Who doesn’t love the combination of warm, pillowy bread and luscious melted chocolate? If you’re a sourdough enthusiast looking for a sweet treat, you’ve come to the right place! Soft Sourdough Chocolate Knots are the perfect fusion of tangy sourdough and velvety chocolate, making them an irresistible delight for breakfast, brunch, or dessert.
Not only are these knots bursting with flavor, but they also boast the natural benefits of sourdough fermentation. That means they’re easier to digest, packed with nutrients, and have that signature depth of flavor that only sourdough can provide. Let’s dive into this recipe and create some magic in the kitchen!
Table of Contents
Sourdough Chocolate Knots
Equipment
- Large mixing bowl
- Whisk or wooden spoon
- Measuring cups and spoons
- Rolling Pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Small saucepan or microwave-safe bowl
- Pastry brush
Ingredients
- 1 cup active sourdough starter
- ½ cup whole milk warmed
- 2 tbsp honey
- 1 large egg
- 4 tbsp unsalted butter softened
- 2½ cups all-purpose flour
- ½ tsp salt
- ½ cup dark chocolate finely chopped
- 2 tbsp cocoa powder
- 2 tbsp brown sugar
- 2 tbsp melted butter for brushing
Instructions
- In a large bowl, combine sourdough starter, warm milk, honey, egg, and softened butter. Stir until smooth.
- Add flour and salt gradually, mixing until a soft, shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic. Adjust with a touch of flour or milk if needed.
- Cover with a damp cloth and let rise overnight (8-12 hours) at room temperature until doubled in size.
- Melt dark chocolate gently using a double boiler or microwave in 20-second intervals.
- Stir in cocoa powder and brown sugar until smooth, then let the filling cool slightly.
- Roll the dough on a floured surface into a rectangle about ¼ inch thick.
- Spread the chocolate filling evenly over the dough.
- Fold the dough in half lengthwise and slice into 1-inch strips.
- Twist each strip and tie into loose knots.
- Arrange knots on a parchment-lined baking sheet and let rise for 2 hours, covered, until puffy.
- Preheat oven to 375°F (190°C). Brush knots with melted butter.
- Bake for 18-20 minutes or until golden brown and fragrant.
- Let cool slightly, then dust with powdered sugar or drizzle with extra melted chocolate if desired.
Notes
- Calories: 260 kcal
- Carbohydrates: 32 g
- Protein: 6 g
- Fat: 12 g
- Saturated Fat: 6 g
- Sugar: 15 g
- Sodium: 140 mg
- Fiber: 2 g
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Dough scraper
- Rolling pin
- Sharp knife or pizza cutter
- Parchment-lined baking sheet
- Pastry brush
What You Will Need & Substitutions?
- 1 cup active sourdough starter
Substitution: If you don’t have a sourdough starter, use ½ cup flour, ½ cup water, and 1 tsp yeast. - ½ cup whole milk, warmed
Substitution: Use almond or oat milk for a dairy-free version. - 2 tbsp honey
Substitution: Maple syrup or agave nectar works well too. - 1 large egg
Substitution: Replace with a flax egg (1 tbsp flaxseed + 3 tbsp water) for an egg-free option. - 4 tbsp unsalted butter, softened
Substitution: Coconut oil or vegan butter for a dairy-free alternative. - 2 ½ cups all-purpose flour
Substitution: Whole wheat or bread flour can be used but may require additional hydration. - ½ tsp salt
Use sea salt for enhanced flavor. - ½ cup dark chocolate, finely chopped
Substitution: Milk or white chocolate for a different flavor profile. - 2 tbsp cocoa powder
Substitution: Dutch-processed cocoa for a deeper flavor. - 2 tbsp brown sugar
Substitution: Coconut sugar for a refined sugar-free option. - 2 tbsp melted butter (for brushing)
Substitution: Coconut oil or egg wash for a glossy finish.
Step-by-Step Directions & Tips
Make the Dough
- In a large mixing bowl, combine the sourdough starter, warm milk, honey, egg, and softened butter. Stir until well incorporated.
- Gradually add the flour and salt, mixing until a shaggy dough forms.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a teaspoon of milk; if too sticky, sprinkle a little more flour.
- Cover the dough with a damp cloth and let it rise overnight (8-12 hours) at room temperature. A longer fermentation develops better flavor.
Prepare the Chocolate Filling
- Melt the dark chocolate in a heatproof bowl using a double boiler or microwave in 20-second intervals, stirring in between to prevent burning.
- Stir in the cocoa powder and brown sugar, mixing until smooth.
- Let the filling cool slightly before spreading to prevent it from making the dough too soft.
Roll & Spread
- Lightly flour a clean work surface and roll the dough into a large rectangle, about ¼-inch thick. Make sure the surface is even to avoid uneven baking.
- Evenly spread the chocolate filling over the entire surface using an offset spatula or the back of a spoon.
Shape into Knots
- Fold the dough in half lengthwise to sandwich the chocolate filling inside.
- Slice into 1-inch-wide strips using a sharp knife or a pizza cutter for clean edges.
- Take each strip, twist it gently, then tie it into a loose knot. Avoid over-stretching the dough, or it may break.
- Arrange the knots on a baking sheet lined with parchment paper, leaving space between them to allow for rising.
- Cover with a towel and let rise for 2 hours, or until puffy.
Bake & Enjoy
- Preheat the oven to 375°F (190°C).
- Brush the knots with melted butter for a golden finish.
- Bake for 18-20 minutes until golden brown and fragrant.
- Let cool slightly before serving. Enjoy warm for the best experience!
- Optional: Dust with powdered sugar or drizzle with extra melted chocolate for added indulgence.
Why You’ll Love These Soft Sourdough Chocolate Knots
✔️ Naturally leavened for better digestion
✔️ Rich, deep chocolate flavor with a slight tang
✔️ Soft, fluffy texture with a gooey center
✔️ Perfect for breakfast, snacks, or dessert
✔️ A great way to use up extra sourdough starter
Pro Tips for Perfect Knots
- Use an Active Starter: Your sourdough starter should be bubbly and fed within the last 4-6 hours for the best rise.
- Control the Sweetness: If you prefer a sweeter knot, increase the brown sugar in the filling.
- Knead Well: Proper kneading ensures a soft and fluffy texture.
- Let Them Rest: Overnight fermentation is key to developing flavor and texture.
- Customize It: Add a sprinkle of sea salt or cinnamon to elevate the flavor.
How to Store & Reheat ?
- Store leftover knots in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
- To reheat, warm them in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds.
How to Serve ?
- Serve warm with a dusting of powdered sugar or a drizzle of melted chocolate.
- Pair with coffee, tea, or a cold glass of milk for the perfect treat.
- Enjoy as a breakfast pastry, afternoon snack, or dessert.
FAQs
Can I use a different flour in Sourdough Chocolate Knots?
Yes! While all-purpose flour works best, you can experiment with whole wheat or bread flour. Just adjust hydration accordingly.
How do I store Chocolate knots?
Store them in an airtight container at room temperature for up to 2 days. Warm them up before serving for the best taste!
Can I freeze the knots dough?
Store them in an airtight container at room temperature for up to 2 days. Warm them up before serving for the best taste!
There you have it—your new favorite indulgence! These Soft Sourdough Chocolate Knots are an absolute dream for chocolate lovers and bread enthusiasts alike. Whether you’re enjoying them fresh from the oven or pairing them with your morning coffee, these knots bring joy with every bite.
Ready to impress your family and friends? Give this recipe a try, and don’t forget to share your results! Happy baking! 🍞🍫✨
