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No Knead Sourdough Brioche Bread Recipe (Vegetarian)

A gorgeous and light no knead sourdough brioche bread that takes very little prep time. This pantry staple bread is great for sandwiches, french toast, and dipping! This overnight sourdough brioche recipe is simple and delicious, a perfect bread for beginner bakers.

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It’s been a full year with my sourdough starter, and to celebrate I decided to try a fancy brioche recipe that requires no kneading! This overnight sourdough brioche is simple to make, and requires no kneading. It has a light and delicious sourdough flavor and is SO good on a breakfast sandwich. This no knead brioche is one of my favorite sourdough recipes so far, very fitting for my 1 year sourdough anniversary!

This No Knead Sourdough Brioche Recipe Is:

  • Light
  • Airy
  • Sweet
  • Flaky
  • Simple
  • Flavorful
  • Made without Kneading
  • An easy overnight bread for beginning bakers

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Sourdough Starter Discard Brioche

This Sourdough Brioche recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste. This brioche recipe uses unfed starter, so just use the discard straight from the bowl.

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What’s In This Overnight Sourdough Brioche Recipe?

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What Baking Equipment Do I Need?

One of the BEST Pantry Staple Brioche Recipes

This brioche with sourdough starter recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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How Do I Make Brioche with Sourdough Starter?

This may look like a complicated recipe becuase it has a lot of steps, but believe me this is a simple and easy bread to bake! It’s actually easier than my normal sourdough recipe because you don’t have to knead it.
  1. In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
  2. Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
  3. Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
  4. The next morning, grease 2 8×4 loaf pans. Turn dough out onto a well-floured work surface.
  5. Divide dough into 2 equal parts. Roll the rough out to about 4 inches wide and 20 inches long. Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place the rolled dough in loaf pan to rest. Repeat with the other piece of dough. Cover, and allow dough to rise in the loaf pans in a warm place for 2 hours or until doubled in size (mine has taken up to 4 hours on colder days).
  6. Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash (1 egg mixed with 2 tablespoons water) and place in oven to bake for 22 to 28 minutes. Top should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
  7. Allow loaves to cool on a rack for at least 45 minutes before slicing.

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Dietary Modifications

  • To make this brioche vegan: substitute out the eggs, butter, and milk for plant based varietites. I’ve actually make brioche with almond milk before and it tastes great!
  • To make dairy free: use plant-based milk and butter.

Other Sourdough Discard Recipes We Love!

Sourdough Bagels Recipe (Vegan)

Vegan Sourdough Muffins with Blueberries

Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)

Vegan Sourdough Croutons with Garlic & Herbs

Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)

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Get the Same Ingredients I Use For My Sourdough Starter Brioche Recipe!

As always, if you make this easy no knead brioche with sourdough starter be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!

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No Knead Sourdough Brioche

Kelly Jensen
A gorgeous and light no knead sourdough brioche bread that takes very little prep time. This pantry staple bread is great for sandwiches, french toast, and dipping!  This overnight sourdough brioche recipe is simple and delicious, a perfect bread for beginner bakers.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Rise Time 14 hrs
Total Time 14 hrs 35 mins
Course Baked Goods, Bread, Breakfast
Cuisine American
Servings 24 slices
Calories 129 kcal

Ingredients
  

Instructions
 

  • In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt.  Mix well to combine, and make a well in the center of the flour mixture.
  • Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined.  Add the egg mixture to the center of the flour well.  Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
  • Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
  • The next morning, grease 2 8x4 loaf pans. Turn dough out onto a well-floured work surface.
  • Divide dough into 2 equal parts. Roll the rough out to about 4 inches wide and 20 inches long.  Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place the rolled dough in loaf pan to rest. Repeat with the other piece of dough. Cover, and allow dough to rise in the loaf pans in a warm place for 2 hours or until doubled in size (mine has taken up to 4 hours on colder days).
  • Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash (1 egg mixed with 2 tablespoons water) and place in oven to bake for 22 to 28 minutes. Top should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
  • Allow loaves to cool on a rack for at least 45 minutes before slicing.

Nutrition

Calories: 129kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 209mgPotassium: 45mgFiber: 1gSugar: 4gVitamin A: 47IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword Brioche with Sourdough Discard, No Knead Brioche Recipe, No Knead Sourdough Brioche, Overnight Brioche Recipe, Sourdough Brioche No Knead, Sourdough Starter Brioche, Sourdough Starter Discard Brioche
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Posted in American, Baking, Breads, Breakfast, Favorites, French, Make Ahead, Pantry Recipes, Recipe Index, Snacks, Vegetarian Recipes

5 Comments

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