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Savory And Easy Herb And Cheese Sourdough Babka

Herb and Cheese Sourdough Babka

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This showstopping loaf combines the complex tang of sourdough with a rich filling of cheesy goodness and fresh herbs.

  • Total Time: 18-22 hours (mostly inactive)
  • Yield: 1 round babka 1x

Ingredients

Scale

For the Dough

  • 400g mature sourdough starter (100% hydration)
  • 650g bread flour
  • 250g whole milk, slightly warm
  • 3 large eggs, room temperature
  • 100g butter, softened
  • 12g salt
  • 2 tablespoons honey

For the Filling

  • 200g mixed soft herbs (parsley, dill, chives, basil)
  • 250g mixed aged cheeses (Gruyere, Parmesan, aged cheddar), grated
  • 150g butter, softened
  • 4 cloves garlic, finely minced
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon fresh thyme leaves

For the Topping

  • 1 egg beaten with 1 tablespoon water
  • Flaky sea salt
  • Fresh cracked pepper
  • Extra herbs for garnish
  • optional chopped or sliced nuts

Instructions

  1. Mix Dough: Combine all dough ingredients (except butter) until just mixed. Rest for 30 minutes.
  2. Incorporate Butter: Gradually mix in softened butter until the dough is smooth and elastic. Check for the windowpane test.
  3. Bulk Ferment: Cover and let rise at room temperature (68–72°F) for 4–6 hours. During the first 2 hours, do 3–4 sets of gentle stretch and folds.
  4. Prepare Filling: Mix all filling ingredients except the cheese.
  5. Refrigerate Dough: Once the dough has risen about 50%, refrigerate overnight (8–12 hours).
  6. Roll Dough: The next day, roll the cold dough into a 20-inch circle.
  7. Add Filling: Spread the herb-butter mixture evenly, leaving a 1-inch border. Sprinkle grated cheese over the top.
  8. Shape Babka: Roll the dough tightly into a rope. Freeze for 10–15 minutes to firm up. Slice the roll lengthwise, twist the halves with cut sides up, and form into a circle. Place on a baking sheet or in a 12-inch pan.
  9. Proof: Cover loosely and let proof for 3–4 hours at room temperature.
  10. Bake: Preheat oven to 375°F. Brush with egg wash, sprinkle with salt, pepper, and herbs. Bake for 40–50 minutes until golden brown and the internal temperature reaches 200°F. Tent with foil if browning too quickly.
  11. Cool: Let cool in the pan for 20 minutes, then transfer to a wire rack.

Notes

  • Use a mature, active starter at peak activity
  • Don’t rush the cold fermentation steps
  • Roll dough tightly when forming the log
  • Keep edges well-sealed
  • Check internal temperature (should reach 200°F)
  • Author: Natasha Krajnc
  • Prep Time: 45 minutes (active work)
  • Cook Time: 40-50 minutes
  • Category: bread

Find it online: https://www.mydailysourdoughbread.com/herb-and-cheese-sourdough-babka/