Sourdough Bobalki Recipe – Honey Poppy Seed Indian Bread

Last Updated on 4 months by Neha Deshmukh

Sourdough Bobalki Recipe – Honey Poppy Seed Indian Bread

Introduction

Oh, Bobalki! These little bites of goodness are a recent obsession in my kitchen, and I’m so excited to share the recipe with you. I stumbled upon a variation of this while researching traditional Indian breads, and the idea of combining the tang of sourdough with a sweet honey-poppy seed glaze just felt…right. It’s a bit of a project, I won’t lie, but the reward is a batch of incredibly flavorful, slightly chewy, and utterly addictive little breads. Trust me, once you try these, you’ll be making them again and again!

Why You’ll Love This Recipe

These aren’t your average dinner rolls. The sourdough adds a depth of flavor you just can’t get anywhere else. Plus, the honey-poppy seed glaze is a beautiful finishing touch – it’s sweet, slightly nutty, and adds a lovely texture. They’re perfect for a special breakfast, a festive snack, or even a unique addition to your next potluck.

Ingredients

Here’s what you’ll need to create these delightful sourdough bobalki:

• 300g Artisan bread flour
• 140g Stiff sourdough starter
• 52g Melted butter
• 40g Sugar
• 180g Cold milk
• 100g Honey
• 50g Poppy seeds
• 42g Water

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Artisan Bread Flour: Choosing the Right Protein Content

Using artisan bread flour (around 12-14% protein) is key for developing a good gluten structure. This gives the bobalki that lovely chew. If you can’t find artisan bread flour, strong bread flour will work too.

Stiff Sourdough Starter: Maintaining a Healthy Starter

Your sourdough starter needs to be stiff – meaning it should hold its shape. A healthy, active starter is crucial for a good rise. If it’s been a while since you’ve fed yours, give it a couple of feedings before starting this recipe.

Melted Butter: Using Clarified Butter for Enhanced Flavor

I like to use melted butter, but clarified butter (ghee!) takes this to another level. It adds a beautiful nutty flavor and prevents the dough from becoming too wet.

Cold Milk: Temperature’s Impact on Dough Development

Using cold milk helps control the fermentation process and keeps the dough from getting too sticky. Don’t skip this step!

Honey & Poppy Seeds: Regional Variations & Quality

The quality of your honey matters! A good floral honey will really shine through. As for poppy seeds, look for ones that are plump and have a fresh aroma. I’ve seen variations of this treat using sesame seeds too, depending on the region.

Step-By-Step Instructions

Alright, let’s get baking!

1. In the bowl of your mixer, combine the stiff sourdough starter, melted butter, sugar, milk, and salt. Mix until everything is well combined.
2. Add the bread flour and mix until a soft dough forms. It will be slightly sticky, and that’s okay!
3. Let the dough rest in the bowl for about 4 hours at 78°F (26°C). This initial bulk fermentation is important for flavor development. Then, cover and refrigerate overnight.
4. The next day, gently divide the dough into 21 equal pieces, each weighing around 30g. Preshape each piece into a ball.
5. Let the shaped dough rest for 30 minutes. This allows the gluten to relax, making the final shaping easier. Then, perform a final shape and proof for 1-2 hours at 76°F (24°C). You want them to be puffy but not doubled.
6. Bake in a preheated oven at 375°F (190°C) for 18 minutes, or until golden brown.
7. Immediately after removing from the oven, sprinkle the hot bobalki with a little water. This creates a lovely sheen.
8. While the bobalki are still warm, mix the honey and poppy seeds in a small bowl. Coat the warm bobalki generously with the honey-poppy seed glaze.
9. Serve immediately, or store for later!

Expert Tips

A few things I’ve learned along the way…

• Achieving the Perfect Dough Consistency: Don’t be afraid to add a tiny bit more flour if the dough is too sticky, but resist the urge to add too much. A slightly sticky dough is better than a dry one.
• Understanding Proofing Times: Proofing times will vary depending on the temperature of your kitchen. Keep an eye on the dough, not the clock.
• Baking for Optimal Color and Texture: Rotating the baking sheet halfway through baking ensures even browning.
• The Importance of the Hot Water Step: Don’t skip sprinkling the bobalki with water! It helps the glaze adhere and gives them a beautiful finish.

Variations

Want to get creative? Here are a few ideas:

• Vegan Bobalki Adaptation: Substitute the butter with vegan butter and the honey with maple syrup or agave nectar.
• Gluten-Free Bobalki Adaptation (Using Alternative Flours): This is trickier, but you can experiment with a blend of gluten-free flours like rice flour, tapioca starch, and potato starch. You’ll likely need to add a binder like xanthan gum.
• Spice Level Variation: Adding Cardamom or Nutmeg: My grandmother used to add a pinch of cardamom to the dough – it’s divine. Nutmeg is also a lovely addition.
• Festival Adaptation: Serving During Makar Sankranti or Lohri: These are perfect for festive occasions! They’re often served during Makar Sankranti and Lohri in some parts of India.

Serving Suggestions

These are delicious on their own, but they’re also wonderful with a cup of chai or a dollop of yogurt. My kids love them with a glass of cold milk!

Storage Instructions

Bobalki are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. They might lose a little of their softness, but they’ll still be delicious.

FAQs

Got questions? I’ve got answers!

What is Bobalki and where does it originate?

Bobalki is a traditional Indian bread, particularly popular in certain regions. Its origins are a bit hazy, but it’s believed to have roots in Maharashtrian cuisine.

Can I use a different type of flour besides artisan bread flour?

You can, but the texture might be slightly different. Strong bread flour is the next best option. All-purpose flour isn’t ideal, as it doesn’t have enough protein.

How do I know when my sourdough starter is active enough for this recipe?

Your starter should have doubled in size within 4-8 hours after feeding and have lots of bubbles. It should also smell pleasantly sour, not moldy.

Can I make the dough ahead of time and slow ferment it?

Absolutely! You can let the dough rest in the fridge for up to 24 hours. This will develop even more flavor.

What if I don’t have poppy seeds – what can I substitute?

Sesame seeds are a great substitute. You could also use chopped nuts like almonds or walnuts.

How can I adjust the sweetness level of the honey glaze?

Start with less honey and add more to taste. You can also add a squeeze of lemon juice to balance the sweetness.

Is Bobalki traditionally served with anything else?

Often, Bobalki is enjoyed with a simple cup of tea or a glass of milk. Some families also serve it with a side of yogurt or a sweet lassi.