Sourdough Babka with a Sweet Chocolate Filling
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If you can’t resist rich chocolate bakes, sourdough babka should be on your list of weekend treats or brunch favorites. The dough is soft and buttery, and it looks gorgeous right out of your own kitchen.
Chocolate runs through the twists in every slice, making each bite indulgent without feeling heavy. It’s the kind of treat that makes your morning coffee something to actually look forward to. Once you’ve nailed this babka recipe, try these Sourdough Cinnamon Rolls,
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Why You’ll Love This Recipe
- Easy-This sourdough babka looks impressive, but don’t let that fool you-it’s way easier than it seems. The step-by-step directions below walk you through shaping and twisting the dough, making it totally doable even if you’ve never made babka before. If you’re new to enriched doughs, this Cinnamon Raisin Sourdough Bread is another great, beginner-friendly bake to try.
- Beautiful-This sourdough babka isn’t just tasty, it’s a showstopper. “The chocolate twists spiral through the soft, buttery dough, creating a loaf that looks like it belongs in a New York Jewish bakery. Its glossy top and even, airy rise give it a polished, professional look that’s sure to impress at brunch or any special occasion. Fans of a stunning swirled loaf will also love this Cinnamon Raisin Swirl Sourdough Bread.
- Decadent- For chocolate lovers, this sourdough babka is pure indulgence. Soft, buttery brioche dough is twisted with rich chocolate, so each slice is a perfect balance of tender bread and sweet chocolate without feeling too heavy. If you enjoy Sourdough Brioche Bread, this chocolate babka is one you’ll definitely want to try.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Babka
- Flour – For the softest and chewiest sourdough babka, I recommend using bread flour. All-purpose flour works too, but the loaf may be slightly less fluffy.
- Milk – I used whole milk, but any non-dairy milk works as well.
- Eggs – Adds structure and lightness to the dough.
- Unsalted Butter – Use room temperature butter for easy mixing. If you only have salted butter, leave out 1/4 teaspoon of salt.
- Sugar – Sweetens the dough and helps feed the sourdough starter.
- Salt – Balances the sweetness and strengthens the dough.
- Active Sourdough Starter–A bubbly, active starter ensures the dough rises properly and adds a subtle tang.
Chocolate Filling
- Butter–Salted or unsalted works, use softened for easy mixing.
- Sugar–Sweetens the chocolate filling.
- Cocoa Powder–Use either Dutch-processed or natural cocoa powder. Sifting helps prevent lumps.
- Chocolate Chunks–Chopped dark chocolate works best, but chocolate chips or milk chocolate can be used.
Simple Syrup
- Sugar–Dissolves to create a light glaze for brushing over the baked babka.
- Water–Brings the sugar together to make a thin syrup that soaks into the loaf for shine and extra sweetness.
Baking Time For Sourdough Babka
|
Time |
Process |
|---|---|
|
DAY 1 |
|
|
2:00 PM |
Mix dough |
|
2:30 PM |
Bulk fermentation at room temperature |
|
10:30 PM |
Place dough in the fridge |
|
DAY 2 |
|
|
6.00 AM |
Make filling |
|
6:30 AM |
Shape and second rise |
|
10:30 AM |
Bake |
How to Make Sourdough Babka with a Chocolate Filling
- In the bowl of a stand mixer with the paddle attachment, combine the flour, milk, eggs, sugar, salt, and active sourdough starter on low speed until no flour remains. Let the dough rest for 10 minutes.
- Switch to the dough hook attachment. Knead on medium speed while adding the butter one tablespoon at a time, pausing briefly between each addition. Continue kneading until the butter is fully incorporated and the dough pulls away from the sides of the bowl, about 5–10 minutes. It’s a pretty sticky dough, so feel free to lightly oil or flour your fingertips if it gets too sticky.
- Cover the bowl with plastic wrap or a bowl cover and let the dough rise in a warm spot until it doubles in size, about 6–8 hours at 70°F. Higher temperatures will shorten the rise; cooler temperatures will take longer.
- Once it’s doubled in size, cover the sourdough babka dough and place it in the fridge for at least 2 hours, up to 24 hours. This firms the enriched dough up for easier shaping.
- In a small saucepan over medium-low heat, combine butter, sugar, and sifted cocoa powder. Stir occasionally until the butter melts and the mixture is smooth. Remove from heat and let cool to room temperature.
- Remove the dough from the fridge and use a rolling pin to roll it into roughly a 10×14 inch rectangle on a lightly floured work surface.
- Spread the rich chocolate filling evenly, leaving a 1-inch border along the top short edge to seal the roll.
- Sprinkle chocolate chunks on top of the babka.
- Roll the dough starting from the short side closest to you
- Turn the roll vertical, then cut in half lengthwise with a bench scraper or sharp knife (oiled works best), leaving about 2 inches uncut at the top.
- Twist the two halves together and place in a greased 9×5 inch loaf pan lined with parchment paper.
- Cover with plastic wrap and let rise until doubled (final rise), about 3–4 hours at 70°F. Adjust for warmer or cooler kitchens.
- Preheat oven to 350°F. Bake the babka for 40–50 minutes until the internal temperature reaches 180–200°F. You can use this Instant Read Thermometer.
- While still warm, poke holes in the loaf with a sharp knife. Brush the sugar-water syrup over the top and let it soak for at least 10 minutes before slicing.
- Slice and enjoy warm with a cup of coffee or as an indulgent afternoon treat.
McKenna’s Helpful Tips
- The dough is pretty sticky, so lightly oil or flour your fingertips if it starts sticking while kneading.
- Chill the dough after the first rise to firm it up and make rolling, spreading the chocolate, and twisting much easier.
- Let the babka rise until it looks puffy and has roughly doubled in the pan; warmer kitchens speed this up, cooler kitchens slow it down.
- Brush the simple syrup over the warm loaf and let it soak in for at least 10 minutes to keep the chocolate moist and give the top a nice shine.
How to Store
Store leftover sourdough babka in an airtight container at room temperature for up to 5 days to keep the loaf soft and the chocolate moist. For longer storage, wrap the babka tightly in plastic wrap or foil and freeze it for up to 3 months. If you won’t eat the whole loaf at once, slice it before freezing so you can thaw just what you need. When ready for another slice, thaw at room temperature and warm slightly in the oven or microwave for a fresh-baked feel.
FAQs
Can I make sourdough babka with different fillings?
Yes! This dough is soft, buttery, and rich, so you can try other fillings like cinnamon-sugar, jam, or Nutella. Sourdough cinnamon babka sure sounds like a nice idea to try. That said, this is a sourdough chocolate babka, so you’ll want to test any swaps to see how they turn out.
Can I prepare parts of the recipe ahead of time?
Absolutely. You can make the chocolate filling and sugar syrup ahead and store them in the fridge. Let the filling come to room temperature before spreading, and warm the syrup slightly before brushing it on the baked babka. After the dough finishes its first rise, you can also refrigerate it for up to 24 hours before shaping.
Why do I need to chill the dough before shaping?
Chilling firms up the dough, making it easier to roll, spread the filling, and twist without tearing or sticking.
How do I know when the babka is ready to bake?
After shaping, let the dough rise until it looks puffy and has expanded in the pan. At around 70°F, that usually takes 3–4 hours. If your kitchen is warmer, it may rise faster; cooler, slower.
Sourdough Babka with a Sweet Chocolate Filling
Yield: 1 Loaf
The ultimate treat for any and all chocolate lovers: Sourdough Babka with a luscious chocolate filling! This soft, buttery brioche loaf combines the best of rich, decadent chocolate and the unique flavor of sourdough, perfect for pairing with a hot cup of coffee!
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Equipment
- sharp knife
Ingredients
Sourdough Babka Dough
- 310 grams bread flour 2 1/4 cups
- 60 grams milk, room temperature 1/4 cup
- 2 large eggs room temperature
- 70 grams unsalted butter, room-temperature 5 Tablespoons
- 50 grams sugar 1/4 cup
- 3 grams salt 1/2 teaspoon
- 100 grams active sourdough starter 1/3 cup
Chocolate Filling
- 70 grams unsalted butter 5 Tablespoons
- 100 grams sugar 1/2 cup
- 25 grams cocoa powder 1/4 cup
- 70 grams chocolate chunks 1/2 cup
Simple Syrup
- 75 grams water 1/4 cup
- 65 grams sugar 5 Tablespoons
Instructions
Prepare the Dough
- In a bowl of a stand mixer with the paddle attachment, add the flour, milk, eggs, sugar, salt and sourdough starter on low until there is the flour has been completely incorporated.310 grams bread flour, 60 grams milk, room temperature, 2 large eggs, 50 grams sugar, 3 grams salt, 100 grams active sourdough starter
- Allow the dough to rest for 10 minutes.
- Switch to the dough hook attachment. With the mixer on medium speed, begin adding the 70g of butter, 1 tablespoon (14g) at a time, allowing each addition to fully incorporate before adding the next. Continue kneading until all of the butter is incorporated and the dough is smooth and pulling away from the sides of the bowl, about 5–10 minutes.70 grams unsalted butter, room-temperature
- Place the dough in a straight-edge bowl. Cover the bowl with the cover or plastic wrap and leave it in a warm place to double in size.In my 70 degree F kitchen, this took about 6-8 hours. Warmer environments will quicken the process. Cooler ones will lengthen the process.
Chill the Dough
- Once the dough has doubled, cover the dough and place it into the fridge for at least 2 hours or up to 24 hours. This helps the dough to firm up for easy shaping.
Chocolate Filling
- Before shaping the Sourdough Babka, prepare the chocolate filling.
- Heat a small saucepan on medium-low. Add the butter, sugar, and sifted cocoa powder to a small saucepan and heat to medium low. Stir occasionally until the butter has completely melted and the cocoa powder is thoroughly combined. Remove the chocolate filling from the heat and allow to cool to room temperature.70 grams unsalted butter, 100 grams sugar, 25 grams cocoa powder
Shape
- Remove the sourdough babka dough from the fridge and place it onto a lightly floured work surface. Roll out the dough to 10×14" with a rolling pin (does not have to be exact).Refer to shaping photos above.
- Evenly spread the chocolate filling all over the dough, except for 1 inch on the top short side to help seal the dough. Sprinkle chunks of chocolate on top of the chocolate filling.70 grams chocolate chunks
- Starting with the short side closest to you, roll up the dough into a tight cylinder.
- Turn the horizontal roll now to be vertical, then with a sharp knife, cut the roll in half except for 2 inches on the top of the roll. Twist the dough together and place in loaf pan.
- Cover with plastic wrap and leave to rise for a second time until it has doubled in size and looks puffy. In my 70 degree F kitchen, this took about 3-4 hours.
Bake
- Preheat oven to 350 degrees F and bake the Sourdough Babka for 45-55 minutes or until the internal temperature is 180-200 degrees F. I would start checking the internal temperature after 45 minutes of baking, and continue to bake as needed.
- Once baked, remove the sourdough babka from the oven and leave it to cool in the loaf pan while you prepare the simple syrup.
- Add the sugar and water to a small saucepan and bring to medium heat. Stir continuously until the sugar has dissolved, about 3 minutes. While the bread is still warm, poke holes throughout with a sharp knife. Brush the sugar syrup on top of the babka with a pastry brush. Allow the sourdough babka to soak up the simple syrup for at least 10 minutes before slicing.75 grams water, 65 grams sugar
- Slice and serve warm! Enjoy!
Notes
SAMPLE BAKER’S SCHEDULE
Day 1 2 pm – Mix dough 2:30 pm – Continue bulk fermentation at room temperature 10:30 pm – Place dough in the fridge Day 2 6 am – Make filling 6:30 am – Shape & second rise 10:30 am – Bake ** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.How to Store
Store leftover Sourdough Babka in an airtight container at room temperature for up to 5 days. Sourdough Babka can also be frozen for up to 1 month.FAQs:
Can I make Sourdough Babka with different fillings?
Absolutely! This Sourdough brioche recipe is very versatile! Swap out the fillings for a more unique and delicious Sourdough Babka options like cinnamon and brown sugar for a Sourdough Cinnamon Babka, your favorite jams or jellies, Nutella, apple pie filling and more! If you’re craving a savory filling, try adding pesto, shredded cheese or sliced meats before baking!Can I prepare parts of the recipe in advance?
Save yourself some time by preparing the chocolate filling and sugar syrup in advance and storing in the fridge until needed. You will want to remove the chocolate filling from the fridge and allow it to come to room temperature for easy spreading. For the sugar syrup, quickly reheat it slightly on the stovetop or in the microwave before brushing it on top of the baked babka. Finally, once the dough has completed its bulk fermentation at room temperature, it can be stored in the fridge for up to 24 hours before shaping. This step allows you flexibility to fit this recipe best in your schedule. This recipe card was updated on 03/07/26.Nutrition
Serving: 1g | Calories: 3666kcal | Carbohydrates: 513g | Protein: 63g | Fat: 160g | Saturated Fat: 94g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 5g | Cholesterol: 640mg | Sodium: 1352mg | Potassium: 1336mg | Fiber: 23g | Sugar: 245g | Vitamin A: 4112IU | Calcium: 284mg | Iron: 12mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
I made it. Followed instructions. I’m used to covering my sourdough when I bake and adding moisture. The instructions didn’t mention this. It turned out very dry and hard despite baking at 350° and baking 45 minutes as it was at 180°.
Thank you for trying the recipe and for sharing your experience — I really appreciate that feedback. This style of enriched dough (with butter, eggs, etc.) is actually meant to be baked without steam, so covering or adding moisture isn’t necessary here like it is with traditional sourdough loaves. That said, a dry result can sometimes come from slightly overbaking or even small differences in oven temp. If you haven’t yet, I would highly recommend getting an oven thermometer and confirm that your oven is heating at the correct temperature. For next time, you could try checking a bit earlier (around 35–40 minutes) and tenting loosely with foil toward the end if it’s browning too quickly. I’d love to hear how it turns out if you give it another try!
Hi. I’m confused as to the butter amounts. The dough and filling both state 70g each but the smaller directions under the paragraph say 1tbsp for the dough. Can you clarify please?
Great question! The total amount of butter for the dough is 70g, but it’s added in stages—about 1 tablespoon (14g) at a time. So you’ll gradually incorporate all 70g, giving the dough a short mix in between each addition until it’s fully incorporated. I appreciate you pointing that out—I’ll make that clearer in the instructions!
This looks delicious and I’m excited to try it. For the savory options, do you replace the simple syrup with something else?
I’m so excited for you to try it—it’s such a fun one to make! For savory versions, you can simply skip the simple syrup at the end. If you’d like a little extra flavor, you could brush it with melted butter or garlic butter instead.
Oh my goodness, this recipe is amazing! Thank you so much for sharing it and for such great step-by-step instructions!
Oh this makes me so happy to hear — thank you so much! Babka can feel intimidating, so I’m especially glad the step-by-step instructions were helpful. So grateful you gave it a try and loved it!
Just want to confirm on day 2 is the second rise at room temperature? Thanks!
That is correct!
I made this for New Year’s dinner to challenge myself. I appreciated the instructions and pictures. This was a fun recipe to make and my family really loved it. The chocolate gives it a depth of flavor. I ended up only using half of the simple syrup because it seemed like too much, but next time I’ll use all of it as instructed to make sure the sugar seeps down to the bottom. Thanks for sharing it with us!
I love this so much — thank you for taking the time to share your experience. Babka is such a fun (and impressive!) challenge, and I’m thrilled it was a hit with your family. I’m so glad the step-by-step photos were helpful. Thank you for baking it and trusting the process!
Have you ever made this dough with a yudane? I make all my enriched doughs with yudane at 15-20 percent, and it vastly extends the shelf life, preventing staling.
Great question! I haven’t personally tested this babka recipe with a yudane, so I can’t speak from experience on how it would affect the dough structure here. That said, yudane is commonly used in enriched breads and should pair well with this type of dough.
If you typically use 15–20% yudane in your enriched recipes, you should be able to incorporate it the same way here — just remember it will make the dough softer and slightly more hydrated, so you may need to adjust the flour or mixing time as needed.
If you give it a try, I’d love to hear how it turns out!
Absolutely perfect!!!! I’ve made several times with chocolate and also turn into cinnamon rolls. Delicious!!! Thanks so much for sharing
What a compliment! Thank you so much! You seriously can’t go wrong with brioche dough and chocolate.
Can this babka be frozen and used later ?
Yes! You can definitely freeze sourdough babka. The best way is to let it cool completely after baking, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. When you’re ready to enjoy it, thaw at room temperature for a few hours, or gently warm it in the oven for a few minutes to bring back that fresh-baked texture.
Your recipe is just perfect! I made a babka with poppy seed filling and it’s incredibly delicious
Hi Oksana! I’m so glad you enjoyed this recipe – your poppy seed filling sound delicious!
Do you think this would freeze well if I bake in advance for a Christmas present?
You should be able to freeze them after they have been baked. Just be sure to wait until they have completely cooled before freezing.