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My viral Sourdough Croissant Bread recipe quickly became a favorite across the sourdough community, and today I’m excited to share a new variation: Nutella Sourdough Bread. This chocolate/hazelnut sourdough loaf combines rich swirls of Nutella with buttery, flaky croissant-style layers, baked in a loaf pan for easy slicing.
If you love my original croissant bread or my Sourdough Nutella Babka, this recipe brings the best of both worlds. With its crispy edges, soft layered crumb, and irresistible Nutella filling, this croissant-inspired sourdough bread (baked in a loaf pan) is perfect for breakfast, brunch, or a sweet afternoon treat.
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Why You’ll Love Nutella Sourdough Bread
- Nutella in Every Bite– Are you a big Nutella fan? If you are like me, then you love Nutella smeared on fresh bread, and just like my Nutella Sourdough Babka, this loaf has the Nutella baked right into it for a swirl of delicious flavor.
- Buttery, Croissant-Style Texture – Cold butter folded into the dough creates soft, buttery layers, like a croissant in loaf form. If you love the rich flavor, you’ll want to try other enriched sourdough recipes like my Chocolate Chip Sourdough Brioche and these Sourdough Chocolate Croissant Rolls too.
- Versatile Flavor Base – I love this sweet Nutella loaf as a treat or snack. You can play around with flavors to include—maybe a strawberry swirl like I use on my Strawberry Sourdough Babka Buns? Or try adding in some inclusions like my Ham and Cheese Sourdough Croissant Loaf or my favorite Almond Sourdough Croissant Loaf.
- Inspired by a Viral Favorite – This loaf is a chocolatey variation of my original Sourdough Croissant Bread, a recipe that went viral across the sourdough community.
Important Ingredients
- Levain – This recipe uses a levain that combines ripe and active sourdough starter, flour, and room temperature water and is left to rise before using.
- Unsalted Butter – The key to the flaky layers that give this loaf its croissant texture is unsalted butter. I prefer to bake with unsalted butter, but you can also use salted butter if you prefer. This recipe works for both American-style butter which has more water content and European-style butter. The American-style will have more chunks/flakes throughout the dough, but both bake up delicious.
- Nutella – I use store-bought Nutella out of convenience, but you can use homemade Nutella if you prefer. I have a recipe for it in this post and it works well.
See the recipe card for full information on ingredients and quantities
Substitutions
- Levain: Bubbly, active, sourdough starter can be substituted for the levain in this recipe if desired.
- Unsalted Butter: Substitute salted butter if desired.
- Nutella: You can substitute your favorite flavored spread instead of Nutella in this loaf. I think it would be delicious with pistachio paste.
- Cinnamon Sugar Paste: For a cinnamon sugar version, mix together this cinnamon sugar paste and swap for the Nutella:
- 55 g unsalted butter, softened (4 Tbsp)
- 60 g brown sugar (¼ cup)
- 6 g ground cinnamon (2 tsp)
- 3 g flour (1 tsp)
- Pinch of salt
Homemade Hazelnut Spread Option
Sometimes I like to make my own homemade Nutella instead of using the store-bought version. Here’s the recipe I follow—you’ll need a high-powered blender or food processor:
Roast the Hazelnuts: Preheat your oven to 350ºF (175ºC). Spread 1 cup of skinless hazelnuts on a baking sheet and roast for about 10 minutes, until lightly golden and fragrant. Let cool slightly.
Blend the Nuts: Add the hazelnuts to a high-powered blender or food processor. Blend until smooth and creamy—this can take a while depending on how powerful your blender or food processor is. First, it will look powdery, then turn into a paste, and finally a creamy nut butter.
Add the remaining Ingredients: Blend again until smooth and fully combined
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
Use or Store: Use immediately in place of Nutella in your loaf. Homemade Nutella also stores well in an airtight container at room temperature for up to 2 weeks (or refrigerate for longer storage—just let it soften before using).
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than commercial yeast bread. This schedule helps me plan my bake. This recipe is loosely based off of my recipe for my traditional sourdough bread.
A few notes: I typically keep my dough in the 78-80ºF temperature range. This does not work well for this dough because you want the butter to stay relatively chilled and not melt. Instead for this loaf the dough temperature is 70-72°F throughout the process, which is reflected in the baking timeline.
| Day 1 | Mix Levain |
| 8:00 PM – 8:00 AM | Mix the Levain. Let sit at 78°F for about 10-12 hours until doubled/bubbly and ripe. |
| Day 2 | Mix Dough Bulk Fermentation Shaping Cold Fermentation |
| 8:00 AM | Mix Dough and Begin Bulk Fermentation |
| 8:30 AM 9:00 AM 9:30 AM 10:00 AM | Stretch and Fold #1 Stretch and Fold #2 Add half butter Stretch and Fold #3 Add half butter Stretch and Fold #4 |
| 10:00 AM – 5:00 PM | Bulk Fermentation Continued (70-72ºF) |
| 5:00 PM | Shape and Add Nutella |
| 5:30 PM | Begin cold fermentation Or let rise 2-3 hours and bake |
| Day 3 | Score and Bake |
| 9:00 AM | Preheat Oven |
| 9:20 AM | Score and Bake |
If you are new to sourdough, learn how to make a sourdough starter from scratch and how a sourdough starter works in my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
How to Make Nutella Sourdough Bread
Mix the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with water and flour to prepare your levain (Image 1). Let rise until bubbly and active (Image 2).
Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute it in place of the levain in the recipe.
Mix Dough & Bulk Fermentation
Step 2: Mix Dough. Combine ripe levain, water, salt, and bread flour to a large bowl and use a dough whisk to combine until a shaggy dough forms (Image 3). Cover and let rest for 30 minutes.
Step 3: Stretch & Folds. Over a period of about 1 ½ hours, perform a series of “stretch and folds” by reaching to the bottom of the bowl (Image 4) and pulling the dough up to fold over on itself (Image 5). Continue turning the bowl and folding the dough about four times for each round of stretch and folds. Cover and wait 30 minutes between each set of stretch and folds, allowing the dough to become more cohesive and elastic over time (Image 6).
Note: If you want to add an autolyse or fermentolyse to this dough and some vigorous mixing, it will only increase the strength and gluten network in the dough. I use these processes in my Classic Sourdough Bread, and they also work well in this loaf. I didn’t include them in the recipe steps because this loaf is already fairly complicated with monitoring temperature and bulk fermentation, and I wanted to keep the recipe approachable for most bakers.
Add in the Butter: Before your second set of stretch and folds, grate cold or frozen butter (Image 7) and add half of it to the dough (Image 8). Allow the other half to chill in the refrigerator until you add it during the third round of stretch and folds (Image 9). Cover and let the dough rise for 6-7 more hours until it has risen about 70% and has scattered bubbles on top.
Note: Temperature is really important for this loaf! I’ve found a 70-72ºF temperature to work well. I wouldn’t go above 75ºF for this recipe, or the butter will get too soft. To do this, use cooler water when mixing your dough, keep the dough in a cool place and take the temperature with a thermometer throughout the process (Image 10).
Add Nutella and Shape the Dough
Step 4: Shape Dough. Lightly grease a 9×5 loaf pan. I like using a loaf pan for this bread because it provides more structure—otherwise the dough tends to spread in a Dutch oven. If you prefer, you can still use the traditional Dutch oven method. After the dough has rested, prepare the Nutella (Images 11 & 12), then gently turn the dough onto a clean countertop and stretch it into a thin rectangle (Image 13).
Spread Nutella down the center of the rectangle, leaving the sides empty (Image 14). Fold the edges in to meet in the middle, like closing a book (Image 15), and pinch the seam closed (Image 16). Add another layer of Nutella down the center, then roll the dough up from a short side, just as you would a sandwich loaf (Images 17 & 18). Place the shaped loaf seam-side down into the prepared 9×5 loaf pan (Images 19–21). Cover with plastic wrap (Image 22).
Cold Ferment and Proofing
Step 6: Cold Fermentation. Cover the dough and refrigerate overnight (12–18 hours). The loaf won’t rise much in the fridge, but this step extends fermentation and gives you flexibility in your baking schedule.
Amy’s Tip: Want fresh bread the same day? Skip the overnight rest and let the dough rise for 2–3 hours, until it’s puffed up and airy. Then bake as usual and enjoy warm bread tonight!
Baking the Nutella Loaf
Step 7: Preheat the oven and Score. Preheat the oven to 450°F. Once preheated, pull the loaf out of the refrigerator. Remove the covering and score using a very sharp knife or bread lame to score straight down the middle. Score straight from the refrigerator on the cold dough for best results.
Step 8: Bake. Preheat the oven to 450°F for 20 minutes. Remove the sourdough loaf from the refrigerator. Use a sharp knife or bread lame to score your loaf (Image 23). Place your loaf pan in the oven with a second loaf pan on top to serve as a lid that traps the heat in. For more guidance on this method, read my post on baking sourdough using a loaf pan. Alternatively, you can use a baking steel and shell to cover your dough or Dutch oven, preheated and bake covered for 20 minutes and then 20 minutes uncovered. Your Nutella sourdough loaf is ready when it is a deep brown color and registers 195-200ºF (Image 24).
Note: When properly proofed, only a small amount of butter should leak during baking at high heat. This creates a buttery, crispy crust (delicious!) but may leave some mess if baking in a Dutch oven without parchment. If under-proofed, however, butter can leak out excessively—so be sure to follow the proofing guidelines closely.
How to Store Leftovers
After the Nutella croissant loaf has cooled completely, slice it up into pieces. Place sliced bread in a bag, push air out and freeze. Defrost the bread and warm it up before enjoying a slice.
Amy’s Recipe Tips
- Temperature is key to this sourdough loaf! Keeping the dough cool enough for the butter to give it flaky layers, but warm enough for the dough to rise is really important. I strongly recommend using a thermometer throughout the baking process. I have found the ideal temperature for this loaf is between 70-72ºF to work well. I wouldn’t go above 75ºF for this recipe or the butter will get too soft. Use cooler water when mixing your dough, keep your dough in a cool place and take the temperature frequently so you can make adjustments as needed. You may have to use your fridge to cool down the dough during the bulk fermentation if it gets too warm.
- Adding the Butter: I recommend adding the butter in during the stretch and folds. This allows the dough to get laminated throughout. Do not laminate the butter in at the end of the bulk fermentation. This will create gaps in your dough and cause more butter leakage.
- Sufficient Rise: Because this loaf is kept at a lower temperature to keep the butter cool, it is going to take longer to rise. Let the dough rise until almost doubled in size (about 70% of a rise). This makes sure that the loaf won’t be under-proofed when you go to shape it and bake it. Loaves that are under-proofed tend to have more butter leakage.
- Adding Nutella: The method detailed in the post for adding Nutella gives the signature swirl while preventing leaks at the bottom of the loaf. It works beautifully not only with Nutella, but also with other “wet” inclusions—like cinnamon sugar.
- Baking the Loaf: Because of the filling in the center, the loaf may need a little extra time in the oven. Check for doneness with a thermometer. Your bread is ready when it reaches an internal temperature of 195–200°F in the center.
Frequently Asked Questions
Yes! I love using the croissant loaf base for that buttery, flaky texture, but you can absolutely use a standard artisan sourdough recipe. Just follow the same shaping method to get the swirl.
A little butter leakage is normal in this bread—some will create flaky pockets and some may seep out, since we aren’t using traditional croissant lamination. For best results, bake the loaf in a pan lined with parchment paper to contain any mess. Well-proofed dough (light, airy, and risen) minimizes leakage, while under-proofed dough causes more, so aim to let your dough rise slowly at 70–72ºF until it’s about 70% risen before shaping and refrigerating.
Yes – I would follow a similar process as my Sourdough Cinnamon Raisin Bread for a cinnamon sugar filling. Mix together softened butter with cinnamon, brown sugar, and a little bit of flour. When your dough is spread thin on the counter, spread/sprinkle the cinnamon sugar filling over it and then fold the bread up according to the recipe directions.
Yes, you can! Just know the loaf tends to spread more in a Dutch oven, while a loaf pan gives it better structure and keeps it from spreading.
I don’t recommend mixing this dough with a dough hook all the way through. You can, however, use a stand mixer for the initial mix, before adding the butter. Once the butter goes in, the mixer tends to warm and soften it too quickly, which is exactly what you want to avoid.
Sourdough Artisan Recipes you’ll love
If you tried this Nutella Sourdough Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Nutella Sourdough Bread
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Equipment
- 2 9 by 5 loaf pans or one Dutch Oven
Ingredients
Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)
- 6 grams sourdough starter , ripe, bubbly and active, about 1 teaspoon
- 60 grams all-purpose or bread flour, about 1/2 cup
- 60 grams water, about 1/4 cup
Nutella Sourdough Bread
- 120 grams levain, ripe, bubbly and active , about ½ cup, see recipe notes
- 340 grams water, about 1 cup plus 6 Tablespoons
- 10 grams salt, about 1 1/2 teaspoons
- 500 grams bread flour, about 3 1/2 cups
- 113 grams unsalted butter, about 1/2 cup, reserved for stretch and folds
- 140 grams Nutella, about 1/2 cup, reserved for shaping
Instructions
Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)
- Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly & peaked.Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water, it can be substituted equally for the levain in this recipe.
Nutella Sourdough Bread (Dough temperature kept at 70-72ºF)
- Mix the Dough: To a large bowl, mix together ripe levain with water. Add salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.Note: This dough is very sensitive to temperature. It's important to maintain a temperature where the dough will rise AND the butter stays chilled and flaky. I've found a 70-72ºF temperature to work well. I wouldn't go above 75ºF for this recipe, or the butter will get too soft. To do this, use cooler water when mixing your dough and take the temperature with a thermometer throughout the process.
- Stretch and Folds: After the dough has rested, you will perform a series of “stretch and folds” over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. You will also add cold butter into the dough during this process which will be evenly dispersed throughout the dough through the folds.To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds. Watch the stretch and fold video here.
- Stretch and fold #1: After 30 minutes, perform your first set of stretch and folds. Cover the dough and let rest for 30 minutes.Stretch and fold #2: After 30 minutes, grate the cold butter. Put half of the grated butter on top of the dough. The other half of the butter should be placed in the refrigerator to chill until the next set of folds. Stretch and fold the dough again, incorporating the flakes of butter into the dough. Cover and let rest for 30 minutes.Stretch and fold #3: 30 minutes later, add the rest of the butter to the top of the dough. Stretch and fold again. The butter will continue dispersing throughout the dough. Cover and let rest for 30 minutes.Stretch and fold #4: After 30 minutes, do your final set of stretch and folds. You should notice the dough feeling more cohesive and strong. If your dough still feels loose, add in another couple of stretch and folds to help strengthen and tighten the gluten strands.
- Rest: Cover the dough and let rise for 6-7 more hours. You will know the dough is ready to shape when the dough has risen about 60-70%, jiggles when you shake the bowl, and has scattered bubbles visible on the sides and top.Note: This is different than my traditional sourdough loaf because we are working at lower temperatures to keep the butter colder.
- Prepare the Pan: Lightly grease a 9×5-inch loaf pan with cooking spray or butter, or line it with parchment paper. A nonstick pan also works well.Note: You can bake this as a traditional boule, but be aware that the dough tends to spread rather than rise tall. I prefer using a loaf pan because the sides help support the dough and encourage a taller, more structured rise.
- Add Nutella and Shape: Turn the bowl upside down and let the dough gently fall onto a clean countertop. Carefully stretch or pat the dough into a rectangle, about 10×12 inches, being gentle to preserve the air bubbles.Spread Nutella down the center, covering approximately a 6×10-inch area and leaving about ¾ inch of space around the edges. Fold each long side of the dough inward like closing a book, so the edges meet in the middle. Gently pinch the seam to seal. Spread the remaining 1/3 of the nutella down the center of the loaf (see pictures in the post for details). Then, starting from one short end, roll up the dough like a sandwich loaf. Place the shaped loaf seam-side down into the prepared 9×5-inch baking pan.
- Cold Fermentation: Cover the dough with the tea towel/shower cap/plastic wrap and refrigerate overnight or up to 12-18 hours.Note: If you want to bake the same day, you can let the dough rise for about 2-3 hours until puffed up and risen. Chill the loaf in the refrigerator for an hour or two or stick in the freezer for 15-20 minutes to chill the butter in the dough right before baking.
- Preheat the oven and Score: Preheat the oven to 450°F. Once preheated, pull the loaf out of the refrigerator. Remove the covering and score using a very sharp knife or bread lame to score straight down the middle. Score straight from the refrigerator on the cold dough for best results.
- Bake: Place the loaf pan in the oven and cover it with a second loaf pan to create steam. Alternatively, use a Dutch oven or baking shell with a lid to create steam. Bake for 30 minutes. Then remove the lid and continue baking for another 15-20 minutes until the loaf reaches an internal temperature of 200ºF. Let the bread cool for about 5-10 minutes and then remove from the pan to a wire cooling rack to cool completely. Note: Some butter may leak out of the dough as it bakes at these high temperatures. It gives a buttery, crispy crust that is delicious. If you see a lot of butter leakage it is a sign that the dough may have under-proofed.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an amazing bread but I also found that it took an additional 15-20 mins of baking to get to 200 degrees… at the suggested bake time my loaf was only at 154 degrees…
This was a family favorite, as all of your recipes have been!
Taking the temperature of the bread is so important! Thanks for the review.
Wow! Great recipe! Was nervous about dough temp as when I added the butter (had it frozen so it would grate easier) it dropped to 66. So I popped it in the oven (off) with the light on and it came up slowly to 70. Let it bulk ferment at 70 for 6 hours after last fold and then added the Nutella and then cold fermented over night. Took about 15 – 20 min longer to get to 200 but just put foil on top so it didn’t get too brown. Taste and looks were divine – 10/10! Will definitely be making this again!
Thanks for the review and process notes!