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Sourdough Chocolate Knots Recipe

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Sourdough Chocolate Knots combine the soft, tangy comfort of sourdough buns with a rich, chocolatey babka-inspired filling. These golden, glossy knots feature an enriched sourdough dough swirled with a luscious chocolate cream, perfect for breakfast or dessert. The recipe includes step-by-step instructions for making the dough, preparing the chocolate filling, shaping intricate knots, and baking to perfection, resulting in bakery-quality rolls you can proudly make at home.

Ingredients

Sourdough Dough

  • 420 g strong bread flour
  • 50 g granulated sugar
  • 1 teaspoon salt
  • 160 g active sourdough starter (100% hydration)
  • 220 ml milk
  • 1 large egg
  • 60 g unsalted butter, softened

Chocolate Filling

  • 60 g unsalted butter, cubed
  • 60 g double cream (heavy cream)
  • 100 g dark chocolate, finely chopped
  • 45 g powdered sugar (icing sugar)
  • 15 g unsweetened cocoa powder

Sugar Syrup Glaze

  • 40 g light brown sugar
  • 40 g water

Instructions

  1. Feed Starter: In the morning, feed your sourdough starter using equal parts starter, flour, and water (1:1:1 ratio). Leave it in a warm spot for 4-5 hours until it doubles in volume and becomes active and bubbly.
  2. Mix Dough: In a stand mixer bowl, combine bread flour, sugar, and salt. Add the active starter, milk, and egg. Mix with a dough hook for 4-5 minutes until combined, not necessarily smooth. Gradually add softened butter bit by bit and knead on medium speed for about 10 minutes until the dough passes the windowpane test—stretchy and translucent without tearing.
  3. Bulk Fermentation: Shape the dough into a ball and place it in a large lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 4-5 hours until nearly doubled in size. Then refrigerate overnight (8-16 hours) to rest.
  4. Prepare Filling: On Day 2, gently heat the butter and cream in a small pan over low-medium heat until melted. Remove from heat, add chopped chocolate, and stir until melted. Whisk in cocoa powder and powdered sugar until smooth, then cool for about 45 minutes until thick and spreadable.
  5. Shape Dough: Lightly grease a 12-hole muffin tin. Remove chilled dough, roll out on a floured surface into a 50x30cm rectangle. Spread chocolate filling evenly over the dough. Fold one long edge by one-third toward the center, then fold the other third over it, forming a three-layer laminated strip approx 50x10cm. Trim edges, then cut into 12 strips about 4cm wide.
  6. Form Knots: Each strip is cut lengthwise into three ‘legs’ but connected at one end. Braid the three strands into a plait and roll into a knot shape, placing seam-side down. Arrange knots in the prepared muffin tin.
  7. Final Proof: Cover tins loosely with lightly oiled cling film and proof in a warm place for 3-6 hours until doubled in size.
  8. Bake: Preheat the oven to 180°C (355°F). Bake the knots for 18-22 minutes until golden brown and glossy.
  9. Prepare Sugar Syrup: While baking, combine light brown sugar and water in a small saucepan. Heat over medium until sugar dissolves and syrup bubbles around edges, then remove from heat.
  10. Glaze and Cool: Immediately brush the baked knots with the warm sugar syrup. Let them sit 5 minutes to set, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Notes

  • Use an active, bubbly sourdough starter for best fermentation results.
  • Ensure the dough passes the windowpane test to develop gluten strength for soft, elastic buns.
  • Chilling the dough overnight improves flavor and texture.
  • Proofing times vary depending on room temperature—patience yields better rise and crumb.
  • The sugar syrup glaze adds a shiny finish and subtle sweetness; don’t skip it for presentation and flavor.
  • Store leftovers in an airtight container at room temperature for 2 days or freeze for longer storage.

Find it online: https://miracooking.com/sourdough-chocolate-knots-recipe/