Irresistible Chocolate Sourdough Bread Recipe

If you’ve ever baked a loaf of sourdough and thought, “This could use a little something extra,” you’re not alone. Around here, we love the deep flavor and chewy texture of a good sourdough, but every now and then, it’s fun to add a twist — especially when that twist involves chocolate. This chocolate sourdough bread is one of those recipes that feels like a cozy weekend project, but it’s simple enough to make on a regular day too.

You’ll mix in rich cocoa, a touch of brewed coffee for depth, and plenty of chocolate chips that turn soft and gooey in the oven. The result? A loaf that’s part artisan bread, part treat — perfect for breakfast toast, afternoon snacks, or just because.

In this post, I’ll walk you through everything: the ingredients, step-by-step instructions, helpful tips, and fun ways to serve it up. Whether you’re new to baking or already love working with sourdough, this recipe is going to be a keeper. Grab a bowl, tie on that apron, and let’s bring this chocolatey sourdough dream to life.

Why You’ll Love Baking Chocolate Sourdough Bread

Let me tell you — this chocolate sourdough bread is something special. It’s the kind of loaf that gets the whole kitchen smelling like a bakery and makes everyone peek into the oven asking, “Is it ready yet?” Whether you’re baking for your family, brunching with friends, or just treating yourself on a cozy afternoon, this recipe has a way of making the moment feel a little more joyful.

Here’s why you’ll want to keep it on your regular baking list:

Deep, rich flavor with a fun twist
You get the signature tang of sourdough mixed with cocoa and a hint of brewed coffee — it’s like a comforting loaf and dessert rolled into one. (That’s the beauty of a chocolate espresso sourdough bread vibe!)

Chocolate chips in every slice
Fold in those dark chocolate chips, and they melt just enough to surprise you in the best way, like little pockets of happiness throughout the loaf. It’s like chocolate chip sourdough bread, only softer around the edges and full of that from-scratch comfort you just can’t get from store-bought.

Perfect for any occasion
Serve it warm for breakfast, toasted with a little nut butter for an afternoon pick-me-up, or dressed up as French toast for a weekend treat. It fits just about any moment, and always feels a little extra special.

Make it your own
Want to add walnuts? Go for it. A little banana purée for a sourdough chocolate chip banana bread vibe? Yes, please. You can even double the chips for a bold double chocolate sourdough bread version.

Great use of your sourdough starter
If you’ve been looking for more ways to use your bubbly starter (or even your discard with some adjustments), this recipe is a fun and rewarding project.

Freezer-friendly and make-ahead ready
Slice it up, freeze it, and toast when you’re ready — just as tasty days later, which makes it a smart move for busy mornings or easy gifting.

This is one of those recipes that makes you feel proud, like you made something a little fancy, but still comforting and from the heart.

Ready to gather the ingredients and get your hands in some cocoa-dusted dough? Let’s take a look at what you’ll need next!

Ingredients You Need for Chocolate Sourdough Bread

Let’s start with the heart of every great bake — the ingredients. For this chocolate sourdough bread, we’re using everyday pantry staples with a few flavorful twists. You don’t need anything fancy, just quality ingredients and a little love in the mixing bowl. I’ll walk you through what each one does and how much you need, just like I would if you were baking next to me in the kitchen.

Basic Ingredients

• 100 g active sourdough starter
  This is what gives your bread its rise and signature tang. It should look lively and full of bubbles — that’s how you know it’s ready to go.
• 350 g bread flour
  The backbone of the loaf. Bread flour has higher protein, which helps create that chewy structure.
• 50 g whole wheat flour
  Adds depth and a slightly earthy flavor that plays beautifully with cocoa.
• 40 g unsweetened cocoa powder
  This gives the bread its rich color and chocolatey base. Choose a good quality cocoa — it makes a difference.
• 240 ml water (room temperature)
  Hydrates the dough and brings everything together.
• 60 ml brewed espresso (cooled)
  It deepens the chocolatey taste while keeping the coffee notes in the background. You can also use strong, brewed coffee.
• 30 g maple syrup
  A subtle touch of sweetness that balances the cocoa and sourdough tang.
• 8 g fine sea salt
  This brightens and balances the flavors — don’t skip it.
• 120 g dark chocolate chips
  These melt into little pools of chocolatey joy. I like using semi-sweet or bittersweet for that classic chocolate chip sourdough bread feel.
• 1 tbsp olive oil
  Just for greasing the bowl — keeps your dough from sticking during bulk fermentation.

Optional Add-Ins

• ½ cup chopped walnuts
  For crunch and a nutty contrast — great in a sourdough chocolate chip bread variation.
• ½ ripe banana, chopped small
  Adds extra softness and a hint of natural sweetness (think sourdough chocolate chip banana bread).
• Extra 2 tbsp chocolate chips
  For the ultimate double chocolate chip sourdough bread experience.

Pro Tip: Want a twist on the flavor? Swap the espresso for orange juice for a citrusy chocolate coffee sourdough bread twist, or try cinnamon and vanilla extract for something more comforting and bakery-style.

Now that your ingredients are ready, it’s time to bring everything together and get that dough going!

How to Make Chocolate Sourdough Bread Step-by-Step

Baking this loaf might look fancy, but trust me — once you’ve done it once, you’ll feel like a pro. It’s all about taking it step-by-step, letting the dough rest when needed, and trusting the process. Let’s roll up those sleeves and get started:

1. Feed Your Starter

Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing, and it should roughly double in size.

2. Mix the Flours and Liquids

In a large mixing bowl, combine the bread flour, whole wheat flour, and cocoa powder. Add the water and cooled espresso. Stir until everything is just combined — the dough will look shaggy, and that’s okay. Once mixed, cover the bowl and let the dough relax for about 30 minutes. (This step is called an autolyse and helps with gluten development.)

3. Add the Starter and Maple Syrup

Add your active sourdough starter and maple syrup to the dough. Gently fold everything together with clean hands or a spatula until the dough comes together evenly. The dough will feel sticky but elastic.

4. Add the Salt and First Fold

Sprinkle in the salt and perform a few gentle folds — lift one side of the dough and fold it over, turning the bowl and repeating on all sides. This begins strengthening the dough.

5. Bulk Fermentation with Folds

Tuck the dough in with a cover and give it a 30-minute rest. Then, perform a set of stretches and folds every 30 minutes for the next 2 hours (about 3–4 rounds total). This helps trap air and give your loaf that beautiful rise.

6. Add Chocolate Chips and Optional Add-Ins

On your final fold, gently press the chocolate chips into the dough along with any optional ingredients like walnuts or banana pieces. Fold once more to distribute them evenly without overworking.

7. Let It Rise (Bulk Ferment)

Cover and let the dough rest until it has puffed up noticeably — usually 1–2 more hours, depending on your kitchen temperature. The dough should look airy with rounded edges.

8. Shape the Dough

Turn the dough out onto a floured surface. Gently shape it into a round or oval loaf, tucking the edges underneath to create surface tension. Place seam-side up in a floured banneton or a towel-lined bowl.

9. Cold Proof Overnight

Snug the bowl with a cover and let it chill in the fridge overnight (8–12 hours). This slow fermentation deepens the flavor and makes the dough easier to handle.

10. Preheat the Oven and Score

In the morning, place a Dutch oven inside your oven and preheat to 475°F (246°C) for at least 30 minutes. Take the dough out of the fridge, gently turn it onto parchment paper, and give it a confident slash across the top with a sharp blade.

11. Bake

Carefully lower the dough, parchment and all, into the preheated Dutch oven. Cover and bake for 20 minutes. Then, uncover and reduce the heat to 450°F (232°C). Let it bake uncovered for 20–25 minutes, until the crust turns a rich golden-brown and gives a hollow sound when gently tapped on the bottom.

12. Cool Completely

Lift the loaf out and let it rest on a wire rack for at least 2 hours to cool down properly. The chocolate chips need time to set, and the inside finishes cooking during this rest.

Baking your own chocolate sourdough bread is more than just making a loaf — it’s a little act of creativity you can taste and share. Now that your kitchen smells amazing and your loaf is cooling, let’s explore some clever tips and ideas for customizing this recipe to fit your style!

Helpful Tips and Tasty Variations for Chocolate Sourdough Bread

Once you’ve baked this chocolate sourdough bread a time or two, you’ll probably want to make it your own — and that’s where the fun really begins! Whether you’re experimenting with new flavors or just looking to make the process smoother, these tips and tweaks will help you turn out a loaf that fits your kitchen and style perfectly.

Helpful Tips for Smoother Baking

• Don’t rush the proofing
  A slow, steady rise gives you better texture and flavor. If your kitchen’s chilly, just give it more time — you want a dough that looks relaxed and slightly puffy before baking.
• Cold chips work best
  Chill your chocolate chips before folding them in so they don’t melt into the dough during bulk fermentation. This helps keep those lovely chocolate pockets in every bite.
• Flour your banneton well
  Cocoa-rich dough tends to be stickier. Dust your proofing basket with a mix of flour and rice flour for easy release.
• Score with confidence
  A bold slash across the dough helps control how the loaf expands in the oven — use a sharp blade and go quickly!

Fun Flavor Variations

• Double chocolate sourdough bread
  Add an extra tablespoon of cocoa powder and double the chips. Rich, deep, and totally delicious.
• Chocolate espresso sourdough bread
  Stir in a teaspoon of espresso powder with the dry ingredients for that cozy café flavor.
• Chocolate chip sourdough bread with banana
  Fold in ½ a ripe banana (chopped) for a subtle banana bread twist — moist and slightly sweet.
• Sourdough chocolate chip bread with nuts
  Toss in ½ cup of chopped walnuts or pecans for crunch and contrast.
• Mini loaves or rolls
  Shape smaller portions of dough into mini rounds and bake individually. Perfect for brunch boards or gifting!

Little changes go a long way in making this recipe feel like your own signature bake. Now that your loaf is ready, let’s talk about the best ways to serve it!

Serving Ideas for Chocolate Sourdough Bread Everyone Will Love

This chocolate sourdough bread is so versatile, you’ll find new ways to enjoy it every time you bake it. Whether you’re slicing it warm or dressing it up for a special moment, there’s no wrong way to serve it.

• Toasted with a pat of butter
  A classic — simple, cozy, and irresistible with melty chocolate peeking through.
• Spread with nut butter
  Try almond, peanut, or hazelnut spread for a rich, snackable combo.
• Turn it into French toast
  Thick slices dipped in egg mixture, browned on the griddle, and topped with berries or syrup — a real brunch showstopper.
• Pair it with fruit and cheese
  Serve on a snack board with strawberries, grapes, and a soft cheese like brie. It’s a sweet-savory combo that’s hard to beat.
• Use it for dessert
  Toasted with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce — need I say more?

This bread brings joy to the table, no matter the time of day. Next up, I’ll show you how to store it properly so every slice stays delicious!

How to Store and Reheat Chocolate Sourdough Bread

Don’t worry if you’ve got leftovers — this chocolate sourdough bread keeps well and tastes just as lovely the next day (or the next week, if you freeze it!). Here’s how to store and reheat it for maximum freshness:

Storage Tips

• Room temperature:
  Let the loaf cool completely, then wrap it in parchment or store it in a bread bag or box. It’ll stay fresh for 2–3 days.
• Freezer-friendly:
  Slice the cooled loaf and layer parchment between slices. Place in a freezer-safe bag or container. Freeze for up to 3 months.

Reheating Tips

• To reheat slices:
  Toast straight from frozen or pop in a 350°F oven for 5–7 minutes until warm and fragrant.
• To reheat the whole loaf:
  Wrap the loaf in foil and pop it into a 325°F oven for 15–20 minutes until it’s warmed through and ready to enjoy. It’ll come out soft inside with a lovely crisp crust.

A little prep now means you can enjoy warm, chocolatey bread any time the craving hits.

More Cozy Bakes You’ll Want to Try

If you loved making this chocolate sourdough bread, here are a few more comforting, homemade bakes that bring just as much joy to your kitchen:

• Sourdough Discard Bagels – A great way to use up your starter discard and enjoy fresh bagels at home.
• Date Nut Bread Recipe – Warm, nutty, and full of old-fashioned flavor.
• Amish Cinnamon Bread Recipe – Perfect for cozy mornings with a cup of tea.
• Pineapple Bread Recipe – A soft, fruity loaf that’s lovely any time of day.

Chocolate Sourdough Bread

Calista

This rich and tender chocolate sourdough bread combines the deep flavor of cocoa with the tang of sourdough and melty chocolate chips throughout. The result is a bakery-style artisan loaf that’s part cozy treat, part everyday bread — perfect for breakfast, snacking, or even turning into French toast.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 14 hours hrs

Course Breakfast, Dessert, Snack

Cuisine American Artisan

Servings 12 slices

Calories 220 kcal

Equipment

• Large mixing bowl
• Dough scraper
• Digital scale
• Dutch oven with lid
• Parchment paper
• Banneton or towel-lined bowl
• Sharp knife or bread lame
• Wire cooling rack

Ingredients

  

• 100 g active sourdough starter
• 350 g bread flour
• 50 g whole wheat flour
• 40 g unsweetened cocoa powder
• 240 ml room-temperature water
• 60 ml cooled brewed espresso or strong coffee
• 30 g maple syrup
• 8 g fine sea salt
• 120 g dark chocolate chips
• 1 tbsp olive oil for greasing bowl

Optional Add-Ins:

• ½ cup chopped walnuts
• ½ ripe banana diced small
• 2 tbsp extra chocolate chips for topping

Instructions

 

• Feed starter 4–6 hours before baking; ensure it’s active and bubbly.
• Mix flours, cocoa, espresso, and water until shaggy. Rest 30 minutes.
• Add starter and maple syrup; fold until incorporated.
• Sprinkle in salt and fold the dough several times to strengthen.
• Bulk ferment with 3–4 stretch-and-folds every 30 mins over 2 hours.
• Fold in chocolate chips and add-ins on the final stretch-and-fold.
• Let dough rise until slightly domed and airy (1–2 hours).
• Shape into a round or oval loaf and place in floured banneton.
• Cold proof overnight in the refrigerator (8–12 hours).
• Preheat Dutch oven to 475°F (246°C) for at least 30 mins.
• Score and bake: Covered for 20 mins, then uncovered at 450°F for 20–25 mins.
• Cool completely on wire rack at least 2 hours before slicing.

Notes

Make sure your sourdough starter is active and bubbly before starting. For a dairy-free version, use plant-based chocolate chips.

Keyword chocolate chip sourdough bread, chocolate sourdough bread, sourdough chocolate bread

Key Takeaways

• Chocolate sourdough bread combines classic sourdough with rich cocoa and melty chocolate chips.
• The recipe follows a simple mix, fold, and proof method — perfect for weekend baking.
• Cold proofing overnight brings out deeper flavor and makes shaping easier.
• Easy to customize with add-ins like banana, espresso, or chopped nuts.
• Great fresh, toasted, or frozen for later — flexible for any day of the week.

Next, let’s tackle some of the most common questions to help you bake with confidence!

FAQs About Making Chocolate Sourdough Bread at Home

Ready to wrap things up? Let’s finish with a warm send-off and quick recap of everything you’ve learned today.

Conclusion

There’s something extra special about baking a loaf like this chocolate sourdough bread — from the smell that fills your kitchen to that first warm slice, it’s a little labor of love worth every step. Whether you keep it simple or add your own twist with chips, nuts, or a hint of espresso, this recipe brings comfort, fun, and flavor together in the best way.

If you gave it a try and it brought a smile to your table, I’d love to hear how it went! Feel free to leave a review — it not only helps others but also makes this cozy baking community even more inspiring.