Sourdough Brioche Recipe {Light, Buttery, & Fluffy}
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You’re going to love how soft, rich, and buttery this sourdough brioche turns out every single time. Thanks to the tangzhong method, a quick little trick that keeps your dough extra moist, you get that bakery-style texture without any fuss.
You can mix the dough one day and bake it the next or even let it hang out in the fridge for up to 48 hours, which makes it easy to fit into your schedule. Whether you shape it into fluffy rolls, buns, or classic loaves, this is the kind of recipe that makes your whole kitchen smell like a dream.
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Why You’ll Love This Recipe
I’m pretty sure you’re going to love this sourdough brioche bread. Here’s why it’s one of my favorites:
Soft, Fluffy, and Totally Irresistible
The tangzhong method is a game changer here. This technique locks in moisture, keeping your brioche soft, fluffy, and just a little bit sweet. The texture is out of this world, so you’ll get that melt-in-your-mouth softness with every slice, making it perfect for breakfast, brunch, or just a little snack with butter and jam. Once you try it, you’ll never want to go back to regular bread!
Make Ahead for Easy Baking
No need to rush things with this recipe. You can make the dough ahead of time and let it do its thing in the fridge for up to 48 hours. This means you can bake fresh, warm brioche when it fits into your schedule, not the other way around. It’s an easy recipe to prep over a couple of days, and with the dough sitting pretty in the fridge, it takes the stress out of last-minute baking.
Shape It Your Way
You can shape this dough however you like, whether it’s a simple loaf, soft pull-apart rolls, or an impressive braid. It’s versatile enough to fit whatever vibe you’re going for, whether it’s an everyday loaf for sandwiches or a showstopper for a special occasion.
If you love the tang of sourdough, you’ll also enjoy my Sourdough Cinnamon Rolls or Sourdough Chocolate Babka. Both are made with the same soft, buttery dough and will satisfy your sweet tooth. You might also enjoy playing around with my sourdough bread recipes, starting with this easy beginner loaf.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough starter: For the best results with your sourdough brioche dough, use an active and bubbly sourdough starter.
- Tangzhong: This Asian method of heating milk and flour together allows the dough to absorb more moisture, which keeps the sourdough brioche extra soft and fluffy.
- Milk: Whole milk brings the best flavor to this brioche dough.
- Sugar: This Sourdough Brioche recipe isn’t overly sweet, but the sugar helps to create an extra soft crumb.
- Eggs: Brings delicious flavor, but also keeps the dough extra soft and tender.
- Bread flour: I highly recommend using bread flour over all-purpose flour. The higher protein percentage in the flour will result in the best rise and most chewy and soft sourdough brioche.
- Salt: Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
- Unsalted butter: If you only have salted butter, reduce the salt by 4 grams or ½ teaspoon. You want the butter to be cool, but not rock solid. I like to remove the butter from the fridge 5-10 minutes before mixing it into the dough.
- Egg wash: A basic egg wash made with one egg and a little water or milk gives the brioche a shiny, golden finish when it bakes. It adds a gorgeous color to the crust, making your sourdough brioche even more mouthwatering. If you’re making rolls or a braid, the egg wash also brings a nice touch of flavor to the top.
Sample Baking Schedule
Baking Time For Day 1
|
Time |
Process |
|---|---|
|
9:00 – 9:15 AM |
Make Tangzhong, cool |
|
9:15 – 9:20 AM |
Mix dough |
|
9:20 – 9:35 AM |
Knead dough |
|
9:35 AM – 3:35 PM |
Bulk ferment dough at 70 degree F |
|
4:00 PM – 8:00 AM |
Cold Fermentation |
Baking Time For Day 2
|
Time |
Process |
|---|---|
|
8:00 AM |
Shape dough, let it complete its second rise. |
|
4:00 PM |
Top with an egg wash and bake. |
|
4:45 PM |
Cool to room temperature, slice and enjoy! |
How to Make Sourdough Brioche
Before mixing the dough, prepare the Tangzhong.
- Bring a small saucepan or skillet to medium heat. Once hot, add the milk and flour and whisk constantly until a thick paste forms. (about 1-2 minutes)
- Remove the saucepan from heat and allow the Tangzhong to cool before preparing the dough. ( l like to spread it on a plate for quick cooling.)
- In a bowl of a stand mixer with the dough hook attachment, add the active sourdough starter, cooled Tangzhong, sugar, cold milk, cold eggs, flour, and salt.
Mix the Dough
- Mix on low for about 5 minutes until all of the ingredients are incorporated and a stiff, thick dough forms. While the dough mixes, prepare the butter.
Helpful Tool
If you are using a KitchenAid stand mixer, one tool I highly recommend is hook shield! This prevents the dough from climbing up or clogging up your mixer. Since this recipe makes 2 loaves, it’s a lot of dough to knead. During my testing trials, the dough continuously climbed up my dough hook, but not with this shield. Cheap investment, but so helpful!
- The butter should be cold, but not rock hard. I like to remove it from the fridge 5-10 minutes before adding it to the dough. Slice the cold butter into 10-12 slices.
- While still mixing on low, add one slice of butter every 10-20 seconds.
- Once all of the butter has been added, increase to medium speed and knead the dough for 10-15 minutes more or until the dough passes the windowpane test.
Signs that Your Dough Has Been Kneaded Enough:
- It is no longer sticky dough.
- Instead, the dough is smooth, elastic and tacky to the touch.
- The dough no longer tears when spread out thin enough that light passes through.
Baker’s Note
While kneading the rich dough, the mixer will get warm, which in turn can heat the dough. It is important to keep the dough cool to prevent the butter from melting. If you notice that the dough is getting warm, stop kneading, cover and place the dough into the fridge to cool for 10-15 minutes. Then continue with the kneading until it passes the windowpane test.
Bulk Fermentation:
- Place the dough in a straight-edge bowl, covered with plastic wrap or a reusable shower cap and leave to double in size. At 70 degrees F, this took about 7-9 hours.
- Once the dough has doubled in size, keep covered and place it in the fridge overnight or up to 48 hours.
Baker’s Note
Brioche dough is very sticky, so a cold proof helps the dough to be more manageable while shaping. If you’d like to skip this step, place the dough in the fridge for at least 2 hours for easier shaping.
Shaping:
- Remove the dough from its container onto a clean work surface and divide the dough in half. Shape into two loaves such as a plain loaf, a loaf of 4-8 balls of dough/rolls or into a braid. Nothing looks better than freshly baked sourdough brioche rolls!
- Once shaped, place the dough into two greased 8.5 x 4.5 inch loaf pans for taller loaves or 9 x 5 inch loaf pans for wider loaves. Cover and leave to puff up for its second rise. I placed my dough in my favorite proofing box at 90 degrees F for 4-5 hours. You could also place the loaves in an OFF oven with just the light on to help speed up this step.
McKenna’s Baking Tip
Let the dough rise until it doubles in size. It should look light and airy. The dough shouldn’t be cool to the touch. Since this is an enriched dough and it is cool from being in the fridge, this step will take some time. Be patient. Don’t rush this step, otherwise the brioche will bake up dense.
- Just before the dough has completed its second rise, preheat the oven to 400 degrees F. With a pastry brush, top the dough with an egg wash.
- Place the loaf pans in the hot oven and immediately reduce the oven temperature to 350 degrees F. Continue to bake for 40-45 minutes or until the internal temperature is 180-190 degrees F.
- Let cool completely before slicing and enjoy!
How to Store
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Slice before freezing for easy access.
FAQs
This sourdough brioche bread is soft, buttery, and just the right amount of tangy. You get that classic brioche feel with all the goodness of sourdough. And since it’s made with fermented grains, it’s easier on your gut. Studies have shown that sourdough breads are easier to digest than breads made with commercial yeast.
If you have a stiff starter (a low hydration starter), simply add a bit more water or milk to loosen it up before mixing with the other ingredients. This will help ensure the dough remains rich and soft. Be mindful of the balance between hydration and flour to get the perfect consistency for your sourdough brioche dough.
Yes, this is one of those sourdough recipes you can prepare in advance. You can let the dough rest in the fridge for up to 48 hours, allowing the flavors to develop and making it easier to bake brioche loaves when you’re ready. The enriched bread will rise beautifully when given extra time to ferment.
Absolutely! Remove the dough from the fridge and divide the dough into 30 rolls (60 grams each roll). Let them proof in a warm spot until they have almost doubled in size and the dough feels light and airy to the touch, not cold or dense. ( This took about 1 1/2 hours at 90 degrees F) rush with an egg wash and bake at 400 degrees F for 18-20 minutes or until the internal temps is 190 degrees F. Top the rolls with butter and enjoy warm!
Yes! Follow the same directions as the brioche rolls, but instead divide the dough into 15 buns (120 grams each bun). Bake at 400 degrees F for 20-25 minutes or until the internal temp is 190 degree F.
Sourdough Brioche Recipe
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Equipment
Ingredients
Tangzhong
- 40 grams all-purpose flour about 1/4 cup + 1 teaspoon
- 200 grams milk 3/4 cup + 1 Tablespoon
Sourdough Brioche
- 150 grams active sourdough starter about 3/4 cup
- 240 grams tangzhong all of the tangzhong mixture
- 100 grams sugar 1/2 cup
- 100 grams milk, cold 1/3 cup + 1 Tablespoon
- 280 grams eggs, cold about 5 eggs
- 12 grams salt 2 teaspoons
- 750 grams bread flour about 5 cups + 1/3 cup
- 255 grams unsalted butter, cold 18 Tablespoons
- egg wash egg yolk + splash of milk
Instructions
Before mixing the dough, prepare the Tangzhong.
- Bring a small saucepan or skillet to medium heat. Once hot, add the milk and flour and whisk constantly until a thick paste forms. (about 1-2 minutes)40 grams all-purpose flour, 200 grams milk
- Remove the saucepan from heat and allow the Tangzhong to cool before preparing the dough. To do this quickly, spread the thick paste over a large plate, cover it with plastic wrap and place it into the fridge. It should be cool enough within 5-10 minutes.
Mix the Dough
- In a bowl of a stand mixer with the dough hook attachment, add the active sourdough starter, cooled Tangzhong, sugar, cold milk, cold eggs, flour, and salt. Mix on low for about 5 minutes until all of the ingredients are incorporated and a stiff, thick dough forms. While the dough mixes, prepare the butter.If you are using a Kitchenaid stand mixer, one tool I highly recommend is a dough hook shield! This prevents the dough from climbing up or clogging up your mixer. Since this recipe makes 2 loaves, it’s a lot of dough to knead. During my testing trials, the dough continuously climbed up my dough hook, but not with this shield! Cheap investment, but so helpful!150 grams active sourdough starter, 240 grams tangzhong, 100 grams sugar, 100 grams milk, cold, 280 grams eggs, cold, 12 grams salt, 750 grams bread flour
- To incorporate easily, the butter should be cold, but not rock hard. I like to remove it from the fridge 5-10 minutes before adding it to the dough. Slice the cold butter into 20-22 slices total.255 grams unsalted butter, cold
- While still mixing on low, add one slice of butter every 10-20 seconds.
- Once all of the butter has been added, increase to medium speed and knead the dough for 10-15 minutes more or until the dough is smooth, elastic, tacky to the touch and passes the windowpane test.While kneading the dough, the mixer will get warm, which in turn can heat the dough. It is important to keep the dough cool to prevent the butter from melting. If you notice that the dough is getting warm, stop kneading, cover and place the dough into the fridge to cool for 10-15 minutes. Then continue with the kneading until it passes the windowpane test.
Bulk Fermentation:
- Place the dough in a straight-edge bowl, covered with plastic wrap or a reusable shower cap and leave to double in size. At 70 degrees F, this took about 7-9 hours.
- Once the dough has doubled in size, keep covered and place it in the fridge overnight or up to 48 hours. Brioche dough is very sticky, so a cold proof helps the dough to be more manageable while shaping. If you’d like to skip this step, place the dough in the fridge for at least 2 hours for easier shaping.
Shaping:
- Remove the dough from its container onto a clean work surface and divide the dough in half (about 940 grams each). Press or roll the dough out with a rolling pin to remove air bubbles. Shape into two loaves such as a plain loaf, a loaf of 4-8 rolls or into a braid.
Plain Loaf Shape
- Remove and roll out the dough into a large rectangle, the width of the dough should be about the length of your loaf pan. Then roll the bread dough into a log, like you would a cinnamon roll. Curl the ends of the dough under itself and pinch the seams together.
- Place the shaped dough in the greased loaf pan. Repeat with the other half of the dough.
Roll Loaf Shape
- Divide one half of the brioche dough (940g) into 8 even pieces (about 117g).
- With one piece of dough, pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
- Place the 8 dough balls in the greased loaf pan. Repeat with the other half of the dough.
Braided Loaf
- Divide the brioche dough (940g) into 3 even pieces (about 313g). Roll each strand to about 10 inches long.
- Connect the tops of each dough rope together, then spread them out on the work surface. Take the right piece of dough and cross it over the middle piece of dough. Then take the left piece of dough and cross it over the middle piece of dough. (Refer to photos above)
- Continue this pattern until the dough is completely braided. Curl the ends underneath itself before placing the dough into the greased loaf pans. Repeat with the other half of the dough.
Second Rise
- Once shaped, place the dough into two greased 8.5 x 4.5 inch loaf pans for taller loaves or 9 x 5 inch loaf pans for wider loaves. Cover and leave to puff up for its second rise. I placed my dough in my favorite proofing box at 90 degrees F for 4-5 hours. You could also place the loaves in an OFF oven with just the light on to help speed up this step.You want the dough to double in size. It should look light and airy. The dough shouldn’t be cool to the touch. Since this is an enriched dough and it is cool from being in the fridge, this step will take some time. Be patient. Don’t rush this step, otherwise the brioche will bake up dense.
Bake
- Just before the dough has risen at least 1 inch above the rim for the 8.5×4.5 inch loaf pan or to the rim for the 9×5 loaf pan, preheat the oven to 400 degrees F. With a pastry brush, top the dough with an egg wash.egg wash
- Place the loaf pans on the middle rack in the hot oven and immediately reduce the oven temperature to 350 degrees F. Continue to bake for 40-45 minutes or until the internal temperature is 180-190 degrees F.If the tops of the Sourdough Brioche is getting too dark, cover with a piece of aluminum foil and continue to bake.
- Let cool completely before slicing and enjoy!
This sourdough brioche is so soft and buttery! My family loves it plain or turned into sourdough French toast.
Can this recipe be halved to make only one loaf?
Yes, it can!
Family loves it! One loaf gone in less than 10 minutes!
So thrilled you are enjoyed it, Larisa! Thank you for sharing.