The Little Bagel House

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This sourdough brioche is soft, fluffy, and rich. It has a luscious pull-apart interior and a buttery, slightly sweet flavor. Honestly, I can’t get enough of it.

It’s delicious toasted with butter and jam for breakfast, and it’s equally good used for sandwiches at lunch. It also makes the absolute best French toast. 

Make sure you read the whole recipe before you get started. There’s an extra step that makes this brioche unbelievably delicious – you just have to plan accordingly. I always start my prep work the night before I want to bake this brioche.

If you like this brioche bread, you should also try my Roadhouse Rolls and my Cheesecake Factory-inspired brown bread rolls!

Why Use Sourdough in Brioche?

Brioche bread is a classic French recipe, dating back hundreds of years. Before commercial yeast was widely available, bakers may have used sourdough starter to make brioche. So, we’re recreating a piece of history here!

History aside, using sourdough starter gives brioche a unique depth of flavor and just the faintest hint of tanginess. Adding sourdough balances the buttery, eggy richness of the dough, and makes all the flavors shine.

What Are the Ingredients in Sourdough Brioche?

This recipe uses active sourdough starter. Make sure you feed it a few hours before you use it, so that it’s bubbly and lively.

You’ll need bread flour for this, too. The high protein content in the bread flour stands up well to the richness of the eggs and milk.

You’ll also need sugar, milk, salt, and eggs. Make sure you bring the eggs up to room temperature before you use them.

Equipment for Making Sourdough Brioche Buns

You won’t need any elaborate equipment for this brioche. I like to use a stand mixer with a dough hook, but you can also mix and knead the dough by hand. You’ll need a bread pan and a dough scraper. It’s also a good idea to use an instant-read thermometer so you can check whether your rolls are ready.

How to Make Sourdough Brioche

This recipe is a lot of fun to make, and the dough is really forgiving! Just plan ahead so you have plenty of time to make the sweet sourdough starter.

Step One: Make the Sweet Sourdough Starter

The night before you want to bake your sourdough brioche, mix together a sweet sourdough starter. This is an old baking trick that creates a mild, low-acidity starter: perfect for a briochedough.

To make your sweet sourdough starter, mix together equal parts active sourdough starter and bread flour. Add sugar and water, combine well, and let sit in a warm spot for 8-10 hours, or until it doubles in size.

Step Two: Make the Dough

Once your sweet sourdough starter is ready, start making the dough.

Combine the sweet sourdough starter with the rest of the bread flour, cold milk, salt, sugar, and two eggs in a largemixing bowl. I like to use my stand mixer, but you can also work the dough by hand.

Knead the dough for about 8 minutes. If you’re using a stand mixer, fit it with a dough hook and set it to level 1.5- 2. 

Add butter little by little – I like to cut the butter into cubes and add just one cube at a time, making sure each cube is fully incorporated before adding the next one. Scrape down the sides of the bowl frequently.

You’ll know that you’re done kneading when the dough is soft and elastic and passes the windowpane test.

Step Three: Bulk Fermentation

Cover your dough, place in a warm spot, and let it bulk ferment until it rises by about 50%. This usually takes me about two hours. Be aware that this dough rises faster than the typical sourdough, because it has plenty of starter in it. Check on it regularly.

Step Four: Shape the Dough

Divide your dough into eight equal portions, shape into balls, and lay them in your bread pan. They should fit very snugly in a single layer.

Step Five: Proof Your Dough

Let the brioche proof. You’ll know it’s ready when you poke them and the dough yields, but slowly springs back into shape. This can take one or two hours, or more, depending on the temperature in your kitchen.

Step Six: Bake 

Brush the dough with an egg wash made from one beaten egg and a spoonful of milk.

Bake your brioche at 350⁰ for 55-60 minutes. If you have an instant read thermometer, you can check the internal temperature; the brioche is ready when the temperature reaches 195⁰ F.

Tips for Success

• This dough has a lot more sourdough starter than the typical sourdough loaf. That means that it will rise much more quickly than usual. Keep an eye on it. If the dough rises too long, its internal structure will weaken.

• Be precise when shaping your dough. Make sure to create an even layer with your dough balls. Don’t place them on top of each other, or the dough won’t bake evenly.

• When you start to add your butter to the dough, it will look and feel like a disaster. Don’t get discouraged, even if it looks like a greasy mess! Keep kneading, and little by little your dough will become smooth and elastic.

How to Store Sourdough Brioche

• I don’t recomment refrigerating this brioche! The moist, cold air will ruin the brioche’s texture.

• To store at room temperature, put your brioche in an airtight container or bread bag. You can also wrap it in plastic wrap. It will keep for three days on the counter.

• To freeze, wrap the brioche in plastic wrap and place in a freezer-safe container. It will last for up to three months. (It’s a good idea to slice before freezing.)

• Let the brioche thaw at room temperature and then, for the best texture, warm the brioche slices in a low oven or microwave.

Frequently Asked Questions 

What is a sweet sourdough starter? 

A sweet starter is a stiff levain, or rising agent, which is used for sweeter sourdough breads. It gives the dough a mild, balanced sourdough flavor. It’s made using sourdough starter, bread flour, sugar, and a small amount of water. 

You’ll need to prepare your sweet sourdough starter at least eight hours before making the brioche.

Why use a sweet starter for brioche? 

The sweet starter is a highly effective rising agent, especially forenriched doughs like brioche. It helps create a flavorful loaf while keeping the sourdough flavor mild enough that it doesn’t overpower the buttery, slightly sweet flavor of the bread. 

Does the sweet starter need to double in size? 

Yes. Let the starter sit somewhere warm until it has doubled in size before using it in the dough. That’s how you’ll know that your starter is active and strong enough to leaven the brioche dough. Plan for this to take about eight to ten hours. 

Why is the butter added one cube at a time? 

Brioche contains a generous amount of butter, and all that butter can make the dough challenging to handle. Adding it gradually gives the dough time to absorb it. I divide my butter into small cubes and add them one at a time, making sure each cube is fully incorporated before adding the next one. 

How do I know when my brioche dough is properly kneaded?

Properly kneaded dough is beautiful! It should be smooth, elastic, and stretchy. You’ll know it’s ready when it passes the windowpane test: you should be able to stretch a small piece of dough thin enough to see through, without the dough tearing.

Why is my brioche dough sticky?

It’s normal for the dough to feel sticky. The butter, eggs, milk, and flour create a naturally soft and rich dough. It can be tempting to add extra flour, but resist that temptation! Adding too much flour will make your brioche heavy and dense.

How long should sourdough brioche ferment?

This recipe calls for about two hours of fermentation at 80°F, followed by a one to two hour final proof. However, sourdough baking is not an exact science. Fermentation time varies wildly depending on how warm your kitchen is, and how strong your sourdough starter is. Not sure whether your dough is ready? Go by the dough’s appearance, not by the clock.

How do I know when the brioche is ready to bake?

During the final proof, the dough should become noticeably puffy. Gently press the dough with a floured finger. If the indentation slowly springs back rather than immediately filling in, the brioche is ready to bake. 

Why is my brioche so dense? 

There are a few possible explanations. A dense brioche can be caused by an inactive starter, or it can be caused by insufficient gluten development from under-kneading. Your brioche may also be under-proofed. 

Make sure your sweet starter has doubled before mixing the dough, since this indicates that it’s strong enough to leaven the brioche. Always knead your dough until it passes the windowpane test, and allow the dough enough time to become puffy during the final proof. 

Can I make the sweet starter the night before? 

Yes! That’s actually how this recipe is designed. Prepare the sweet starter 8–12 hours before you plan to make the brioche and let it rise in a warm spot until doubled. Never try to rush sourdough recipes!

Can I use a different type of milk? 

I wouldn’t recommend it. This recipe was developed with whole milk, which contributes to the rich and tender texture of the brioche. For the most consistent results, I recommend sticking with whole milk. 

How do I know when my brioche is fully baked?

The most reliable way to check is with an instant-read thermometer. The center of the loaf should reach 195°F. 

I love using an instant-read thermometer when I bake enriched breads, like this brioche. The top of an enriched loaf often looks finished before the center is fully baked, which is misleading. The instant-read thermometer is a reliable way to know when the bread is ready. 

Can I use regular sourdough starter instead of the stiff, sweet starter? 

Yes. The stiff, sweet starter ensures that the loaf tastes mild and sweet. If you use regular sourdough, your loaf may have a stronger tang to it. I have tried both, and the brioche tastes amazing both ways.

Fermentation Chart

The fermentation times in this chart are a general guideline based on this specific recipe and the dough temperature listed. Sourdough fermentation can vary quite a bit depending on factors like the temperature of your dough, the strength and maturity of your starter, the temperature of your kitchen, and the flour you use.

For the most accurate timing, take the temperature of your dough immediately after kneading/mixing and use that temperature to find the closest range on the chart. From there, use the dough itself as your guide rather than relying solely on the clock. Your dough may be ready sooner or may need more time than the chart suggests.

Tip: Dough temperature can change throughout fermentation, so if your kitchen is significantly warmer or cooler than the temperature used for this chart, expect your fermentation time to change as well.

Dough temp(F)	bulk ferment	final proof
70	3 hours	2 hours
75	2 hour 45 mins	1.5 hours
80	2 hours	1 hour 20 mins

Recipe Tester Thank You

A big thank you to my recipe testers who took the time to make this recipe in their own kitchens and share their feedback! Your help makes these recipes better.

Testers: @nat1.jpg, @taylorbrindle, @haileyreadstoomuch, @jord_carley, Shannon Manning