Sourdough Chocolate Knots

If you've ever wanted to combine the comfort of soft sourdough buns with the indulgence of chocolate babka, these Sourdough Chocolate Knots are exactly that sweet spot. Think soft, enriched dough, swirled with a rich chocolate filling and shaped into beautiful knots that bake up golden brown and irresistibly glossy. This recipe walks you through everything - from mixing and bulk fermentation to the shaping process and final glaze - so you can confidently create bakery-worthy sourdough chocolate rolls at home.

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

These buns are a bit of a hybrid in my kitchen - inspired by my sourdough cardamom buns and my sourdough chocolate babka. The result? Soft, buttery sourdough chocolate buns that are perfect with a mid-morning coffee (and dangerously easy to keep reaching for).

Ingredient Notes

• Bread flour. Strong bread flour (good quality white flour with at least 12% protein) gives structure and helps the dough pass the windowpane test. You can substitute with purpose flour, but expect a less manageable dough. 
• Active sourdough starter. Use a bubbly active sourdough starter at peak activity. This ensures a steady fermentation process and good rise.
• Whole milk. Adds richness and softness. You can substitute with plant-based milks, but whole milk gives the best results.
• Egg. Adds structure and tenderness to the dough.
• Butter. Softened butter enriches the dough, making it soft and fluffy. Always use room temperature butter for easy incorporation.
• Sugar. Adds sweetness and balances the tanginess of sourdough.
• Salt. Enhances flavour - don't skip it, even in sweet doughs.
• Dark chocolate. Use the type of chocolate that melts easily. A high-quality chocolate bar is best reserved for enjoying on its own. 
• Double cream and butter. Creates a smooth, spreadable filling.
• Rich cocoa powder. Intensifies the deep chocolate flavour.
• Powdered sugar. Sweetens and thickens the filling.

A simple mixture brushed over the buns after baking gives them shine and keeps them soft for longer storage.

Step-By-Step Method

DAY 1

Feed the Starter

1. Feed your sourdough starter and leave it in a warm spot until doubled and bubbly. If you have trouble, head to our article about Sourdough Starter Not Doubling Within 4 Hours, or download our FREE Sourdough Starter Troubleshooting Guide below. 

Mixing The Dough

1. In the bowl of a stand mixer, combine flour, sugar and salt.

2. Add active starter, milk and egg. Using a dough hook attachment, mix on low speed until a rough dough forms and no dry bits of flour remain. 

3. Gradually add softened butter and increase to medium speed, kneading until smooth and elastic.

Top Tip: The dough should pull away from the sides of the bowl and feel soft but not sticky.

Bulk Fermentation

1. Shape the dough into a ball and place it into a lightly oiled large bowl.

2. Cover with plastic wrap or a damp towel and leave in a warm spot to bulk ferment until nearly doubled.

3. Transfer to the fridge overnight for a slow fermentation.

Top Tip: Cold dough is much easier to handle during the shaping process.

DAY 2

Filling

1. In a small bowl or saucepan, gently heat cream and butter until melted.

2. Add chopped dark chocolate and stir until smooth. Whisk in cocoa powder and sugar until thickened.

3. Allow to cool to a spreadable consistency.

Top Tip: If the filling is too warm, it will leak during shaping. Patience pays off here.

Shaping And Final Proof

1. Turn the dough onto a lightly floured surface.

2. Using a rolling pin, roll into a large rectangle.

3. Spread the chocolate filling evenly across the surface.

4. Fold the dough like a letter, then cut into long strips.

5. Slice each strip into three strands and braid. Roll each braid into a knot and place into a prepared muffin tin. (There is a shaping video in the recipe card at the bottom of the post).

6. Cover with lightly oiled plastic wrap and leave in a warm spot until doubled.

Bake

1. Preheat the oven to 180°C (350°F).

2. Bake for 16-20 minutes until golden brown.

Sugar Syrup

1. Heat sugar and water until dissolved.

2. Brush over the buns while still warm.

Top Tip: Apply syrup while hot - it soaks in better and gives that glossy bakery finish.

3. Transfer to a wire rack to cool slightly.

Variations

Once you've made these once, you'll start thinking of ways to tweak them.

• Add melty chocolate chips (or white chocolate chips) - you will have to be careful when cutting before shaping, though, as the blade will catch
• Fold in very finely chopped crunchy walnuts for texture
• Swirl in a little peanut butter with the chocolate
• Add a splash of vanilla extract for extra depth
• Use a ready-made chocolate spread if you're short on time

You can also switch up the shaping - shape into classic sourdough chocolate rolls, like our sourdough cinnamon rolls. 

More Sourdough Chocolate Recipes

Next time, why not try our Chocolate Sourdough Bread recipe or our favourite Sourdough Chocolate Chip Cookies!

Storage

Store in an airtight container at room temperature for up to 3 days.

For longer storage:

• Freeze once cooled
• Defrost at room temperature
• Warm slightly before serving

They stay surprisingly soft thanks to the enriched dough and syrup.

Serving Suggestions

These Sourdough Chocolate Buns are best slightly warm.

My favourite ways to serve them:

• with a strong mid-morning coffee
• as a weekend bake when you want something a little indulgent mid-afternoon
• with fresh berries and sweetened cream cheese on the side

They also make a great centrepiece for a relaxed brunch or even a casual dinner party - no one complains about warm chocolate and soft bread.

More Sourdough Buns and Rolls

If you enjoyed these Sourdough Chocolate Knots, there's a whole world of sweet sourdough recipes to explore - all built on that same tangy depth of sourdough, just dressed up in different ways.

Sourdough Chocolate Knots

If you've ever wanted to combine the comfort of soft sourdough buns with the indulgence of chocolate babka, these Sourdough Chocolate Knots are exactly that sweet spot. Think soft, enriched dough, swirled with a rich chocolate filling and shaped into beautiful knots that bake up golden brown and irresistibly glossy. This recipe walks you through everything - from mixing and bulk fermentation to the shaping process and final glaze - so you can confidently create bakery-worthy sourdough chocolate rolls at home.

5 from 12 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Fermenting and Proofing 1 day d

Total Time 1 day d 1 hour hr 20 minutes mins

Course Breakfast, Dessert

Cuisine Sourdough, Worldwide

Servings 12

Calories 322 kcal

Equipment

• Stand Mixer with a Dough Hook Attachment
• Rolling Pin
• Sharp Knife or Pizza Wheel
• 12-Hole Muffin Tin
• Pastry Brush

Ingredients

 

1x2x3x

Sourdough:

• 420 g strong bread flour
• 50 g granulated sugar
• 1 teaspoon salt
• 160 g active sourdough starter 100% hydration
• 220 ml milk
• 1 egg large
• 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:

• 40 g light brown sugar
• 40 g water

Instructions

 

DAY 1

• First thing in the morning, feed your sourdough starter in the ratio of 1:1:1. Leave it in a warm spot for 4-5 hours until at least doubled in volume.

Mixing The Dough

• When your sourdough starter is active and bubbly, start making the dough for the buns. In the bowl of a stand mixer, combine strong flour, sugar and salt. Add the sourdough starter, milk and egg. Mix the dough in your stand mixer, fitted with a dough hook attachment for 4-5 minutes until combined (it does not have to be smooth and elastic at this point).
• Bit by bit, add the softened butter. Increase the mixer to medium speed and keep on kneading for about 10 minutes, or until the dough passes the windowpane test (until you can stretch the dough so thin that you can see through it without tearing it).

Bulk Fermentation

• Tip the dough onto a work surface, shape it into a ball and place it into a large lightly oiled bowl.
• Cover it with plastic wrap and leave it in a warm place to bulk ferment for 4-5 hours, until it almost doubles in volume.
• Transfer the bowl to the fridge and let the dough rest overnight (8-16 hours).

DAY 2

Filling:

• Heat butter and cream in a small pan over low-medium heat until melted. Add the finely chopped chocolate and mix until it melts, then remove the pan off the heat.
• Whisk in the cocoa powder and powdered sugar - make sure no dry lumps remain. Allow the mixture to cool for about 45 minutes, until it thickens to a spreadable consistency.

Shaping And Final Proof

• Lightly grease a 12-hole muffin tin with butter.
• Take the sourdough out of the fridge and scoop it all out onto a lightly floured surface.
• Roll it out into a rectangle, measuring approximately 50x30cm.
• Spread the chocolate filling across the surface of the rolled-out dough.
• Fold ⅓ of the long edge towards the middle, then the other ⅓ over the folded bit (like a pamphlet, or a letter). You should now have a long strip (approx 50x10cm) of three dough layers with chocolate filling in between.
• Trim the uneven sides, then cut the laminated dough into 12 strips (approx 4cm wide, 10cm long).
• Cut each strip into three, keeping one end intact - like cutting three legs (see photos above or video below for reference). Then create a three-stranded plait, and roll it up, placing it seam down on the kitchen surface.
• Place the shaped buns in a prepared muffin tin.
• Cover the buns loosely with a lightly oiled cling film and leave the buns for their final rise in a warm spot until they double in size. This can take anywhere from 3 to 6 hours.

Bake

• When your sourdough chocolate knots are doubled in size, preheat the oven to 180°C (355°F). Bake for 18-22 minutes.

Sugar Syrup

• Add the light brown sugar and water in a small saucepan. Stir over medium heat until sugar dissolves and starts bubbling around the edges of the pan. Take the syrup off the heat.
• As soon as the chocolate rolls are out of the oven, brush the sugar glaze over the top of the buns, and leave them for 5 minutes to firm up, before transferring them onto a wire rack to cool down.
• Enjoy these sourdough chocolate rolls slightly warm or at room temperature.

Video

Nutrition

Calories: 322kcalCarbohydrates: 41gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 212mgPotassium: 158mgFiber: 2gSugar: 11gVitamin A: 386IUVitamin C: 0.03mgCalcium: 46mgIron: 2mg

Keyword Sourdough Chocolate Buns, Sourdough Chocolate Knots, Sourdough Chocolate Rolls

Tried this recipe?Let us know how it was!