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Sourdough Brioche Bread Recipe (Overnight Rise)

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Sourdough brioche bread is a gorgeous and light recipe that takes very little prep time. This pantry staple bread is great for sandwiches, French toast, or as a late-night snack with hazelnut chocolate spread!

This overnight sourdough brioche recipe is simple and delicious, a great bread for beginner bakers. The bread rises overnight, and uses minimal kneading for a perfect loaf.

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I love any excuse to bake with my sourdough starter, so I decided to try a fancy brioche recipe, perfect for French toast! This overnight sourdough brioche is simple to make, and requires very little 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, it has a hint of sweetness and a really fantastic flavor.

This Sourdough Brioche Recipe Is:

  • Light
  • Airy
  • Sweet
  • Flaky
  • Simple
  • Flavorful
  • Minimal 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?

  • Sourdough Starter Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
  • All Purpose Flour: I normally use organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
  • Granulated Sugar
  • Active Dry Yeast: I stocked up on this active yeast which I always find plenty of uses for in my kitchen! Active dry yeast is great for overnight breads and this easy quick bread recipe too! Sourdough starter has naturally occurring yeast, but I like to add some volume with a packet of dry yeast too.
  • Salt
  • Milk
  • Butter, can be plant based.
  • Eggs: Mixed right into the dough for a little extra richness. And you can brush an egg wash on top for extra color.
  • Water

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 Discard?

This may look like a complicated recipe because 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.

More Plant Based Sourdough Discard Recipes You’ll 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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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Sourdough Brioche Bread

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 5 votes
Prep Time 10 minutes
Cook Time 25 minutes
Rise Time 14 hours
Total Time 14 hours 35 minutes
Course Baked Goods, Bread, Breakfast
Cuisine American
Servings 24 slices
Calories 129 kcal

Equipment

  • Mixing Bowl

Ingredients
  

  • 1 cup sourdough starter unfed
  • 4 1/2 cups all-purpose flour plus extra for sprinkling
  • 1/2 cup sugar
  • 2 teaspoons Sea Salt
  • 2 1/4 teaspoons active yeast 1 packet
  • 1/2 cup milk I used whole milk
  • 2 tablespoons butter melted
  • 1 egg
  • 1 cup warm water
  • Egg wash 1 egg mixed with 2 tablespoons cold water

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 8×4 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.
  • 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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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16 Comments

  1. 5 stars
    This is a lovely bread with a light sweetness & a buttery tang. This is a forgiving dough and recipe and would be great for a beginner. Having made this recipe several times in the past 2 months, I do find that I need to add more than 5 cups of flour. I probably add a total of 5.5-6 cups total. Not a dealbreaker by any means, but something to be aware of. I mix it all together before going to bed. Next morning, shape and into pans for a second rise. About 2-3 hours right (I keep my home on the cooler side), then into the oven. The bread is delicious and makes great toast as well as sandwiches. It also keeps well, on the counter, for about 5 days.

5 from 5 votes (2 ratings without comment)

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