Anastasia Rice January 28, 2026

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Chocolate Chip Sourdough Croissant Bread

Name: Chocolate Chip Sourdough Croissant Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: Bakery
Ingredients: 2 cups all-purpose flour; 1 cup sourdough starter; 1/4 cup sugar; 1/2 cup unsalted butter, softened; 1/2 cup milk; 1 teaspoon salt; 1 cup chocolate chips; 1 egg (for egg wash)

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A warm, flaky loaf pulls out of the oven, the kitchen filling with the buttery scent of croissant layers and the sweet, faint tang of sourdough, while pockets of melted chocolate glisten on the browned crust. Chocolate Chip Sourdough Croissant Bread is the kind of thing you slice thick for breakfast with coffee, or serve warm with friends for a lazy weekend brunch. It marries the light, layered texture of a croissant with the slow-fermented depth of sourdough, and the chocolate chips add playful, melty pockets of joy in every bite. If you enjoy desserts that feel both indulgent and homemade, you might also like this sister recipe for chocolate chip toffee shortbread cookies, which has a similar sweet crunch in cookie form.

What Makes This Special

This Chocolate Chip Sourdough Croissant Bread is special because it blends two beloved techniques, lamination and sourdough fermentation, into one approachable loaf. The sourdough starter gives a gentle acidity that balances the sweetness of the chocolate, while the repeated folding creates delicate, buttery layers that pull apart like a croissant. Together they make a loaf that looks elegant, but feels comfortably rustic when you tear into it.

The result is versatile, great for both sweet brunch spreads and as a statement loaf for casual gatherings. A few reasons to love it

Buttery, layered texture that still slices neatly
Deep, rounded flavor from sourdough fermentation
Melting chocolate pockets for sweet surprises
Looks impressive, yet is forgiving to make

What You’ll Need

Before you begin, consider ingredient roles and small swaps. The starter provides lift and flavor, flour gives structure, and butter creates those prized layers. You can use a fed, active sourdough starter for best rise, and room temperature butter to make mixing easier. If you prefer a slightly richer crust, use a glossy egg wash before baking.

Ingredients

2 cups all-purpose flour
1 cup sourdough starter
1/4 cup sugar
1/2 cup unsalted butter, softened
1/2 cup milk
1 teaspoon salt
1 cup chocolate chips
1 egg (for egg wash)

Note, the chocolate chip quantity is generous for even distribution, and you can use semi-sweet or dark chips depending on how sweet you like your bread.

Step by Step

In a large mixing bowl, combine the flour, sourdough starter, sugar, and salt. Mix until the dry and wet ingredients are evenly distributed, you should see a shaggy mass that smells faintly tangy and sweet.
Add the softened butter and milk, and mix until a dough forms. The butter will look incorporated into ribbons at first, then the dough will come together into a soft, slightly tacky ball.
Knead the dough on a floured surface for about 5 to 10 minutes until smooth. Press and fold with the heels of your hands, the dough should become elastic and spring back when poked, with a soft sheen.
Cover and let rise in a warm place for 1 to 2 hours or until doubled in size. You will notice small bubbles developing under the surface, and the dough will smell more tangy and aromatic.
Roll out the dough into a rectangle, then fold it into thirds like a letter. The surface will feel supple, and the folding starts to create those laminated layers.
Roll it out again and repeat the folding process 2 to 3 times to create layers. After each fold the dough should relax and feel silkier, and thin white streaks of butter will be visible if the dough is cool enough.
Incorporate chocolate chips into the dough during the last fold. Scatter the chips over the rolled dough, fold gently to encase them, and roll once more so chips are evenly distributed without bursting through.
Shape the dough into a loaf and place it in a greased loaf pan. Tuck and seam the dough so the top looks smooth, and the loaf holds a uniform shape as it rises.
Let it rise for another 30 to 45 minutes. The dough should puff noticeably, looking glossy and slightly jiggly when you nudge it.
Preheat the oven to 350°F (175°C). A properly heated oven helps set layers quickly and gives a deep golden crust.
Brush the top with beaten egg for a shiny finish. This will create an attractive, slightly crisp sheen that highlights the chocolate spots.
Bake for 25 to 30 minutes or until golden brown. The top should be a rich, warm brown, and the loaf will sound hollow when tapped on the bottom.
Allow to cool slightly before slicing and serving. Letting it rest for 10 to 15 minutes helps the crumb set, so your slices hold together beautifully while still warm.

Prep ~ 3 hours, Cook ~ 25 to 30 minutes, Total ~ 3 hours 30 minutes, Servings ~ 8, Kcal ~ 380 per serving, estimate.

Make-Ahead and Prep Tips

You can prepare several parts of this Chocolate Chip Sourdough Croissant Bread ahead of time to make the day-of assembly quick and calm. Mix and knead the dough the night before, then let it rise in the refrigerator overnight, covered. The cold rise slows fermentation while deepening flavor, and in the morning you can roll, fold, and finish the lamination before the second rise.

You can also prepare the dough up to the point of final shaping, then freeze it in the loaf pan wrapped tightly for up to a month. To bake later, thaw overnight in the refrigerator, bring to room temperature for about an hour, then let it finish its final rise before egg wash and baking.

How to Store Leftovers

Store cooled slices in an airtight container at room temperature for up to 2 days, they will remain soft and fragrant. For longer storage, wrap tightly in plastic wrap and place in the refrigerator for up to 5 days, this will slow staling though the crust may soften slightly.

To freeze, wrap individual slices or the whole loaf in plastic and then foil, freeze for up to 2 months. Reheat gently by placing slices on a baking sheet in a 325°F oven for 8 to 12 minutes, or warm in a toaster oven to restore crisp edges and melt the chocolate, watching closely so the chips do not burn. A good freshness cue is the aroma, fresh loaf should smell buttery and tangy, while stale bread will lose that bright scent and feel dryer to the touch.

Perfect Pairings

Serving this Chocolate Chip Sourdough Croissant Bread alongside a few companions makes it feel even more festive. Try these pairings

A mug of strong coffee or a latte to balance the chocolate sweetness
Fresh berries and a dollop of mascarpone for bright, creamy contrast
Honey butter or a fruit jam for a simple, nostalgic touch
A scoop of vanilla ice cream for an indulgent dessert slice
Sliced bananas and a sprinkling of chopped toasted nuts for texture

Make It Your Own

This Chocolate Chip Sourdough Croissant Bread is a great canvas for playful changes, try any of these ideas to vary flavor and texture

Chocolate variety, swap semi-sweet chips for chopped dark chocolate or white chocolate for different sweetness levels and melt profiles.
Nutty crunch, fold in 1 4 cup toasted chopped pecans or almonds with the chocolate chips for a toasty contrast.
Citrus notes, add a teaspoon of finely grated orange zest to the dough before the first rise to brighten the flavor.
Cinnamon twist, brush the dough with a thin layer of melted butter and sprinkle cinnamon sugar before folding for a cinnamon swirl effect.
Fruit inclusion, fold in 1 4 cup dried cherries or chopped dried apricots for chewy fruit bursts that harmonize with chocolate.
Browned butter upgrade, if you love the nutty aroma of brown butter, substitute browned and cooled butter for the softened butter to deepen the flavor, a favorite technique for many bakers that echoes the richness found in brown butter chocolate chip cookies.

All of these variations keep the recipe free from pork and alcohol, while adding exciting new dimensions to your loaf.

Tips for Success

Temperature matters, use room temperature butter and milk for easy mixing, and keep the dough slightly cool while laminating to prevent butter bleed.
Rest between folds, let the dough rest 10 to 15 minutes between lamination passes if it resists, it will relax and roll out without tearing.
Watch the oven, color is your guide, bake until the loaf is deep golden brown, the interior should reach about 190°F when tested with an instant thermometer.
Even chocolate distribution, add chips during the final fold rather than at the start to avoid them melting into the dough and causing uneven layers.
Use a sharp knife or serrated blade to slice, a gentle sawing motion keeps layers intact and prevents squishing.

Your Questions, Answered

How active should my sourdough starter be for best results?
Your starter should be bubbly and at its peak after a recent feeding, ideally within a few hours of being fed at room temperature. An active starter gives the loaf the best rise and a bright, complex flavor.
Can I use instant yeast instead of sourdough starter?
Yes, you can, but the flavor profile will change. Use about 1 teaspoon of instant yeast and reduce the rise times considerably, while noting you will lose that distinct sourdough tang.
What chocolate works best with this bread?
Semi-sweet or dark chocolate chips hold up well without overwhelming the tang from the starter, but you can use chunks for a more rustic melt. For a sweeter loaf, choose milk chocolate chips, for a slightly bitter contrast go with 60 percent or higher dark chocolate.
My butter melted while laminating, what now?
If the butter begins to smear rather than stay in thin layers, chill the dough for 20 to 30 minutes until firm and continue. Cool temperatures keep the butter solid and the layers distinct.
Can I make this dairy-free or vegan?
You can experiment with plant-based butter and non-dairy milk, keeping an eye on texture because dairy-free butters vary in water content. Use an egg wash alternative like a light brush of nondairy milk mixed with a tiny bit of maple syrup for gloss.
How do I know when the loaf is fully baked?
The loaf should be a deep golden brown on top and sound hollow when lightly tapped on the bottom. For confidence, an instant-read thermometer inserted into the center should read around 190°F.
Can I turn this into individual pastries?
Yes, after laminating you can cut and shape smaller pieces into rolls or knots, then bake for a shorter time, monitoring color and texture so they remain flaky and not overbaked.

Final Thoughts

This Chocolate Chip Sourdough Croissant Bread brings together the comforting familiarity of chocolate and the artisan appeal of sourdough, producing a loaf that is both showy and deeply satisfying. It rewards a bit of patience with layers of butter, tang, and molten chocolate that make every bite feel thoughtfully made. Give it a try on a slow morning, and enjoy how the house fills with the warm scent of browned butter and bakery comfort, inviting you to slice thick and savor the moment.

Chocolate Chip Sourdough Croissant Bread

Author: anastasia-rice
Total Time: 210 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful blend of flaky croissant layers and tangy sourdough, filled with pockets of melted chocolate for a luxurious breakfast or brunch treat.

Ingredients

Scale

2 cups all-purpose flour
1 cup sourdough starter
1/4 cup sugar
1/2 cup unsalted butter, softened
1/2 cup milk
1 teaspoon salt
1 cup chocolate chips
1 egg (for egg wash)

Instructions

In a large mixing bowl, combine the flour, sourdough starter, sugar, and salt. Mix until evenly distributed into a shaggy mass.
Add softened butter and milk, mixing until a soft, slightly tacky dough forms.
Knead the dough on a floured surface for 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 to 2 hours or until doubled in size.
Roll out the dough into a rectangle and fold it into thirds like a letter.
Roll it out again and fold 2 to 3 more times to create layers.
Incorporate chocolate chips during the last fold, ensuring they are evenly distributed.
Shape the dough into a loaf and place it in a greased loaf pan. Let it rise for another 30 to 45 minutes.
Preheat the oven to 350°F (175°C). Brush the top with beaten egg.
Bake for 25 to 30 minutes or until golden brown. Cool slightly before slicing and serving.