Ultimate Sourdough Babka with a Sweet Chocolate Filling 2026

Welcome to the world of Sourdough Babka. This beloved treat is not only a feast for the senses but also a testament to the art of sourdough baking. In this article, we’ll dive into the process of crafting your own Sourdough Babka, highlighting its rich history and the unique flavors that set it apart. By the end, you’ll be ready to impress your friends and family with this indulgent yet approachable bread.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Sourdough Babka

Flour – For the most soft and chewy sourdough babka, I suggest using bread flour. However, you can make this recipe with all-purpose flour as well.
Milk – I used whole milk, but non-dairy options can be used as well.
Eggs – Brings structure and lightness to this loaf.
Unsalted Butter – If you only have salted butter, omit 1/4 teaspoon of salt from the recipe. Be sure to use room temperature butter for easy mixing.
Sugar
Salt
Active Sourdough Starter

Filling

Butter – Salted or unsalted butter can be used
Sugar
Cocoa Powder – Dutch-processed or natural cocoa powder can be used for this recipe.
Chocolate Chunks – I used chunks of chopped dark chocolate, but you can choose to opt for chocolate chips, dark or milk chocolate.

Simple Syrup

Sugar
Water

Supplies

Stand Mixer

Large Mixing Bowls

Pastry Brush

9×5 Loaf Pan

Instant Read Thermometer

Small Saucepan

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

For Bakers

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

How to Make Sourdough Babka with a Chocolate Filling

Prepare the Dough
For the best results, be sure to use a kitchen scale

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 no flour remaining.

Allow the dough to rest for 10 minutes.

Exchange the paddle attachment for a dough hook. While kneading the dough on medium speed, add 1 Tablespoon of butter at a time, giving short pauses between each additional pat of butter. Continue to knead the dough until the butter is thoroughly incorporated and the dough is pulling from the sides of bowl (about 5-10 minutes).

Cover the bowl with a bowl cover or plastic wrap and leave in a warm place to double in size (about 6-8 hours in a 70 degree F environment. Higher temperatures will quicken the process. Lower 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 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.

Shape

Remove the sourdough babka dough from the fridge and place onto a lightly floured work surface. Roll out the dough to 10×14″ with a rolling pin (does not have to be exact).

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.

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. Twist the dough together and place onto a lightly greased and lined with a piece of parchment paper 9×5 inch loaf pan.

Cover with plastic wrap and leave to rise for a second time until it has doubled in size and look puffy (about 3-4 hours in a 70 degree F environment. Higher temperatures will quicken the process. Lower will lengthen the process).

Bake
Preheat oven to 350 degrees F and bake the Sourdough Babka for 40-50 minutes or until the internal temperature is 180-200 degrees F with an instant read thermometer.

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.

Slice and serve warm!

How to Store

Store leftover Sourdough Babka in an airtight container at room temperature for up to 5 days.

For More Guidance:

Why You’ll Love This Recipe:

Decadent:

Once you take your first bite of Sourdough Babka, you’ll understand why it’s crowned the ultimate indulgence. The luscious, chocolate-filled strands of this decadent treat draw you in with their alluring aroma, making it impossible to resist. The sourdough starter not only adds a delightful tang but also infuses the bread with a complex richness that elevates the humble babka to new heights. Each twist reveals a layer of buttery, flaky goodness that cradles pockets of gooey chocolate, crafting a symphony of flavors that dance on your palate.

Beautiful:

Sourdough Babka is not merely a treat: it’s a culinary masterpiece that invites you to embrace the art of baking with passion and creativity. Each slice reveals a beautifully intricate swirl of rich, chocolatey goodness and a soft, tender crumb that captivates your senses. The use of sourdough in this recipe adds a delightful tang that perfectly complements the sweetness, elevating it beyond your average babka and transforming it into a sensational experience.

Easy to Make:

Baking doesn’t have to be an intricate dance of precision; sometimes, the simplest recipes yield the most delightful results. Take Sourdough Babka, for instance. Harnessing the natural tang of sourdough starter, this rich and fluffy bread can be crafted effortlessly, with each twist revealing a symphony of flavors that captivates the senses. By embracing the sourdough’s natural fermentation process, you not only enhance the taste but also create a soft, chewy texture that store-bought versions can only dream of achieving.

Frequently Asked Questions

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.

Happy baking!

Sourdough Babka with a Sweet Chocolate Filling

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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Prep Time 30

Cook Time 45

Rise Time 20

Total Time 21 15