This Sourdough Brioche Bread is incredibly soft and fluffy with a rich, buttery flavor. It’s perfect for the holidays and great for making French toast, sandwiches, and Thanksgiving stuffing.
I’ve always loved brioche—the soft, fluffy texture, the slightly sweet, buttery richness. Honestly, I could eat a whole loaf just as it is.
But it wasn’t until I started making my own with sourdough that I really appreciated what goes into it.
Sourdough brioche does take a bit of effort. The rich ingredients slow the rise, and the dough needs some extra kneading.
The results are so worth it, though. Especially for the holidays (hello, French toast casserole for Christmas brunch or stuffing for Thanksgiving!).
Whatever the occasion, I hope you try this sourdough brioche recipe and love it as much as I do.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- Since this recipe relies on the sourdough starter for leavening, it's best to use an active sourdough starter or "fresh" discard from a very strong starter.
- All-Purpose Flour- All-purpose flour provides enough gluten to help the brioche bread rise well while keeping it tender, soft, and not too chewy.
- Whole Milk- Adds richness and moisture to the dough, creating a soft and tender texture. You can substitute it with other types of milk, but whole milk works best for flavor and texture.
- Eggs- Using cold eggs helps cool down the tangzhong mixture.
- Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
- Granulated Sugar- Just a little sugar gives the dough a hint of sweetness.
- Ice Water- Ice water helps to cool the dough and adds moisture.
- Kosher Salt- Enhances the flavor of the dough. I use Diamond Crystal (2.8 g per tsp). For Morton’s or table salt, use half the amount or weigh it.
Tips for Success
- Use an active starter. For the best rise, use a bubbly, active sourdough starter. The rich ingredients in brioche dough require strong yeast activity to achieve a tall, fluffy loaf.
- Measure ingredients accurately. To ensure you get the right dough consistency, use a kitchen scale to measure your ingredients.
- Take your time making the dough. It takes about an hour from start to finish to make the dough. Each step is important for getting the best final result, so don't rush the process.
- Be patient. Sourdough brioche dough rises slower than traditional sourdough bread because of the heavy ingredients like butter, eggs, and milk. Allow extra time for the dough to rise both during bulk fermentation and proofing.
- Use an aluminum baking pan. An aluminum loaf pan helps cook the brioche evenly and gives it a nice, golden brown color all the way around.
How to Make Sourdough Brioche Bread
Make homemade brioche using sourdough starter with these simple step-by-step instructions (and pictures!).
Step 1: Make tangzhong. Warm milk to 180°F. Whisk in ¼ cup flour over low heat until thick like mashed potatoes. Transfer to stand mixer and let cool.
Step 2: Mix dough. Whisk ice water and cold eggs into the cooled tangzhong, then add flour and sourdough starter. Knead on low until combined, rest 5 minutes. Then add sugar and salt and knead for 15 minutes until smooth. Add softened butter 1 tablespoon at a time, letting each piece fully incorporate.
Step 3: Bulk fermentation. Transfer dough to a bowl or straight-sided container. Cover and rise at room temp until doubled (4–12+ hours depending on temperature).
Step 4: Shape dough. Grease a 9"x5" loaf pan. Divide dough into 8 pieces, shape into tight balls, pinch seams, and place seam-side-down in the pan in 2 rows of 4.
Step 5: Proof. Cover and proof 2–4 hours at room temp, or refrigerate overnight and then proof before baking.
Step 6: Bake. Preheat oven to 375°F. Brush the dough with egg wash and bake 40–45 minutes until golden brown.
Step 7: Cool. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
How to Store
Store sourdough brioche at room temperature for about 3 to 4 days in an airtight container or wrap it tightly in plastic wrap.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw it at room temperature or toast slices directly from the freezer.
Serving Suggestions
Turn this sourdough brioche bread into brunch with French toast, a French toast casserole, or a savory breakfast bake.
Or use it for sandwiches—BLT, turkey, grilled cheese, or bacon and egg.
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It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Brioche Bread
Equipment
- Stand mixer with dough hook attachment
- Straight-sided container (optional)
Ingredients
- ¾ cup (180 grams) whole milk
- 4 ¼ cups (510 grams) all-purpose flour
- ¼ cup (60 grams) ice-cold water
- 3 large (150 grams) cold eggs
- ½ cup (100 grams) active sourdough starter
- ¼ cup (50 grams) granulated sugar
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce volume by half or measure by weight
- ½ cup (113 grams or 1 stick) unsalted butter softened
- 1 egg + 1 tablespoon water for egg wash
Instructions
- About 6–12 hours before mixing the dough, feed your sourdough starter so it’s bubbly, active, and doubled in size. Rise time depends on your kitchen temperature; around 6 hours in a warm space (75°F) or up to 12+ hours if cooler (65–68°F).
- In a small saucepan over medium heat, warm the milk until it reaches 180℉. Hold at this temperature for one minute.¾ cup (180 grams) whole milk
- Add ¼ cup (30 grams) of flour to the milk in the saucepan. Whisk over low heat until the mixture thickens and resembles mashed potatoes. Transfer this tangzhong to the stand mixer bowl and allow to cool to about 90℉.
- Add the ice water and whisk into the tangzhong. Then add the cold eggs, whisking until mostly combined. Add the remaining 4 cups (480 grams) of flour and the sourdough starter. Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) active sourdough starter
- Add the sugar and salt to the dough. Knead on medium-low speed for about 15 minutes, or until the dough pulls cleanly away from the sides of the bowl. With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams or 1 stick) unsalted butter
- Transfer the dough to a straight-sided container or clean bowl. Cover and let rise at room temperature until doubled in size, about 4-12 hours or longer. (Rise time can vary based on dough and kitchen temperature.)
- Lightly grease a standard 9"x5" loaf pan with butter and set aside.
- Transfer the dough to a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
- Place the dough balls into the prepared loaf pan in two rows of four. Cover and let proof for about 2-4 hours, or until it rises to the top of the loaf pan. Alternatively, refrigerate the dough overnight, then proof at room temperature before baking.
- Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.1 egg + 1 tablespoon water
- Brush the dough lightly with the egg wash. Bake in the preheated oven for 40-45 minutes, or until the top is deeply golden brown.
- Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Storage: Store bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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