Chocolate Peppermint Swirl Sourdough Bread

Chocolate Peppermint Swirl Sourdough Bread

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This is probably my new all-time favorite sweet sourdough bread. But of course, I'm a chocoholic.

My good friend Traci described this perfectly. She said " This is like a flippin' chocolate peppermint cake. It is so flippin' good. I'm going to have to watch how much I eat!!!"

This Chocolate Peppermint Swirl Sourdough Bread is bold, chocolatey, soft, and beautifully marbled.

It tastes like a cross between a festive brioche, a chocolate babka, and a holiday dessert — using the magic of sourdough to make it gentler on the gut, lower in sugar impact, and full of holiday joy.

Let’s swirl up some magic.

🧂 Ingredients

For the Dough

  • 150 g active sourdough starter
  • 400 g all-purpose flour
  • 50 g whole wheat flour
  • 300 g warm milk (or almond milk)
  • 40 g butter, softened
  • 60 g sugar
  • 50 g cocoa powder
  • 1 tsp peppermint extract
  • 8 g salt

For the Chocolate Peppermint Swirl Filling

  • 130 g dark chocolate chips
  • 60 g butter
  • 30 g cocoa powder
  • 50 g sugar
  • 1 tsp peppermint extract

🕒 Instructions

1. Mix the Dough

In a large bowl, whisk together your starter, milk, melted butter, sugar and peppermint extract until smooth.
Add the flour, salt, and cocoa powder. Stir with a spoon or Danish whisk until a soft dough forms.

Cover and let sit for 30 minutes (autolyse).

2. Strengthen the Dough

Perform 3–4 sets of stretch & folds over 2 hours.
Rest 30 minutes between each set.

Dough will become glossy, chocolatey, soft, and smooth.

3. Make the Swirl Filling

In a small saucepan (or microwave-safe bowl) melt together the dark chocolate chips and butter.
Stir in the cocoa powder, sugar and peppermint extract.
Mix until glossy and smooth. Let cool until spreadable.

4. Bulk Ferment

Allow dough to rise until it increases about 50% in volume.
This usually takes 3–5 hours depending on room temperature.

5. Shape the Chocolate Peppermint Swirl

Lightly flour your surface. Roll dough into a large rectangle (12×16–18 inches).

Spread the cooled filling evenly over the dough.

Roll into a tight log (like cinnamon rolls), then coil or twist into a spiral shape.

Place seam-side up into a floured banneton.

6. Overnight Cold Proof

Cover and refrigerate 8–12 hours.

7. Bake

Preheat your Dutch oven to 450°F (230°C) for 30–45 minutes.

Turn dough into the hot pot, score, and bake:

  • 20 minutes covered
  • 15–20 minutes uncovered

Cool at least 1 hour before slicing (so the swirl sets beautifully).

🍫 Serving Suggestions

  • Warm with butter (divine!)
  • Toasted with a smear of mascarpone or cream cheese
  • Holiday French toast
  • Sliced on a Christmas breakfast board
  • Wrapped as a stunning edible gift

📦 Storage

  • Keeps 3–4 days at room temperature
  • Freezes beautifully for up to 3 months
  • Toast slices straight from frozen
DOWNLOAD the Recipe HERE

🍂 Ready to Bake Like a Pro?

I've gathered all my favorite sourdough tools — from whisks and bannetons to enamel Dutch ovens — to make your baking magical.
👉 Grab Your Sourdough Baking Essentials Here

Want More Seasonal Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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