How to Make Sourdough Babka

Learn how to make this sweet bread made with soft brioche dough and twisted with any fruit jam of your choosing!


•Bread flour •Sugar •Salt •Eggs •Whole Milk •Unsalted Butter •Sourdough Starter •Any Fruit Jam

1. Mix Brioche Dough

In the bowl of a stand mixer fitted with the bread hook attachment, mix together the dough ingredients until hydrated.

2. Add Butter

Add pats of butter one at a time and mix until incorporated. Continue mixing until the dough passes the windowpane test.

3. Bulk Fermentation

Place the dough into a mixing bowl and proof until it doubles in size, about five hours.

4. Overnight Proof

Transfer to the refrigerator and proof overnight. The cold proof will make shaping easier and develop more flavor.

5. Shape and Filling

Roll the dough out into a large rectangle. Spread any fruit jam of your choosing onto the dough and roll the dough into a log. Transfer to the freezer for 15 mins.

6. Braid

Cut the log in half lengthwise. Cross one half over the other to create an X. Then, braid the babka by twisting the ends. Place into a bread loaf pan.

7. Final Proof

Proof the babka in a warm location until it's doubled in size and feels poofy.

8. Bake

Preheat the oven to 350ºF. Brush an egg wash on the dough and sprinkle with optional pearl sugar.


Bake for 40-45 minutes until the babka is golden brown. Tent with aluminum foil if needed to prevent burning.

9. Brush with Simple Syrup

As the babka bakes, make a simple syrup with 50/50 sugar and water over the stovetop. While the babka is hot, brush the syrup onto it for a beautiful glaze!


This sourdough babka is excellent on its own or slightly toasted! Serve at room temperature or warm.

Learn more!

Get the full detailed recipe by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.