Sourdough Brioche
Soft and buttery sourdough brioche made with tangzhong for an incredibly tender crumb. A rich, fluffy loaf perfect for toast and sandwiches.
Sourdough brioche is one of those breads that feels a little magical. It’s rich and buttery like a pastry, yet light and fluffy like a loaf of bread. Thanks to a tangzhong (a simple cooked flour paste) the crumb stays incredibly soft and tender, making this a loaf you’ll want to bake again and again.
The sourdough starter adds a subtle tang that balances the richness of the eggs and butter, creating a loaf that’s flavorful without being overly sweet. It’s perfect for everything from toast and sandwiches to French toast and bread pudding.
Don’t let the long rise times scare you away. Most of the process is hands-off, and the reward is two beautiful golden loaves that taste like they came straight from a bakery.
Why you’ll love this recipe
- Incredibly soft and fluffy – The tangzhong helps create a tender crumb that stays fresh for days.
- Rich, buttery flavor – Eggs, milk, and butter give this bread its signature brioche taste.
- Perfect for special occasions and everyday baking – Wonderful for toast, sandwiches, French toast, and more.
If you enjoy enriched doughs like this brioche, there are plenty of other recipes to explore. Try your sourdough cinnamon rolls for a sweet breakfast treat, sourdough hamburger buns for the softest sandwiches, or sourdough sticky buns when you’re in the mood for something truly decadent. All three use the same principles of enriched doughs while helping you build confidence working with sourdough.
How to make brioche with sourdough starter
Here is a brief overview of how to make this recipe so you know what to expect when you start baking. For the full set of written directions, including ingredient amounts, please make sure you scroll down to the recipe card below.
Step One: Make the Tangzhong
In a small saucepan, whisk together the flour and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. This usually takes 2–5 minutes.
Transfer the tangzhong to a heat-safe container and allow it to cool completely before using.
Step Two: Mix the dough
In a large bowl or stand mixer, combine the active sourdough starter, milk, sugar, eggs, and cooled tangzhong.
Add the flour and salt and mix until a dough begins to form. With the mixer running, add the softened butter a few tablespoons at a time. Continue mixing until all the butter has been incorporated and the dough looks smooth and glossy.
Step Three: Bulk Fermentation
Cover the bowl and allow the dough to rise until doubled in size. This can take 8–12 hours depending on the strength of your starter and the temperature of your kitchen.
Step Four: Shape the loaves
Turn the dough onto a lightly floured surface and divide it into 16 equal pieces. Shape each piece into a smooth ball. Place 8 dough balls into each prepared loaf pan.
Step Five: Final Proofing
Cover the pans and allow the dough to rise until doubled in size and just beginning to crest over the tops of the pans. This usually takes 2–3 hours.
Step Six: Bake
Brush the tops generously with egg wash. Bake until the loaves are deep golden brown and register 185–200°F internally. If the tops begin browning too quickly, loosely tent them with foil.
Allow the loaves to cool completely before slicing. This is one of the hardest parts, but it helps the crumb finish setting and gives you the best texture.
Baker’s Schedule
This timeline is designed for a flexible, overnight fermentation. You can adjust the timing to fit your schedule, but this gives a general idea of what to expect.
Day One
Making the tangzhong – 10 minutes
Mixing the dough – 20 minutes
Adding the butter and kneading – 15 to 20 minutes
Bulk fermentation – 8 to 12 hours
Day Two
Dividing and shaping the dough – 20 minutes
Final proof – 2 to 3 hours
Preheating the oven – 20 minutes
Egg wash and baking – 30 to 35 minutes
Cooling time – At least 2 hours before slicing
Remember to watch the dough and not the clock! Timing can vary depending on the temperature and humidity of your kitchen.
Storage
Store brioche in an airtight container or zip-top bag at room temperature for up to 4 days.
For longer storage, slice and freeze the loaf for up to 2 months.
Toast slices directly from frozen whenever a brioche craving strikes.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Brioche
Ingredients
Method
- In a small saucepan, whisk together the flour and water until smooth.
- Cook over medium heat, stirring constantly for 2 to 5 minutes until it thickens into a paste.
- 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.
- In a large bowl or stand mixer bowl, combine the sourdough starter, slightly cooled milk, sugar, eggs, and the cooled tangzhong. Combine these ingredients using clean hands, a hand mixer or the paddle attachment on low speed if you’re using a stand mixer.
- 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.
- Add in the butter about 2 tablespoons at a time as you mix the dough. Mix until all the butter is fully incorporated.
- Cover the bowl with a tight-fitting lid, damp towel, or plastic wrap. Place it in a warm spot or in the fridge to proof and double in size overnight (8-12 hours).
- On the next day, transfer the enriched dough to a lightly floured work surface. Using your hands or a bench scraper divide it in half and then into 16 equal portions and roll each part into a ball.
- Place 8 balls in each buttered or parchment-lined loaf pan.
- Proof the dough for 2-3 hours at room temperature or until it doubles in size or slightly crests the pans edges.
- Preheat your oven to 350°F and brush the top of the sourdough brioche dough generously with the egg wash.
- Bake the bread until it turns deep golden brown and gets to an internal temperature that’s 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.
- Let the enriched bread cool completely on a wire rack before slicing and enjoying!
