Sourdough Brioche: The Best Homemade Bread You’ll Ever Make

Introduction To Sourdough Brioche

Imagine indulging in a luxurious, pillowy-soft, buttery brioche—rich, slightly sweet, and oh-so-indulgent. Now, add a subtle tangy depth from naturally fermented sourdough, and you’ve got sourdough brioche, a wholesome bread that’s as luxurious as it is.

Brioche is already the king of enriched breads, but magic happens when you swap commercial yeast for a sourdough starter. The slow fermentation brings out deeper flavors, improves texture, and makes the bread easier to digest. Plus, who doesn’t love the idea of a homemade loaf that tastes like it came from a high-end French bakery?

In this article, we’ll walk you through everything—why sourdough brioche is worth the effort, the best ingredients, step-by-step instructions, and pro tips to help you nail it. Whether you’re a seasoned sourdough baker or a curious beginner, this recipe will have you baking like a pro in no time!

Why This Recipe Stands Out

What makes sourdough brioche so unique? It’s all about the perfect balance—between richness and lightness, sweetness and tang, tradition and innovation. This bread isn’t just soft; it melts in your mouth, thanks to butter and eggs that give it a velvety texture. But unlike regular brioche, the sourdough version has a deep, complex flavor that develops over hours of slow fermentation, a flavor balance that will surely excite your taste buds.

A Personal Take on Sourdough Brioche

The first time I made sourdough brioche, I was skeptical. Would it be as fluffy as the traditional version? Would it have that signature buttery taste? The answer: Absolutely. And better yet, the sourdough starter gave it an incredible depth—like a classic brioche but with character.

It’s the kind of bread that makes an ordinary breakfast feel like a weekend treat. Toast it and spread some jam, turn it into the wealthiest French toast, or simply enjoy it plain with coffee. No matter how you eat it, sourdough brioche is pure comfort in bread form.

If you love making sourdough brioche, why stop here? Check out more delicious recipes that will take your sourdough baking to the next level! Learn how to fix common sourdough baking mistakes, or try making your own sourdough starter from scratch with this easy guide. Looking for more enriched breads? These sourdough cinnamon rolls and sourdough croissants are absolute must-tries. Happy baking! 

Ingredients You’ll Need

Before we get into the step-by-step process, let’s gather our ingredients. For clarity, I’ve broken them down into categories.

For the Dough

• Active sourdough starter – ½ cup (fed and bubbly)
• All-purpose or bread flour – 3½ cups (for structure and softness)
• Eggs – 3 large (for richness and tenderness)
• Unsalted butter – ½ cup, softened (the secret to that melt-in-your-mouth texture)
• Milk – ¼ cup, lukewarm (helps keep the dough soft)
• Sugar – ¼ cup (adds a slight sweetness to balance the tang)
• Salt – 1 teaspoon (to enhance the flavor)

For the Egg Wash (Optional, but Recommended!)

• 1 egg yolk
• 1 tablespoon milk

Ingredient Substitutions & Tips

• Flour: Bread flour gives a chewier texture, while all-purpose flour makes it softer. Use a mix if you like.
• Milk: Feel free to swap whole milk for plant-based alternatives like oat or almond milk.
• Butter: Try coconut oil or vegan butter for a dairy-free version, though the flavor will change slightly.
• Sweetness: Want a slightly sweeter loaf? Add an extra tablespoon of sugar.

Now that you have your ingredients ready, let’s get baking!

Step-by-Step Instructions

Making sourdough brioche is a labor of love that requires time, but trust me, it’s worth every second. The long fermentation develops an incredible flavor and an unbelievably soft texture. Follow these steps carefully, and you’ll have a bakery-worthy loaf that will make you feel accomplished and satisfied with your baking skills!

Step 1: Mix the Dough (Morning or Evening, Day 1)

1. Combine the sourdough starter, eggs, milk, and sugar in a large mixing bowl or stand mixer. Whisk until well mixed.
2. Gradually add the flour and salt, mixing with a dough hook or by hand until a shaggy dough forms.
3. Knead on low speed (or by hand) for  5–7 minutes until the dough is smooth and slightly elastic.

 Tip: The dough will be sticky at first—don’t add extra flour! It will strengthen as you knead.

Step 2: Incorporate the Butter (Slowly!)

1. Add the softened butter one tablespoon at a time with the mixer on low (or while kneading by hand). Let each piece fully incorporate before adding the next.
2. Continue kneading for 10–15 minutes until the dough becomes smooth, shiny, and slightly stretchy.

 Tip: If kneading by hand, stretch and fold the dough over itself to evenly distribute the butter.

Step 3: First Rise (Bulk Fermentation)

1. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 6–8 hours (or overnight in the fridge for more flavor).
2. The dough should double in size. If it’s slow to rise, give it extra time—sourdough is all about patience!

 Tip: A warm but not hot environment (around 75°F/24°C) helps the dough rise faster.

Step 4: Shape the Dough

1. Once doubled, turn the dough onto a lightly floured surface.
2. Gently press out any large air bubbles and divide the dough as needed:
   • For a classic loaf: Shape it into a smooth log and place it in a greased loaf pan.
   • For brioche buns: Divide into equal pieces and shape into rounds.
   • For a braided loaf: Divide into three equal strands, braid them together, and tuck the ends.

Step 5: Second Rise (Proofing the Dough)

1. Cover the shaped dough loosely and let it rise for another 4–6 hours at room temperature until puffy and slightly jiggly when tapped.
2. If your kitchen is cold, proofing may take longer—patience is key!

Tip: A slower proof in the fridge overnight enhances the flavor even more.

Step 6: Egg Wash & Bake

1. Preheat the oven to 375°F (190°C).
2. Whisk the egg yolk and milk together, then brush a thin layer over the dough for a golden crust.
3. Bake for 30–35 minutes for a loaf or 18–20 minutes for buns, until golden brown and fragrant.
4. Let cool before slicing (if you can wait!).

 Tip: If the top browns too quickly, tent it with foil halfway through baking.

Pro Tips for Success

• Temperature matters: Sourdough ferments best in a warm (but not hot) environment. If it’s too cold, the rise will take longer.
• Don’t rush the butter: Adding it too fast can cause a greasy dough. Incorporate it slowly for the best texture.
• Overnight proofing = More flavor: If you can, let the dough rise in the fridge overnight for an even richer taste.
• Softest texture? Use a stand mixer: Kneading by hand works, but a mixer makes it easier to achieve that ultra-smooth dough.
• Storage: Keep brioche in an airtight container for up to 3 days or freeze slices for up to 3 months.

Frequently Asked Questions

Baking sourdough brioche can feel like a science experiment, so let’s clear up some common questions!

1. Is sourdough brioche healthy?

Compared to regular brioche, sourdough brioche has a few health benefits. The natural fermentation process breaks down gluten, making it easier to digest. It also reduces phytic acid, which can help your body absorb nutrients better. Plus, sourdough has a lower glycemic index than breads made with commercial yeast, meaning it won’t spike your blood sugar as quickly. It is still an enriched bread—it’s meant to be an indulgence!

2. What is the difference between sourdough and brioche?

• Sourdough is a naturally leavened bread with a wild yeast starter instead of commercial yeast. It has a chewy texture and a slightly tangy flavor.
• Brioche is a French bread enriched with butter, eggs, and sugar, making it soft, rich, and slightly sweet.
• Sourdough brioche is the best of both worlds! It combines the rich, buttery goodness of brioche with the slow-fermented depth of sourdough.

3. Why won’t my sourdough brioche rise?

There could be a few reasons:

• Inactive starter: Make sure your sourdough starter is bubbly and active before using it. If it’s sluggish, feed it a few times before baking.
• Cold kitchen: Sourdough thrives in warmth (around 75°F/24°C). If your space is too cold, fermentation slows down. Try placing the dough in a warm spot.
• Not enough time: Sourdough takes longer to rise than yeasted bread. Be patient and let the dough fully double before shaping.

4. What is so special about brioche bread?

Brioche is the bread of indulgence! It’s rich, buttery, and incredibly soft, perfect for everything from French toast to gourmet sandwiches. Unlike regular bread, the high fat and egg content give it an ultra-tender crumb. When you add a sourdough twist, you get an even deeper, more complex flavor that makes it stand out even more.

Final Thoughts

If you love baking, sourdough brioche is an absolute must-try. It’s soft, buttery, and slightly tangy—a perfect balance of rich and light. Yes, it takes time, but every step is worth it for that bakery-quality result.

So, what are you waiting for? Grab your sourdough starter, roll up your sleeves, and let’s bake some magic! And when you do, don’t forget to share your results—I’d love to hear how it turns out.