cinnamon, ginger, and cardamom in your chai spice mix for the chai filling to enhance the taste without hindering the dough’s rise.

Can I use different types of flour for this recipe?

Absolutely! This recipe uses bread flour, but feel free to experiment with other options like whole wheat or rye flour. Just remember that different flours will change the texture and flavor of your bread. Whole wheat flour will make for a denser loaf, while rye flour can add a bit of an earthy taste. If you decide to try a new flour, you might want to adjust the hydration by adding a little more water or cutting back on the flour slightly to keep the dough balanced.

How can I ensure my quick bread recipe turns out fluffy and has a good bread taste?

A great bread taste and fluffy texture in your quick bread recipe comes down to balancing your wet and dry ingredients. Using a ripe starter will help the bread rise even more. At the end of the proof, check that the dough has a slightly damp side and puffy edges. Baking it in a hot baking vessel gives you the best results. For some extra flavor, try adding star anise or adjusting the tea flavor with ounces of tea steeped in hot water before mixing it in. Enjoy your freshly baked loaf!

Happy baking!

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