Same Day Sourdough Chocolate Knots Recipe: A Delicious Treat

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If you’re craving a delightful combination of tangy sourdough and rich chocolate, these Same Day Sourdough Chocolate Knots are the perfect treat! This recipe combines the unique flavor of sourdough with the irresistible sweetness of chocolate, all wrapped up in a beautifully knotted pastry. Not only are these knots delicious, but they’re also SEO-optimized for food lovers searching for quick, tasty, and impressive baked goods. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create bakery-worthy treats in just one day.

Why You’ll Love These Sourdough Chocolate Knots

These Same Day Sourdough Chocolate Knots are a fantastic fusion of flavors and textures. The sourdough starter adds a subtle tang and chewy texture, while the chocolate spread brings a sweet, gooey indulgence. They’re perfect for breakfast, dessert, or a special snack, and their elegant knot shape makes them a showstopper at any gathering. Plus, with a total time of about 6.5 hours (most of which is passive), you can enjoy freshly baked pastries without waiting days for fermentation.

Equipment

Mixing bowls (various sizes) for combining ingredients
Digital kitchen scale for accurate measurements
Wooden spoon or dough hook for mixing and kneading
Stand mixer (optional) for easier dough preparation
Rolling pin to roll out the dough evenly
Sharp knife or pizza cutter for cutting dough strips
Parchment paper for lining baking trays
Baking trays for proofing and baking
Pastry brush for applying egg wash
Wire rack for cooling baked knots

What You’ll Need

Below are the ingredients you’ll need, along with substitutions and alternative uses for each component.

For Sweet Starter

🥣 143 grams all-purpose flour
- Substitution: You can use bread flour or whole wheat flour for a nuttier flavor, though the texture may vary slightly.
- Use For: This forms the base of your sweet starter, providing structure and fermentable sugars for the yeast in your sourdough starter.
💧 51 grams water
- Substitution: Use filtered or bottled water if your tap water has high chlorine content, which can affect fermentation.
- Use For: Hydrates the flour and activates the sourdough starter, creating the foundation for fermentation.
🍞 41 grams sourdough starter (active)
- Substitution: If you don’t have a starter, you can create one from scratch using flour and water over several days, or use 1 teaspoon of instant yeast mixed with 40 grams of flour and water.
- Use For: Introduces wild yeast and bacteria for fermentation, giving the knots their signature tangy flavor.
🍬 25 grams sugar
- Substitution: Honey, maple syrup, or agave nectar can replace sugar, though you may need to adjust the liquid slightly.
- Use For: Feeds the yeast and adds a touch of sweetness to balance the tanginess of the sourdough.

For Dough

🍞 360 grams bread flour
- Substitution: All-purpose flour or a mix of whole wheat and bread flour (up to 50%) can work, but the dough may be denser.
- Use For: Provides strength and elasticity to the dough, ensuring a chewy texture.
🥄 240 grams sweet starter
- Substitution: If you skipped the sweet starter, use 200 grams of active sourdough starter mixed with 40 grams sugar and 50 grams water.
- Use For: Acts as the leavening agent and flavor base for the dough.
🥛 120 grams whole milk
- Substitution: Non-dairy milk (like almond or oat milk) or water can be used, though milk adds richness.
- Use For: Adds moisture and fat for a tender crumb.
🧈 100 grams unsalted butter (if using salted, reduce the salt)
- Substitution: Coconut oil or vegetable shortening for a dairy-free option, though butter gives the best flavor.
- Use For: Enriches the dough, making it soft and flavorful.
🥣 80 grams all-purpose flour
- Substitution: Bread flour or cake flour can be used; adjust hydration as needed.
- Use For: Fine-tunes the dough consistency, ensuring it’s not too sticky.
🍬 25 grams sugar
- Substitution: See sweet starter sugar substitutions.
- Use For: Enhances sweetness and aids in browning during baking.
🧂 5 grams salt
- Substitution: Sea salt or kosher salt (use slightly less if substituting).
- Use For: Strengthens gluten, controls yeast activity, and enhances flavor.
🥚 2 eggs
- Substitution: 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) for a vegan option, though the texture will be denser.
- Use For: Adds richness, color, and structure to the dough.
🍫 6 tablespoons chocolate spread
- Substitution: homemade chocolate ganache, or a mix of cocoa powder and sweetener.
- Use For: Provides the decadent chocolate filling that makes these knots irresistible.

Step-by-Step Guide to Perfect Sourdough Chocolate Knots

Follow these detailed instructions to create your Same Day Sourdough Chocolate Knots. Each step includes tips, explanations, and additional details to ensure success, even for novice bakers.

1️⃣ Prepare the Sweet Starter

What to Do: In a mixing bowl, combine 143 grams all-purpose flour, 51 grams water, 41 grams active sourdough starter, and 25 grams sugar. Mix until no dry flour remains, forming a smooth batter.
Tips: Use a digital scale for accuracy, as precise measurements are crucial for fermentation. Ensure your sourdough starter is active and bubbly (fed 4-6 hours prior).
Resting: Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature (around 70-75°F) for 4 hours. During this time, the mixture will ferment, becoming slightly bubbly and tangy.
Why It Matters: This step pre-ferments the flour, enhancing flavor and reducing the overall proofing time for the dough.

2️⃣ Mix and Knead the Dough

What to Do: Once the sweet starter is ready, transfer it to a large mixing bowl. Add 360 grams bread flour, 120 grams whole milk, 100 grams unsalted butter (softened), 80 grams all-purpose flour, 25 grams sugar, 5 grams salt, and 2 eggs. Mix with a wooden spoon or dough hook until a shaggy dough forms.
Kneading: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time.
Tips: Use room-temperature ingredients for easier mixing. If using a stand mixer, knead on medium speed for 6-8 minutes. Test elasticity by stretching a small piece— it should form a thin “windowpane” without tearing.
Why It Matters: Proper kneading develops gluten, which gives the knots their chewy texture and structure.

3️⃣ First Rest and Chill

What to Do: Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rest at room temperature for 1 hour to allow initial fermentation.
Chilling: After resting, cover the bowl tightly with plastic wrap and refrigerate for another hour. This step firms up the butter and makes the dough easier to handle.
Tips: If your kitchen is warm, reduce the room temperature rest to 45 minutes to prevent over-fermentation. The chill also enhances flavor by slowing yeast activity.
Why It Matters: This dual rest period strengthens the dough and prepares it for shaping, while the chill makes rolling and cutting easier.

4️⃣ Roll, Fill, and Cut the Dough

What to Do: Remove the dough from the fridge and place it on a lightly floured surface. Roll it into a large rectangle (about 12×18 inches). Ensure the dough is even in thickness to ensure uniform baking.
Filling: Spread 6 tablespoons of chocolate spread evenly over the dough, leaving a 1-inch border around the edges. The chocolate should be at room temperature for easy spreading.
Folding and Cutting: Fold the dough in half lengthwise, pressing gently to seal. Use a sharp knife or pizza cutter to cut the folded dough into 10-12 strips, each about 1 inch wide.
Tips: If the chocolate spread is too thick, warm it slightly in the microwave (10 seconds) but ensure it’s not hot. For cleaner cuts, chill the dough for 10 minutes after spreading the chocolate.
Why It Matters: This step creates the chocolate-filled layers that will twist into knots, ensuring every bite is flavorful.

5️⃣ Shape the Knots

What to Do: Take each strip and twist it gently to create a spiral effect. Then, loop it into a knot by crossing one end over the other and tucking the ends underneath. Place each knot on a parchment-lined baking tray, spacing them about 2 inches apart.
Proofing: Cover the knots loosely with a damp cloth or plastic wrap and let them proof at room temperature for 1-2 hours, or until puffy and nearly doubled in size.
Tips: To speed up proofing, place the tray in a slightly warm oven (around 80°F) with the door cracked. Check for readiness by gently pressing a knot— it should slowly spring back.
Why It Matters: Proofing allows the yeast to produce gas, making the knots light and airy. Over-proofing can cause them to collapse, so keep an eye on the time.

6️⃣ Prepare for Baking

What to Do: Preheat your oven to 180°C (350°F). While the oven heats, prepare an egg wash by whisking 1 egg with 1 tablespoon of water. Brush the egg wash generously over each knot for a shiny, golden finish.
Optional Step: Sprinkle a pinch of coarse sugar or flaky sea salt on top for added texture and flavor.
Tips: Ensure the oven is fully preheated to avoid uneven baking. If your oven has hot spots, rotate the tray halfway through baking.
Why It Matters: The egg wash adds color and sheen, while preheating ensures the knots rise properly in the oven.

7️⃣ Bake and Cool

What to Do: Bake the knots in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cooling: Remove the knots from the oven and let them cool on the tray for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm for the best flavor and texture.
Tips: If the bottoms brown too quickly, place a second baking sheet under the tray to insulate. For extra indulgence, drizzle with melted chocolate or dust with powdered sugar before serving.
Why It Matters: Cooling prevents sogginess, and serving warm ensures the chocolate remains gooey.

How to Store & Reheating

Store cooled knots in an airtight container at room temperature for up to 2 days
Refrigerate leftovers in an airtight container for up to 5 days
Freeze baked knots (wrapped tightly) for up to 2 months
Reheat in a 300°F oven for 10 minutes to restore freshness and warmth
Avoid microwaving, as it can make the knots soggy

What to Serve With?

Pair with a hot cup of coffee or tea for breakfast or dessert
Serve alongside fresh fruit like berries or bananas for a balanced treat
Offer with a glass of cold milk for a nostalgic snack
Complement with whipped cream or ice cream for an indulgent dessert
Serve as part of a brunch spread with eggs and bacon for variety

Same Day Sourdough Chocolate Knots Recipe

FAQs

Can I make Chocolate knots ahead of time?

Yes! You can prepare the dough and shape the knots, then refrigerate them overnight. The next day, let them proof at room temperature for 1-2 hours before baking.

What if my sourdough starter isn’t active?

If your starter isn’t bubbly, feed it with equal parts flour and water and wait 4-6 hours until it doubles in size. If you’re short on time, use instant yeast as a substitute.

Can I freeze the baked Chocolate knots?

Absolutely. Let the knots cool completely, then wrap them tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven at 300°F for 10 minutes.

Why did my knots not rise?

This could be due to an inactive starter, insufficient proofing, or too cold a kitchen. Ensure your starter is active and proof the dough in a warm, draft-free area.

Can I use a different filling?

Yes! Try cinnamon sugar, fruit preserves, or a cream cheese filling for variety. Adjust baking time if the filling is wetter.