This Poppy Seed Sourdough Babka Recipe is a delightful twist on a classic treat that combines the rich tang of sourdough with the nutty, slightly sweet poppy seed filling nestled in soft, buttery layers. If you’re looking for a bread that’s both comforting and a bit adventurous, this babka brings that perfect harmony of tangy sourdough depth and luscious filling with warm hints of cinnamon and rum. It’s the kind of bake that fills your kitchen with an irresistible aroma and makes for an unforgettable breakfast, snack, or dessert that feels like a warm hug from a dear friend.

Ingredients You’ll Need

A rectangular white baking pan lined with brown parchment paper holds dough with dark poppy seed filling swirled through it in thick, uneven layers. The dough is pale beige with a smooth, soft texture, twisted to show the black poppy seed paste in separated and mixed stripes that create a marbled effect. The pan sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an essential role, creating a balance of flavor, texture, and aroma that makes this babka truly special. The sourdough starter adds complexity and a wonderful tang, while the butter and sugar create tender layers and a golden crust. The poppy seed filling is rich and fragrant, thanks to the blend of milk, honey, cinnamon, and rum.

Sourdough starter (40 g): Provides natural leavening and a depth of flavor to the dough.
Water (40 g, lukewarm): Activates the starter and ensures the dough comes together smoothly.
Sugar (15 g for leaven): Feeds the starter to help it become active and lively.
Bread flour (80 g for leaven): Gives structure and strength to the starter mixture.
Milk (160 ml): Adds richness, tenderness, and a slight sweetness to the main dough.
Egg (1 whole): Enhances texture and adds richness to the dough.
Sugar (85 g for dough): Balances the sourness and sweetens every bite.
Bread flour (320 g for dough): The backbone of the dough, giving it chewiness and rise.
Salt (8 g): Enhances all the flavors without overpowering.
Butter (100 g, softened): Infuses tenderness and richness, creating the flaky babka layers.
Butter (40 g for filling): Makes the poppy seed filling luxuriously smooth and flavorful.
Milk (150 ml for filling): Softens the poppy seeds and enriches the filling.
Sugar (100 g for filling): Sweetens the filling perfectly to complement the tangy dough.
Honey (1 tbsp): Adds a floral note and extra sweetness to the filling.
Ground cinnamon (1 tsp): Brings warmth and depth to the filling’s flavor profile.
Rum (2 tbsp): Adds a subtle boozy richness that elevates the poppy seed filling.
Ground poppy seeds (200 g): The star of the filling, providing that signature crunch and flavor.
Egg (1, beaten for wash): Creates a shiny, golden crust when baked.

How to Make Poppy Seed Sourdough Babka Recipe

Step 1: Prepare the Stiff Sweet Leaven

Start by combining your sourdough starter with lukewarm water, sugar, and bread flour to create a stiff leaven. This mixture is key to building the flavor foundation and ensuring your babka develops that subtle tang and rise. Mix everything thoroughly until combined, then let it rest overnight or for about 8-12 hours at room temperature. This slow fermentation creates the complexity that makes sourdough so special.

Step 2: Make the Main Dough

Once your leaven is bubbly and active, add it to the milk, egg, and sugar, mixing gently to combine. Incorporate your bread flour and salt gradually, kneading until you have a smooth, elastic dough. This dough will be soft but strong enough to hold all the buttery layers. Finally, knead in the softened butter piece by piece—it might get sticky but keep going until the dough becomes silky and cohesive. Then, let it rest until it doubles in size, about 3 to 4 hours.

Step 3: Prepare the Poppy Seed Filling

While the dough is rising, prepare the sumptuous poppy seed filling by warming butter, milk, sugar, honey, cinnamon, and rum in a saucepan. Stir until the sugar dissolves completely, then mix in the ground poppy seeds, combining everything into a smooth, fragrant paste. This filling is what will make your babka stand out, with its blend of sweet, spicy, and slightly boozy notes.

Step 4: Assemble the Babka

Roll out the rested dough into a large rectangle on a lightly floured surface. Spread the poppy seed filling evenly over the dough, making sure to cover every inch. Roll the dough up tightly into a log, then slice it lengthwise down the center to reveal the beautiful swirls inside. Twist the two halves around each other, tucking the ends underneath to form the classic babka shape. Place the twisted loaf into a greased loaf pan for the final rise.

Step 5: Final Proof and Bake

Let your assembled babka proof until it looks puffy and almost doubled, roughly 1 to 2 hours. Brush the top with the beaten egg wash to achieve that gorgeous shiny crust. Bake at 180°C (350°F) for about 45 to 50 minutes, checking after 40 minutes to ensure it doesn’t overbrown. Once baked, allow the babka to cool slightly before slicing.

How to Serve Poppy Seed Sourdough Babka Recipe

Garnishes

A simple dusting of powdered sugar adds a delicate, snowy finish that enhances its rustic charm. You can also sprinkle some toasted poppy seeds on top after brushing with egg wash for extra texture and visual appeal. A drizzle of honey or a glaze made from powdered sugar and lemon juice can brighten up the babka’s sweetness beautifully.

Side Dishes

This babka pairs incredibly well with a cup of strong coffee or a warm chai tea, complementing the rich, buttery flavors with a touch of bitterness or spice. For a brunch spread, offer it alongside fresh fruit or creamy yogurt to balance the richness. It also shines as a dessert accompaniment to vanilla ice cream or a dollop of whipped cream.

Creative Ways to Present

Slice your Poppy Seed Sourdough Babka Recipe thick and serve it as part of a breakfast board with jams, cheeses, and nuts. You can also turn slices into French toast, soaking them gently in egg and milk before frying for a decadent start to your day. For a festive touch, plate the babka with edible flowers or fresh berries to make it visually stunning and inviting.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your babka in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. This will keep the bread soft and moist while preserving the filling’s flavor. For longer storage, refrigeration is an option but may slightly dry out the bread.

Freezing

Wrap the babka tightly in plastic wrap and then place it in a freezer-safe bag or container for up to 3 months. To enjoy later, thaw overnight in the refrigerator and then bring to room temperature. Freezing is a fantastic way to preserve the full flavors of this special sourdough babka without losing its tender texture.

Reheating

To revive the fresh-baked texture, warm slices of your Poppy Seed Sourdough Babka Recipe in a toaster oven or conventional oven at low heat (around 150°C/300°F) for 5-10 minutes. Avoid microwaving as it can make the texture gummy. A little gentle warming brings out the buttery aroma and softens the filling perfectly.

FAQs

What makes sourdough babka different from regular babka?

Sourdough babka uses a sourdough starter for leavening instead of commercial yeast, giving the bread a unique tangy flavor and a more complex fermentation profile. This results in a richer taste and a chewier crumb that’s hard to beat.

Can I substitute the bread flour in this recipe?

While bread flour is recommended for its higher protein content and structure, you can substitute with all-purpose flour if needed. The texture might be slightly less chewy and the rise a bit less robust, but it will still be delicious.

How do I grind poppy seeds for the filling?

Use a dedicated poppy seed grinder or a spice grinder to achieve a fine texture. This helps release their natural oils and flavor. If you don’t have a grinder, you may find pre-ground poppy seeds at specialty stores or online.

Is it necessary to let the dough rise for as long as suggested?

Yes, the slow rise is important for developing flavor and the right texture in sourdough babka. Rushing this step may result in a less flavorful and dense bread, so patience is key.

Can I make the poppy seed filling ahead of time?

Absolutely! The filling can be prepared a day in advance and stored in the refrigerator. Bring it back to room temperature and give it a good stir before spreading it on the dough.

Final Thoughts

There’s something profoundly satisfying about making and sharing a Poppy Seed Sourdough Babka Recipe that combines tradition with a little homemade magic. It’s a treat you’ll want to keep coming back to, whether for a cozy morning or a special occasion. Dive in, enjoy the process, and savor every tender, fragrant slice – you won’t regret it!