Easy & Buttery Sourdough Brioche Loaf Discard Recipe

Get ready to meet the charming hybrid that’s been rising up in the world of bread: Sourdough Brioche! Imagine the buttery embrace of a classic brioche and the charming tang of a rustic sourdough had a delicious baby. It’s the perfect love story, written in flour and water, and it's here to steal the spotlight on your breakfast table.

This sourdough egg bread is a love letter to those of us who adore the rich, indulgent texture of an enriched loaf but also crave the tangy depth of flavor that only sourdough can offer. From sourdough cinnamon rolls to sourdough sandwich bread... Seriously, friends — brioche sourdough is the bread you didn’t know you were missing.

If you're thinking that such a marvel is beyond reach, think again! My simple sourdough brioche recipe comes together with fewer than 10 simple ingredients — all things you're likely to have waiting in your pantry. And for those of you nurturing a bubbly jar of sourdough starter—this recipe is your golden ticket to putting that extra bit of love to delicious use.

⭐ Why You’ll Love This Sourdough Brioche Recipe 

Here’s why this easy bread recipe is sure to become a favorite in your household:

• Simply Made With Fewer Than 10 Ingredients - A short, pantry-focused ingredient list makes this homemade bread recipe well within reach for any home baker.
• Perfect Use For Sourdough Discard - When you tend a batch of sourdough starter, you’ll have lots left over each time you feed it. Aside from making crackers, cookies, or pancakes with your discard, this recipe for sourdough brioche bread is a fun new way to put it to use!
• Balanced - Consider this the yin & yang symbol of homemade bread. It has the tender, fluffy crumb you expect from egg and butter-enriched bread with the sourness you expect from a loaf of San Francisco’s finest.

🍴Ingredients 

As promised, this recipe requires only a few simple ingredients. Here’s what to grab:

• Warm Water - For giving your yeast a nice little bath to proof in. “Warm” is the key word here; if it’s too hot it’ll cook the yeast instead of encouraging it to grow. It should feel comfortably warm when you stick your finger into it.
• Granulated Sugar - A bit of sugar is always called for in a yeasted loaf, as it gives the yeast something to feed on. We add a touch more than usual to give this hybrid bread the slight sweetness you’d expect from brioche.
• Active Dry Yeast - Make sure you proof the yeast before you get started. I like to keep mine in the freezer to extend the shelf-life beyond the expiration date marked on the package.
• Sourdough Discard (100% hydration) - Since we’re adding yeast to the mix, your discard doesn’t need to be active or bubbly when you mix up the dough. 
• All-Purpose Flour - True to my promise, this is a recipe that relies on pantry staples. No fancy bread flour here! Plain flour is all you need.
• Eggs - I use large eggs, so if you’re swapping in liquid eggs from a carton, you’ll need a scant ¾ cup.
• Salt - Fine sea salt is preferred here, as it’ll mix into the dough seamlessly. If possible, avoid iodized table salt, which can impart a bitter taste to the bread.
• Unsalted Butter - Remember: grass-fed, organic, and cultured butter will have a richer taste than conventional. For this buttery sourdough brioche, I recommend you opt for the good stuff!
• Milk or Cream - For the egg wash. In a pinch, you can just use water.

See the recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

As much as I love this brioche sourdough bread recipe, there are several ways you can alter it to fit your needs:

• Dairy-Free Brioche Sourdough - If you love the texture of brioche but can’t handle the lactose, simply swap in vegan butter and the vegan milk of your choice.
• Sourdough Brioche Buns - Give your burgers the gourmet treatment. Separate the dough into 6 even pieces, then shape into mini boules and place on a parchment-lined baking sheet. Adjust the baking time down as needed.
• Sourdough Brioche Rolls - Your soups and stews are about to meet their new favorite dance partner. Separate the dough into 12 even pieces, then shape into small balls like you would for my salted Hawaiian dinner rolls recipe.
• For a delightful cinnamon twist on your sourdough brioche, sprinkle cinnamon sugar generously on top of the dough before the second rise. After dividing the enriched dough into equal pieces and letting each piece rest, the warm spices will infuse with the dough as it bakes to a golden brown, perfect for a heavenly French toast the next day.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 How To Make Sourdough Brioche: Step-by-Step Instructions

Step 1: Proof Yeast. Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.

Step 2: Make Dough. Add your flour, sourdough discard and eggs to the active yeast mixture using the paddle attachment. At this point, switch to using the dough hook attachment. Continue kneading until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl and passes the window pane test.

Step 3: Proof Dough. Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap in a warm place. Then, remove the plastic wrap, and degas the dough by punching it down before moving on to the next step, or placing the dough into the fridge to rest overnight.

Step 4: Shape Dough. Once the dough has doubled in size, transfer it to a floured surface and shape it into an oval or rectangle, matching the width of your loaf pan. Tightly roll the dough and place it into the prepared baking pan, pinching the ends of the dough. I like to gently but firmly press down to evenly distribute it in the pan. Cover and let the dough rise for about an hour, or until it rises an inch above the pan's rim.

Step 5: Bake. Gently brush both proofed loaf with egg wash and bake at 330°F for about 35 minutes or until the internal temperature of your loaves reach 190°F. Cover the top of the bread with aluminum foil if you notice it browning too quickly. Once baked, remove the loaf from it’s pan and allow to cool on a cooling rack to prevent sweating. 

Step 6: Serve. Once cooled, slice your brioche into slices and enjoy!

👩🏻‍🍳 Expert baking tips

• Temperature Matters: Sourdough thrives at a certain temperature. Aim for a cozy spot around 75°F (24°C) for your dough to rise. Too cold and your starter will be sluggish; too warm and it might get a bit too overproofed. 
• Soft Butter is Your Friend: Incorporate butter that’s softened but not melted. This ensures it emulsifies into the dough properly, giving you that luxurious, tender crumb without greasiness.
• Patience is a Virtue: Rushing sourdough is like trying to hurry the sunrise—it's going to take its sweet time. Give your brioche dough plenty of time to rise, even if it takes longer than the recipe suggests. (Always watch the dough, not the clock!!) This could mean a longer bulk fermentation or a more extended proof, depending on your kitchen's conditions.
• The Fridge is Your Ally: After shaping, a night in the fridge can do wonders. It not only improves the flavor but also makes the brioche dough easier to handle and shape. Plus, a cold dough will rise more slowly, leading to a finer crumb texture.
• Check for Doneness: Don’t just go by color—check the internal temperature of your brioche using an instant-read thermometer. It should reach around 190°F (88°C) to ensure it’s fully baked inside without over-browning the outside.
• Cooling Down: Resist the urge to cut into that gorgeous loaf straight from the oven. Let it cool down to redistribute the moisture within the bread, giving you a better texture and keeping the crumb from becoming gummy.

💭 Recipe FAQs

❄️ Storing Instructions

Keep your Sourdough Brioche fresh and fabulous by wrapping it in a clean kitchen towel or placing it in a bread box at room temperature for the first few days (if it lasts that long!).

To extend its life a bit further, wrap it in beeswax wrap or store it in an airtight container. If you've made enough to feed a small army, you can slice and freeze it, sealed tightly in a freezer bag. Just pop a slice in the toaster for a warm, just-baked feel on another day. Voilà! Freshness preserved. 🍞❄️✨

More Sourdough Recipes You’ll Love

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