Sourdough Brioche Buns Recipe

Ever wondered what to do with all that sourdough discard hanging out in your fridge? You’re going to love this! These sourdough discard brioche buns are soft, buttery, and irresistible. Whether you’re building the ultimate burger or just slathering them with jam, these buns deliver that light, fluffy texture of classic brioche, without wasting a drop of starter. I’ve been baking these on repeat, and once you try them, you’ll see why!

And hey, if you’ve got an active sourdough starter, you can use that too. But don’t toss that discard; let’s turn it into something magical. For another naturally rich dough, try our buttery sourdough croissants.

Why Sourdough Brioche Buns Are Worth the Effort

• Flavor-packed: Natural fermentation adds a tangy, complex note to the rich dough.
• Soft and fluffy: Despite being enriched with butter and eggs, the crumb stays airy and light.
• No commercial yeast: Made with wild yeast from your starter for better digestion and flavor.
• Versatile: Ideal for burgers, sliders, breakfast buns, or holiday sides.
• Freezer-friendly: Bake once and enjoy for weeks with the right storage.

Ingredients for Sourdough Brioche Buns

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 400g bread flour
• 100g warm whole milk
• 2 large eggs
• 50g unsalted butter (room temperature)
• 30g sugar or honey (optional, for slight sweetness)
• 8g salt

Optional Toppings

• 1 egg (for egg wash)
• Sesame seeds, poppy seeds, or flaky salt

Want to explore other sourdough treats with fruity flavor? Don’t miss our blackberry sourdough bagels.

Sourdough Brioche Buns

• Author: Julie
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 13 hours
• Yield: 8–10 buns 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan
• Diet: Vegetarian

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Description

Soft, rich, and naturally leavened, these sourdough brioche buns are perfect for burgers, breakfast sandwiches, or served warm with butter.

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Ingredients

Scale 1x2x3x

• 100g active sourdough starter (fed and bubbly)
• 400g bread flour
• 100g warm whole milk
• 2 large eggs
• 50g unsalted butter (room temperature)
• 30g sugar or honey (optional)
• 8g salt
• 1 egg (for egg wash)
• Sesame seeds, poppy seeds, or flaky salt (optional)

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Instructions

1. Mix bread flour and warm milk in a large bowl. Let rest for 30–45 minutes.
2. Add sourdough starter, eggs, sugar or honey, and salt. Mix until combined.
3. Add softened butter gradually, kneading after each addition. Knead 8–10 minutes until smooth and elastic.
4. Transfer to an oiled bowl, cover, and bulk ferment 4–6 hours, doing 2–3 stretch-and-folds every 30–45 minutes.
5. Turn onto floured surface and divide into 8–10 portions (90–100g each). Shape into tight balls.
6. Place on parchment-lined baking sheet, cover, and cold-proof in fridge overnight (8–12 hours).
7. Remove from fridge, rest 30–45 minutes. Preheat oven to 375°F (190°C).
8. Brush tops with egg wash and sprinkle toppings if desired.
9. Bake 20–25 minutes until golden and internal temp is 190°F (88°C). Cool at least 15 minutes before slicing.

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Notes

Use room temperature butter for easy incorporation. Avoid over-kneading. Cold-proof overnight for best flavor and rise.

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Nutrition

• Serving Size: 1 bun
• Calories: 240
• Sugar: 4g
• Sodium: 270mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 55mg

Step-by-Step: How to Make Sourdough Brioche Buns

Step 1: Mix & Enrich the Dough

1. In a large bowl, combine bread flour and warm milk. Mix gently and let rest (autolyse) for 30–45 minutes.
2. Add the sourdough starter, eggs, sugar (or honey), and salt. Mix until just combined.
3. Add the softened butter in small pieces, kneading gently after each addition to incorporate fully.
4. Knead for 8–10 minutes until the dough becomes smooth and elastic. It should be soft but not overly sticky.

Step 2: Bulk Ferment + Strength Building

1. Transfer the dough to a clean, lightly oiled bowl.
2. Cover and let bulk ferment at room temperature for 4–6 hours, performing 2–3 sets of stretch-and-folds every 30–45 minutes during the first half of the rise.
3. The dough should rise by 60–80% and feel airy but strong.

Step 3: Shaping into Buns

1. Turn the dough onto a lightly floured surface and divide into 8–10 equal portions (about 90–100g each).
2. Shape each piece into a tight, round ball by tucking and rolling it on the counter.
3. Place shaped buns on a parchment-lined baking sheet, spaced evenly apart.

Step 4: Cold Proof Overnight

1. Cover the tray loosely with plastic wrap or a damp towel.
2. Place in the fridge and proof overnight (8–12 hours) for optimal flavor and rise.

Want to try a marble technique instead of plain buns? Take inspiration from our swirled chocolate marbled sourdough.

Baking Instructions for Sourdough Brioche Buns

1. Remove the proofed buns from the fridge and let them sit at room temperature for 30–45 minutes while the oven preheats.
2. Preheat your oven to 375°F (190°C).
3. Whisk one egg and gently brush the tops of the buns for a glossy, golden finish.
4. Sprinkle with optional toppings like sesame seeds or flaky salt.
5. Bake for 20–25 minutes until deep golden brown and the internal temperature reaches 190°F (88°C).
6. Let cool for at least 15 minutes before slicing to set the crumb.

Tips for Success for Sourdough Brioche Buns

• Use room temperature butter: It integrates more easily without tearing the dough.
• Handle dough gently: Avoid over-kneading or over-flouring, which can make buns dense.
• Don’t rush the fermentation: Slow fermentation gives better structure and flavor.
• Proof cold: Overnight refrigeration makes shaping easier and buns softer post-bake.

Want something a little sweeter and flakier? Check out our Raspberry Croissant Sourdough Donuts, they melt in your mouth and turn heads at any brunch table.

Flavor & Use Variations for Sourdough Brioche Buns

• Sourdough Hot Dog Buns: Shape dough into elongated logs before proofing and baking.
• Honey-Glazed Breakfast Buns: Add a drizzle of honey immediately after baking for a sweet, glossy finish.
• Garlic Herb Sandwich Buns: Add minced garlic and chopped fresh herbs to the dough before shaping.

Storage & Freezing for Sourdough Brioche Buns

How to Store

• Store buns in an airtight container or bread bag at room temperature for up to 3 days.
• For longer freshness, refrigerate for up to 5 days—but reheat to soften before serving.

How to Freeze

• Let buns cool completely before freezing.
• Wrap each bun individually in parchment paper or plastic wrap and place in a freezer-safe bag.
• Freeze for up to 2 months. Reheat in a 350°F oven for 10–12 minutes or toast from frozen.

Frequently Asked Questions Sourdough Brioche Buns

The Ultimate Homemade Sourdough Brioche Buns

Sourdough brioche buns are the ideal blend of rich flavor, soft texture, and natural fermentation. Whether you’re stacking them with burgers or enjoying them warm with butter, these buns deliver unmatched taste and texture.

Take your homemade baking to the next level—start with these, and then try other enriched favorites like our Sourdough Croissant Bread or our fruity Blackberry Sourdough Bagels. You’ve never tasted sourdough like this before.

Discover How to Make sourdough discard bagels without yeast?