This Sourdough Discard Date Chocolate Babka was almost impossible to resist. I’m surprised I had enough left to photograph this recipe. Filled with a homemade date-chocolate spread, the babka tastes like it's stuffed with brownie batter. The sourdough discard challah is soft, tender, and perfect for pulling apart warm from the oven.
Inspired by the Date Chocolate Babka from Breads Bakery, I partnered with Natural Delights over on Instagram to recreate it using their rich, caramel-like Medjool dates. The dough is a sourdough version of the Bread’s Bakery challah. Instead of using Nutella for the filling, I made a homemade chocolate date spread. I loved how it turned out so much, I knew it deserved a permanent spot here on the blog.
Why I love this recipe
- The natural gooey texture of Medjool dates makes the filling taste like brownie batter.
- Great way to use up sourdough discard.
- You can make the dough by hand - no stand mixer required.
- Uses a combination of commercial yeast and sourdough starter for convenience and flavor.
Ingredients and Substitutions
Bread flour: Bread flour’s high protein content creates a stronger, more elastic dough that will keep its shape when rolling and twisting. You can substitute all-purpose flour in a pinch.
Medjool dates: Nothing quite matches the gooey texture of Medjool dates in this recipe—they’re essential for the filling’s rich, spreadable consistency. If you’re not a fan, feel free to use your choice of filling.
Sourdough discard: Both active starter and sourdough discard will work for this recipe. If you don’t have a starter, just add 56 grams of flour and 56 grams of water to your dough.
Commercial yeast: Makes this recipe quick and easy. Both active dry yeast and instant yeast will work.
Whole milk: I developed the chocolate sauce using whole milk but you can substitute your favorite plant-based alternative.
See the recipe card for detailed ingredient information.
Can I make this with a sourdough starter without commercial yeast?
Absolutely! However, you’ll need to adjust your rise time. Dough made with commercial yeast will rise in about 45 minutes to 1 hour, however, if you use your active starter expect proofing to take about 4 to 6 hours.
Check out my Sourdough Chocolate Babka recipe for a naturally leavened version.
Step-by-step instructions
Step 1: Make the dough
Bloom the yeast in water and sugar. Whisk the remaining wet ingredients. Stir in the flour and salt until a shaggy dough forms. Knead the dough until smooth.
Step 2: First proof
Transfer the dough into a clean bowl. Let the dough rise in warm spot until doubled in volume, about 45 minutes to 1 hour.
Step 3: Fill the dough
Make the filling. Roll the dough out into a large rectangle. Spread filling evenly over the dough and top with cacao nibs and chocolate chips. Roll the dough into a tight log.
Step 4: Shape the babka
Divide the dough into two even portions. Split the dough in half vertically. Twist the dough into a two-strand braid.
Step 5: Final proof
Transfer the babka to a prepared pan. Let it rise in a warm place until the dough fills the pan, about 30 to 45 minutes.
These babkas can be baked in a 9 by 4-inch Pullman pan or an 8 by 5-inch loaf pan. You can also shape the dough into a wreath and bake it on a large baking sheet, check out my Sourdough Discard Sweet Potato Cinnamon Swirl to see how.
Step 6: Bake
Bake at 350 F for 45 to 50 minutes or until golden brown. Brush with simple syrup.
Baker’s Tips
- Weigh your ingredients. Using a scale is far more accurate and consistent than relying on tablespoons or cups. This helps ensure the success of your bakes and produces reliable much more reliable results.
- The windowpane test is a great way to check if your dough has developed enough strength. After kneading, stretch a small piece of dough between your fingers—if it forms a thin, translucent membrane without tearing, the dough is ready for the next step.
- If you don't have a sourdough starter add 56 grams of water and 56 grams of flour to your dough.
- Both active dry yeast and instant yeast will work for this recipe. Feel free to skip blooming if you opt for instant yeast.
- Watch the dough not the clock. The time I give throughout the recipe is just a guideline. Temperature will affect how fast the dough rises, so your proofing times may be different.
- The best way to tell if your bread is baked is by measuring the internal temperature with an instant-read thermometer. The center should be about 190 F when fully baked.
- This recipe can be used as a base for other flavors, feel free to fill the dough with your filling of choice if you don’t love dates.
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Sourdough Discard Date Chocolate Babka
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Ingredients
Dough
- 113 grams water
- 7 grams active dry yeast 1 packet
- 25 grams sugar
- 113 grams sourdough discard
- 1 egg
- 28 grams oil
- 360 grams bread flour
- 6 grams salt
Chocolate Date Sauce
- 12 Medjool dates 200 grams
- 28 grams milk
- 50 grams brown sugar
- 3 grams salt
- 20 grams cocoa powder
Filling
- 60 grams cacao nibs plus more for topping
- 160 grams chocolate chips
Simple Syrup
- 56 grams water
- 60 grams sugar
Click US Customary to view volume measurements
Instructions
- Prep: Bloom the yeast in sugar and water for 15 mins. Cover the dates in boiling water until soft, about 30 minutes.113 grams water, 7 grams active dry yeast, 25 grams sugar, 12 Medjool dates
- Make the dough: Once the yeast is foamy, add in the remaining dough ingredients and stir until cohesive.113 grams sourdough discard, 1 egg, 28 grams oil, 360 grams bread flour, 6 grams salt
- Knead the dough: Turn the dough out onto a clean surface. Dust the surface with a little flour if your dough is too sticky to knead. Using the heel of your hand, push the dough away from you, then fold it back over itself. Give the dough a quarter turn and repeat.
- Knead the dough until smooth, 5 to 10 minutes.
- First proof: Round the dough into a tight ball and proof until doubled, about 45 minutes to 1 hour.
- Make the chocolate date sauce: Drain the dates and puree in a food processor with milk until smooth. Transfer to a mixing bowl and stir in the remaining filling ingredients.28 grams milk, 50 grams brown sugar, 20 grams cocoa powder, 3 grams salt
- Assemble the babkas: Line two 9 by 4-inch loaf pans with parchment paper. Roll the dough out into an 18-by-12-inch rectangle.
- Spread the chocolate date filling evenly on the dough. Sprinkle cacao nibs and chocolate chips on top. Working with the longer side of the dough, roll the dough into a tight log.60 grams cacao nibs, 160 grams chocolate chips
- Cut the dough into 2 even logs. Split each log lengthwise to expose the center, twist the dough into a 2-sided braid. Transfer the dough into the prepared pans.
- Second proof: Cover with plastic wrap and let the dough rise until doubled in volume, about 30 minutes to 1 hour.
- Prep: Preheat the oven to 350 F while the dough proofs.
- Bake: Sprinkle more cacao nibs on top (optional). Bake at 350 F for 45 to 50 minutes or until golden brown.
- Meanwhile, boil sugar and water in a small saucepan over medium heat until the sugar dissolves completely.56 grams water, 60 grams sugar
- Enjoy and store: Brush warm babka with simple syrup. Allow the babka to cool slightly before slicing or it may fall apart. Store leftover slices in an airtight container for up to 3 days at room temperature.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- The windowpane test is a great way to check if your dough has developed enough strength. After kneading, stretch a small piece of dough between your fingers—if it forms a thin, translucent membrane without tearing, the dough is ready for the next step.
- If you don't have a sourdough starter add 56 grams of water and 56 grams of flour to your dough.
- Both active dry yeast and instant yeast will work for this recipe. Feel free to skip blooming if you opt for instant yeast.
- Watch the dough not the clock. The time I give throughout the recipe is just a guideline. Temperature will affect how fast the dough rises, so your proofing times may be different.
- The best way to tell if your bread is baked is by measuring the internal temperature with an instant-read thermometer. The center should be about 190 F when fully baked.
- This recipe can be used as a base for other flavors, feel free to fill the dough with your filling of choice if you don’t love dates.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!