Twisted Chocolate Bliss: How to Make Irresistible Sourdough Chocolate Knots

Mix the Dough

In a large mixing bowl, combine the sourdough starter, warm milk, egg, sugar, vanilla extract, and softened butter.

Whisk until the mixture becomes smooth and well blended.

Next, add the salt and gradually mix in the bread flour one cup at a time.

Stir until the dough begins to come together into a soft, slightly sticky mass.

Knead the Dough

Transfer the dough onto a lightly floured work surface and knead for about 8 to 10 minutes.

As you knead, the dough should become smooth, elastic, and slightly tacky but not overly sticky.

If necessary, sprinkle in small amounts of flour, but avoid adding too much since enriched dough should remain soft.

Proper kneading develops gluten, which helps the knots hold their shape and creates a fluffy interior.

First Rise (Bulk Fermentation)

Place the kneaded dough into a lightly greased bowl and cover it with plastic wrap or a damp kitchen towel.

Allow the dough to rise at room temperature for 4 to 6 hours, or until it has nearly doubled in size.

For even deeper flavor, you can place the dough in the refrigerator overnight.

Cold fermentation allows the sourdough flavor to develop while making the dough easier to handle the next day.

Prepare the Chocolate Filling

While the dough finishes rising, prepare the chocolate filling.

In a small bowl, mix together the melted butter, cocoa powder, and brown sugar until smooth.

This mixture will act as a spreadable chocolate layer that helps hold the filling in place.

Keep the chopped chocolate or chocolate chips ready for sprinkling during the shaping process.

Roll Out the Dough

Turn the risen dough onto a lightly floured surface.

Using a rolling pin, roll the dough into a large rectangle about ¼ inch thick. Try to maintain an even thickness so the knots bake evenly.

Spread the cocoa butter mixture evenly across the entire surface of the dough, leaving a small border around the edges.

Sprinkle the chopped chocolate evenly over the spread.

Fold and Cut the Dough

Fold the dough in half lengthwise so the chocolate filling is sandwiched inside.

Gently press the layers together, then roll the dough slightly to flatten it.

This creates distinct chocolate layers inside the knots.

Using a sharp knife or pizza cutter, slice the dough into 1-inch wide strips.

Shape the Chocolate Knots

Take one strip of dough and gently twist it several times to create a spiral.

Then wrap the twisted strip into a loose knot, tucking the ends underneath.

Place each knot onto a parchment-lined baking sheet, leaving space between them so they can expand during the final rise.

Repeat this process until all the strips have been shaped.

Second Rise

Cover the baking sheet loosely with plastic wrap or a kitchen towel.

Allow the shaped knots to rise for 1½ to 2 hours, or until they look noticeably puffier.

This second rise ensures the dough becomes soft and airy while maintaining the twisted structure.

Egg Wash and Bake

Preheat your oven to 375°F (190°C).

In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash.

Brush the tops of the knots gently with the egg wash.

This step gives them a beautiful golden color and glossy finish.

Bake the knots for 18 to 22 minutes, or until the tops are golden brown and the chocolate filling is bubbling slightly.

Cool and Finish

Remove the sourdough chocolate knots from the oven and allow them to cool on a wire rack for about 10 minutes.

Once slightly cooled, you can dust them lightly with powdered sugar for a bakery-style finish.

The knots should be soft, fluffy, and filled with ribbons of melted chocolate.