Sourdough Brioche: The Ultimate Buttery Bread with a Tangy Twist

Few things in the baking world compare to the pure satisfaction of pulling a golden, pillowy loaf of sourdough brioche from the oven. Combining the tangy complexity of sourdough with the richness of traditional brioche, this recipe creates a bread that’s both elegant and comforting. The texture is impossibly soft and tender, with a slightly crisp crust that gives way to buttery layers. I tried this recipe using my active sourdough starter and found that the slow fermentation brought out deep, aromatic flavors without the need for commercial yeast. Whether you’re making it for brunch, special occasions, or simply to elevate your morning toast, this sourdough brioche is the perfect balance of indulgence and artisan charm.

Why You’ll Love This Recipe

This sourdough brioche is a luxurious bread that bridges the gap between rustic and refined baking. The use of sourdough starter adds depth and character, while the enriched dough ensures a soft, melt-in-your-mouth texture. It’s an ideal recipe for anyone who enjoys the art of slow baking and the reward of a golden, buttery loaf that fills the kitchen with an irresistible aroma.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sourdough Starter
An active, bubbly starter is the backbone of this recipe. It provides natural leavening and gives the brioche its signature mild tang. Make sure your starter has been fed within the last 6–8 hours for best results.

All-Purpose Flour
The base of the dough, this gives the brioche structure while maintaining a light, fluffy crumb. Some bakers prefer a mix of all-purpose and bread flour for a chewier texture.

Eggs
Eggs enrich the dough, contributing to its signature golden color and tender structure. They also add moisture, ensuring that every slice stays soft even after a day or two.

Butter
Softened, high-quality butter is essential for the rich flavor and silky texture. I tried this once with European-style butter, and the difference was noticeable—the loaf turned out extra flavorful and fragrant.

Milk
Whole milk adds a subtle sweetness and helps create a tender crumb. I’ve also tested it with almond milk, and it worked great, offering a slightly nutty note that paired beautifully with the sourdough flavor.

Sugar
A touch of sugar feeds the sourdough starter and balances its acidity, resulting in a perfectly balanced taste.

Salt
Salt not only enhances flavor but also strengthens the dough structure, giving the brioche a beautiful rise and shape.

Egg Wash
A simple mix of egg and milk brushed over the dough before baking gives that irresistible golden sheen and slight crispness to the crust.

Directions

Start by feeding your sourdough starter about 6–8 hours before you plan to mix your dough. Once it’s bubbly and active, combine it with the milk, eggs, and sugar in a mixing bowl. Gradually add the flour and salt, then knead the dough until it begins to come together. Slowly incorporate the softened butter, one piece at a time, kneading until smooth and elastic—this can take up to 10–15 minutes in a stand mixer.

Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 3–4 hours until slightly puffy. Then refrigerate overnight for slow fermentation and better flavor development.

The next day, shape the chilled dough into your preferred form—either a loaf or small rolls. Place it into a greased pan, cover, and proof for another 3–4 hours until doubled. Brush with egg wash, then bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until deep golden brown. Allow the brioche to cool before slicing—it will be soft, fragrant, and buttery with a delicate sourdough tang.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields one large loaf or 10–12 individual rolls.
Preparation time: 12–14 hours (including overnight fermentation)
Proofing time: 6–8 hours total
Baking time: 25–30 minutes

Storage/reheating

Store your sourdough brioche in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, simply warm slices in the oven at 300°F (150°C) for 5–7 minutes or toast lightly.

Variations and Customizations

Chocolate Chip Sourdough Brioche
Fold in dark chocolate chips before shaping the dough for a rich, dessert-like loaf.

Cinnamon Swirl Brioche
Roll out the dough, spread with butter, cinnamon, and sugar, then roll and bake for a sweet, aromatic twist.

Orange Zest and Vanilla Brioche
Add grated orange zest and a touch of vanilla extract for a bright, fragrant flavor—perfect for breakfast.

Savory Herb Brioche
Mix in finely chopped herbs like rosemary or thyme for a savory version that pairs wonderfully with soups and cheese boards.

Stuffed Brioche Buns
Shape small rounds of dough and stuff with Nutella, jam, or cheese before baking for individual treats.

FAQs

1. Can I make this brioche without a stand mixer?

Yes, but it requires patience and strong kneading by hand to develop the gluten properly.

2. How do I know when my sourdough starter is ready to use?

It should double in size within 6 hours of feeding and pass the float test when dropped in water.

3. Can I make this recipe dairy-free?

Yes, substitute plant-based milk and vegan butter; almond milk works particularly well.

4. Why is my brioche dense?

The dough may have been under-proofed or over-kneaded. Proper fermentation and gentle handling are key.

5. Can I refrigerate the dough longer than overnight?

Yes, up to 24 hours is fine. A longer cold ferment deepens the flavor.

6. How should I serve sourdough brioche?

It’s excellent toasted with butter, made into French toast, or served alongside coffee or tea.

7. Can I add fillings or toppings?

Absolutely—try streusel topping, dried fruit, or nuts for added texture.

8. Why does my dough tear when shaping?

It’s likely too cold or under-kneaded. Let it rest for 10–15 minutes to relax the gluten.

9. Can I make mini brioche buns with this recipe?

Yes, divide the dough into smaller portions and reduce baking time to 15–18 minutes.

10. How can I make it extra soft?

Ensure the butter is fully incorporated and the dough is proofed adequately before baking.

Conclusion

Sourdough brioche is a beautiful blend of artisan technique and indulgent flavor. The tang from the sourdough balances the richness of butter and eggs, resulting in a loaf that’s both comforting and sophisticated. Once you’ve mastered the rhythm of slow fermentation and gentle kneading, this recipe will become a treasured staple in your kitchen—ideal for special breakfasts, festive brunches, or even as the base for decadent desserts like bread pudding or brioche French toast.

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