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Sourdough Brioche Bread Recipe (Overnight Rise)

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?

I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & get it delivered to your door.

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What Baking Equipment Do I Need for Brioche?

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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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 subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

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Sourdough Brioche Bread

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 2 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

Ingredients
  

  • 1 cup sourdough starter unfed
  • 4 1/2 cups all purpose flour plus extra for sprinkling
  • 1/2 cup sugar
  • 2 teaspoons Himalayan 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 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.
  • 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.

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery.  You can save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!

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, Overnight Sourdough Brioche, Sourdough Brioche Cinnamon Buns, 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, Snacks, The Herbeevore Recipes, Vegetarian Recipes

15 Comments

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  7. AnnieTN

    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.

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