This soft sourdough discard brioche is inspired by my beloved 100% sourdough brioche recipe, the one I come back to again and again for its rich flavor and pillowy texture. I adapted it to use sourdough discard and a touch of commercial yeast, so you still get that signature buttery softness without the long fermentation.
Even better, this version is made completely by hand, no stand mixer needed, making it an easy, approachable way to enjoy homemade brioche anytime.
What is Brioche?
Brioche is a classic French bread known for its rich, tender crumb and slightly sweet flavor. Unlike lean breads (like baguettes), brioche is made with enriched ingredients—eggs, butter, and milk—which give it that signature soft, fluffy texture and golden, almost cake-like interior.
Because of its richness, brioche sits somewhere between bread and pastry. It’s light and airy, but also buttery and indulgent, making it perfect for everything from sandwich loaves and burger buns to French toast and sweet breakfast treats.
In this recipe, we’re taking that classic brioche texture and flavor and adapting it into an easy, approachable version using sourdough discard—so you still get that soft, pillowy bite with a little extra depth of flavor, all without the need for a stand mixer.
Why I Love This Recipe
- No mixer needed – This brioche comes together completely by hand, making it super approachable without any special equipment.
- Perfect use for sourdough discard – A great way to put your discard to work while adding a subtle depth of flavor.
- Soft, fluffy, and rich – You still get that classic brioche texture—pillowy, buttery, and melt-in-your-mouth good.
- Faster than traditional brioche – Thanks to a touch of yeast, you skip the long fermentation but keep the amazing results.
FAQ
Can I use a stand mixer?
Of course! While this recipe is designed to be made completely by hand, a stand mixer works just as well. Use the dough hook and mix until the dough becomes smooth, elastic, and slightly tacky.
Can I use active sourdough starter instead of discard?
Yes, you can!
Can I make this dough ahead of time?
Absolutely. After mixing the dough, you can cover it and refrigerate it overnight. This can actually enhance the flavor and make the dough easier to handle the next day.
How should I store brioche?
Store baked brioche in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze it.
Can I freeze brioche?
Yes! Brioche freezes beautifully. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
What can I use brioche for?
So many things! It’s perfect for sandwiches, burger buns, French toast, bread pudding, or simply toasted with a little butter.
How to make soft sourdough discard brioche: step-by-step
Baker’s schedule: Mix the dough and let it rest for 1-2 hours, shape and let rise for an hour and bake.
Equipment
- Mixing bowl
- Food scale
- 9×5 Loaf pan
Ingredients
- 100 grams of whole milk
- 50 grams sugar
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry, but instant is faster)
- 100 grams sourdough discard (fed or unfed at room temp)
- 3 eggs brought to room temp (150 grams see notes)
- 450 grams of bread flour
- 10 grams salt
- 113 grams of unsalted butter (softened and divided)
- Eggwash: 1 egg and 1 teaspoon of water
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
- Warm the milk for 20-30 seconds in the microwave and add it to a mixing bowl.
- Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
- Whisk in the sourdough discard and eggs until combined.
- Lastly, add the bread flour, salt, and half of the softened butter (56 grams). Mix until the dough comes together and no dry bits of flour are visible.
- Cover the bowl with plastic wrap and let it rest for 15-20 minutes.
Mix in the remaining butter
- After the dough has rested, take the remaining softened butter and start by spreading it over the top of the dough and dimpling it in while still in the bowl.
- Then, place it on a clean work surface and start to knead the butter into the dough by folding the dough into itself repetitively. Try not to use more than a tablespoon of flour during this process.
- During the kneading process, the dough is going to get stickier and the butter will be all over the work surface. Use a dough scraper to clean it and put it back into the dough.
- The kneading process takes about 8-10 minutes. If the dough starts to tear at any point, allow it to rest for 5-10 minutes before returning to it. Also if you simply need a break, let the dough rest. It becomes easier to knead after resting.
- The dough has been properly kneaded once it is no longer sticky and is smooth. Once this has been achieved place it in a buttered bowl and cover it until doubled in size (1-2 hours).
Shaping sourdough discard brioche
- The dough can be shaped and refrigerated overnight OR baked the same day.
- Once the dough has doubled in size, turn it out onto a lightly floured surface and divide it into 6 equal pieces using a food scale.
- Shape each piece into a ball by pinching the seams together and rolling it on the counter.
- Place each ball into a buttered loaf pan. They can be squeezed in using a dough scraper or your hands. Don’t be afraid to mold them to ensure they fit, they will even out during their second rise.
- Cover the loaf pan with oiled plastic wrap and let it rest for an hour or so or until it is roughly one inch above the rim of the pan.
Brush and bake the sourdough discard brioche
- Once the sourdough discard brioche is ready to be baked, preheat the oven to 350 degrees F.
- Whisk together the egg and splash of water and brush the dough with it. Bake the sourdough discard brioche for 35-40 minutes.
Sourdough discard brioche is fully baked when the internal temperature reaches 190–195°F (88–90°C)—this ensures it’s cooked through while remaining soft and tender.
- Upon removing the sourdough discard brioche from the oven, brush the crust with butter to make it softer. Allow the dough to rest for 10 minutes in the pan before transferring it to a cooling rack. Let it cool completely before slicing
- Sourdough discard brioche is best enjoyed on the same day, but can last up to 3 days in an airtight container or bread bag on the counter. It makes excellent french toast!
More sourdough recipes like this
- Sourdough Brioche by Hand
- Sourdough Discard Cinnamon Sugar Knots
- Quick Sourdough Discard Rolls (soft & fluffy!)
- Sourdough Discard Crescent Rolls (pillowy soft!)
Soft Sourdough Discard Brioche Recipe (no mixer needed!)
Soft and fluffy sourdough discard brioche made completely by hand, no mixer needed! This easy, rich, buttery recipe is perfect for sandwich bread or buns.
Equipment
- Mixing bowl
- Food scale
- 9x5 inch loaf pan
Ingredients
- 100 grams milk (warmed )
- 50 grams sugar
- 7 grams (2 &1/4 teaspoons) instant yeast (or active dry, but instant is faster)
- 100 grams sourdough discard (room temp) (OR active starter)
- 3 large eggs (room temperature )
- 450 grams bread flour
- 10 grams salt
- 113 grams unsalted butter (softened and divided )
For the eggwash
- 1 egg and a splash of water
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
-
Warm the milk for 20-30 seconds in the microwave and add it to a mixing bowl.
-
Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
-
Whisk in the sourdough discard and eggs until combined.
-
Lastly, add the bread flour, salt, and half of the softened butter (56 grams). Mix until the dough comes together and no dry bits of flour are visible.
-
Cover the bowl with plastic wrap and let it rest for 15-20 minutes.
Mix in the remaining butter
-
After the dough has rested, take the remaining softened butter and start by spreading it over the top of the dough and dimpling it in while still in the bowl.
-
Then, place it on a clean work surface and start to knead the butter into the dough by folding the dough into itself repetitively. Try not to use more than a tablespoon of flour during this process.
-
During the kneading process, the dough is going to get stickier and the butter will be all over the work surface. Use a dough scraper to clean it and put it back into the dough.
-
The kneading process takes about 8-10 minutes. If the dough starts to tear at any point, allow it to rest for 5-10 minutes before returning to it. Also if you simply need a break, let the dough rest. It becomes easier to knead after resting.
-
The dough has been properly kneaded once it is no longer sticky and is smooth. Once this has been achieved place it in a buttered bowl and cover it until doubled in size (1-2 hours).
Shaping sourdough discard brioche
-
The dough can be shaped and refrigerated overnight OR baked the same day.
-
Once the dough has doubled in size, turn it out onto a lightly floured surface and divide it into 6 equal pieces using a food scale.
-
Shape each piece into a ball by pinching the seams together and rolling it on the counter.
-
Place each ball into a buttered loaf pan. They can be squeezed in using a dough scraper or your hands. Don’t be afraid to mold them to ensure they fit, they will even out during their second rise.
-
Cover the loaf pan with oiled plastic wrap and let it rest for an hour or so or until it is roughly one inch above the rim of the pan.
Brush and bake the sourdough discard brioche
-
Once the sourdough discard brioche is ready to be baked, preheat the oven to 350 degrees F.
-
Whisk together the egg and splash of water and brush the dough with it. Bake the sourdough discard brioche for 35-40 minutes.
Sourdough discard brioche is fully baked when the internal temperature reaches 190–195°F (88–90°C)—this ensures it’s cooked through while remaining soft and tender.
-
Upon removing the sourdough discard brioche from the oven, brush the crust with butter to make it softer. Allow the dough to rest for 10 minutes in the pan before transferring it to a cooling rack. Let it cool completely before slicing.
-
Sourdough discard brioche is best enjoyed on the same day, but can last up to 3 days in an airtight container or bread bag on the counter. It makes excellent french toast!
Notes
Baker’s schedule: Mix the dough and let it rest for 1-2 hours, shape and let rise for an hour and bake.
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