The softest sourdough chocolate babka with rich chocolate swirls — made with wild yeast, no commercial yeast needed.

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There’s just something magical about a freshly baked sourdough chocolate babka — those glossy chocolate ribbons, the soft brioche-like crumb, and that warm, cozy aroma that fills the whole house. Babka has deep roots in the Jewish communities of Eastern Europe, and over time it’s become a bakery favorite in Jewish bakeries all over the world. But this version? This one leans into my sourdough-loving heart.

I’ve been testing this sourdough chocolate babka recipe for weeks, and I finally nailed the dough: soft, elastic, not too sweet, and beautifully buttery. Instead of using commercial yeast or instant yeast, we rely entirely on a sweet stiff starter — a bubbly sourdough starter that creates lift without adding tang. The dough mixes up silky smooth in the bowl of a stand mixer, passes the windowpane test, and braids into a gorgeous twisted loaf.

You mix the dough the first day, give it a long, slow bulk fermentation, tuck it into the fridge for an overnight rest, and then shape it the next morning. The next day, that dough rolls out like a dream on a lightly floured surface, ready for your homemade chocolate filling (or Nutella if you want the easy route!).

If you love cinnamon rolls, brioche bread, or braided sweet breads, you’re going to fall in love with babka. It looks fancy, but it’s honestly a great way to use your active sourdough starter — and a stunning gift for teachers, neighbors, or anyone who appreciates a good chocolate moment.

Sweet Stiff Starter (Sweet Levain)

This stiff, low-hydration levain keeps the babka mild and sweet.

Mix together:

• 28g active starter
• 55g flour
• 28g water
• 1 tsp honey (you don’t need to scale this perfectly; 1 tsp is great)

Total = ~121g

Knead into a tight dough and keep warm (75–78°F) until domed and puffy.

Babka Dough Ingredients

• 340g bread flour (or all-purpose flour)
• 120g warm whole milk
• 2 large eggs + 1 egg yolk
• 100g sweet stiff starter
• 50g sugar
• 80g unsalted butter, softened
• 6g salt
• 1 tsp vanilla
• 30g Greek yogurt

Chocolate Filling

Option 1: Nutella

Easiest and delicious. Just spread.

Option 2: Homemade Cocoa Filling

• 30g cocoa powder
• 60g sugar
• 50g melted butter
• 1 tbsp milk
• 1 cup chocolate chips or chopped chocolate

Warm in a small saucepan over low heat. Stir until smooth and the sugar dissolves. Let cool.

Egg Wash

• 1 whole egg
• 1 tsp water or milk

Simple Syrup

• 2 tbsp sugar
• 2 tbsp boiling water
  Stir until dissolved.

How to Make Sourdough Chocolate Babka

Mix the Dough

In the bowl of your stand mixer, whisk together the warm milk, eggs, sweet stiff starter, Greek yogurt, and sugar. Make sure to really break up that starter so everything blends smoothly.

Pop on the dough hook and sprinkle in the bread flour and salt. Let it mix on low speed just until the dough starts coming together and looks a little shaggy — that’s exactly what you want at this stage.

Add the Butter Slowly

With the stand mixer on speed 3, add the softened butter 1 tablespoon at a time.
This is a slow process — expect 20–30 minutes for the dough to become smooth, elastic, and strong.

If it gets too warm, turn off the mixer and let it rest 10–15 minutes.

The dough is ready when:

• it stretches thin without tearing
• the top of the dough looks smooth and glossy
• it passes the windowpane test

Coil Folds

Transfer dough to a clean bowl.
After 1 hour, perform a coil fold to strengthen the gluten.

Repeat 2–3 times, every 30 minutes.

Bulk Fermentation

Let the dough relax for 4–6 hours, give or take, depending on your room temperature. It shouldn’t double in size — a light, 30% puff is all you’re aiming for here.

 Overnight Rest

Cover dough with plastic wrap and refrigerate 12 hours.
This makes it easier to roll and improves flavor.

Shaping the Babka

 Prepare Filling

Make the chocolate filling the next day and let it cool completely so it spreads smoothly.

Roll the Dough

On a floured work surface, roll the dough into a thin rectangle using a rolling pin.

Spread the filling all the way to the edges using a spatula — no border needed.

Roll + Slice

Starting from the long side, roll the dough into a tight log (like cinnamon rolls).

Using a sharp knife or bench scraper, slice the log half lengthwise to expose the chocolate layers.

Twist + Braid

After you slice the log in half lengthwise, you’ll have two long chocolatey strands. Gently lift each piece and give it a few twists so the cut sides are facing up and you can really see those swirly layers — think of them like two chocolate ribbons.

Once they’re lightly twisted, lay them side by side and braid/twist the two strands together to form your babka loaf.

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You can leave it as a single loaf or connect the ends to form a wreath.

Transfer the shaped babka onto parchment paper or into a loaf pan if you’re making one loaf, spring pan, or onto a baking tray.

Final Proof

Let it rise in a warm temperature area for about 2 hours until puffy.

Bake the Babka

Egg Wash

Brush with egg wash using a pastry brush.

Bake

Bake at 350°F for 40 minutes, or until:

• golden brown
• internal temperature reaches 190°F

Cool on a wire rack.

Brush with Simple Syrup

Right out of the oven, brush the babka with your sugar syrup.
This keeps the crust shiny, soft, and beautifully moist.

Storage

Once cooled, keep in an airtight container for 2–3 days.
Slices can be frozen individually for up to 3 months.

And that’s it — the dreamiest, softest sourdough chocolate babka with a sweet stiff starter and the most gorgeous swirl. This twisted loaf makes the perfect holiday centerpiece, a sweet “thinking of you” gift, or a fun weekend bake when you feel like making something extra special.

If you try it, tag me!
I’m Liza — Sourdough Queen on Instagram, Facebook, and TikTok.
I seriously love seeing your bakes. 💛

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Frequently Asked Questions

Why does my dough look greasy or broken while mixing?

Don’t panic — this is totally normal with enriched doughs. When you first add the softened butter, the dough will look messy, slick, and like it’s never going to come together. Just keep your mixer running. As the gluten builds, everything will eventually smooth out and turn into a beautiful, elastic dough. Patience is the secret here!

How long does it take for the dough to come together?

A babka dough can take 20–30 minutes in a KitchenAid on medium–low speed. That’s a long time, but completely expected. If it’s been 8 minutes and still looks sloppy, don’t add flour — let the mixer do the work. You’re looking for smoothness and elasticity, not dryness.

My dough feels very soft. Is that okay?

Yes! Babka dough should be soft, supple, and a little sticky. This is an enriched brioche-style dough made with eggs, butter, milk, and yogurt — all things that make it tender and silky. A soft dough means a soft crumb later.

How do I know the dough is ready?

It’s ready when it:

• looks smooth on the surface
• stretches thin without tearing (windowpane test)
• pulls cleanly from the sides of the bowl
• feels elastic instead of mushy

If it still tears easily, give it more time.

What if my dough is getting too warm?

Enriched doughs overheat quickly, especially in stand mixers. If the bowl feels warm, stop the mixer and give the dough a 10–15 minute rest. Once it cools down, keep mixing. Overheated dough can turn greasy or collapse, so watching the temperature is important.

Can I mix this dough by hand?

Technically yes, but it would take forever and you’ll question all your life choices. A stand mixer is highly recommended for the best texture and easiest process.

Why isn’t my dough rising very much during bulk fermentation?

This dough only needs a 30% rise, not a full double. Since it’s enriched and cold ferments overnight, a slow, gentle rise is normal. Trust the process.