Sourdough Chocolate Star Bread
This sourdough chocolate star bread is a stunning pull-apart treat made with soft enriched dough and rich chocolate filling. Perfect for holidays, brunch, or gifting!
This beautiful sourdough star bread is buttery, rich, and swirled with layers of chocolate. It looks like a showstopper but is surprisingly easy to make and whether you’re using discard with yeast or a bubbly active starter, the result is equally delicious.
What you’ll love about this recipe
- It’s a total showstopper: Shaped like a star and layered with chocolate, this bread brings the wow factor. It’s the perfect bake for holidays, brunch spreads, edible gifts, or just because.
- Surprisingly flexible: Make it with sourdough discard + yeast or go all-in with your active starter. Use Nutella, chocolate spread, jam, or even go savory – this dough is here for it.
- Fun to shape: The star design might look complicated, but it’s just layers of dough, stacked and twisted. It’s very forgiving, and even a slightly uneven star still looks magical.
Looking for more recipes that feel fancy but are easy enough for brunch or dessert? Try my sourdough Danish pastries, which layer buttery dough with jam or cream cheese for a beautiful treat. If you want something cozy and shareable, the sourdough cinnamon rolls or pecan sticky buns bring bakery vibes right to your table. Sourdough pop tarts add a nostalgic flair with a fun, flaky finish. Whether you’re hosting a holiday brunch or just want to make an everyday morning special, these bakes are perfect companions.
How to make this recipe
Here is a brief overview of how to make this recipe so you can get an idea of the process. For the full set of written directions, including ingredient amounts, please scroll down to the recipe card below.
Step 1. Make the Dough
Add all dough ingredients to the bowl and mix on low until combined. Increase to medium speed and knead for 6–8 minutes, until the dough is smooth and slightly tacky. The dough should feel soft and just slightly tacky, not sticky. If needed, add flour or milk 1 tablespoon at a time to adjust.
Step 2. First Rise
Cover the dough and let it rise in a warm spot for 1½–2 hours, until puffy and nearly doubled in size.
Step 3. Divide & Rest
Divide the dough into 4 equal pieces and shape each into a ball. Cover and let them rest for 10 minutes to relax the gluten.
Step 4. Roll & Layer
Roll each ball into a 10–11 inch circle. Place the first circle on a parchment-lined baking sheet and spread a thin layer of chocolate over it, leaving a small border. Repeat with the next two layers, then top with the final circle (no chocolate on top).
Step 5. Cut the Star
Place a small cup or biscuit cutter in the center to mark the middle. Cut outward into 16 equal strips: quarter the dough, cut each quarter in half, then halve again.
Step 6. Twist
Take two neighboring strips and twist them away from each other twice. Pinch the ends together to form a point. Repeat around the circle to create 8 star points.
Step 7. Final Proof
Cover loosely and let the shaped star rest for 30–45 minutes, until noticeably puffy.
Step 8. Bake
Brush with egg wash and bake at 350°F (175°C) for 25–30 minutes, until golden brown. If it browns too quickly, tent loosely with foil. Let cool for 15–20 minutes before serving.
Tips for Success
- Don’t overdo the filling: A thin layer is all you need — too much and it’ll ooze out.
- Use parchment and a rimless baking sheet: This makes transferring and baking much easier (and cleaner).
Baker’s Schedule
This bread can be made in one day or split across two for a slower rise and deeper flavor.
Option 1: Same-Day Bake (Discard + Yeast)
- Morning: Mix and knead the dough
- Midday: Let it rise until doubled
- Afternoon: Shape, rise again, and bake
Option 2: Overnight Cold Proof (Pure Sourdough)
- Day 1: Mix, knead, and cold proof overnight
- Day 2: Shape, final proof, and bake
Storage & Reheating
- Room Temp: Store tightly wrapped at room temp for up to 2 days.
- Fridge: Keeps for up to 5 days. Reheat in a 350°F oven for 5–8 minutes.
- Freezer: Wrap tightly in plastic + foil and freeze for up to 3 months. Reheat from frozen or thaw overnight.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Chocolate Star Bread
Ingredients
Method
- Add flour, starter, yeast, warm milk, eggs, butter, sugar, and salt to the mixer bowl. Mix on low until combined.
- Continue mixing on medium for 6–8 minutes until the dough is smooth and slightly tacky. The dough should be soft, slightly tacky to the touch, but not sticky.
- Cover the bowl and let the dough rise in a warm spot (75-80°F) for 1½–2 hours, until it’s puffy and has almost doubled in size.
- Divide the dough into 4 equal pieces (about 265g each) and shape each piece into a ball.
- Let the balls rest, covered, for 10 minutes to relax the gluten.
- Roll each ball into a circle 10–11 inches in diameter.
- Place the first circle on a parchment-lined baking sheet and spread about ⅓ of the chocolate (roughly 65-70g or 4-5 tablespoons) evenly over it, leaving a ½-inch border around the edge.
- Add the second circle and spread another ⅓ of the chocolate.
- Add the third circle and spread the remaining ⅓ of the chocolate.
- Place the fourth circle on top (no chocolate on top).
- Place a small cup, glass, or biscuit cutter (2-3 inches diameter) in the center to mark the center that won’t be cut.
- Cut the dough outward from the center circle into 16 equal strips: Cut into 4 quarters first, then cut each quarter in half (making 8), then cut each section in half again (making 16).
- Take two adjacent strips and twist them away from each other twice, rotating each strip outward.
- Pinch the outer ends together firmly using slightly dampened fingers to seal.
- Repeat this until all 16 strips are twisted into 8 points.
- Let the shaped star rest, loosely covered, for 30-45 minutes at room temperature, until they are noticeably puffy but not doubled.
- Preheat the oven to 350°F.
- Brush the star with egg wash and bake it for 25–30 minutes until it’s golden brown. If the crust darkens too quickly, tent loosely with foil and continue baking until the center is fully set.
- Let it cool for 15-20 minutes before serving. Dust with powdered sugar.
