This cherry chocolate sourdough loaf is made with Olipop Vintage Cola as the liquid and loaded with Fruit Riot x Olipop Candy Crunch Cherries and mini dark chocolate chips.
Two of My Favorite Things, Combined into One Loaf
I have always loved Olipop. It is genuinely my favorite alternative to traditional soda. And Fruit Riot? Those candy coated frozen cherries are just delicious on their own. So one day I thought, why not combine my two favorite things into something I could eat? Not just snack on separately, but actually bake into a loaf of sourdough bread.
The idea was simple. Replace the water in my sourdough recipe entirely with Olipop Vintage Cola, then fold in quartered Fruit Riot x Olipop Candy Crunch Cherries alongside mini dark chocolate chips. The result was a loaf I did not expect to love this much. It is semi sweet with subtle cola warmth, pockets of candy coated cherry, and rich dark chocolate running through every slice. And when I used it for French toast the next morning? Absolutely incredible.
This is what your dough should look like after bulk fermentation. Smooth, domed, bubbly, and pulling away from the bowl. Watch the dough, not the clock.
This is not a sponsored post. I just love both of these products and wanted to see what would happen when sourdough met cherry cola. Turns out, something pretty special.
What is Olipop?
If you are not familiar with Olipop, it is a prebiotic soda made with plant fiber, botanicals, and natural ingredients. Their Vintage Cola flavor has notes of vanilla, cinnamon, and caramel, and contains only 2 to 5 grams of sugar per can compared to nearly 40 grams in a traditional cola. Olipop uses a proprietary blend called OLISmart, which includes cassava root fiber, chicory root inulin, marshmallow root, and other botanicals designed to support digestive health.
What makes it interesting for baking is that all of that flavor complexity transfers directly into the dough. The cola brings a warm, spiced sweetness that you simply cannot replicate with plain water or even flavored extracts. It gives the bread a subtle depth that is hard to pin down but absolutely addictive.
Shaped and ready for the oven. You can already see the cherry juice staining through the dough. This loaf is about to be incredible.
What are Fruit Riot x Olipop Candy Crunch Cherries?
Fruit Riot makes frozen fruit with candy coatings, and their collaboration with Olipop produced something truly unique. The Candy Crunch Cherries are freshly frozen cherries coated in a crunchy candy shell inspired by Olipop’s Vintage Cola flavor. They come in an 8 ounce resealable bag and are gluten free and kosher. The ingredient list is refreshingly short: cherries, a candy coating made with sugar, natural flavors, citric acid, fruit and vegetable juice for color, annatto for color, and modified food starch, plus a touch of coconut oil.
For this recipe, I used the entire 8 ounce bag. I quartered each cherry before working them into the dough alongside mini dark chocolate chips (about half a cup, but honestly, measure with your heart). Cutting the cherries into fourths ensures you get cherry in nearly every bite without any single piece being so large that it disrupts the crumb structure of the loaf. Mini chips distribute more evenly throughout the dough than larger chunks, so you get chocolate in every slice.
Olipop Vintage Cola replaces all the water in this sourdough recipe. Best practice is to let it go flat and come to room temperature before mixing.
Why Use Soda as a Liquid Replacement in Sourdough?
Using a flavored liquid in place of water is one of the simplest ways to add complexity to sourdough bread without changing the fundamental process. I have done this before with Olipop’s Strawberry Vanilla soda, dehydrated strawberries, white chocolate chunks, also with tea in my London Fog Sourdough Loaf and even with melted ice cream. The liquid component of sourdough is the perfect vehicle for carrying flavor deep into every crumb.
When using Olipop specifically, the carbonation dissipates once the soda reaches room temperature and gets incorporated into the flour. What remains is the flavor. The sugars in the cola also give the wild yeast in your sourdough starter a small boost of food, which can produce a slightly more active fermentation. Just keep an eye on your dough and do not let it overproof.
For this recipe, I measured out 350g of Olipop Vintage Cola and combined it with the flour and starter to create the initial dough. This is your autolyse, a rest period where the flour fully hydrates and gluten begins to develop before you add salt. After an hour of rest, I sprinkled the salt on top of the shaggy dough and poured whatever Olipop was left in the can over the salt. That remaining liquid helps the salt distribute evenly through the dough without heavy kneading. It is a simple technique, but it makes a real difference.
The Benefits of Sourdough Fermentation
Beyond the flavor this recipe delivers, sourdough fermentation itself brings a host of benefits to your bread. The long, slow fermentation process breaks down phytic acid in the flour, which can improve mineral absorption. The lactic acid bacteria present in your starter partially break down gluten proteins, making the bread easier to digest for many people compared to commercially yeasted bread. Sourdough also has a lower glycemic index than conventionally leavened bread, meaning it produces a more gradual rise in blood sugar after eating.
Into the banneton and off to the fridge for 8 to 12 hours. The cold retard develops deeper flavor and makes scoring so much easier.
How This Loaf Comes Together
The process for this loaf follows a standard sourdough timeline with one key twist: the inclusions go in after bulk fermentation, not during. Here is an overview of the steps (full instructions are in the recipe card below).
Start by combining your starter, 350g of room temperature Olipop Vintage Cola, and flour. Mix until a shaggy dough forms and let it rest for one hour. This is your autolyse, a hands off period that allows the flour to fully absorb the liquid and begin developing gluten on its own. After the hour, sprinkle the salt over the top of the dough and pour whatever Olipop remains in the can over the salt. Dimple the salt in and knead gently for a few minutes until it is fully incorporated. Let the dough rest for 30 minutes, then begin a series of four stretch and folds spaced 30 minutes apart.
The full inclusion process from start to finish. Spread, scatter, fold, add more, and shape. This is where the magic happens.
After the stretch and folds, cover the bowl and let the dough ferment at room temperature for about eight hours. Watch the dough, not the clock. Your dough is ready when the surface is no longer sticky, it pulls away cleanly from the sides of the bowl, it is visibly domed, and you can see bubbles on the surface and along the sides.
Once fermentation is complete, turn the dough out onto your work surface and spread it into a rectangle. Scatter the quartered Fruit Riot cherries across the surface and fold the dough into an envelope. Add more cherries and the dark chocolate chips on top, then roll it up. Gently shape by tucking the edges underneath the dough ball, let it rest for 15 minutes, then flip it seam side up into a banneton dusted with rice flour. Let it rest another 10 minutes, stitch the bottom closed, cover, and refrigerate for 8 to 12 hours.
Scatter the quartered Fruit Riot cherries and mini chocolate chips across the dough, fold like an envelope, add more on top, then tuck and shape.
The next day, preheat your oven to 450 degrees with your Dutch oven inside. Flip the dough onto parchment, score with a lame, and bake covered for 40 minutes. Remove the lid and bake for an additional 10 to 15 minutes until the crust reaches your desired color. Let it cool on a wire rack for at least two hours before slicing. I know it is tempting, but the interior is still baking during that resting period.
This Loaf Makes the Best French Toast
If you have any of this bread left over (and that is a big if), slice it thick and use it for French toast. The subtle cola spice, the pops of candy coated cherry, and the melted pockets of dark chocolate turn an ordinary weekend breakfast into something extraordinary. The semi sweet nature of the loaf means you can go lighter on any added sugar in your French toast batter and let the bread do the work. A dusting of powdered sugar, a drizzle of maple syrup, and you are set.
Look at that crumb. Pockets of Fruit Riot cherries and melted dark chocolate in every bite. This loaf did not last long.
Substitutions and Variations
This recipe is very forgiving when it comes to customization. Here are some ways to make it your own.
Different Olipop flavors: Try Olipop Classic Root Beer for a rootsy, herbal loaf, or Olipop Cream Soda for something sweeter and more vanilla forward. I’ve made a loaf with a strawberry vanilla, dehydrated, strawberries and white chocolate… next it was amazing. Each flavor will create a completely different bread.
White chocolate instead of dark: Swap the dark chocolate chips for white chocolate chips if you prefer something milder and sweeter. White chocolate pairs beautifully with the cherry cola combination.
Add dried cherries: If you want even more cherry flavor, toss in a handful of dried tart cherries on top of the Fruit Riot cherries. The dried cherries will absorb some moisture from the dough during fermentation, creating concentrated pockets of cherry flavor.
Make it sweeter: You can add a small amount of sugar to the dough if you want a sweeter loaf. Just be aware that additional sugar will affect fermentation. Sugar feeds the yeast, which can speed things up, so watch your dough closely and adjust your timeline as needed.
Every single slice is loaded with Fruit Riot cherries and pockets of melted dark chocolate. This is what happens when you measure with your heart.
Tips for Success
Let the Olipop come to room temperature before mixing. Open the can and let it sit for a while. You do not want cold liquid slowing down your fermentation, and the carbonation will naturally dissipate as it warms. Olipop now has a shelf stable versions, and you can gladly open them and use them right away.
Quarter the cherries. Cutting the Fruit Riot cherries into fourths gives you better distribution throughout the loaf. Whole or halved cherries can create large pockets that weaken the dough structure. I like doing that when they’re frozen and then letting them defrost slightly at room temperature.
Add inclusions after bulk fermentation, not during. Once your dough has completed its full room temperature bulk fermentation, dump it out onto the counter, spread it out, and scatter the quartered cherries and chocolate chips across the surface. Use an envelope fold to enclose them, add a few more on top, then roll it up. This keeps your gluten network intact while distributing the inclusions throughout the loaf.
Watch the dough, not the clock. Bulk fermentation took about eight hours in my kitchen, but yours may be faster or slower depending on temperature and the health of your starter. Look for these signs that your dough is ready: the top is no longer sticky to the touch, the dough pulls away from the sides of the bowl cleanly, it has a domed shape, and you can see visible bubbles on the surface and sides.
Do not skip the cold retard. After shaping and placing your dough in a banneton, refrigerate it for 8 to 12 hours. This cold fermentation develops deeper flavor and firms the dough for easier scoring.
Frequently Asked Questions
Can I use a different brand of prebiotic soda instead of Olipop?
Yes, you can experiment with other prebiotic or flavored sodas. The key is choosing one with real flavor complexity, not just sweetness. Brands like Poppi or Culture Pop could work, but the flavor profile of your loaf will change. Olipop Vintage Cola has warm spice notes that are particularly well suited to baking.
Do I need to let the carbonation out of the Olipop before using it?
It is helpful. Open the can and let it sit at room temperature until it goes flat, at least 30 minutes to an hour. Active carbonation may interfere with your dough consistency, and cold liquid will slow down your sourdough fermentation. BUT I have opened it and used it immediately from room temperature and it’s worked fine.
Where can I find Fruit Riot x Olipop Candy Crunch Cherries?
Fruit Riot x Olipop Candy Crunch Cherries are available at many major retailers including Target, Safeway, H E B, and on Amazon. Check your store’s frozen fruit section. They come in an 8 ounce resealable bag.
Can I use regular frozen cherries instead of Fruit Riot?
You can, but the result will be different. Regular frozen cherries do not have the candy coating, which adds sweetness and a subtle cola flavor that ties the whole loaf together. If using plain frozen cherries, consider adding a tablespoon or two of sugar to compensate and pat them very dry before folding into the dough to avoid excess moisture.
Will the chocolate melt and disappear during baking?
The mini dark chocolate chips will soften and create rich, melted pockets throughout the bread, but they will not disappear entirely. As the loaf cools, the chocolate firms back up slightly. I prefer mini chips for this recipe because they distribute more evenly throughout the dough, giving you chocolate in nearly every slice. You can also use regular sized chips, chocolate chunks, or a chopped chocolate bar. Measure with your heart.
Is this bread very sweet?
This loaf is slightly semi sweet. But majority of the sweetness comes from the chocolate chips and the candy coating surrounding the cherries. The Olipop Vintage Cola has only about 5 grams of sugar per can, and the Fruit Riot cherries add moderate sweetness from their candy coating. Combined with the natural flavor of sourdough fermentation, the result is a balanced bread that works for both sweet applications like French toast and savory pairings like a cheese board.
Can I make this without a sourdough starter using commercial yeast?
This recipe is designed exclusively for sourdough.
Fruit Riot x Olipop Candy Crunch Cherries are the star of this loaf. Real frozen cherries with a crunchy candy shell inspired by Vintage Cola.
A semi-sweet sourdough loaf made with Olipop Vintage Cola and loaded with Fruit Riot x Olipop Candy Crunch Cherries and dark chocolate chips. The cola adds subtle caramel depth to the crumb while the cherry-chocolate combination makes this an unforgettable artisan bread.
Cook Time55 minutesmins
Course: Bread, Breakfast, Brunch
Cuisine: American
Keyword: artisan bread, cherry chocolate bread, cherry chocolate sourdough, cherry sourdough, chocolate chip sourdough, cola sourdough bread, Fruit Riot cherries, Olipop sourdough, sourdough bread, sourdough recipe, sourdough with soda
Servings: 1loaf
Author: Noelle Reed
Equipment
mixing bowl
Dutch oven or two loaf pans
Banneton or lined bowl
Rice flour for dusting
Parchment paper
Lame or sharp knife for scoring
Wire cooling rack
Ingredients
Dough
500gbread flour
350gOlipop Vintage Colaroom temperature and flat (reserve remaining in can)
100gactive sourdough starter
10gsalt
Inclusions
8ozFruit Riot x Olipop Candy Crunch Cherriesquartered (1 bag)
1/2cupmini dark chocolate chips
Instructions
Autolyse
Combine the sourdough starter and 350g of flat, room temperature Olipop Vintage Cola in a large mixing bowl. Add the bread flour and mix until no dry flour remains. Cover and rest for 1 hour.
Add Salt
Sprinkle the salt over the dough. Pour the remaining Olipop from the can over the salt. Dimple the salt and liquid into the dough, then knead for a few minutes until fully incorporated.
Stretch and Folds
Rest the dough for 30 minutes. Perform 4 sets of stretch and folds, spaced 30 minutes apart.
Bulk Fermentation
Allow the dough to bulk ferment at room temperature for approximately 8 hours. Watch the dough, not the clock. The dough is ready when it is no longer sticky, pulls away from the sides of the bowl, has a domed top, and shows visible bubbles.
Add Inclusions
Turn the dough out and gently spread it into a rectangle. Scatter a layer of quartered cherries across the surface. Fold the dough like an envelope. Add more cherries and the dark chocolate chips on top, then roll the dough up to incorporate.
Shape
Tuck the edges of the dough underneath to form a round. Let it rest for 15 minutes. Flip the dough into a banneton dusted generously with rice flour. Let it rest for 10 minutes, then stitch the bottom closed.
Cold Retard
Cover the banneton and refrigerate for 8 to 12 hours.
Bake
Preheat your oven to 450°F with the Dutch oven inside for at least 30 minutes. Flip the dough onto a piece of parchment paper, score as desired, and carefully lower it into the hot Dutch oven. Bake covered for 40 minutes. Remove the lid and bake for an additional 10 to 15 minutes until deep golden brown.
Cool
Remove the loaf from the Dutch oven and place on a wire cooling rack. Allow to cool for at least 2 hours before slicing.
Notes
The Olipop must be room temperature. I have used a can that is room temperature without letting it go flat and it does fine. Optimal is letting it sit opened to let some of the carbonation die down.Watch the dough, not the clock during bulk fermentation. Timing will vary depending on your environment and starter strength.You can substitute different Olipop flavors like Root Beer or Cream Soda for a different flavor profile.White chocolate chips can be used in place of dark chocolate for a sweeter variation.For more cherry flavor, add a handful of dried cherries along with the Fruit Riot cherries.Adding a tablespoon or two of sugar will make a sweeter loaf but may affect fermentation timing.This bread makes exceptional French toast the next day.This is a semi-sweet loaf. The sweetness is subtle and balanced, not like a dessert bread.
Did You Make This Olipop Sourdough Loaf?
I would love to hear how yours turned out! Leave a comment below and let me know what you thought, or if you tried any fun variations.
Welcome to H3art of the Home, my creative corner of the internet, where I am delighted to share my most treasured recipes with you. Here, I invite you to join me on a culinary journey filled with homemade sourdough, buttery croissants, and countless recipes crafted with passion and care.
This is more than just a recipe collection, it is a celebration of the warmth, love, and memories that food brings to our lives. Every recipe tells a story and every bite is an opportunity to nurture the ones we hold dear.
Thank you for visiting and I hope these recipes bring as much joy to your kitchen as they do to mine. After all, it is the love that we put into our baking that truly makes the h3art of any home.
Leave a Reply