What the heck is this?
Poppy Seed Sourdough Babka is what happens when old-world tradition meets modern baking obsession. Imagine a soft, slightly tangy sourdough brioche dough twisted around a rich, nutty-sweet poppy seed filling and baked into golden, glossy perfection. It’s sweet but not too sweet, rich but not heavy, with tender layers that practically beg to be pulled apart. Think Jewish bakery classic meets slow-fermented flavor bomb—and yes, it tastes even better than it sounds.
Why You’ll Love This Recipe
If you’ve ever had a store-bought babka and thought, “This could be better,” you were right. And this version proves it. The sourdough base brings subtle tang and amazing depth, while the poppy seed filling—sweetened with honey and gently spiced—adds texture and a nostalgic, comforting flavor. This is a slow baking project, yes, but one that gives you a soft, moist, flavorful loaf that stays fresh for days. Plus, it makes your kitchen smell like a pastry shop straight out of Eastern Europe.
The Good Stuff You’ll Need
For the sourdough brioche dough:
100g active sourdough starter (fed and bubbly)
200g whole milk, lukewarm
400g all-purpose flour
50g sugar
2 eggs + 1 yolk
1 tsp salt
85g unsalted butter, softened
For the poppy seed filling:
150g poppy seeds
150g whole milk
60g honey (or sugar)
1 tbsp butter
½ tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Optional: zest of 1 lemon or orange for brightness
For assembly + finish:
1 egg (for egg wash)
1 tbsp water
Optional simple syrup (equal parts sugar + water, simmered and brushed on warm babka)
Let’s Do This
- Make the dough (night before): In a large bowl or stand mixer, whisk together the starter, warm milk, eggs, and sugar. Add the flour and salt, and mix until a shaggy dough forms. Knead for 5–7 minutes, then gradually incorporate the softened butter, one tablespoon at a time, until the dough is silky and elastic. This may take 10–12 minutes of mixing. Cover and let rise at room temp for 4–6 hours, then transfer to the fridge overnight for a slow ferment (this also makes shaping easier).
- Make the filling: In a saucepan, combine poppy seeds, milk, honey, and butter. Simmer for 5–8 minutes, stirring frequently, until thickened into a spreadable paste. Stir in cinnamon, vanilla, salt, and citrus zest if using. Let cool completely before using.
- Roll and fill: Roll the chilled dough into a large rectangle (about 10×16 inches) on a lightly floured surface. Spread the cooled poppy seed filling evenly over the dough, leaving a ½-inch border. Roll it up tightly from the long edge into a log.
- Shape the babka: Using a sharp knife, slice the log in half lengthwise to expose the swirled filling. Twist the two halves together, cut sides up, to form a braided loaf. Transfer to a parchment-lined loaf pan and cover loosely. Let rise at room temp until puffy and risen, about 3–4 hours (or refrigerate again for a slow second rise and bake in the morning).
- Bake it up: Preheat your oven to 350°F (175°C). Brush the loaf with egg wash (1 egg mixed with 1 tbsp water) and bake for 40–45 minutes, until deeply golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If desired, brush with warm simple syrup right out of the oven for that glossy bakery finish.
- Cool, slice, devour: Let the babka cool in the pan for 10 minutes, then transfer to a wire rack. Try to wait at least 30 minutes before slicing (good luck with that).
Serving Suggestions
Serve thick slices slightly warm or at room temp with coffee or black tea. It also makes a killer French toast if you’ve got day-old leftovers (but good luck having any). Want to really level up? Toast a slice and slather with salted butter.
Switch It Up
No time for sourdough? Use a yeasted brioche dough and reduce rise time.
Swap poppy seeds for chocolate, cinnamon sugar, or fruit preserves.
Add chopped walnuts or almonds to the filling for extra crunch.
Make individual babka rolls in a muffin tin for brunch parties or gifting.
Make-Ahead Tips
This babka freezes beautifully—wrap tightly and freeze whole or sliced. The dough can also be shaped and refrigerated overnight, then baked fresh the next morning. Want to prep the filling in advance? Store it in the fridge for up to 3 days.
Questions People Actually Ask
Do I have to grind the poppy seeds? You can, but for this version, cooking them with milk softens them enough to skip that step. If you want a smoother filling, pulse them in a spice grinder first.
Why sourdough? It adds amazing depth and texture, keeps the babka moist longer, and brings a bit of tang that balances the sweetness.
Can I use a bread machine or mixer? Absolutely. A stand mixer makes the dough easier to knead, especially with the butter.
How long does it keep? Wrapped tightly, it stays soft for 3–4 days at room temp. Refrigerate if your kitchen is warm, and toast slices to refresh.
Poppy Seed Sourdough Babka: Sweet, Swirly, and Worth Every Second
- Total Time: 1 hour 15 minutes
- Yield: 8–10 thick slices 1x
Description
Poppy Seed Sourdough Babka is what happens when old-world tradition meets modern baking obsession. Imagine a soft, slightly tangy sourdough brioche dough twisted around a rich, nutty-sweet poppy seed filling and baked into golden, glossy perfection. It’s sweet but not too sweet, rich but not heavy, with tender layers that practically beg to be pulled apart. Think Jewish bakery classic meets slow-fermented flavor bomb—and yes, it tastes even better than it sounds.
Ingredients
For the sourdough brioche dough:
100g active sourdough starter (fed and bubbly)
200g whole milk, lukewarm
400g all-purpose flour
50g sugar
2 eggs + 1 yolk
1 tsp salt
85g unsalted butter, softened
For the poppy seed filling:
150g poppy seeds
150g whole milk
60g honey (or sugar)
1 tbsp butter
½ tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Optional: zest of 1 lemon or orange for brightness
For assembly + finish:
1 egg (for egg wash)
1 tbsp water
Optional simple syrup (equal parts sugar + water, simmered and brushed on warm babka)
Instructions
1. Make the dough (night before): In a large bowl or stand mixer, whisk together the starter, warm milk, eggs, and sugar. Add the flour and salt, and mix until a shaggy dough forms. Knead for 5–7 minutes, then gradually incorporate the softened butter, one tablespoon at a time, until the dough is silky and elastic. This may take 10–12 minutes of mixing. Cover and let rise at room temp for 4–6 hours, then transfer to the fridge overnight for a slow ferment (this also makes shaping easier).
2. Make the filling: In a saucepan, combine poppy seeds, milk, honey, and butter. Simmer for 5–8 minutes, stirring frequently, until thickened into a spreadable paste. Stir in cinnamon, vanilla, salt, and citrus zest if using. Let cool completely before using.
3. Roll and fill: Roll the chilled dough into a large rectangle (about 10×16 inches) on a lightly floured surface. Spread the cooled poppy seed filling evenly over the dough, leaving a ½-inch border. Roll it up tightly from the long edge into a log.
4. Shape the babka: Using a sharp knife, slice the log in half lengthwise to expose the swirled filling. Twist the two halves together, cut sides up, to form a braided loaf. Transfer to a parchment-lined loaf pan and cover loosely. Let rise at room temp until puffy and risen, about 3–4 hours (or refrigerate again for a slow second rise and bake in the morning).
5. Bake it up: Preheat your oven to 350°F (175°C). Brush the loaf with egg wash (1 egg mixed with 1 tbsp water) and bake for 40–45 minutes, until deeply golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If desired, brush with warm simple syrup right out of the oven for that glossy bakery finish.
6. Cool, slice, devour: Let the babka cool in the pan for 10 minutes, then transfer to a wire rack. Try to wait at least 30 minutes before slicing (good luck with that).
Notes
No time for sourdough? Use a yeasted brioche dough and reduce rise time.
Swap poppy seeds for chocolate, cinnamon sugar, or fruit preserves.
Add chopped walnuts or almonds to the filling for extra crunch.
Make individual babka rolls in a muffin tin for brunch parties or gifting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~350 kcal per slice
- Fat: ~15g
- Carbohydrates: ~45g
- Protein: ~8g