Simple Sourdough Brioche (Soft, Rich, and Made for Butter + Jam)
This easy sourdough brioche is soft, buttery, and slightly sweet—perfect for toast, French toast, or sandwiches. A vintage-style loaf made with real ingredients.
There’s just something special about brioche. It’s that golden, tender crumb, the way it slices like cake but holds up like bread, and the rich flavor that turns a humble slice into something truly comforting. This sourdough brioche has quickly become a favorite in our farmhouse kitchen, and once you try it, I think it’ll be a staple in yours, too.
Made with pantry basics, real butter, and your trusty sourdough starter, this loaf feels a little fancy—but it’s actually quite simple to make. I love baking it in the evening, letting it rise overnight, and filling our home with that warm, buttery smell the next morning. It’s lovely on its own, or toasted with a smear of jam and a mug of tea nearby.
Made with pantry basics, real butter, and your trusty sourdough starter, this loaf feels a little fancy—but it’s actually quite simple to make.
Don’t have a starter yet? Here’s my Simple Guide to Sourdough to help you get going with confidence.
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Why You’ll Love This Sourdough Brioche
- No kneading or mixer needed
- Naturally leavened with sourdough starter
- Perfect for breakfast, sandwiches, or French toast
- Freezes beautifully
Ingredients
- 3 ½ cups (420g) all-purpose flour
- 1 tsp sea salt
- ¼ cup honey or maple syrup
- 4 eggs
- ½ cup (113g) unsalted butter, softened
- ½ cup (120g) active sourdough starter (fed and bubbly)
- 2–4 tbsp milk, as needed
Baking Tools You’ll Need:
- A 9×5 loaf pan (I love this one with straight sides)
- A dough whisk or wooden spoon
- Mixing bowls
- A tea towel or plastic wrap for covering
Instructions
1. Mix the Dough (Evening)
In a large bowl, whisk together the eggs, honey (or maple syrup), and starter until smooth. Stir in the softened butter. It may look a little clumpy—that’s okay.
Add the flour and salt. Stir until a soft, shaggy dough forms. Add 2–4 tablespoons of milk as needed to bring it together. The dough will be sticky and soft.
Cover the bowl with a lid or plastic wrap and let it rest at room temperature overnight (8–12 hours).
2. Shape and Second Rise (Morning)
In the morning, lightly flour your hands and shape the dough into a log. You can divide it into three pieces and braid it, or simply press it into a buttered 9×5 loaf pan. I shaped mine into three individual balls, and put them in the loaf pan.
Cover with a tea towel and let it rise for 1–2 hours, or until puffy and slightly above the rim of the pan.
3. Bake the Brioche
Preheat your oven to 375°F (190°C). Bake the brioche for 35–40 minutes, until the top is deep golden and the loaf sounds hollow when tapped.
Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling.
Sourdough Brioche Serving Suggestions
- Serve warm with butter and jam
- Slice thick for the best French toast of your life
- Cube leftovers for bread pudding or strata
- Toast and top with cream cheese and honey for a real treat
If you happen to have a few slices of sourdough brioche left over—or you just feel like turning your brioche into something extra special—this loaf makes the most delicious French toast casserole. Just cube the bread and layer it in a buttered baking dish. In a separate bowl, whisk together a few eggs, a splash of milk or cream, a drizzle of maple syrup, and a pinch of cinnamon. Pour that over the bread and let it soak for at least 30 minutes (or overnight in the fridge if you’re planning ahead). Bake at 350°F until golden and set, about 35–40 minutes. It’s the kind of breakfast that feels like a hug—warm, simple, and made with love.
Want something savory? Serve it alongside a bowl of homemade soup and a few Simple From-Scratch Lunch Ideas.
Storage Tips
- Store at room temperature in a bread bag or airtight container for 2–3 days.
- Freeze whole or in slices for longer storage.
Optional Add-Ins:
- Dried fruit or mini chocolate chips
- A sprinkle of raw sugar on top before baking
- Swap the honey for maple for a warmer flavor
Sourdough Brioche
Ingredients
- 3 ½ cups 420g all-purpose flour
- 1 tsp sea salt
- ¼ cup honey or maple syrup
- 4 eggs
- ½ cup 113g unsalted butter, softened
- ½ cup 120g active sourdough starter (fed and bubbly)
- 2 –4 tbsp milk as needed
Instructions
Mix the Dough (Evening)
- In a large bowl, whisk together the eggs, honey (or maple syrup), and starter until smooth. Stir in the softened butter. It may look a little clumpy—that’s okay.
- Add the flour and salt. Stir until a soft, shaggy dough forms. Add 2–4 tablespoons of milk as needed to bring it together. The dough will be sticky and soft.
- Cover the bowl with a lid or plastic wrap and let it rest at room temperature overnight (8–12 hours).
Shape and Second Rise (Morning)
- In the morning, lightly flour your hands and shape the dough into a log. You can divide it into three pieces and braid it, or simply press it into a buttered 9×5 loaf pan.
- Cover with a tea towel and let it rise for 1–2 hours, or until puffy and slightly above the rim of the pan.
Bake the Brioche
- Preheat your oven to 375°F (190°C). Bake the brioche for 35–40 minutes, until the top is deep golden and the loaf sounds hollow when tapped.
- Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling.
Whether you’re serving this sourdough brioche fresh from the oven with a bit of butter and jam or tucking a slice into your child’s lunchbox, there’s something sweetly satisfying about baking bread from scratch. t’s more than just food—it’s a quiet act of love, a rhythm of the home, and a beautiful reminder that the simple things are often the most meaningful. If you enjoy baking as a way to slow down and bless your home, you might also enjoy reading 8 Ways to Glorify God in Homemaking.
I hope this recipe blesses your kitchen and becomes a favorite in your home, just like it has in mine.
