Ingredients

Scale

Dough:

1/2 cup active sourdough starter (fed and bubbly)
3 cups all-purpose flour (or bread flour for extra chewiness)
1/2 cup milk (warm but not hot; around 100°F)
1/4 cup granulated sugar
1/2 teaspoon salt
2 large eggs (room temperature)
1/2 cup unsalted butter (softened and cut into small cubes)

Chocolate Filling (totally customizable):

1/2 cup dark chocolate chips or chopped chocolate
1/4 cup unsalted butter (melted)
1/4 cup powdered sugar
2 tablespoons cocoa powder

Syrup (Optional but 10/10 recommended):

1/4 cup water
1/4 cup granulated sugar

Instructions

1. Activate your starter:

The foundation of any good sourdough bake is your starter. Feed your sourdough and let it double in size before starting this recipe—this can take anywhere from 4–6 hours depending on your kitchen’s temperature.

2. Make the dough:

Combine wet and dry ingredients… then workout session incoming. In a stand mixer, mix the flour, sugar, and salt. In a separate bowl, whisk together the eggs, milk, and sourdough starter. Slowly pour the wet ingredients into the dry mixture while mixing, then add your softened butter one cube at a time. Knead for 8–10 minutes until you’ve got a smooth, elastic dough.

3. First rise (bulk fermentation):

Transfer the dough to an oiled bowl, cover it, and let the magic happen. You’ll want the dough to double in size, which can take anywhere from 4–8 hours depending on the temperature of your kitchen. This is lowkey proofing therapy—patience is key!

4. Roll, fill, and fold:

Roll the dough out into a rectangle (approx. 12×16 inches). Spread your filling evenly over the surface, leaving a small border around the edges. Roll tightly into a log, slice lengthwise, and twist the two halves, keeping the layers exposed for that signature babka look.

5. Second rise (proof):

Place your braided dough into a greased loaf pan, cover, and let it rise again until it’s puffy (but not spilling over). This can take anywhere from 2–4 hours.

6. Bake:

Preheat your oven to 350°F and bake your babka for 40–45 minutes, rotating halfway through. It’s done when the top is browned and it sounds hollow when tapped.

7. Syrup it up:

While the babka cools for a few minutes, whip up your sugar syrup by boiling water and sugar together until dissolved. Brush the syrup generously over the warm loaf—this gives it a glossy finish and keeps it moist longer.

Nutrition

Serving Size: 1 slice
Calories: 250-300
Sugar: 12-15g
Sodium: 150-200mg
Fat: 8-10g
Saturated Fat: 4g
Carbohydrates: 35-40g
Fiber: 1-2g
Protein: 5-6g
Cholesterol: 40-50mg

Keywords: Sourdough Babka