Name: Chocolate Chip Sourdough Bread
Prep time: 20 min
Cook time: 45 min
Total time: 13 h
Cuisine: American
Ingredients: 1/2 cup (100g) active sourdough starter; 3 1/2 cups (420g) all-purpose flour; 1 cup (240g) warm water; 1 tablespoon honey; 1 teaspoon sea salt; 1/2 cup (90g) semisweet chocolate chips; Extra flour for dusting

Chocolate Chip Sourdough Bread a soft, naturally leavened sourdough loaf with a gentle tang and gooey pockets of chocolate in every slice—this Sourdough Bread is where comfort meets craft. It’s a rustic, slightly sweet twist on the traditional sourdough that I love to enjoy at breakfast, as a cozy snack, or even as dessert. The cold fermentation process develops deep flavor, and the result is a bread that’s as delightful to bake as it is to eat.

Why You’ll Love This Recipe

I like how this bread balances the rich tanginess of sourdough with the indulgent sweetness of semisweet chocolate chips. It’s naturally leavened with sourdough starter, which means I skip the commercial yeast and still get an amazing rise and texture. The crust is golden and crisp, while the inside stays soft, chewy, and studded with melted chocolate. This is a great way to use up active starter and turn it into something a little unexpected. I also love how versatile it is—it feels indulgent but not too sweet, perfect for everything from breakfast toast to an after-dinner treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (100g) active sourdough starter

3 1/2 cups (420g) all-purpose flour

1 cup (240g) warm water

1 tablespoon honey

1/2 cup (90g) semisweet chocolate chips

1 teaspoon sea salt

Extra flour for dusting

Directions

In a large bowl, I mix the sourdough starter, warm water, and honey until well combined.

I add the flour and stir until a shaggy dough forms. Then, I cover the bowl with a damp towel and let the dough rest for 30 minutes.

After the rest, I sprinkle in the salt and gently knead the dough to incorporate it.

Over the next 3 hours, I perform 3–4 sets of stretch and folds, spacing them about 30–45 minutes apart.

After the final fold, I gently knead in the chocolate chips until evenly distributed.

I shape the dough into a round loaf and place it into a well-floured proofing basket or bowl.

I cover the dough and refrigerate it for 8–12 hours for cold fermentation.

When I’m ready to bake, I preheat the oven to 450°F (230°C) with a Dutch oven inside.

I turn the dough out onto parchment paper, score the top, and place it carefully into the hot Dutch oven.

Next I cover and bake for 20 minutes, then uncover and bake for another 20–25 minutes until it turns golden brown.

I let it cool on a wire rack before slicing to allow the crumb to set properly.

Servings and timing

Servings: 10 slices

Prep Time: 20 minutes (plus 12–14 hours rise time)

Cooking Time: 45 minutes

Total Time: Approximately 13 hours

Calories: 220 kcal per slice

Variations

Double Chocolate: I sometimes add a tablespoon of cocoa powder to the dough and use dark chocolate chips for a richer flavor.

Nutty Twist: Chopped hazelnuts or walnuts can be folded in with the chocolate chips for added crunch.

Cinnamon Touch: A dash of cinnamon added with the flour gives it a warm, spiced flavor.

Mini Loaves: I like dividing the dough into smaller portions for personal-sized loaves—great for gifting or freezing.

Dairy-Free Version: I swap in dairy-free chocolate chips to keep the loaf completely plant-based.

Storage/Reheating

I store leftover bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, I slice and freeze it, placing parchment between slices so they don’t stick. To reheat, I toast slices straight from the freezer or warm them in the oven at 325°F (160°C) for 5–10 minutes. I avoid microwaving as it can make the bread rubbery.

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FAQs

How sour does this bread taste?

The tang is mild and balanced by the sweetness of the chocolate chips. If I prefer more tang, I let the dough ferment a little longer during bulk fermentation.

Can I use whole wheat flour instead of all-purpose?

Yes, I’ve used up to 50% whole wheat flour with great results. It makes the bread a bit denser and adds a nuttier flavor.

My dough is sticky—what should I do?

Sticky dough is normal for sourdough, but I dust my hands and work surface with flour as needed. I also let the dough rest properly and perform the stretch and folds to help build structure.

Can I bake this without a Dutch oven?

Yes, though I get the best crust in a Dutch oven. If I don’t have one, I bake it on a preheated baking stone or sheet with a tray of water in the oven to create steam.

How do I know when it’s done baking?

I tap the bottom of the loaf—it should sound hollow. An internal temperature of 200–210°F (93–99°C) is another reliable indicator.

Conclusion

Chocolate Chip Sourdough Bread is a cozy, flavorful twist on traditional sourdough that I find myself baking again and again. It’s naturally fermented, slightly sweet, and just indulgent enough to feel special. Whether it’s breakfast with a cup of coffee or an after-school snack, this bread hits the spot. If I’m already baking sourdough, adding chocolate chips is an easy and satisfying way to switch things up.

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