Essential Ingredients and Equipment

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Let me tell you something I learned the hard way: not all flour is created equal when it comes to bagel making! I still remember my first batch of bagels where I used all-purpose flour – they were more like sad, floppy bread rings than proper bagels. Trust me, you want to invest in high-protein bread flour, preferably one with at least 13-14% protein content. This higher protein content is crucial for developing that chewy texture we all love in a good bagel.

One ingredient that totally changed my bagel game was diastatic malt powder. I’ll be honest – I had no idea what this stuff was when I first started! But it’s basically malted barley that’s been dried and ground into a powder, and it gives the yeast extra food to work with during fermentation. Just a small amount (about 1% of your flour weight) helps create that beautiful brown crust and subtle sweetness that makes bagels irresistible.

As for equipment, you don’t need anything super fancy, but there are some essentials that will make your life so much easier. A good kitchen scale is non-negotiable – I learned this after trying to make bagels using cup measurements and getting inconsistent results every single time. You’ll also want:

• A large mixing bowl (I prefer glass or stainless steel)
• A bench scraper (seriously, this $5 tool is worth its weight in gold)
• Parchment paper
• A large pot for boiling
• Baking sheets
• A spider strainer or slotted spoon

Optional but helpful items include a stand mixer (though I actually prefer hand-kneading my bagel dough), a baking stone, and silicone mats.

The Perfect Sourdough Bagel Dough

Getting your dough right is where the magic happens, and boy, did it take me some trial and error to figure this out! The key to perfect bagel dough is understanding hydration. You’re looking for a relatively stiff dough – around 58-62% hydration. This is much lower than your typical sourdough bread, and it’s what gives bagels their distinctive chewy texture.

The mixing process starts with combining your mature sourdough starter (I feed mine twice before bagel-making day), bread flour, water, and that tiny bit of diastatic malt powder we talked about. Here’s a pro tip I picked up after countless batches: hold back about 10% of your water at first. This allows you to adjust the hydration based on your flour and environment. Some days you’ll need all of it, others you won’t.

Temperature is crucial here – aim for a final dough temperature around 78°F (26°C). I used to ignore this detail completely, but it makes a huge difference in fermentation. On cold days, I warm my water slightly to compensate. Once everything’s mixed, you’ll start kneading. This is where patience becomes your best friend!

The windowpane test is your secret weapon for knowing when the dough is ready. Take a small piece of dough and gently stretch it – if you can stretch it thin enough to see light through it without it breaking, you’ve developed enough gluten. The first time I achieved a perfect windowpane, I literally did a happy dance in my kitchen! If you can’t get there, keep kneading. The dough should feel smooth and slightly tacky but not sticky.

Fermentation and Shaping Techniques

When it comes to bulk fermentation, I was totally guilty of rushing this step in my early bagel-making days. What a mistake! The bulk ferment is where your sourdough starter really works its magic. You’re looking for the dough to increase by about 30%-50% – not double like regular bread. This usually takes 3-4 hours at room temperature, but here’s a neat trick I discovered: gently press your finger into the dough. If it springs back slowly but doesn’t completely fill in, you’re right where you want to be.

Dividing and pre-shaping is where precision matters. I weigh each piece to exactly 135g (trust me, consistency makes a huge difference!). Once divided, I do a quick pre-shape into balls. Here’s something I wish someone had told me earlier: let these rest for 15-20 minutes before final shaping. This relaxes the gluten and makes the final shaping so much easier.

Now, about shaping methods – this is where things get interesting! The traditional rope method involves rolling each ball into a rope about 8-10 inches long, then wrapping it around your hand and rolling the seam on your work surface. The poke method, which I secretly prefer, involves pushing your thumb through the center of the ball and gradually stretching the hole. Both work great, but the poke method tends to give more consistent results for beginners.

The Cold Retard: A Crucial Step

Let me tell you about my “overnight revelation.” I used to think cold retarding was optional until I made two batches side by side – one with overnight refrigeration and one without. The difference was mind-blowing! That long, cold fermentation develops complex flavors that you just can’t get any other way.

After shaping, I arrange my bagels on parchment-lined baking sheets, making sure to leave enough space between each one. A light coating of oil on the parchment prevents sticking – learned that one the hard way! Cover them loosely with plastic wrap and pop them in the fridge for 8-12 hours. I’ve found 8 hours to be the sweet spot in my kitchen.

During the cold retard, the bagels should puff up slightly but not dramatically. If they over-proof, you’ll lose that characteristic chewy texture. I check them by doing the float test right out of the fridge – a properly retarded bagel should float in cold water.

Boiling and Baking Methods

The boiling step is where bagels really become bagels! I was so nervous about this step at first, but it’s actually pretty straightforward. Fill a large pot with water and add either barley malt syrup or honey (about 1 tablespoon per gallon of water) and baking soda. The honey and baking soda is my favorite method. Some traditional recipes call for lye, but I stick to honey and baking soda for both safety and flavor.

Boiling time affects the final texture: 30 seconds per side gives you a thinner crust, while 1-2 minutes creates a chewier exterior. I go for 1 minute per side because that’s what seems to work the best for me and achieve the texture I like.

For baking, you want your oven screaming hot – 450°F (232°C) with a baking stone if you have one. I create steam by tossing a few ice cubes onto a preheated pan on the bottom rack. The bagels bake for about 20-25 minutes, rotating halfway through for even browning.

Toppings and Variations

Here’s where you can really let your creativity shine! The key to getting toppings to stick is to apply them immediately after boiling, while the surface is still tacky. Don’t make the rookie mistake to add the toppings before boiling them!

For everything bagel seasoning (my absolute favorite), I mix:

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 2 tablespoons dried minced onion
• 2 tablespoons dried minced garlic
• 1 tablespoon coarse salt

Don’t be shy with the toppings – they should really cover the surface. Some of my favorite combinations include:

• Jalapeño cheddar (either mixed in the dough or as a topping)
• Cinnamon raisin with a honey-wheat dough base
• Sesame seed and cracked black pepper
• Caramelized onion (worked into the dough) with poppy seeds
• Cinnamon sugar

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Sourdough Bagels

These artisanal sourdough bagels strike the perfect balance between chewy and tender, with a golden-brown exterior. Each bagel boasts a complex, tangy flavor developed through long fermentation, creating deep notes that store-bought varieties simply can't match. Their texture is dense but never tough, with a tight crumb that makes them perfect for toasting and spreading. The crust has that coveted crackly shine that comes from a proper boiling step, while the interior remains pleasantly chewy with tiny, irregular holes characteristic of genuine sourdough. Whether enjoyed plain or topped with classic seeds and seasonings, these bagels offer that authentic, artisanal taste that perfectly balances the subtle sourness of wild yeast with the rich, malty sweetness of traditional bagels.

Course Breakfast, lunch, Side Dish

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Fermentation Time 1 day day

Total Time 1 day day 50 minutes minutes

Servings 6 bagels

Author Jess

Equipment

• 1 Scale
• 1 Stand mixer with dough hook attachment
• 1 bulk fermentation container / bowl
• Plastic wrap
• 1 bench scraper
• 1 baking sheet or stone
• 1 Parchment paper
• 1 large pot for boiling
• 1 Cooling rack
• 1 slotted spoon

Ingredients

• 185 g water
• 21 g granulated sugar
• 150 g active sourdough starter
• 430 g high protein bread flour (~13-14%)
• 9 g salt
• 3 g diastatic malt powder

For boiling:

• 3 qt water
• 30 g honey
• 4 g baking soda

Instructions

• In a bowl of a stand mixer fitted with the dough hook attachment, combine the water, sugar, active sourdough starter, high protein bread flour, all-purpose flour, salt, and diastatic malt powder.
• Mix on low speed (1 in a KitchenAid) for about 2-3 minutes until all dry ingredients have been incorporated.
• Increase the mixer speed to 2 and mix for about 5 minutes until the dough is smooth. This is a stiff dough. Be careful not to overwork your mixer! If you feel any resistance, remove the dough from the mixer and continue kneading by hand until the dough is smoth and elastic.
• Transfer the dough to a bulk fermentation container and let is rest in a warm place for 3-4 hours. The dough is ready once it has risen about 30-50%.
• Divide the dough into 6 equal pieces (about 135g each).
• Shape the dough pieces into balls by pinching the seams together and rolling it on your work surface so it drags and tightens the outside skin of the dough. Set aside and repeat with the other 5 pieces.
• Let the dough balls rest for 15-20 minutes to relax the gluten.
• Grab one of the dough balls and poke a hole in the middle with your thumb. Insert both thumbs in the hole and slowly rotate while stretching the dough. You want to stretch it until the hole is about 4 inches in diameter. It will seem like that hole is too big but it will shrink as it proofs the second time.
• Transfer shaped bagel to a pan lined with parchment paper. Repeat with the remaining bagels.

Second Rise

• Transfer the tray to a warm place in your kitchen and let the bagels proof for about 2 hours until almost doubled. They should be nice and puffy.
• Pop them in the fridge for 8-12 hours.

Boiling

• Place a pan heavy pan or tray at the bottom of the oven. Preheat oven to 450°F (232°C).
• Fill a large pot with water and add either barley malt syrup or honey and baking soda.
• Once the water is boiling, drop 2 or 3 bagels (depending on the size of your pot) into the boiling water. You don't want to overcrowd the pot as bagels will expand while boiling.
• Boil about 1 minute per side.
• Remove bagels with a slotted spoon and place them on the baking sheet. Add desired toping. Repeat with the remaining bagels.

Baking

• Transfer the baking sheet into the preheated oven.
• Add a few ice cubes to the pan that was previusly placed in the oven. Close the oven and set the timer to 20-25 minutes.
• Cool and slice.

Nutrition

Serving: 1ea

Storage and Freezing Guidelines

For storage, let your bagels cool completely – I mean completely! – before storing. They’ll keep at room temperature for 2 days, but I prefer to slice and freeze them. Pop them straight from the freezer into the toaster, and they’re almost as good as fresh. Almost.

Remember, making great sourdough bagels is a journey. Each batch teaches you something new, and that’s part of what makes it so rewarding. Even now, after hundreds of batches, I’m still tweaking and learning. That’s the beauty of sourdough baking!

Conclusion:

Creating sourdough bagels at home is a rewarding journey that combines artisan bread-making skills with traditional bagel techniques. With patience and practice, you’ll master the perfect chewy texture and complex flavors that only sourdough can provide. Remember, great bagels take time, but the results are absolutely worth it! Ready to start your sourdough bagel adventure? Gather your ingredients, feed your starter, and let’s create something amazing together.

This sourdough bread pudding recipe is delicious and super simple to make. I normally make it with sourdough brioche bread, but you can use cinnamon raisin bread, challah, or any bread you like. Mix the creamy custard, top it with raisins, blueberries, chocolate chips, or any topping of your liking, and bake it to golden perfection. Make a creamy sauce and drizzle it over the warm, slightly crispy sourdough bread pudding, and there you have it! Although considered a dessert, why not eat it for breakfast? I mean, it is like eating a french toast casserole, right?

Let’s get to the recipe!

Tools

Small saucepan

Measuring cups and spoons

Scale (optional)

9″ x 13″ baking dish

Whisk

Ingredients

For the Sourdough Bread Pudding

Stale Sourdough Bread, cubed

2-3 day old sourdough bread is perfect for this easy sourdough bread pudding recipe. Stale bread soaks up the custard easier without making the dish mushy.

Whole milk

Whole milk is the primary liquid in the custard mixture. It provides moisture to soften the bread and helps create a creamy texture when baked. The fat content in whole milk adds richness and enhances the overall flavor of the pudding. You can also mix milk with heavy cream instead of using only milk.

Granulated sugar

Sweetens the custard, balancing the tanginess of the sourdough bread. It also contributes to the caramelization process during baking, helping to form a slightly crispy and golden-brown top.

Eggs

Eggs are essential in forming the custard base. They provide structure and stability to the mixture when baked, ensuring that the pudding sets properly. The proteins in eggs coagulate during baking, which helps thicken the custard and gives the pudding its creamy texture. Eggs also add richness and contribute to the overall flavor of the dish, enhancing its depth and complexity. Without eggs, the custard would be too runny and the bread pudding wouldn’t have the same firm yet tender consistency.

Melted Butter

Adds richness and a smooth texture to the bread pudding. It also helps to keep the bread moist and imparts a subtle, buttery flavor that complements the other ingredients.

Cinnamon

Adds warmth and spice to the bread pudding. It enhances the flavor profile, providing a comforting and aromatic quality that pairs well with the custard and bread. You can experiment with other spices if you like!

Vanilla extract

Adds a sweet, floral note that enhances the overall flavor of the pudding. It helps to bring out the flavors of the other ingredients and adds depth to the custard mixture.

Salt

A small amount of salt enhances the flavors of the other ingredients by balancing the sweetness. It also helps to bring out the natural flavors in the sourdough bread and spices.

For the Sauce

Whole Milk

Provides the liquid base for the sauce, ensuring it is smooth and creamy. Its fat content adds richness and helps create a velvety texture.

Heavy Cream

Adds extra richness and thickness to the sauce. It enhances the overall creaminess of the sauce.

Butter

Adds richness and a smooth, silky texture to the sauce. It also imparts a subtle, buttery flavor that enhances the overall taste.

Brown Sugar

Sweetens the sauce and adds a deep, caramel-like flavor. The molasses content in brown sugar contributes to a richer taste and a slightly darker color. You can also use granulated white sugar if that’s what you have on hand.

Corn Starch

When heated, it helps to thicken the sauce, giving it the desired consistency without making it too runny.

Vanilla Extract

Adds a sweet, aromatic flavor that enhances the overall taste of the sauce. It provides a warm, comforting note that complements the other ingredients.

Salt

Balances the sweetness of the sauce.

Step-by-step instructions: Homemade Sourdough Bread Pudding

Preheated oven

Preheat the oven to 350°F (175°C).

Make the Custard Mixture

In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve completely. Set aside until cooled.

Prepare the Sourdough Bread

While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be. Just keep in mind that the bigger they are, the longer they will take to absorb the custard mixture. If they are on the bigger side, consider making the dish the night before and let them soak in the refrigerator overnight.

Assemble the Sourdough Bread Pudding Dish

Generously butter a 9″ x 13″ baking dish. Add the cubed bread.

Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.

Pour the custard over the cubed bread, making sure to drizzle it all over the bread and not just in one spot. This will ensure that all of the bread is evenly soaked. You can also opt to mix the bread and custard in a separate bowl until the bread is completely soaked in the custard. Then, pour the bread and milk mixture into the baking dish.

Top with raisins. Raisins are the topping for traditional bread pudding, but this dish is super versatile, and you can use any toppings of your liking. My husband loves sourdough bread pudding with chocolate chips!

Bake

Bake for 45 minutes, or until the top is golden brown and the bread and egg mixture is set.

Prepare the Sauce

In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.

Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.

Pour the prepared sauce over the warm sourdough bread pudding and enjoy!

Remember to share it with your family!

Benefits of using homemade sourdough bread for bread pudding

Using homemade sourdough bread for bread pudding offers several benefits:

1. Flavor Enhancement: Homemade sourdough bread has a distinct tangy flavor that adds depth and complexity to the bread pudding. This unique taste can elevate the overall flavor profile of the dish, making it more interesting and enjoyable.

1. Nutritional Value: Sourdough bread is often more nutritious than regular bread due to the fermentation process, which can increase the availability of vitamins and minerals. The natural fermentation also helps break down gluten making the bread easier to digest and potentially more gut-friendly.

1. Reduced Food Waste: Using leftover homemade sourdough bread for pudding is an excellent way to minimize food waste. It repurposes bread that might otherwise go stale or be discarded, turning it into a delicious and satisfying dessert.

2. Control Over Ingredients: This is my favorite reason to use homemade bread for this sourdough bread pudding recipe! When you make sourdough bread at home, you have complete control over the ingredients. This allows you to avoid preservatives and artificial additives and use high-quality, organic ingredients. This can result in a healthier, cleaner final product.

3. Customization: Homemade sourdough bread can be customized to suit your taste preferences, such as adding seeds, nuts, or different types of flour. This allows you to tailor the bread pudding to your liking, experimenting with different flavors and textures.

Choosing the Right Bread

Why stale bread is perfect for bread pudding

Stale bread is perfect for bread pudding because it’s dry and ready to soak up all that delicious custard, making every bite rich and flavorful. The firm texture means it holds up beautifully during baking, giving you that perfect mix of crispy edges and soft, gooey insides. Plus, using stale bread is a great way to avoid waste and turn something that might get tossed out into a comforting, homey dessert. So, don’t let that old bread go to waste—transform it into a delightful bread pudding instead!

What type of sourdough bread should you use for bread pudding?

You can use any type of sourdough bread, such as plain sourdough, sourdough brioche, or sourdough sandwich bread.

I love using sourdough brioche! It is a great option because it adds a rich texture and flavor. Sourdough brioche bread is already enriched with eggs and lots of butter. Adding the creamy custard to it elevates the flavor and makes a great sourdough bread pudding!

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Sourdough Bread Pudding

Made with a delicious creamy custard and sourdough brioche bread, this sourdough bread pudding recipe can be enjoyed for breakfast, dessert, or even as an afternoon snack! Don't let your leftover soursough bread go to waste!

Course Breakfast, Dessert, Snack

Keyword Sourdough dishes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Author Jess

Equipment

• Small saucepan
• Measuring cups and spoons
• 9" x 13" baking dish
• Whisk

Ingredients

For the Sourdough Bread Pudding:

• 1 loaf _{sourdough brioche bread} or any type of bread you love!
• 3 cups whole milk
• 3/4 cups granulated sugar
• 1/4 cup unsalted butter melted
• 4 ea eggs
• 2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup raisins or any topping of your liking
• 1 tbsp softened butter to grease the baking dish

For the Sauce:

• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup butter melted
• 1/2 cup brown sugar or regular white sugar if you don't want or like brown sugar
• 2 tbsp corn starch
• 1/4 cup water to mix with the corn starch
• 1 tbsp vanilla extract
• 1/8 tsp salt a pinch

Instructions

• Preheat the oven to 350°F (175°C).

Make the Custard Mixture

• In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve. Set aside until cooled.
  3 cups whole milk, 3/4 cups granulated sugar, 1/4 cup unsalted butter, 2 tsp ground cinnamon, 1 tbsp vanilla extract, 1/4 tsp salt

Prepare the Sourdough Bread

• While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be.
  1 loaf sourdough brioche bread

Assemble the Sourdough Bread Pudding Dish

• Generously butter a 9″ x 13″ baking dish. Add the cubed bread.
  1 tbsp softened butter
• Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.
  4 ea eggs
• Pour the custard over the cubed bread and top with raisins (or any other topping you like).
  1 cup raisins

Bake

• Bake for 45 minutes, or until the top is golden brown and bread and egg mixture is set.

Prepare the Sauce

• In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.
  1 cup whole milk, 1 cup heavy cream, 1/4 cup butter, 1/2 cup brown sugar, 1 tbsp vanilla extract, 1/8 tsp salt
• Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.
  2 tbsp corn starch, 1/4 cup water
• Pour the prepared sauce over the warm sourdough bread pudding and enjoy!

Serving and Storage

How to serve sourdough bread pudding

• Serve warm, topped with whipped cream or a scoop of vanilla ice cream.

• At room temperature, topped with a bread pudding sauce.

• Cold, topped with whipped cream.

• Garnish with fresh berries or a sprinkle of powdered sugar.

How long can you keep the bread pudding once baked?

Leftover sourdough bread pudding can be kept in the fridge for 2-3 days.

Frequently Asked Questions

Can you make this sourdough bread pudding recipe in advance?

Yes! You can make sourdough bread pudding ahead of time and store it covered in the fridge for up to 2 days. When you are ready to make it, pop it in the oven and bake per the instructions above.

Can you use old sourdough bread for bread pudding?

It is actually recommended to use stale bread for sourdough bread pudding. I’ve made it with fresh bread also. It is still delicious but a bit mushy.

Conclusion

• This recipe uses leftover sourdough bread to create a delicious and comforting dessert.

• It’s a great way to use up stale bread and reduce food waste.

• You can customize the recipe with different toppings and flavorings to make it your own.

Baking has always been a comforting ritual for me, but making this sourdough challah bread was something else. Combining this traditional Jewish bread with the ancient technique of sourdough fermentation felt like weaving together strands of history with each braid of the dough. The first time I made this recipe, the amazing smell of the baking bread filled my home with warmth. And when I finally took a bite and tasted that crusty exterior with the soft, airy interior, I knew I had baked something really unique and special. This sourdough challah recipe makes a delicious bread and has become a staple in my kitchen!

Why You Will Fall in Love With This Sourdough Challah Recipe

You have to try this sourdough challah recipe—it’s amazing! It has an enriched dough with the classic fluffy texture of traditional challah but with an extra tangy flavor from the sourdough. And the best part is, it’s super satisfying to make. You can impress your guests or just treat yourself to this deliciously golden, braided loaf that’s totally picture-worthy. Plus, it’s the perfect way to use up your sourdough starter. Trust me, you’ll be a bread-making pro after trying this beloved classic!

Tips For Making This Sourdough Challah Recipe

While it can be a bit tricky to master, don’t worry, I’ve got some tips that will help you create a beautiful and tasty sourdough challah.

First things first, make sure your sourdough starter is active and bubbly by feeding it several hours before starting your dough. This will ensure that it’s at its peak activity.

Next up, adjust the milk in your recipe to achieve a firm yet pliable dough that holds its shape well during braiding. Developing gluten properly is key to a fluffy and light challah, so make sure to knead the dough thoroughly.

For a more complex and flavorful challah, opt for a slow, cold fermentation in the refrigerator. Practice your braiding skills. Whether you choose a simple three-strand braid or a more complex six-strand braid, a tight and even braid will help your challah bake uniformly and look impressive.

Before baking, brush your challah with an egg wash made of one beaten egg and a tablespoon of water to give it a rich, golden color and a beautiful shine.

Keep an eye on your sourdough challah while baking. Due to the sugars in the dough, it can brown quickly. If it’s browning too fast, cover it with foil.

Finally, let your challah cool on a wire rack after baking to prevent the inside from becoming gummy.

Ingredients:

500g all-purpose flour or bread flour

100g active sourdough starter

70g milk

80g sugar

4 large eggs (plus 1 for the egg wash)

30g vegetable oil

10g salt

Optional: poppy or sesame seeds for topping

Equipment:

Stand mixer with dough hook attachment

Kitchen scale or measuring cups and spoons

Glass bowl

Plastic wrap or kitchen towel

Dough scraper

Pastry brush

Baking sheet

Parchment paper

Instructions – How to Make Sourdough Challah:

Prepare the Dough

Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined. Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.

Bulk fermentation

Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl. Cover with plastic wrap and let it rise overnight. Depending on your kitchen’s temperature, you can let it rest overnight on the counter at room temperature or in the refrigerator until doubled in size.

Shape

Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface. Using a scale, divide into the number of strands you want for braiding (three is typical). I love the shape of the 4 strands, so that’s how I shape my sourdough challah bread.

Roll each piece into a long strand, about 12 to 14 inches long.

How to braid the strands together

Arrange the Strands:

Lay the strands parallel to each other on your workspace and pinch them together at one end to secure them.

Visualize the strands numbered 1 to 4 from left to right.

• Move 1 over 3: Begin by taking Strand 1 and crossing it over Strand 3.

• Move 4 to 2: Take Strand 4 and cross it over to where Strand 2 is.

• Move 2 to the far left: Now, cross Strand 2 over to the far left position.

• Repeat: Continue this pattern: the outer right strand moves over to the middle, and the far left strand moves over to the far right.

• Finish the Braid: When you reach the ends of the strands, pinch them together to seal the braid. Tuck both ends under the braid slightly to give a neat appearance.

Second Rise:

Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again. You will know if the challah bread is ready to bake if you lightly press it and it leaves an indentation.

Preheat Oven:

Preheat your oven to 350°F (177°C).

Prepare the Egg Wash:

Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.

Bake:

Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it with aluminum foil.

Cool:

Remove from the oven and let cool on a wire rack for at least an hour before slicing to allow the crumb to set properly.

Enjoy your homemade sourdough challah!

How to Serve Sourdough Challah Bread

1. French Toast: Sourdough challah is the perfect bread for making French toast. It’s so spongy that it soaks up the egg mixture like a sponge, making its center all creamy and the outside crispy. You can top it off with some maple syrup, fresh berries, or a sprinkle of powdered sugar to make it even more delicious.

2. Bread Pudding: If you want to have a comforting dessert or brunch, try using chunks of sourdough challah in a bread pudding recipe. The bread’s slight tang adds a unique depth to the sweet, creamy pudding. If you want, you can mix in chocolate chips, nuts, or dried fruit for some added texture and flavor.

3. Sandwiches: Sourdough challah bread is the perfect choice for sandwiches because of its sturdy yet soft texture. You can make a classic deli sandwich with corned beef and Swiss cheese or go for a more fancy option like brie, apple, and honey. This bread can handle all sorts of fillings and won’t fall apart, making it a versatile choice for any sandwich lover out there.

4. Garlic Bread: Slice the challah, brush with a mixture of melted butter, minced garlic, parsley, and a sprinkle of salt, then toast until golden. This can be a delicious side to pasta dishes or a savory soup.

5. Croutons: Cube the sourdough challah, toss it with olive oil, garlic powder, and your favorite herbs, then bake until crispy. These croutons are perfect for adding a crunchy texture to salads or soups.

6. Panini: Use sourdough challah slices to make paninis. The bread grills well and can be filled with a variety of cheeses, meats, and vegetables. The sourdough flavor adds an extra layer of taste to the melted, gooey goodness inside.

7. Bruschetta: Toast slices of sourdough challah and top them with a mixture of chopped tomatoes, basil, garlic, olive oil, and balsamic vinegar for a quick and tasty bruschetta.

8. Avocado Toast: For a simple, healthy breakfast or snack, top toasted sourdough challah slices with smashed avocado, a squeeze of lemon, salt, and pepper.

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Sourdough Challah Recipe

Perfectly golden and slightly crisp crust with a tender and chewy interior, this Sourdough Challah Recipe makes every bite gratifying experience. Make it for breakfast, lunch, or just to impress guest in any occassion!

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 18 hours hours

Servings 1 loaf

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Scale or measuring cups and spoons
• Glass bowl
• Plastic wrap
• Kitchen towel
• Dough scraper
• Pastry brush
• Baking sheet
• Silicone mat or parchment paper

Ingredients

• 70 g milk 1/4 cup
• 200 g large eggs 4 eggs, plus 1 for the egg wash
• 500 g all-purpose flour or bread flour 4 to 4 1/4 cups
• 100 g active sourdough starter 1/2 cup
• 80 g sugar 1/3 cup
• 30 ml vegetable oil 2 tablespoons
• 10 g salt 2 teaspoons

Instructions

Prepare Dough:

• Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined.
  70 g milk, 200 g large eggs, 100 g active sourdough starter, 80 g sugar, 30 ml vegetable oil
• Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.
  500 g all-purpose flour or bread flour, 10 g salt

Bulk Fermentation:

• Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl.
• Cover with plastic wrap and let it rise overnight 8-12 hours, or until doubled in size.

Shape:

• Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface.
• Using a scale, divide into the number of strands you want for braiding (three is typical).
• Roll each piece into a long strand, about 12 to 14 inches long.
• Make the braid and tuck both ends under the braid.

Second Rise:

• Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again.

Bake:

• Preheat your oven to 350°F (175°C).
• Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.
• Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom.

Cool:

• Remove from the oven and let cool on a wire rack for at least an hour before slicing.

How to store challah bread

Cool Completely: Before storing, allow the challah to cool completely on a wire rack. Storing while still warm can lead to condensation, making the bread soggy.

Room Temperature Storage:

For Short-Term: Wrap the challah in plastic wrap or place it in a large resealable plastic bag. This will help keep the bread from drying out. It’s best consumed within 1-2 days.

For Slightly Longer: If you need to store the bread for up to a week, wrapping it first in parchment paper and then in foil can help preserve its freshness. Keep it in a cool, dry place away from direct sunlight.

Freezing for Long-Term Storage:

Slice Before Freezing: If you anticipate needing only portions at a time, slice the challah before freezing. Wrap each slice or portion tightly in plastic wrap and then place them in a freezer bag.

Whole Loaves: To freeze a whole loaf, wrap it thoroughly in plastic wrap, then again in foil, and finally place it in a freezer bag. Be sure to squeeze out as much air as possible before sealing the bag.

Thawing: When ready to eat, remove the challah from the freezer and let it thaw at room temperature while still wrapped. This helps prevent the bread from losing moisture.

Refreshing Sourdough Challah: If the challah has stiffened or dried out a bit, you can refresh it in the oven. Preheat your oven to 350°F (175°C), remove any plastic wrap, and heat the bread directly on the rack for about 5-10 minutes, or until it’s warmed through and slightly crisp on the outside.

I’m totally obsessed with cinnamon! I already shared my love for it in my post about cinnamon bread. And now, I’m super into sourdough bread, too. So, why not combine the two? These sourdough cinnamon rolls are dangerous; you will only take one bite, and you will want to eat the whole skillet full of them! So, let’s start with this easy-to-follow sourdough cinnamon roll recipe that’s perfect for beginners.

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Why Make Sourdough Cinnamon Rolls in a Cast Iron Skillet

Even Heating: Cast iron skillets are awesome when it comes to evenly heating and maintaining temperature, which makes it a top choice for baking some delicious cinnamon rolls. This means that your rolls will come out perfectly golden all around without any uneven baking.

Crisp Edges, Soft Centers: The skillet’s material helps to create a crispy outer layer while keeping the inside of your rolls soft and fluffy, resulting in a mouthwatering experience with every bite.

Enhanced Flavor: Making sourdough cinnamon rolls in a cast iron skillet can actually enhance the flavor of your cinnamon rolls. The skillet imparts a subtle, unique taste that you just can’t get from using a regular baking pan.

One-Pan Convenience: Using a cast iron skillet also means you can both assemble and bake your rolls in the same pan, which is great for reducing cleanup and making the cooking process easier. Plus, the skillet looks amazing, so it’s perfect for serving right at the table.

Retained Warmth: Cast iron retains heat well, so the rolls will stay warm longer if they’re served in the skillet. This is perfect for those lazy mornings or brunches when you want to savor every last bite.

Ingredients in Sourdough Cinnamon Rolls

Dough

Active Sourdough Starter: Provides natural leavening, giving the dough a slight tang and complexity.

Bread Flour (or All-Purpose Flour): Creates the structure, with bread flour offering a chewier texture due to its higher protein content.

Sugar: Adds sweetness and helps in browning the crust.

Salt: Enhances flavor and controls yeast activity.

Buttermilk: Contributes to tenderness and adds a subtle tang.

Butter: Adds fat to the dough.

Eggs: Enrich the dough, adding moisture and aiding in structure.

Brown Sugar Cinnamon Filling

Unsalted Butter: Acts as a base for the filling, helping to spread the sugar and cinnamon evenly.

Brown Sugar: Provides sweetness and moisture, which helps create a gooey filling.

Ground Cinnamon: Delivers the signature spiced flavor.

Glaze / Cream Cheese Icing

Buttermilk: Adds tanginess, balancing the sweetness of the sugar.

Cream Cheese: Gives the glaze richness and a creamy texture.

Powdered Sugar: Sweetens and thickens the glaze.

Vanilla Extract: Enhances flavor with a warm, aromatic touch.

Step by Step Instructions

Make the sourdough cinnamon rolls dough

1. Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.
2. Then, add butter, flour and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes. The kneading time will depend on the type of mixer you have. I recommend starting to check for the right dough consistency at around 5 minutes. You want the dough to be tacky but easy to release from the bowl and not stick to your hands.

Bulk fermentation

1. Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen. The type of flour you are using will also affect how quickly your dough rises.

For overnight sourdough cinnamon rolls, prepare your dough early in the afternoon. Starting early will get the bulk fermentation phase done and allow you to shape the sourdough cinnamon rolls in preparation for the second rise.

Make the Cinnamon-Sugar Filling

1. In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.

Roll the Dough

1. Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in. Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.

1. Sprinkle the cinnamon-sugar mixture over the butter.

Shape the sourdough cinnamon roll

1. Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick. Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.

Bake the cinnamon rolls

1. Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.

Make the Glaze

1. In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.

1. Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!

How to Serve Cinnamon Rolls

1. Drizzle with Glaze: Right after baking, drizzle your cinnamon rolls with the glaze. This ensures the glaze melts slightly and seeps into the rolls, adding extra moisture and sweetness.

2. Add Toppings: For a bit of texture, sprinkle chopped nuts like pecans or walnuts on top of the glazed rolls. A little sprinkle of cinnamon or a few dollops of whipped cream can also enhance the flavors.

3. Serve Warm: Cinnamon rolls are best enjoyed warm. If they’ve cooled down, pop them in the oven for a few minutes to get them nice and toasty again.

4. Pair with a Drink: Serve your cinnamon rolls with a hot cup of coffee, tea, or a glass of cold milk to complement the sweet, spicy flavors.

5. Use a Serving Dish: If you baked your rolls in a cast iron skillet, you can bring the skillet right to the table for a rustic look and serve them directly from it.

How to Store Sourdough Cinnamon Rolls

Make sure you let the cinnamon rolls cool down completely before storing them. This stops them from getting all mushy because of the moisture. Also, if you’re planning on storing them, don’t put any glaze on them.

Room Temperature Storage:

Short-Term: For cinnamon rolls you plan to eat within a day or two, store them in an airtight container or wrap them tightly with plastic wrap. Keep them at room temperature, ideally in a cool, dark spot.

Refrigerating:

Longer Freshness: If you want to keep them for up to a week, place them in an airtight container and refrigerate them. The cold environment slows down the staling process.

Reheating: To serve, cover with foil and heat in the oven at 350°F (175°C) until warmed, about 10-15 minutes.

How to freeze sourdough cinnamon rolls:

Long-Term Storage: Freeze baked cinnamon rolls by wrapping each roll individually in plastic wrap, then wrap them with a layer of aluminum foil and place them in a zip-top freezer bag or an airtight container. They can be frozen for up to 2 months.

Thawing and Reheating: Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat as described for refrigerated rolls to restore their fresh-baked taste and texture.

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Sourdough Cinnamon Rolls in a Cast Iron Skillet

Course Breakfast, Snack

Keyword Sourdough Breads

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 day day

Total Time 1 day day 45 minutes minutes

Servings 10 rolls

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Glass bowl
• Plastic wrap or kitchen towel
• Scale or measuring cups and spoons
• Rolling Pin
• Knife
• Cast iron skillet

Ingredients

For the Dough

• 204 g buttermilk 3/4 cups
• 100 g active sourdough starter 1/2 cup
• 50 g eggs 1 egg
• 60 g sugar 1/4 cup
• 85 g unsalted butter 6 tablespoons, softened
• 8 g salt 1 1/2 teaspoons
• 400 g bread flour or all purpose flour, 3 1/4 cups

For the Cinnamon Sugar Filling

• 85 g Unsalted Butter 6 tablespoons, softened
• 165 g Brown Sugar 3/4 cups
• 16 g Ground Cinnamon 2 tablespoons

For the Glaze

• 68 g Buttermilk 1/4 cup
• 3 oz Cream cheese
• 240 g Powdered sugar 2 cups
• 1/2 tsp Vanilla extract

Instructions

Make the sourdough cinnamon rolls dough

• Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.
  204 g buttermilk, 50 g eggs, 100 g active sourdough starter, 60 g sugar
• Add the butter, flour, and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes.
  8 g salt, 400 g bread flour, 85 g unsalted butter

Bulk fermentation

• Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen.

Make the Cinnamon-Sugar Filling

• In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.
  165 g Brown Sugar, 16 g Ground Cinnamon

Roll the Dough

• Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in.
• Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.
  85 g Unsalted Butter
• Sprinkle the cinnamon-sugar mixture over the butter.

Shape the sourdough cinnamon roll

• Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick.

Second Rise

• Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.

Bake the cinnamon rolls

• Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.

Make the Glaze

• In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.
  68 g Buttermilk, 3 oz Cream cheese, 240 g Powdered sugar, 1/2 tsp Vanilla extract
• Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!

Frequently Asked Questions

Can I assemble cinnamon rolls and bake the next day?

Yes, you can absolutely assemble cinnamon rolls and bake them the next day. This method is actually quite popular, as it allows the flavors to meld together overnight, making morning baking much easier.

Can cinnamon roll dough rise too long?

Yes, cinnamon roll dough can rise for too long. If it overproofs, the dough may collapse or become too airy, affecting the texture and causing the rolls to not hold their shape well during baking. It’s important to follow the recommended rising times given in this sourdough cinnamon roll recipe to avoid overproofing.

Do I have to ferment sourdough cinnamon rolls overnight?

You don’t have to wait for a day to make your sourdough cinnamon rolls. If you’re in a hurry, you can go with a same-day recipe. It will take only a few hours for the dough to rise until it doubles in size, and you can bake the rolls on the same day you prepare the dough. However, if you have time, an overnight fermentation can make your rolls more delicious and fluffy by giving the sourdough starter more time to work.

How long are sourdough cinnamon rolls good for?

Sourdough cinnamon rolls are at their tastiest when they’re fresh out of the oven. They’ll start to go stale after a couple of days, but don’t worry! Just pop them in the oven for about 10 minutes, and they’ll be as good as new – warm, soft, and ready to eat!

How long to bake sourdough cinnamon rolls?

Sourdough cinnamon rolls typically bake for about 25 to 30 minutes at 350°F (175°C). Just keep an eye on them and pull them out when they’re golden brown on top and smell irresistible!

Can I freeze sourdough cinnamon rolls before baking?

You can totally freeze your sourdough cinnamon rolls before baking! Here’s how to do it:

• Make your cinnamon rolls per the recipe, slice them, and put them in the cast iron skillet or on a baking sheet.
• Instead of letting them rise, cover them tightly with plastic wrap and foil. Then, put them in the freezer for up to 2 months.
• Ready to bake? Take the rolls out of the freezer, let them thaw and rise for several hours (or overnight), then bake them according to the recipe’s instructions.

Freezing before baking is a smart way to have fresh and yummy cinnamon rolls ready whenever you want them, without having to do all the work on the day of baking.

Remember this: Sourdough babka is awesome! The crust crisps up in the oven, making it super delightful. I love how it mixes old-school elements with a modern sourdough kick. If you use bread flour in the dough, it’ll be lighter and fluffier. Plus, the chocolate flavor is perfectly balanced by the tartness of the dough. If you use a buttery brioche dough, it’ll be even softer and fluffier! Trust me, once you try sourdough chocolate babka, you won’t want to go back to plain old babka.

By the way, my chocolate filling for the sourdough babka recipe is extra special. Wanna know why? I add almond butter and brown the butter before adding it to the filling, along with rich dark chocolate. This makes it super chocolatey but not too sweet. The almond butter adds a nutty flavor, and browning the butter gives it a rich, caramel flavor. Yum!

Why Almond Butter in Chocolate Babka?

Did you ever wonder why I add almond butter to the chocolate babka filling? Well, it’s because almond butter introduces a creamy and nutty flavor that goes perfectly with the rich dark chocolate filling. Trust me, it’s a fantastic way to make every bite even more satisfying. Plus, the almond butter thickens the chocolate, creating a more luxurious swirl inside the babka. And, it also adds a subtle hint of nuttiness that pairs beautifully with the tangy sourdough. This simple tweak could really take your babka experience to the next level!

The Secret to Perfect Sourdough Babka Dough

To make the perfect babka bread, you need to get the dough consistency right. It should be smooth, stretchy, and not sticky. This makes it easy to fill and roll after it’s done fermenting. I always make sure my sourdough starter is super active by feeding it 6-8 hours before making the babka dough. You should also have a moist but manageable dough. And don’t rush the proofing, let it rise slowly to enhance the flavors and textures. Trust me, it’s worth the wait.

Ingredients List for Sourdough Chocolate Babka

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Whole Milk

Milk enriches the babka dough, giving it a softer texture and richer flavor. It also helps in achieving a golden brown crust when baked.

Granulated Sugar

Sugar sweetens and tenderizes the dough by absorbing water and slowing down gluten formation. This makes for a softer texture. It also aids in the browning of the crust through caramelization.

Active Sourdough Starter

The sourdough starter is the star of the recipe! It is crucial to leaven the dough naturally without commercial yeast. It adds a slight tang and complexity to the flavor profile of the babka bread, making it different from other sweet breads.

Eggs

Eggs create a rich dough and give bread color. They also provide structure and help bind the ingredients together, improving the texture.

Bread Flour or All-Purpose Flour

Flour is the main structure-building component. With its higher protein content, bread flour will give a chewier texture, while all-purpose flour makes for a softer crumb.

Salt

Salt enhances flavor and controls yeast activity, ensuring that the dough rises predictably.

Dark Chocolate Chips

These are key to the filling, providing rich, melty pockets of chocolate within the babka. Dark chocolate also offers a deep, intense flavor that contrasts nicely with the dough’s sweetness.

Unsalted Browned Butter

Browned butter adds a luxurious, rich, and nutty depth to the babka filling. The process of browning butter enhances its flavor by creating caramel notes that pair beautifully with almond butter and dark chocolate. It elevates the overall taste profile of the babka, making the filling exceptionally flavorful and aromatic.

Almond Butter

Almond butter introduces a nutty, rich taste and creamy texture to the filling. It complements the dark chocolate, adding depth and a slight savory note to balance the sweetness.

Step-by-Step Guide to Making Sourdough Babka

Mix

1. Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment. This is to make sure the sourdough starter blends well with the liquid before we add the flour.

2. Then, add the beaten eggs to the starter and milk mixture and mix it again until it’s well combined.

3. Add the flour and salt to the wet mixture. Start mixing on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer). Knead the dough for about 5-6 minutes until it becomes smooth and elastic. It should not be a sticky dough and should not stick to your hands or the mixing bowl. If it is sticky continue kneading, and if needed, add a little bit more flour, depending on the humidity of your kitchen.

4. While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation

1. When your sourdough babka dough is ready, form the dough into a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the babka dough rise at room temperature until doubled in size. I let my dough ferment on the counter overnight for 8-12 hours.

Prepare the almond chocolate filling

1. In a medium heatproof bowl, add dark chocolate chips or chopped chocolate. Set aside.

2. In a small saucepan, add the unsalted butter and let it melt over medium heat. Cook until browned (about 5-6 minutes).

3. Once browned, quickly remove the butter from the heat to prevent it from burning and pour it over the bowl with the chopped chocolate.

4. Add granulated sugar, salt, and almond butter. If the almond butter is too thick, place the bowl over a pot of hot water and stir constantly until it is softened and combined with the chocolate mixture. The chocolate filling should be smooth, similar to the consistency of ganache.

5. Let the almond chocolate mixture cool to room temperature.

Shape babka dough

1. Generously butter two 9″ x 5″ loaf pans to prevent sticking. I use about a tablespoon of softened butter per loaf pan.

2. Remove the babka dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.

3. Roll out one of the dough pieces into a 12″ x 14″ rectangle on a lightly floured work surface. It will be about 1/4″ thick.

4. Spread half of the almond chocolate filling on top of the rolled dough, leaving 1 inch around the border.

5. Start rolling up the chocolate sourdough babka dough from one of the long sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it.

6. Cut the log in half lengthwise. You can use a serrated or sharp knife to do this.

7. Twist the two halves together and pinch the seams to seal. Transfer the twisted dough to one of the buttered loaf pans.

8. Repeat steps 8-12 with the other dough piece.

Second Rise

1. Cover each loaf pan with a damp kitchen towel. Let the dough rest in a warm place for about 4-6 hours until it expands to fill the pans and feels light and airy. The resting time will depend on the temperature of your kitchen.

Bake sourdough chocolate babka

1. Preheat the oven to 350°F (176°C).

2. Prepare an eggwash with one egg and 2 teaspoons of water. Brush the eggwash over the sourdough chocolate babka.

3. Sprinkle both babkas with sesame seeds (optional).

4. Bake for about 45 minutes until your sourdough chocolate babka is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool

1. Remove from the oven and let the baked babka cool on the pan for 5 minutes.

2. Transfer the sourdough chocolate babka to a wire rack and let it cool completely before slicing.

Tips for Incorporating Almond Butter into Your Filling

Soften the Almond Butter: Make sure your almond butter is at room temperature before mixing with other ingredients. It will blend better and spread more evenly in your dough.

Mix for Consistency: If you want your filling to have a consistent flavor and texture, you should mix the almond butter with the other ingredients. This way, you’ll avoid any separation and get a smooth and cohesive filling.

Experiment with Quantities: If you want a stronger almond taste, you can add more almond butter. Just start with a little and taste it to see if you like it. Keep adding more until it tastes perfect to you!

Enhance the Flavor: You can add some salt or vanilla extract to the almond butter to make it taste even better. These can enhance the nutty flavor of the almond butter, making it stand out against the richness of the chocolate. I usually use vanilla almond butter and skip the vanilla extract.

Smooth Out the Texture: If your almond butter is particularly thick or clumpy, gently warm it and whisk until smooth. This can make it easier to spread and incorporate with other filling ingredients.

Check Consistency: If your filling becomes too thick or hard to spread after adding almond butter, just add a bit of melted butter to adjust the consistency. This will make it easier to work with and won’t mess with the flavors. And sometimes, the chocolate will start hardening in the bowl while you’re still spreading it. If this happens, just put the glass bowl with the chocolate filling over a small pot with simmering water and whisk constantly until the mixture is warm and smooth again. That’s it!

Rolling and Shaping Your Sourdough Babka

When making a sourdough babka, rolling and shaping the dough is a crucial step to get that signature swirl and ensure the filling is evenly distributed. To shape your babka, you can try several methods that are easy to follow:

Traditional Twist:

Roll the dough into a rectangle, spread the filling, and roll it up tightly. Cut the log in half lengthwise and twist the two halves around each other. Place into a loaf pan to rise.

Braided Loaf:

Roll up the dough as above, cut it into three equal strands, and braid them together. Let it rise in a loaf pan before baking.

Swirled Bun:

Roll up the dough and slice it into rounds, then place them flat in a muffin tin or on a baking sheet. Perfect for personal servings.

Circular Swirl:

Roll up the dough into a log and bring the ends together to form a circle. Twist the circle into itself to create a more intricate swirl. Place on a baking tray to rise.

Layered Spiral:

Fold the dough over the filling like a letter and roll it out slightly. Fold again in thirds, then roll it into a tight spiral. This method gives a more layered and intricate internal structure.

Try out different methods to get a unique look and texture for your babka. You can also play around with different shapes to find the one that works best both for its aesthetic and its baking ability. Just make sure to seal the dough well so that the filling doesn’t spill out while the babka is baking in the oven.

Drizzling Options: Topping Your Babka

• Simple Sugar Glaze: Mix powdered sugar with a little milk or water to create a thin glaze. Drizzle over the warm babka for a classic finish.

• Chocolate Ganache: Heat cream to a simmer and pour over chopped dark chocolate. Stir until smooth and drizzle over the cooled babka.

• Vanilla Icing: Combine powdered sugar with vanilla extract and milk for a rich, vanilla-flavored drizzle.

• Honey Syrup: Simmer honey with a bit of water and brush over the warm babka for a glossy, sweet topping.

• Maple Syrup Glaze: Mix pure maple syrup with powdered sugar for a uniquely sweet and aromatic topping.

• Lemon Glaze: Whisk together powdered sugar and fresh lemon juice for a tangy drizzle.

• Caramel Sauce: Drizzle homemade or store-bought caramel sauce over your babka for a decadently sweet topping.

• Nut Butter Drizzle: Thin out almond or peanut butter with a little oil or honey and drizzle it over the babka for a nutty finish.

• Coffee Icing: Mix powdered sugar with strong brewed coffee for a drizzle that adds a bitter contrast to the sweet babka.

• Cream Cheese Icing: Blend cream cheese with powdered sugar and milk for a creamy, tangy topping that pairs well with rich fillings.

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Sourdough Babka with Almond Chocolate Filling

Get ready to dig into some seriously delicious sourdough babka with a creamy filling of chocolate and almond goodness! It's tangy, sweet, and basically the perfect treat for any occasion.

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 day day 6 hours hours

Total Time 1 day day 7 hours hours 5 minutes minutes

Servings 2 loaves

Author Jess

Equipment

• Small saucepan
• Measuring cups/spoons or scale
• Stand mixer with dough hook attachment
• Large Bowl
• Medium heatproof bowl
• Whisk
• 2 9" x 5" loaf pans
• Serrated or sharp knife
• Kitchen towels
• Plastic wrap

Ingredients

For the dough:

• 125 g milk 1/2 cup
• 115 g unsalted butter 1/2 cup, melted
• 70 g granulated sugar 1/4 cup, plus 2 tbsps
• 200 g active sourdough starter 1 cup
• 200 g eggs 4 eggs, beaten
• 600 g bread flour or all-purpose flour 5 cups
• 10 g salt 2 teaspoons
• 2 tsp sesame seeds optional

For the Filling:

• 1 1/4 cup dark chocolate chips
• 115 g unsalted butter 1/2 cup, browned
• 1/4 cup almond butter
• 67 g granulated sugar 1/4 cup
• 4 g salt 3/4 tsp

For the eggwash:

• 50 g egg egg
• 2 tsp water

For greasing:

• 2 tbsp unsalted butter softened
• 1 tbsp vegetable oil

Instructions

Mix:

• Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment.
  125 g milk, 115 g unsalted butter, 70 g granulated sugar, 200 g active sourdough starter
• Add the beaten eggs to the starter and milk mixture and mix it again until it's well combined.
  200 g eggs
• Add the flour and salt to the wet mixture. Mix on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer).
  600 g bread flour or all-purpose flour, 10 g salt
• Knead the dough for about 5-6 minutes until it becomes smooth and elastic.
• While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation:

• When the dough is ready form a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the babka dough rise at room temperature until doubled in size.

Prepare the almond chocolate filling:

• In a medium heatproof bowl, add dark chocolate chips or chopped chocolate. Set aside.
  1 1/4 cup dark chocolate chips
• In a small saucepan, add the unsalted butter and let it melt over medium heat. Cook until browned (about 5-6 minutes). Quickly remove it from the heat to prevent the butter from burning and pour it over the bowl with chopped chocolate.
  115 g unsalted butter
• Add granulated sugar, salt, and almond butter and mix to combine. Let the mixture cool to room temperature.
  1/4 cup almond butter, 67 g granulated sugar, 4 g salt

Shape babka:

• Generously butter two 9″ x 5″ loaf pans to prevent sticking.
• Remove the babka dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.
• Roll out one of the dough pieces into a 12″ x 14″ rectangle on a lightly floured work surface. It will be about 1/4″ thick.
• Spread half of the almond chocolate filling on top of the rolled dough, leaving 1 inch around the border.
• Start rolling up the chocolate sourdough babka dough from one of the long sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it. Cut the log in half lengthwise.
• Twist the two halves together, with the side with the chocolate filling facing up, and pinch the seams to seal. Transfer the twisted dough to one of the buttered loaf pans.
• Repeat the same steps for the second piece.

Bake sourdough chocolate babka:

• Preheat the oven to 350°F (176°C).
• Prepare an eggwash with one egg and 2 teaspoons of water. Brush the eggwash over the sourdough chocolate babka.
  50 g egg, 2 tsp water
• Sprinkle both babkas with sesame seeds (optional).
  2 tsp sesame seeds
• Bake for about 45 minutes until your sourdough chocolate babka is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool:

• Remove from the oven and let the baked babka cool in the pan for 5 minutes.
• Transfer the sourdough chocolate babka to a wire rack and let it cool completely before slicing.

Alternative Filling Ideas for Sourdough Babka

• Cinnamon Sugar: A classic filling, simply mix ground cinnamon with granulated sugar for a sweet and spicy twist.

• Fruit Jam: Spread your favorite jam, such as raspberry, apricot, or blackberry, over the dough before rolling. This adds a tart and sweet contrast to the rich dough.

• Nutella and Hazelnuts: Spread Nutella over the dough and sprinkle with chopped hazelnuts for a rich, chocolatey, and nutty filling.

• Cheese and Herb: Spread a mixture of cream cheese, fresh herbs, and garlic for a savory take on the traditionally sweet babka.

• Apple Cinnamon: Combine diced apples with cinnamon, sugar, and a bit of lemon juice for a filling that’s reminiscent of apple pie.

• Peanut Butter and Jelly: Spread peanut butter over your dough and dot with your jelly or jam of choice for a nostalgic flavor combo.

• Matcha and White Chocolate: Blend matcha powder with butter to make a paste, spread over the dough, and add white chocolate chips for an innovative and trendy filling.

• Salted Caramel and Apple: Spread caramel sauce over the dough, top with chopped, slightly sautéed apples, and finish with a sprinkle of sea salt.

• Mocha Espresso: Combine espresso powder with cocoa powder, sugar, and melted butter for a deep, rich coffee-chocolate filling.

• Blueberry and Cream Cheese: Dot the dough with dollops of cream cheese and sprinkle over fresh or frozen blueberries for a fruity, creamy filling.

• Pumpkin Spice: Mix pumpkin puree with pumpkin spice, brown sugar, and a touch of cream cheese for a fall-inspired filling.

• Bacon and Maple: For a savory-sweet twist, spread maple syrup over the dough and top with cooked, crumbled bacon.

Ever since I started my sourdough baking journey, I’ve been on a quest to find creative ways to use up my sourdough discard, and these sourdough chocolate muffins are one of my favorite creations. There’s something incredibly satisfying about turning what could be waste into something utterly delicious. Adding espresso powder was a game-changer for me—it just elevates the chocolate flavor to new heights! Every time I bake these muffins, they remind me of cozy mornings in the kitchen, fueled by the aroma of fresh coffee and warm chocolate.

Tools You’ll Need

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• Mixing bowls

• Scale or measuring cups and spoons

• Rubber spatula

• Muffin tin

• Paper liners

• Ice cream or cookie scoop

• Oven thermometer (optional)

• Cooling rack

• Kitchen timer

• Toothpicks

• Sifter

Ingredients

For the Crumb:

All-purpose flour

Provides structure and bulk to the crumb topping.

Granulated sugar

Adds sweetness and texture.

Cacao powder

Gives the crumb a rich chocolate flavor.

Confectioner’s sugar

It offers sweetness and helps create a softer texture compared to granulated sugar.

Salt

Enhances the flavors of all the other ingredients.

Unsalted butter

Binds the crumb ingredients together and adds richness.

For the Muffins:

All-purpose flour

It serves as the main structure, giving the body and form of the muffin.

Cacao powder

Adds a deep chocolate flavor.

Sugar

Provides sweetness and affects the texture and color of the muffins.

Baking powder

A leavening agent that helps the muffins rise by producing air bubbles when heated.

Baking soda

Another leavening agent, which reacts with acidic ingredients (like sour cream) to help the muffins rise.

Salt

Enhances the overall flavor of the muffins.

Sourdough starter discard

It adds a mild tang, contributes to the texture and rise, and serves as a natural preservative.

Milk

Moistens the batter, helping to blend the ingredients smoothly.

Sour cream

Adds moisture and fat, making the muffins moist, richer and softer. Its acidity also helps activate baking soda.

Avocado oil (or any vegetable oil of your liking)

Provides moisture and fat without affecting the flavor, keeping the muffins tender.

Egg

Acts as a binder, holding all the ingredients together, and helps in leavening.

Vanilla extract

Adds a subtle background flavor that complements the chocolate.

Instructions

Ingredients Preparation

1. Preheat your oven to 425°F (218°C). Line a muffin pan with paper liners or grease the cups.

Crumb Topping

1. Make the crumb topping:

In a small bowl, sift together:

3/4 cup all-purpose flour

1/3 cup granulated sugar

3 tbsp unsweetened cacao powder

2 tbsp confectioner’s sugar

1/4 tsp salt

Once combined, add:

6 tbsp unsalted butter at room temperature and cut into 1/4″ cubes

1 tsp vanilla extract

Use your fingertips to work the butter into the dry ingredients until the crumbs form and no dry spots remain. The crumbs will be the size of a pea.

Make the Muffin Batter

1. Combine Dry Ingredients: In a large bowl, whisk together:

1 1/2 cups all-purpose flour

3/4 cup cacao powder

1 teaspoon instant espresso powder

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1. Mix Wet Ingredients: In another bowl, mix:

1/2 cup sourdough starter discard

1/2 cup milk

1/4 cup sour cream

1/4 cup avocado oil

2 large eggs

2 teaspoons vanilla extract

1. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined. Do not overmix.

If you would like to make this a double chocolate chip muffin recipe, fold one cup of chocolate chips into the batter at this point.

Baking

1. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

1. Add Crumb Topping: Generously sprinkle the prepared crumb topping over each muffin. Do not press down the crumbs into the batter; doing this will cause the crumbs to sink.
2. Bake the Muffins: Place the filled muffin pan in the middle rack of the oven and bake for 15-16 minutes, or until the internal temperature is between 190-200°F (88-93°C).
3. Cooling: Let your chocolate muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Best practices for combining mixes to retain air

When combining mixes for recipes like muffins, where a light and airy texture is needed, it’s important to handle the batter in a way that retains as much air as possible. Here are some best practices:

1. Use the Right Mixing Technique

– Folding: Instead of vigorously stirring, gently fold the wet ingredients into the dry ones using a spatula. Make broad, sweeping motions that scrape the bottom and sides of the bowl. This method gently combines the mixes without deflating the air bubbles.

2. Avoid Overmixing

– Stop mixing as soon as there are no streaks of flour. Overmixing can develop the gluten in the flour, leading to tough, dense muffins instead of light and airy ones. This is why I don’t use a mixer with muffins. Using a mixer will most likely result in overmixing.

3. Temperature Matters

– Ensure that all ingredients are at room temperature (unless specified otherwise by the recipe). Cold ingredients can cause the batter to seize up, reducing the effectiveness of the leavening agents. I let my ingredients sit at room temperature for about 30 minutes before baking. If I am impatient (which happens frequently! ) I add the wet ingredients to a small saucepan and heat on low for one minute. You DO NOT want the mixture to get hot. Just a little warm.

4. Incorporate Air into Eggs

– If the recipe calls for eggs, whisk them lightly before adding them to the mixture. This incorporates air and can help maintain the batter’s volume.

5. Proper Leavening Agent Usage

– Make sure your baking powder and baking soda are fresh. They lose effectiveness over time, which can lead to less rise and airiness in the baked goods.

6. Fill Muffin Cups Properly

– Fill muffin cups three-quarters full. This allows enough space for the muffins to rise without spilling over.

7. Straight to the Oven

– Once mixed, transfer the batter to the oven as quickly as possible. The leavening agents start working the moment they come into contact with wet ingredients and heat, so it’s crucial to bake the muffins while the reaction is still happening.

Following these practices will help ensure that your sourdough chocolate muffins or similar baked goods turn out light and fluffy, with just the right airiness.

Sourdough Chocolate Muffins Serving Suggestions

Here are some delightful serving suggestions:

1. Warm Them Up

– Serve the muffins warm to highlight their moistness and the richness of the chocolate.

2. Add a Spread

– Use spreads such as hazelnut chocolate spread, almond butter, or raspberry jam to complement the chocolate flavor.

3. Dust with Powdered Sugar

– A light dusting of powdered sugar can add a sweet touch and make the muffins visually more appealing.

4. Serve with Ice Cream

– Pairing a warm chocolate muffin with a scoop of vanilla ice cream creates a delicious dessert option. The warm muffin and cold ice cream contrast is always a hit.

5. Accompany with Fresh Berries

– Fresh berries such as strawberries, raspberries, or blueberries add a fresh, tart contrast to the rich chocolate flavor of the muffins.

6. Coffee or Tea

Chocolate muffins pair wonderfully with coffee or tea. Offer a dark roast coffee or a simple black tea to complement the muffins’ deep flavors.

7. Whipped Cream

– A dollop of whipped cream on top of a muffin can transform it into a richer treat, especially if you sprinkle some chocolate shavings (for some reason, I love chocolate shavings!) or cacao powder.

8. Dessert Sauces

– Drizzle sauces like caramel, chocolate, or raspberry over the muffins to add a luxurious finishing touch.

9. Nut Toppings

– Sprinkle chopped nuts like walnuts, pecans, or almonds on top before serving for added texture and flavor.

These serving suggestions can turn your simple sourdough chocolate muffins into an extraordinary treat, making them suitable for various occasions, from a casual snack to a more formal dessert.

Storage Tips

Storing your sourdough chocolate muffins properly can help maintain their freshness and flavor. Here are some effective tips for storing:

Cool Completely

Allow the muffins to cool completely on a wire rack before storing them. Storing them while they are still warm will cause condensation, making them soggy.

Room Temperature Storage

Place the completely cooled muffins in an airtight container. You can also use a resealable plastic bag. Store them at room temperature for up to three days.

Refrigerate for Longer Freshness

If you need to keep the muffins fresh for more than three days, refrigerate them. Place them in an airtight container lined with a paper towel to absorb any excess moisture. They can last in the refrigerator for up to one week.

Freezing for Long-Term Storage

Muffins freeze well. Wrap each muffin individually in plastic wrap and then place them in a freezer bag or an airtight container. Freeze for up to three months.

To thaw, remove them from the freezer and let them sit at room temperature for a few hours or overnight.

Avoid Storing with Strong Odors

If stored in the refrigerator, keep muffins away from strong-smelling foods, as they can absorb odors.

Reheat Before Serving

If you’ve stored the muffins in the refrigerator or freezer and want to recreate that fresh-baked feel, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.

Following these storage tips will ensure your sourdough discard chocolate muffins stay fresh and delicious. I mean, you worked hard to make them!

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Sourdough Chocolate Muffins

Experience the unique fusion of flavors with our Sourdough Chocolate Chip Muffins, where the tangy zest of sourdough, the rich depth of espresso powder, and the intense chocolatey notes of cacao powder come together. Each muffin is a masterpiece of perfectly balanced textures—soft and fluffy with a crunchy crumb in every bite. Ideal for a decadent breakfast, a satisfying snack, or a delightful dessert, these muffins are sure to excite your palate and elevate your baking adventures!

Course Breakfast, Snack

Cuisine American

Keyword Muffins, Quick Breads, Sourdough Starter

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Author Jess

Equipment

• Muffin tin
• Muffin Liners
• Sifter
• Scale , optional
• Measuring Cups , if not using a scale
• Measuring Spoons , if not using a scale
• Small Bowl , for crumb topping
• Large Bowl , for dry ingredients
• Medium Bowl , for wet ingredients
• spatula
• Ice cream or cookie scoop , to fit about 1/4 cup
• Cooling rack

Ingredients

Crumb Topping:

• 90 g all purpose flour 1/4 cup
• 75 g granulated sugar 1/4 cup, plus 2 tablespoons
• 16 g cacao powder 3 tablespoons
• 14 g confectioners' sugar 2 tablespoons
• 1/4 tsp salt
• 85 g unsalted butter 6 tablespoons, cut into 1/4" cubes
• 1 tsp vanilla extract

For the Muffins:

• 180 g all purpose flour 1 1/2 cups
• 175 g granulated sugar 3/4 cup
• 75 g cacao powder 3/4 cup
• 2 g instant espresso powder 1 tsp
• 20 g baking powder 1 tbsp
• 6 g baking soda 1 tsp
• 4 g salt 3/4 tsp
• 100 g sourdough discard 1/2 cup
• 84 g milk 1/3 cup
• 60 g sour cream 1/4 cup
• 55 g avocado oil 1/4 cup
• 100 g eggs 2 large eggs
• 20 g vanilla extract 1 tbsp
• 226 g chocolate chips 1 cup for topping (optional)

Instructions

• Start by preheating your oven to 425°F (218°C).
• Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.

To make the crumbs:

• In a small bowl, sift together all the dry ingredients.
  90 g all purpose flour, 75 g granulated sugar, 16 g cacao powder, 14 g confectioners' sugar, 1/4 tsp salt
• Add the cubed butter and vanilla extract and toss to combine.
  85 g unsalted butter, 1 tsp vanilla extract
• Using your hands, work in the butter until no dry flour mixture remains and the crumbs are the size of a pea. Set aside.

To make the muffins:

• In a large mixing bowl, whisk together the dry ingredients.
  180 g all purpose flour, 175 g granulated sugar, 75 g cacao powder, 20 g baking powder, 6 g baking soda, 4 g salt, 2 g instant espresso powder
• In a medium bowl, mix the wet ingredients. Whisk them together until you have a smooth consistency.
  84 g milk, 100 g eggs, 60 g sour cream, 55 g avocado oil, 100 g sourdough discard, 20 g vanilla extract
• Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold the ingredients together. Be careful not to overmix—stop when there are no large flour streaks and the batter is just combined.
• Fill each muffin cup about ¾ full with the batter using an ice cream scoop or spoon.
• Sprinkle the crumbs and chocolate chips (if using) on top of each muffin.
  226 g chocolate chips
• Add the muffin tin into the oven and bake at 425°F(218°C) for 10 minutes. After the 10 minutes, reduce the temperature to 375°F(190°C) and bake for about 5-10 more minutes.
• After baking, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, serve your sourdough chocolate muffins with a glass of milk or your favorite coffee or tea.

Notes

• This recipe yields 12 regular-size muffins. If you use the tulip liners, double the recipe and increase the batter per muffin. 
• Reduce baking time to 10-15 minutes to turn this into mini muffins.

Frequently Asked Questions Answered

Q1. Can I use regular cocoa powder instead of cacao powder?

Yes, you can use regular unsweetened cocoa powder as a substitute for cacao powder. The main difference is in the processing; cocoa is processed at higher temperatures than cacao. This might result in a slightly milder chocolate flavor, but it will still be delicious. I prefer using cacao since it is more natural, but it is a matter of preference,

Q2. What can I use instead of a sourdough starter discard?

If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or buttermilk. These alternatives will help maintain the moisture and acidity needed for the recipe.

Q3. Why did my muffins turn out dense?

Dense muffins often result from overmixing the batter. Remember to gently fold the ingredients until just combined. Another reason could be under-leavening. Make sure your baking powder and baking soda are fresh and correctly measured.

Q4. Can I make these muffins gluten-free?

To make gluten-free sourdough chocolate muffins, replace the all-purpose flour with a gluten-free flour blend designed for baking. Also, make sure your sourdough starter is gluten-free.

Q5. How can I make the muffins more moist?

To ensure your muffins are moist, do not overbake them. Check them near the shorter end of the baking range and use ingredients like sour cream and avocado oil, as recommended, which help add moisture.

Q6. Can I add fruits or nuts to the muffin batter?

Absolutely! Feel free to add about a half cup of nuts like chopped pecans, walnuts, or even chocolate chips. If you want to add fruits, blueberries or chopped strawberries make great additions. Just coat them lightly with a little bit of the flour mixture and fold them in at the end of mixing the batter.

Q7. What’s the best way to check if the muffins are done?

The best way to check for doneness is to insert a kitchen thermometer and check the internal temperature, which should be about 190-200°F. You can also insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, it is done. Be careful not to overbake, as this can dry them out.

Q8. How do I ensure the crumb topping doesn’t sink into the batter?

Make sure your crumb topping is not too fine; chunkier crumbs tend to stay on top better. Also, do not press the crumbs into the batter; just sprinkle them lightly on top.

Q9. Can these muffins be made vegan?

To make vegan sourdough discard chocolate muffins, replace the egg with a flax egg, use non-dairy milk instead of dairy milk, and choose a vegan sour cream substitute or apple sauce. I have never made vegan-free muffins, but if you try this vegan-free alternative recipe, let me know how they turn out!

Q10. How should I store leftover muffins to keep the crumb topping crisp?

Store the muffins in an airtight container at room temperature. If you’re worried about the crumb topping getting soggy, leave the container slightly open to allow air circulation, or reheat your muffins briefly in the oven before serving to crisp up the topping.

Let me know what you think about this recipe in the comments below! Enjoy the crumb crunch in every bite!

I remember when I first started baking muffins years ago. I was having the same problem over and over again with them turning out flat. They looked like the cupcake’s ugly cousin! I was getting soooo frustrated. I couldn’t understand why all these people had gorgeous muffin domes, and I didn’t have the same experience. So, I started looking into every single ingredient and why this was happening. I was so obsessed with making the perfect muffin that my husband ended up getting me an apron that said, “Peach Muffins Rise in My Kitchen.” I love that apron!

So stay with me because this vanilla muffin recipe might become your favorite master recipe for all your muffins.

What you need to make this recipe

Creating the perfect vanilla muffins involves a symphony of ingredients, each playing a crucial role in the final product’s texture, flavor, and appearance. This easy muffin recipe requires simple, easy-to-find ingredients that you might already have at home. Nothing fancy here! Here’s a breakdown of common ingredients and their functions:

Tools You’ll Need:

medium bowl

large bowl

Whisk

SIFTER

Scale (recommended)

Measuring cups (if not using a scale)

Measuring spoons

Muffin pan

Muffin liners

Ingredients:

Flour:

– Function: Acts as the primary structure-building ingredient. Gluten formed from flour gives muffins their body and shape.

– Flour Types: All-purpose flour is the most common, but whole wheat, almond, and oat flour are used for different dietary needs and flavors.

Sugar

– Function: Adds sweetness and affects the texture. Sugar helps in browning and creates a tender crumb by absorbing moisture.

– Variations: White sugar, brown sugar, honey, coconut sugar, xylitol (for a sugar-free option), and maple syrup are some alternatives, each imparting unique flavors.

Leavening Agents (Baking Powder/Baking Soda)

– Function: Cause the batter to rise, resulting in light and fluffy muffins.

– Mechanism: Baking powder releases carbon dioxide when moistened and heated, while baking soda reacts with acidic ingredients like yogurt or lemon juice.

Eggs

– Function: Eggs bind the ingredients together, add moisture, and help in leavening. They also contribute to the richness and color of the muffins.

– Substitutes: For dietary restrictions, flaxseed meal or applesauce can be used as alternatives.

Fat (Butter/Oil)

– Function: Adds moisture, flavor, and creates a tender texture. Fats also help in the even distribution of heat during baking.

– Choice: Butter adds flavor, while oils (such as vegetable or coconut oil) make muffins moist. Keep in mind that when using butter, the texture of the muffins will be more dense when they cool than when using oil. I love the flavor that butter adds to baked goods, but I prefer using vegetable oil for muffins because of the texture.

Milk (or other liquids)

– Function: Hydrates the dry ingredients, activating the gluten and leavening agents. It also affects the muffin’s moisture content and texture.

– Alternatives: Buttermilk, heavy cream, or almond milk can be used for different flavors or dietary needs.

Sour Cream

– Function: Add moisture to the muffin recipes, resulting in a tender crumb that stays fresh longer. The acidity in sour cream tenderizes the gluten in the flour, making the muffin crumb softer and more delicate than those made with milk or water alone.

– Alternatives: Plain yogurt is a perfect alternative if you don’t have sour cream handy.

Salt

– Function: Enhances flavors and balances the sweetness of the muffins.

– Tip: A small amount can significantly improve the overall taste profile.

Vanilla Extract

– Function: Impart distinctive flavors that can transform a basic muffin recipe into something special.

– Options: Vanilla extract is a classic, while cinnamon, nutmeg, or citrus zest can add a unique twist.

Pro Tip!

Make sure your ingredients are at room temperature. This will help achieve the proper texture when baking.

Each ingredient can be adjusted or substituted to create countless variations, catering to different tastes, dietary restrictions, and nutritional goals. Experimenting with these components allows for customization and helps in understanding the science of baking and how each element contributes to the final product.

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Vanilla Muffins

Indulge in homemade vanilla muffins with this easy recipe. Perfectly moist, fluffy, and infused with rich vanilla flavor. Ideal for breakfast or a sweet treat. Ready in 25 mins.

Course Breakfast, Snack

Cuisine American

Keyword Muffins, Quick Breads, Vanilla Muffin Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 Muffins

Author Jess

Cost $5

Equipment

• 1 Muffin Pan
• 1 Muffin Liners
• 1 Large Bowl for dry ingredients
• 1 Medium Bowl for dry ingredients
• 1 Sifter
• 1 Scale
• 1 Measuring Cups if not using a scale
• 1 Measuring Spoons if not using a scale
• 1 Whisk or Spatula

Ingredients

• 240 g All Purpose Flour 2 cups
• 175 g granulated sugar 3/4 cup
• 20 g baking powder 1 tbsp
• 4 g salt 3/4 tsp
• 134 g milk 1/2 cup
• 100 g eggs 2 eggs, beaten until foamy
• 100 g sour cream 1/2 cup
• 65 g avocado oil 1/4 cup
• 15 g vanilla extract 1 tbsp

Instructions

• Preheat the oven to 425°F.
• Line a 12 cup muffin tin with paper liners.
• In a large bowl, sift the flour, granulated sugar, baking powder, and salt and give it a good whisk to ensure all ingredients are well combined.
  240 g All Purpose Flour, 20 g baking powder, 4 g salt, 175 g granulated sugar
• In a medium bowl, add the milk, oil, beaten eggs, sour cream, and vanilla and whisk to combine.
  134 g milk, 100 g eggs, 100 g sour cream, 65 g avocado oil, 15 g vanilla extract
• Add the wet ingredients mixture to the large bowl with the dry ingredients. Using a spatula or whisk, mix all ingredients together until well incorporated.¹
• Using a quarter cup or an ice cream scoop, fill the muffin pan almost all the way to the top. It should be over 3/4 of the way full.
• Bake for 16 minutes or until golden brown on top.²
• Carefully remove the vanilla muffins from the pan and transfer them to a wire rack to let them cool.
• Serve warm or at room temperature.

Notes

¹Do not overmix! Overmixing your batter will result in a dense crumb that will prevent you from achieving that beautiful-looking muffin top.

²Another way to test if the muffins are done is to insert a thermometer and check the internal temperature. The standard for breads and quick breads is about 200°F. Another way to check is by inserting a toothpick or fork. If it comes out clean, then they are ready.

Frequently Asked Questions

1. Can I use vanilla extract substitutes in muffin recipes?

Yes, you can use substitutes like vanilla bean paste or vanilla powder. For every teaspoon of vanilla extract, use one teaspoon of vanilla bean paste or half a teaspoon of vanilla powder. These substitutes offer a richer, more intense vanilla flavor. Go vanilla crazy!

2. How can I make my vanilla muffins more moist?

Consider adding sour cream or yogurt to the batter to ensure your vanilla muffins are moist. Both ingredients add moisture and fat, which can help produce tender, moist muffins. You can also use oil instead of butter. Additionally, be careful not to overbake the muffins, as this can dry them out.

3. Why did my vanilla muffins come out dense?

Dense muffins can result from overmixing the batter, which develops the gluten in the flour too much. To avoid this, mix the wet and dry ingredients until just combined. Also, ensure your baking powder or soda hasn’t expired, as ineffective leaveners can lead to dense muffins. I mix my muffin batter by hand. I found that using a mixer usually results in overmixing. So, use the best tool you have—your hands and a whisk!

4. Can I make vanilla muffins without eggs?

Yes, you can make egg-free vanilla muffins by using substitutes like applesauce, mashed bananas, or commercial egg replacers. Generally, a quarter cup of applesauce or mashed banana can replace one egg. These substitutes also add moisture to the muffins.

5. How can I add a twist to traditional vanilla muffins?

Consider adding mix-ins like fresh berries, chocolate chips, nuts, or citrus zest to the batter. Alternatively, incorporating spices such as cinnamon or nutmeg can add depth to the flavor. Topping the muffins with a streusel topping or a simple glaze can also enhance their appeal.

6. What’s the best way to store vanilla muffins to keep them fresh?

Cool the muffins completely before storing them in an airtight container at room temperature for up to three days. For longer storage, wrap them individually in plastic wrap and freeze. Reheat in the oven for a just-baked taste.

7. Can I make vanilla muffins vegan?

Yes, to make vegan vanilla muffins, replace the dairy ingredients with plant-based alternatives like almond or soy milk and use a vegan butter substitute or oil. Egg replacements can include flaxseed meal mixed with water, applesauce, or a commercial vegan egg replacer.

8. How do I ensure my muffins have a high rise?

Fill the muffin cups almost to the top with batter to achieve a high rise. Also, use fresh baking powder or soda. Consider starting the baking process at a higher temperature for the first few minutes, then reducing it to encourage a quick rise and set the structure before baking through.

9. Is it possible to reduce sugar in the vanilla muffin recipe?

Yes, you can reduce the sugar, but keep in mind that sugar not only sweetens the muffins but also contributes to their moisture and texture. Substitute part of the sugar with natural sweeteners like applesauce or mashed bananas, which can also add moisture. If you are looking for a sugar-free version, use xylitol (naturally found in small amounts in various fruits and vegetables and can also be manufactured from plant fibers like birch wood and corn cobs).

10. Why are my muffins peaking or becoming too pointy on top?

Peaking can occur when the oven temperature is too high, causing the outside of the muffins to set before the middle has fully risen. Ensure your oven is calibrated to the correct temperature and consider lowering it slightly if you continue to encounter this issue.