These sourdough chocolate knots with Nutella are a hybrid of your classic sourdough chocolate rolls and Swedish cardamom knots, without the complex steps. Using Nutella or any chocolate spread, these knots skip the fuss of making a filling, offering a simple yet indulgent treat. Perfect for those who appreciate the simplicity but crave a proper homemade chocolatey treat!
Sourdough chocolate knots are kind of like mini versions of sourdough babka. They pack the same soft sourdough and rich chocolate flavors but in cute individual servings. This makes them convenient if you have kids or toddlers around, as they can just grab one, no knife, no plate, no anything!
If you like sourdough + chocolate pairing (honestly, who doesn't?), also add chocolate sourdough bread and sourdough chocolate coconut cake squares to your things to try list!
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Ingredients
- Sweet sourdough starter: Our rising agent, giving our dough a boost. The added sugar makes the starter more yeasty, lessening the tang and giving the yeast populations extra food to feed on. It's essential that you use your starter when it's at its peak or just before that. If you use it after, the acidity of the starter will taste in the dough, and we don't want that.
- Bread flour: Provides structure to our knots, making them chewy yet tender. It's higher in protein than all-purpose flour, perfect for our dough's elasticity.
- All-purpose flour: Works in tandem with bread flour to keep the knots soft and not too dense, ensuring they're just the right texture.
- Sugar: Just a little bit is needed to enhance the sweetness of the chocolate. Since we're using Nutella (or other chocolate spread), we don't need to add a ton of sugar because a lot of it is already in the spread.
- Milk: Whole milk enriches the dough, making it tender because of the fats in it.
- Salt: A pinch of salt is crucial to enhance all the flavors in the knots, bringing out the sweetness of the chocolate. I like to use real salt without unnecessary additives.
- Eggs: They add richness and color to the dough, helping to create a golden-brown finish on the knots.
- Butter: Provides moisture and flavor, making these soft and adding a layer of richness to the dough.
- Nutella: My first choice! But if you have some other chocolate spread you prefer, use it! The only thing to note here is that you don't want its consistency to be too thin, or you'll have a hard time shaping the knots.
- + 1 egg yolk for egg wash: A mixture of one egg yolk and one tablespoon of water is brushed on top for a shiny, golden finish.
See recipe card for quantities.
How to Make Sourdough Chocolate Knots with Nutella
STEP 1: Combine the bread flour, all-purpose flour, sugar, milk, salt, eggs, butter, and (sweet) active sourdough starter in a bowl of a stand mixer. Use the dough hook attachment and mix until the dough becomes smooth and a bit glossy. This might take up to 20 minutes. The dough will be wet; resist the urge to add extra flour.
STEP 2: Cover the dough with a lid, plastic wrap, or a damp towel and let it sit in a warm spot for bulk fermentation. This step takes about 6-8 hours. After this period, chill the dough in the fridge for 1-2 hours to firm up, making it easier to shape.
STEP 3: On a floured surface, roll the dough into a thin rectangle. Spread approximately 6 tablespoons of Nutella over half of the dough, then fold the other half over.
STEP 4: Use a pizza wheel, a bench scraper, or a sharp knife to cut the dough into 28 strips. Swirl each strip into a knot, tucking the end underneath.
STEP 5: Place the knots on a piece of parchment paper or a baking mat. Cover them with a damp tea towel and let them rise in a warm spot until they become a bit puffy, which should take about 3-5 hours.
STEP 6: Preheat your oven to 350°F (about 180°C). Beat an egg yolk with a tablespoon of water to make the egg wash. Brush this mixture over the risen knots to give them a shiny, golden appearance.
STEP 7: Bake the knots for about 20 minutes or until golden brown. Keep an eye on them since enriched dough can brown quickly. If possible, create some steam in the oven (see my tips below!) or use the steam function to help the knots rise and expand properly. Cool on a wire rack and enjoy!
Hint: my stand mixer is not the best, so the dough doesn't actually come together and doesn't pull away from the sides of the bowl sometimes. Instead of using additional flour, I still just let the mixer knead the dough, then I transfer it to my work surface and form a dough ball with my hands before starting bulk fermentation.
Variations & Add-ins
- Sweet sourdough starter: Don't want to use a sweet starter? Use a regular active sourdough starter instead. Just ensure it's fed well before you use it, so it'll be more yeasty than acidic.
- Butter: You can use unsalted or salted butter. I prefer using unsalted, but if you decide to use salted, just slightly reduce the amount of salt.
- Chocolate spread: If you're out of Nutella, a homemade chocolate filling using cocoa powder, a bit of sugar, and butter works too. Melt these together, so they form a rich chocolate mixture.
- Chocolate bar: For a chunkier texture, chop up a chocolate bar into small pieces and sprinkle over the dough before rolling. My kids love a small piece of chocolate in every bite!
- Milk: Whole milk is my recommendation, but if you're in a pinch, a mixture of water and a little bit of melted butter can substitute in a 1:1 ratio.
- Commercial yeast: If you're in a hurry, a small amount of commercial yeast can be added to the dough to speed up the rise time. Just remember, this will slightly change the traditional sourdough flavor.
- Cocoa powder: For an extra chocolatey dough, sift a little cocoa powder into the flours. This doesn't actually add a lot of chocolate flavor, but it will produce a brown chocolate knot if that's what you're after.
💭Crucial Success Tips
- Creating oven steam: Place boiling water in a cast-iron skillet or oven-safe pan in the oven with the knots. This generates steam for softer knots and a better rise.
- Dough consistency: Adjust with a bit more flour if the dough is too sticky. But do that only after you mix the dough for at least 15 minutes! You'll be surprised what mixing does for consistency.
- Rolling dough: Aim for an even thickness with a rolling pin for even baking and texture, much like when making cinnamon rolls.
- Don't overdo it with Nutella: Stick to no more than 6 tablespoons of Nutella or chocolate spread to avoid mess and difficulty in shaping the knots.
- Egg wash for shine and taste: Brush knots with an egg wash before baking for a golden-brown finish, stepping up both look and taste.
FAQ
The best way to mix your dough is by using a stand mixer fitted with a dough hook attachment. Start mixing the ingredients on low speed to combine, then increase to medium speed for about at least 15 minutes until the dough is smooth and glossy. This ensures all ingredients are thoroughly incorporated.
Yes, preparing the dough ahead of time is actually a great idea if you want them to have a sourdough tang. But if not it's best to make them in one day, so the sourdough flavor doesn't get a chance to develop too much. If you decide to prepare them ahead of time, simply put them in the refrigerator after the bulk rise but leave them there for longer, up to 24 hours.
More Sourdough Recipes
Looking for other sourdough recipes like this? Try these:
📖Printable Recipe
📖 Recipe
Sourdough Chocolate Knots with Nutella
Jump to VideoEquipment
- 1 stand mixer with a hook attachment
- 1 baking mat or parchment paper
- 1 Mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 plastic wrap or damp tea towel
- 1 Dough scraper or a very sharp knife for dividing the dough
- 1 Pastry brush for egg wash, optional
Ingredients
For Sweet Stiff Starter (using 1:3 ratio)
- 143 grams all-purpose flour
- 51 grams water
- 41 grams soudough starter active
- 25 grams sugar
For Dough
- 360 grams bread flour
- 240 grams sourdough starter sweet stiff starter
- 120 grams milk whole milk is best
- 100 grams butter unsalted, if using salted, adjust the salt!
- 80 grams all-purpose flour
- 25 grams sugar
- 5 grams salt
- 2 eggs
Instructions
- STEP 1: Combine the bread flour, all-purpose flour, sugar, milk, salt, eggs, butter, and (sweet) active sourdough starter in a bowl of a stand mixer. Use the dough hook attachment and mix until the dough becomes smooth and a bit glossy. This might take up to 20 minutes. The dough will be wet; resist the urge to add extra flour.
- STEP 2: Cover the dough with a lid, plastic wrap, or a damp towel and let it sit in a warm spot for bulk fermentation. This step takes about 6-8 hours. After this period, chill the dough in the fridge for 1-2 hours to firm up, making it easier to shape.
- STEP 3: On a floured surface, roll the dough into a thin rectangle. Spread approximately 6 tablespoons of Nutella over half of the dough, then fold the other half over.
- STEP 4: Use a pizza wheel, a bench scraper, or a sharp knife to cut the dough into 28 strips. Swirl each strip into a knot, tucking the end underneath.
- STEP 5: Place the knots on a piece of parchment paper or a baking mat. Cover them with a damp tea towel and let them rise in a warm spot until they become a bit puffy, which should take about 3-5 hours.
- STEP 6: Preheat your oven to 350°F (about 180°C). Beat an egg yolk with a tablespoon of water to make the egg wash. Brush this mixture over the risen knots to give them a shiny, golden appearance.
- STEP 7: Bake the knots for about 20 minutes or until golden brown. Keep an eye on them since enriched dough can brown quickly. If possible, create some steam in the oven (see my tips below!) or use the steam function to help the knots rise and expand properly. Cool on a wire rack and enjoy!
Video
Notes
- Creating oven steam: Place boiling water in a cast-iron skillet or oven-safe pan in the oven with the knots. This generates steam for softer knots and a better rise.
- Dough consistency: Adjust with a bit more flour if the dough is too sticky. But do that only after you mix the dough for at least 15 minutes! You'll be surprised what mixing does for consistency.
- Rolling dough: Aim for an even thickness with a rolling pin for even baking and texture, much like when making cinnamon rolls.
- Don't overdo it with Nutella: Stick to no more than 6 tablespoons of Nutella or chocolate spread to avoid mess and difficulty in shaping the knots.
- Egg wash for shine and taste: Brush knots with an egg wash before baking for a golden-brown finish, stepping up both look and taste.
Nutrition
Baking Schedule
OPTION 1: Feed the starter the night before, mix the dough in the morning for evening sourdough chocolate knots
- 8:00 PM (Night Before) - Make a sweet starter
- 7:00 AM (Next Day) - Mix up the dough
- 7:30 AM - Begin the first rise (bulk fermentation)
- 1:30 PM - Shape the knots after chilling the dough
- 2:00 PM - Start the second rise
- 5:00 PM - Preheat the oven
- 5:30 PM - Bake the knots
- 5:55 PM - Remove knots from the oven to cool
OPTION 2: Prepare the dough the night before, enjoy sourdough chocolate knots for breakfast
- 10:00 AM (Morning the day before) - Make a sweet starter
- 8:00 PM (Night Before) - Mix up the dough
- 8:30 PM - Begin the first rise (bulk fermentation)
- 6:30 AM (Next Day) - Shape the knots after the dough has chilled in the fridge
- 7:00 AM - Start the second rise
- 10:00 AM - Preheat the oven
- 10:30 AM - Bake the knots
- 10:55 AM - Remove knots from oven to cool
How To Store Sourdough Chocolate Knots
- At room temperature: The official recommendation is to put sourdough chocolate knots in an airtight container. That way, they'll stay fresh for up to 3 days. BUT, we often leave them on the counter for a day or two and eat them in that time too 😉
- Refrigerate: For longer storage, keep the knots in a sealed container in the fridge. They'll be good for up to a week.
- Freeze: To freeze, lay the knots out on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag. They can be stored like this for up to 3 months. For the best texture, warm them up in the oven or in the microwave before serving.
Pin it For Later
Nikki says
These look delicious, I'm a sucker for anything with Nutella too!
Dani says
Omg!!! These are delicious!
Lisa says
These look absolutely delicious. Pinning to make later!
Belinda Joy Parker says
These look WONDERFUL!! I love a good chocolate pastry, especially if Nutella is involved 🙂
Tina says
Thank you so much!
Kelsey says
Anything with nutella is a winner!!
Tina says
Right?!? =D
Emily Rider says
These look delicious!!! Can't wait to try them soon!!
Casey says
These sound and look delicious! Pinning for later!
kelly says
In the youtube video is that just a portion of the dough? you cut it into 8 pieces not 28. And it looks like 2-3 tablespoons of nutella. I'm trying to figure out how large to roll the batch of dough.
Tina says
Yes, I only did a portion for the video, that's correct! I'm so sorry for not providing the measurements for the rolled out dough, I'm working hard at my recipe development skills.
The only pointer I can give is to roll the dough pretty thin. And keep in mind that either way, you can't really mess up these. The only difference will be the number of the knots you end up with.
Mitzi says
how do you "make" a sweet sourdough starter?
i have a starter now, but your comment to "make" a sweet starter throws me.
Tina says
Hi Mitzi!
To create a sweet sourdough starter, you typically adjust the feeding routine to favor yeast activity over bacterial, which tends to produce a less sour flavor. This is often achieved by feeding the starter more frequently and using a higher ratio of water and flour to dilute the acids produced by the bacteria. Some bakers also use ingredients like milk or sugar to feed the starter, which can encourage yeast growth and result in a milder flavor. If you already have a starter, you can convert a portion of it to a sweet starter by changing your feeding method to these adjustments for a few days! 🙂