Sourdough Brioche

This Sourdough Brioche recipe is made by combining an active sourdough starter with whole milk, sugar, salt, eggs, and a tangzhong paste.

Incorporating flour and butter, the dough undergoes a lengthy proofing process, resulting in a rich, tender, and flavorful loaf, baked to a golden brown perfection. 

Brioche is one of my favorite breads – its just so soft and tender, with a great rich flavor. Adding sourdough starter to it makes it even better, too! 

This recipe uses a Tangzhong method to make the bread be extra soft and moist. This is a Japanese method of pre-cooking a flour mixture.

Ingredients in this Sourdough Brioche recipe:

You don’t need any fancy ingredients for this recipe. Here is what you need to have on hand and why. For the full list of directions and ingredient amounts, please scroll down to the recipe card below. 

• Sourdough Starter: The active sourdough starter provides natural fermentation that adds a tangy flavor to the dough and makes the bread rise. This recipe calls for an active sourdough starter.
• Whole Milk: Whole milk adds richness and tenderness to the brioche. It also provides moisture and flavor to it. You can use plant-based milk such as almond, pea, soy, or oat milk instead.
• Granulated Sugar: Sugar sweetens the brioche, and also feeds the yeast. 
• Salt: Salt enhances the overall flavor of the bread, balancing the sweetness and also bringing out its richness. You can adjust the salt level to your taste, but don’t remove it entirely, because it also helps control yeast activity. I recommend using kosher, Himalayan, or sea salt (affiliate link) for best results.
• Eggs: Eggs contribute to the structure, color, and flavor of the brioche. They also add richness and moisture to it.
• All-Purpose Flour: All-purpose flour provides structure and texture to the brioche. 
• Unsalted Butter: Butter helps make the bread tender, flavorful, and rich.
• Tangzhong: The tangzhong adds moisture and helps make the bread soft and fluffy.

How to make brioche with sourdough starter

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Prep Sourdough Starter

1. Feed your sourdough starter and allow it to sit in a warm place for 8-12 hours, until doubled in size. I usually use whole wheat flour to feed my starter, but you can also use all purpose here. Whatever kind of starter you have, no matter what kind of flour you feed it, will work in this recipe.

Make the Tangzhong –

This cooked flour paste helps to create a bread dough that is soft and fluffy.

1. In a small saucepan, whisk together the flour and water until smooth.
2. Cook over medium heat, stirring constantly for 2 to 5 minutes until it thickens into a paste.
3. Transfer the pasty tangzhong to a heat-safe container and cool completely before using it in the dough recipe. A tangzhong can be made 1 to 2 days in advance.

Make the dough –  

4. In a large bowl or stand mixer bowl, combine the sourdough starter, slightly cooled milk, sugar, eggs, and tangzhong. 
5. Combine these ingredients using clean hands, a hand mixer or the paddle attachment on low speed if you’re using a stand mixer.
6. Add both flour and salt to the bowl and mix until the ingredients are fully combined. The dough should be glossy and stick a bit to the bottom of the bowl. Use a dough hook attachment at medium speed in this step if you are using a stand mixer
7. Add in the butter about 2 tablespoons at a time as you mix the dough. Mix until all the butter is fully incorporated.
8. Cover the bowl with a tight-fitting lid, damp towel, or plastic wrap. 
9. Place it in the fridge to proof and double in size overnight (8-12 hours).

Shaping – 

1. On the next day, transfer the enriched dough to a lightly floured work surface.
2. Using your hands or a bench scraper divide it in half and then into 16 equal portions and roll each part into a ball.
3. Place 8 balls in each buttered or parchment-lined loaf pan.

Final Proofing – 

4.  Proof the dough for 2-3 hours at room temperature or until it doubles in size or slightly crests the pans edges.

Baking – 

1. Preheat your oven to 350°F and brush the top of the sourdough brioche dough generously with the egg wash.
2. Bake the bread until it turns deep golden brown and gets to an internal temperature between 185°F – 200°F. The baking time will be about 30-35 minutes and I recommend keeping an eye on the bread at the 25 minute mark.
3. Let the enriched bread cool completely on a wire rack before slicing and enjoying! Patience during this step is crucial for optimal texture and flavor.

Frequently Asked Questions

Can I make sourdough brioche buns for hamburger buns?

Absolutely! You can make brioche brioche buns using this recipe. Simply shape the dough into smaller portions for delightful sourdough hamburger buns.

My bread is browning too fast. What do I do?

I recommend using aluminum foil to prevent excessive browning. I usually tent the foil over the bread during the later stages of baking to prevent excessive browning. This method works really well.

What’s the best way to store sourdough brioche overnight?

The best way to store sourdough brioche is by placing it in a ziplock bag or airtight container. You can keep the bread at room temperature or you can also refrigerate it to maintain freshness.

Can I add poppy seeds or sesame seeds to sourdough brioche for a decorative touch?
Absolutely! Sprinkle poppy seeds or sesame seeds on top before baking for added flavor and visual appeal.

Other great bread recipes:

• Jalapeno Cheddar Sourdough
• Roasted Garlic Sourdough Bread
• Sourdough Cinnamon Bread
• Sourdough Beer Bread
• Sourdough Chocolate Bread