Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips brings together the tangy character of sourdough and the rich sweetness of chocolate and hazelnut in one beautifully twisted loaf. This show-stopping treat is quickly becoming a favorite for home bakers who love both technique and indulgence. The soft, airy crumb paired with melted chocolate ribbons and crunchy hazelnut bits makes every slice irresistible. In this guide, we’ll explore the origins of this bread, the essential ingredients and tools, professional baking tips, and a comprehensive FAQ section—everything you need to perfect your own Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips at home.

A Family Weekend Tradition with Chocolate and Sourdough

There’s something undeniably comforting about the rhythm of weekend baking—the smell of fresh dough, the clinking of mixing bowls, and the anticipation as the oven timer counts down. For many, Chocolate Hazelnut Sourdough Babka Bread has become the centerpiece of those cozy mornings. Imagine the tang of naturally fermented dough blending with ribbons of hazelnut spread and pockets of melted chocolate chips. As the Babka Bread bakes, the air fills with notes of caramelized sugar and toasted nuts, wrapping the entire home in warmth.

Over time, this twisted loaf evolved into a beloved family tradition. It’s more than a recipe—it’s a ritual of togetherness. Rolling the dough, spreading the chocolate filling, and intertwining the strands before watching them rise creates both anticipation and joy. The first slice reveals mesmerizing swirls of chocolate and the soft golden crumb beneath. That moment—when the knife cuts through the layers and still-warm chocolate gently oozes out—is when you realize why Babka With Chocolate Chips holds a permanent spot in every baker’s heart. Each loaf tells a story of patience, creativity, and pure satisfaction baked into every bite.

What sets Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips apart from classic versions is the depth of flavor that sourdough provides. Traditional babka recipes rely on commercial yeast, which gives a quick lift but often lacks complexity. In contrast, sourdough offers a slow, natural fermentation that enhances both texture and taste. The tangy undertone balances out the sweetness of the chocolate hazelnut filling, creating harmony in every bite.

This Twisted Sourdough Chocolate Babka doesn’t just deliver flavor—it also boasts a tender, layered crumb that stays fresh longer thanks to the moisture retention of sourdough. When sliced, every piece displays beautiful marbling of chocolate and dough, showing off the intricate twist that makes babka iconic. Perfect for brunch tables, festive gatherings, or thoughtful homemade gifts, this loaf stands as a celebration of artistry in baking. Whether it’s enjoyed slightly warm from the oven or toasted the next morning with butter, Sourdough Chocolate Babka Bread transforms an ordinary day into a sweet occasion. It’s indulgent yet sophisticated, offering a balance of comfort and craft that keeps bakers returning to it again and again.

Ingredients, Tools, and Preparation

Key Ingredients for a Soft Sourdough Babka Crumb

The foundation of an unforgettable Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips lies in the quality of its ingredients. Every component plays a vital role in creating a moist, airy crumb and a luscious, chocolate‑swirled center. When selecting your ingredients, aim for freshness and premium quality—this is what separates a good babka from a divine one.

Component	Ingredient	Quantity	Notes
For the Dough	Active sourdough starter (100% hydration)	120 g / ½ cup	Bubbly and recently fed
	Whole milk (or dairy‑free alternative)	180 ml / ¾ cup	Lukewarm, not hot
	Unsalted butter	90 g / 6 tbsp	Softened to room temperature
	Granulated sugar	60 g / ¼ cup	Adds sweetness and tender crumb
	Large eggs	2	Room temperature
	Bread flour	450 g / 3 ¾ cups	For elasticity and strength
	Salt	7 g / 1 ¼ tsp	Balances flavor
For the Filling	Chocolate hazelnut spread	180 g / ¾ cup	Use high‑quality for rich flavor
	Dark chocolate chips	100 g / ½ cup	Choose 60–70 % cocoa for balance
	Chopped roasted hazelnuts	80 g / ½ cup	Optional, for extra crunch
For the Syrup	Water	60 ml / ¼ cup	For brushing after baking
	Sugar	60 g / ¼ cup	Dissolved to create glossy finish

This combination makes the Babka Bread soft yet structured enough to hold the decadent chocolate swirls. The sourdough starter adds depth, giving that signature tang while naturally extending the bread’s shelf life. Choose semi‑sweet chocolate chips and real hazelnut spread rather than artificial substitutes to achieve a filled, flavorful loaf that melts beautifully when baked.

Tools You’ll Need and Step‑by‑Step Babka Preparation

Stand mixer with dough hook (or strong hands for kneading)
Large mixing bowls
Rolling pin and dough scraper
Kitchen scale and measuring cups/spoons
Offset spatula for spreading the filling evenly
Sharp knife or bench scraper for cutting the dough
Standard loaf pan (9×5 inch / 23×12 cm)
Parchment paper
Pastry brush for the syrup glaze

Step 1: Mixing the Sourdough Babka Dough

In your mixer bowl, combine the sourdough starter, lukewarm milk, and sugar. Stir until the starter dissolves. Add the eggs and softened butter, mixing until creamy. Gradually incorporate the bread flour and salt on low speed until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic—it should pull away from the sides but remain soft. Transfer to a greased bowl, cover, and let ferment at room temperature for 4–6 hours until slightly risen and airy.

Step 2: Cold Fermentation for Flavor

Once the initial fermentation is complete, lightly deflate the dough and cover it. Refrigerate overnight or at least 8–12 hours. This cold fermentation enhances the tangy flavor of the sourdough and firms the dough for easier shaping later.

Step 3: Rolling and Filling

Let the dough rest at room temperature for 20–30 minutes. On a floured surface, roll into a rectangle about 12×18 inches (30×45 cm), ¼‑inch thick. Spread a generous layer of chocolate hazelnut spread evenly, leaving a ½‑inch border. Sprinkle chocolate chips and, if using, chopped roasted hazelnuts over the top.

Step 4: Rolling, Cutting, and Twisting the Babka

Starting from the long edge, roll tightly into a log and pinch the seam to seal. Place seam‑side down and slice lengthwise into two halves to expose layers. Twist the strands together, keeping the layers facing upward. Transfer into the loaf pan lined with parchment paper, tucking the ends under neatly.

Step 5: Proofing and Baking

Cover and allow the Twisted Sourdough Chocolate Babka to proof for 3–5 hours in a warm spot until puffy. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes until golden and the internal temperature reaches about 190°F (88°C).

Step 6: Finishing Touch – The Sugar Syrup Glaze

Simmer equal parts sugar and water until dissolved. Brush over the hot loaf immediately after baking. This step creates shine and locks in moisture. Cool for 30 minutes before slicing to reveal decadent chocolate ribbons within soft sourdough layers.

Baking Tips & Serving Ideas

How to Get an Even Rise and Rich Swirls

Achieving a perfect rise and striking chocolate swirls in your Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips relies on temperature control and timing. Maintain dough warmth around 75–78°F (24–26°C) during fermentation. If your kitchen is cool, proof near gentle warmth such as an unplugged oven with the light on. Slow fermentation develops flavor and strength.

Keep the dough slightly chilled when shaping to ease rolling and prevent melted filling. Make clean, even cuts when splitting the rolled log, twisting loosely for space to expand during baking. Place the loaf on the center rack for even heating; if browning too fast, cover loosely with foil. Brushing hot bread with sugar syrup ensures glossy crust and soft crumb.

Avoid overproofing. The dough should feel light yet springy before baking. Letting the baked loaf cool before slicing preserves structure and defines chocolate ribbons throughout your Sourdough Chocolate Babka Bread.

Serving, Storing, and Variations

Serve Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips warm with coffee or tea. The molten chocolate and toasted hazelnut layers create the ultimate comfort pairing. For dessert, toast slices lightly and top with ice cream or whipped cream, or spread with butter for a café-style indulgence.

Storage: Wrap tightly once cool and keep at room temperature up to three days, or refrigerate for one week. To revive freshness, reheat slices briefly. Freeze individually for up to three months in airtight packaging.

Flavor Variations: Customize your loaf with orange zest for brightness, espresso powder for coffee depth, or pistachios instead of hazelnuts for a nutty twist. Add cinnamon or cardamom for holiday-style warmth. Each variation refreshes this Twisted Sourdough Chocolate Babka into something seasonally unique.

FAQs & Conclusion

Frequently Asked Questions

1. Can I make this Chocolate Hazelnut Sourdough Babka Bread ahead of time?
Yes. Prepare, fill, and shape the dough, then refrigerate overnight before final proofing. Cold fermentation enhances flavor. You can also freeze the shaped dough and bake after thawing and proofing.

2. How do I know when my babka has fully proofed?
Fully proofed Sourdough Chocolate Babka Bread feels airy and springs back slowly when pressed. It should nearly fill the loaf pan. Avoid under- or overproofing to maintain light texture and stable structure.

3. What’s the best way to melt and spread the chocolate hazelnut filling?
Warm the spread briefly until just fluid, then stir smooth. Spread evenly using an offset spatula. Avoid overheating to keep butter from melting too early and disrupting the shape.

4. How can I adapt this recipe for a vegan or dairy-free version?
Use plant-based milk such as almond or oat and replace butter with vegan alternatives or coconut oil. Replace eggs with flax gel (1 tbsp ground flaxseed + 3 tbsp water per egg). Ensure your chocolate and hazelnut spread are vegan certified.

5. Why did my babka turn out dense or dry?
Underfermentation or overbaking typically causes density or dryness. Always use an active starter and allow sufficient proof. Check internal temperature at 190°F (88°C) and brush syrup while hot to retain moisture for a plush texture.

The Perfect Blend of Comfort and Indulgence

Baking Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips combines precision, patience, and joy. Feeding the starter, kneading, layering, and twisting the dough are acts of both art and comfort. As it bakes, the aroma transforms your space into a haven, and slicing reveals ribbons of glossy chocolate nestled in airy crumb.

This bread celebrates balance: tangy yet sweet, rustic yet refined. Whether shared at brunch or gifted to friends, Sourdough Chocolate Babka Bread elevates everyday baking into something memorable. If you’re exploring sourdough, this loaf provides the perfect rewarding challenge. Once you taste it, you’ll know why Chocolate Hazelnut Sourdough Babka Bread With Chocolate Chips has become the show‑stopping loaf every baker deserves.