If you have a sweet tooth and a love for artisanal breads, the Chocolate Chip Sourdough Croissant Bread Recipe is going to become your new obsession. This recipe combines the buttery, flaky allure of croissants with the tangy depth of sourdough and the irresistible charm of melty chocolate chips. The result is a beautifully layered, tender bread that’s both hearty and decadently sweet. Perfect for cozy mornings, weekend brunches, or anytime you want to treat yourself and those you love to something unforgettable.
Ingredients You’ll Need
Though it might seem like a delicate masterpiece, this bread relies on surprisingly simple ingredients that each bring something special to the table. Every component plays a vital role in creating the perfect balance of taste, texture, and appearance.
- 42 g active sourdough starter: This provides natural leavening and that signature tangy flavor unique to sourdough breads.
- 350 g water (divided): Water hydrates the flour and starter, vital for gluten development and dough consistency.
- 500 g bread flour: High-protein bread flour ensures strength and structure, allowing those flaky layers to form beautifully.
- 113 g unsalted butter: Softened butter adds richness and creates the tender, croissant-like layers everyone craves.
- 235 g chocolate chips: Sweet, melty pockets of chocolate throughout the bread for an indulgent treat in every bite.
- 10 g salt: Enhances all the flavors and balances the sweetness seamlessly.
How to Make Chocolate Chip Sourdough Croissant Bread Recipe
Step 1: Prepare the Levain
Start by mixing your active sourdough starter with some water and all-purpose flour to make the levain. This pre-ferment is crucial as it activates the natural yeast and builds flavor complexity. Let it sit until it’s bubbly and lively, typically a few hours or overnight.
Step 2: Combine Dough Ingredients
In a stand mixer, add the bubbly levain along with the remaining water, bread flour, and salt. Mix on low speed until just combined, allowing the flour to hydrate fully without overworking the dough yet.
Step 3: Knead and Incorporate Butter
Switch to medium speed and knead the dough until it becomes silky smooth, about 5 to 7 minutes. Then fold in the softened unsalted butter gradually. This step is key to developing the dough’s amazing texture and those buttery layers that make it croissant-like.
Step 4: Fold in Chocolate Chips
Once the butter is fully incorporated, gently fold in the chocolate chips. You want them evenly distributed, but don’t overmix or the dough may become tough. This is what turns a simple sourdough bread into a luscious chocolate chip croissant bread.
Step 5: First Rise
Place your dough in a greased bowl and cover it tightly with plastic wrap. Let it rise at room temperature until it doubles in size, usually around 2 hours. This rise strengthens your dough’s flavor and texture.
Step 6: Shape the Dough
After the rise, roll the dough out into a rectangle. Now fold it into thirds, similar to folding a letter, which creates the layers essential to this recipe’s flaky, tender crumb.
Step 7: Refrigerate for Layering
Wrap the folded dough tightly and refrigerate it for at least 4 hours or even overnight. The cold rest helps relax the gluten and solidifies the butter layers to achieve that croissant-like texture during baking.
Step 8: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Place the loaf on a parchment-lined baking sheet and bake for about 40 minutes until the crust is a gorgeous golden brown. Your kitchen will smell like heaven, and your patience will be so worth it!
How to Serve Chocolate Chip Sourdough Croissant Bread Recipe
Garnishes
While this bread is a star on its own, you can elevate it by lightly dusting the top with powdered sugar for a touch of elegance. A drizzle of warm honey or a sprinkle of flaky sea salt can create an exciting sweet-salty contrast that dazzles the palate.
Side Dishes
If you’re serving this bread for breakfast or brunch, pair it with fresh berries and a dollop of crème fraîche or whipped cream. For an afternoon snack, a cup of rich, dark coffee or creamy hot chocolate complements every bite perfectly.
Creative Ways to Present
Slice it thickly and toast the pieces for a crispier texture, or warm individual slices under the broiler until the chocolate chips melt into gooey pockets. You can also transform it into an indulgent bread pudding or French toast using this recipe, maximizing its chocolatey, buttery goodness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Chip Sourdough Croissant Bread wrapped tightly at room temperature for up to two days. This maintains the crust’s crispness and the soft, tender crumb inside. Avoid plastic bags that can make it soggy.
Freezing
This bread freezes beautifully. Wrap it securely in plastic wrap and then a layer of aluminum foil or a freezer bag. Store for up to one month. Thaw overnight in the refrigerator for best results before reheating.
Reheating
To bring back that fresh-baked warmth and softness, reheat slices in a toaster oven or conventional oven at 325°F (160°C) for 5-7 minutes. This revives its flaky layers and melty chocolate, almost like it just came out of the oven.
FAQs
Can I use a different type of flour for this recipe?
Bread flour is recommended because of its higher protein content, which creates better gluten development for layering. However, if you only have all-purpose flour, it can work, but expect a slightly less structured texture.
Do I have to use sourdough starter?
The sourdough starter is essential in this recipe for flavor complexity and natural leavening. Using commercial yeast alone won’t replicate the same tang or texture, though you could adapt the recipe if desired.
What type of chocolate chips work best?
Use good-quality semisweet or bittersweet chocolate chips for a balanced sweetness that doesn’t overpower the bread. Darker chocolate chips also contrast beautifully with the buttery dough.
Can I make this bread without the folding and refrigeration step?
The folding and chilling are key to achieving the croissant-like layers and tender crumb. Skipping them would produce a more typical dense chocolate sourdough bread rather than the flaky croissant texture this recipe is known for.
How do I know when the bread is fully baked?
The crust should be deep golden brown and firm to the touch. You can also tap the bottom of the loaf; it should sound hollow when fully baked. Use a thermometer to check for an internal temperature of around 200°F (93°C) for perfect doneness.
Final Thoughts
This Chocolate Chip Sourdough Croissant Bread Recipe is truly a labor of love that combines technique and simple ingredients for an unforgettable result. Don’t hesitate to dive in and try it yourself—you’ll be rewarded with a baked delight that’s as deliciously layered as it is heartwarming. Sharing this bread with friends or family will definitely put a smile on their faces and a warm glow in your kitchen.
Print
Chocolate Chip Sourdough Croissant Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes active, plus additional rising and chilling times
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Indulge in the rich, flaky layers of this Chocolate Chip Sourdough Croissant Bread, combining the tangy depth of sourdough with the sweet delight of melty chocolate chips. Perfect for breakfast or a decadent snack, this recipe features a tender, buttery crumb with a crisp golden crust.
Ingredients
Levain
- 42 g active sourdough starter
- 100 g water (from the divided 350 g)
- 100 g all-purpose flour
Dough
- 250 g water (remaining from the 350 g)
- 500 g bread flour
- 10 g salt
- 113 g unsalted butter, softened
- 235 g chocolate chips
Instructions
- Prepare the Levain: Mix the sourdough starter, 100 g water, and 100 g all-purpose flour until smooth. Let this levain sit until bubbly and active, indicating that fermentation has begun, which usually takes a few hours depending on room temperature.
- Mix Dough Ingredients: In a stand mixer bowl, combine the bubbly levain, the remaining 250 g water, salt, and bread flour. Mix on low speed just until all ingredients come together into a shaggy dough.
- Knead the Dough: Increase the mixer speed to medium and knead for 5–7 minutes until the dough turns smooth and elastic. Gradually add the softened butter a little at a time, folding it in completely before adding more, until fully incorporated.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring even distribution without overmixing to preserve the dough structure.
- First Rise: Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let it rise in a warm place for approximately 2 hours, or until it has doubled in size.
- Shape the Dough: On a lightly floured surface, roll the risen dough into a rectangle. Fold it into thirds, similar to a letter fold, to create distinct layers within the bread.
- Chill the Dough: Wrap the folded dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up the butter layers and develop flavor.
- Bake the Bread: Preheat your oven to 375°F (190°C). Remove the dough from the fridge, shape as desired into a loaf, and bake on a parchment-lined baking sheet for about 40 minutes until the crust is golden brown and the bread is cooked through.
Notes
- Make sure your sourdough starter is active and bubbly to ensure proper fermentation.
- Softened butter should be pliable but not melted for easy incorporation.
- Keep the dough cold during the chilling phase to maintain distinct layers similar to croissants.
- Use high-quality chocolate chips for the best flavor and melting performance.
- Allow the bread to cool completely before slicing to preserve the texture and prevent gumminess.
