Sourdough Brioche Buns
Prep Time 1 hour Cook Time 20 minutes Total Time 13 hours 20 minutes 
These sourdough brioche buns are rich, buttery, soft, and just slightly sweet. Made with an active sourdough starter, the dough ferments slowly overnight in the refrigerator, developing incredible flavor while fitting easily into your schedule. The result is light, fluffy brioche buns that are perfect for burgers, sandwiches, or served warm with butter.
I’ve been baking brioche for years, but using my sourdough starter completely changed the flavor. The slow fermentation gives these buns a deeper, richer taste while keeping them wonderfully soft and tender. Best of all, the overnight dough means you can prepare it ahead and bake fresh buns the next day.
Leva says – The recipe that really works! I have been baking with the sourdough starter for a few years now, but there’s still a lot to learn and I am amazed at how great these brioche buns turned out! Thanks for the recipe!
Jill says – I had never tried making a sourdough, and thanks to your helpful post, photos and video, these turned out wonderfully well. Thank you!
Why you’ll love this recipe
- Rich, buttery brioche with the flavor only sourdough can provide.
- Overnight fermentation fits easily into your schedule.
- Soft yet sturdy enough for burgers, sandwiches, or dinner rolls.
- Simple pantry ingredients with step-by-step photos to guide you.
How to Make Sourdough Brioche Buns at a glance
Making sourdough brioche buns is easier than you might think.
- Mix the dough with an active sourdough starter.
- Knead until smooth and elastic.
- Refrigerate overnight to develop flavor.
- Divide and shape the dough into buns.
- Proof until light and puffy.
- Brush with egg wash and bake until golden brown.
Ingredients and substitutes
- Bread flour – Gives the dough structure and creates the light, fluffy texture brioche is known for. All-purpose flour can be used, but the buns will be slightly softer.
- Milk – Adds richness and keeps the crumb tender. Whole milk works best, but unsweetened dairy-free milk can be substituted.
- Eggs – Add richness, color, and structure while helping create a soft crumb.
- Butter – Gives brioche its signature buttery flavor and tender texture. Use softened butter for easier mixing.
- Sourdough starter – Use an active, bubbly starter for the best rise and flavor.
- Sugar – Adds just a touch of sweetness while feeding the starter during fermentation.
- Salt – Balances the sweetness and enhances the flavor.
Step-by-Step: Sourdough Brioche Buns
Refresh the starter
Feed your sourdough starter by combining 60 g starter, 60 g water, and 60 g bread flour. Cover and let it rise at room temperature for 3 to 5 hours, or until bubbly and doubled in size. This makes 180 grams of starter for the recipe below.
Pro Tip: You can prepare the starter up to 5 days ahead and refrigerate it until ready to use.
Autolyse
In the bowl of a stand mixer, combine the milk, eggs, active sourdough starter, and bread flour. Mix until no dry flour remains. Cover and let the dough rest for 1 hour.
Pro Tip: This rest allows the flour to fully hydrate and begins gluten development, making the dough easier to knead.
Knead the dough
Add the sugar, salt, and softened butter. Knead with the dough hook on medium speed for 10 to 15 minutes, or until the dough is smooth, shiny, elastic, and passes the windowpane test.
Pro Tip: The dough will remain soft and slightly sticky. Resist adding extra flour unless it is still very wet after the full kneading time.
Cold ferment
Transfer the dough to a lightly oiled bowl and cover.
Refrigerate for 6 to 8 hours, or up to 24 hours. Because this is a rich dough, it will rise slowly in the refrigerator and may only increase slightly in volume.
Pro Tip: The overnight rest develops flavor and makes the dough much easier to shape.
Divide and shape
Turn the cold dough onto a clean work surface and divide it into 12 pieces (about 110 g each).
Shape each piece into a tight ball by tucking the edges underneath, then roll gently against an unfloured surface to create surface tension.
Pro Tip: Don’t over-roll the dough or you’ll tear the smooth outer surface.
Arrange and proof
Place the buns on parchment-lined baking trays, leaving space between each one. Gently flatten each ball slightly for a classic hamburger bun shape.
Cover loosely and proof for about 3 hours at room temperature, or 8 to 10 hours in the refrigerator, until the buns are noticeably puffy and nearly doubled in size. If proofed overnight in the refrigerator, let them finish rising at room temperature if needed before baking.
Pro Tip: Lightly spray the plastic wrap with oil so it doesn’t stick to the dough.
Storage
- Room Temperature: Store the cooled brioche buns in an airtight container or zip-top bag for up to 3 days. They stay softest if wrapped well to prevent them from drying out.
- Refrigerator: Refrigeration is not recommended, as it can dry out the bread and make it stale more quickly.
- Freezer: Freeze the cooled buns in a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature, then warm in a 300°F (150°C) oven for 5 to 10 minutes, or microwave for 15 to 20 seconds before serving.
Make Ahead
This recipe is ideal for making ahead because the enriched sourdough dough benefits from a slow, cold fermentation.
- Cold Ferment: After kneading, refrigerate the dough for 6 to 24 hours before shaping. The longer rest develops flavor and makes the dough easier to handle.
- Overnight Proof: After shaping, place the buns on the baking tray, cover, and refrigerate overnight. The next day, let them sit at room temperature until puffy and nearly doubled before baking if needed.
- Freeze Unbaked Buns: Shape the buns and freeze them on a baking tray until firm. Transfer to a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator, then proof until puffy before baking.
- Freeze Baked Buns: Bake and cool the buns completely before freezing. They’re perfect for keeping on hand for burgers, sandwiches, or dinner rolls.
Sourdough Brioche Buns
These sourdough brioche buns are rich, buttery, soft, and just slightly sweet. The overnight sourdough fermentation creates incredible flavor while keeping the buns light, fluffy, and perfect for burgers or sandwiches.
Video
Ingredients
- 150 ml (⅔ cups) Whole milk room temperature
- 200 grams (4 large) Eggs room temperature
- 560 grams (4½ cups) Bread flour
- 180 grams (¾ cups) Sourdough Starter
- 50 grams (3 tbsp) Sugar
- 10 grams (1½ tsp) Kosher salt
- 170 grams (¾ cups) Unsalted butter
Method
- Refresh the starter – Feed your sourdough starter with 60 g starter, 60 g water, and 60 g flour. Let it rise at room temperature for 3 to 5 hours, or until bubbly and doubled. Use 180 g of the active starter for the dough. Note: If you already have bulk sourdough starter, you can use it; just make sure it is active.180 grams Sourdough Starter
- Autolyse – In the bowl of a stand mixer, combine the milk, eggs, active sourdough starter, and bread flour. Mix until no dry flour remains. Cover and let rest for 1 hour.150 ml Whole milk, 200 grams Eggs, 560 grams Bread flour
- Knead the dough – Add the sugar, salt, and softened butter. Knead with the dough hook for 10 to 15 minutes, until the dough is smooth, shiny, elastic, and passes the windowpane test.50 grams Sugar, 10 grams Kosher salt, 170 grams Unsalted butter
- Cold ferment – Transfer the dough to a lightly oiled bowl, cover, and refrigerate for 6 to 8 hours, or up to 24 hours.
- Divide & Shape – Turn the chilled dough onto a clean work surface and divide it into 12 equal pieces (about 110 g each). Shape each piece into a tight ball by tucking the seams underneath, then roll gently on an unfloured surface to create tension.
- Proof – Arrange the buns on parchment-lined baking trays, flatten them slightly, cover, and proof for about 3 hours at room temperature, or 8 to 10 hours in the refrigerator, until puffy and nearly doubled. If refrigerated overnight, allow them to finish proofing at room temperature if needed.
- Bake – Preheat the oven to 375°F (190°C). Brush the buns with egg wash and sprinkle with sesame seeds, if desired. Bake 15 to 20 minutes for small buns or 20 to 25 minutes for larger buns, until golden brown.
- Cool – Transfer the buns to a wire rack immediately after baking and cover loosely with a clean kitchen towel until cool to keep the crust soft.
Notes
- Use an active, bubbly sourdough starter for the best rise.
- The dough should remain soft and slightly sticky after kneading.
- Avoid adding extra flour unless absolutely necessary. Because this is an enriched dough, proofing times will vary.
- Bake when the buns are puffy and nearly doubled, not simply when the timer ends.
- The dough can be refrigerated for up to 24 hours, making it easy to prepare ahead.
- Store cooled buns in an airtight container for 2 to 3 days, or freeze for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use an active starter. Your starter should be bubbly and at or near its peak before mixing the dough. A weak starter will slow fermentation and produce denser buns.
- Don’t rush the proofing. This enriched dough rises more slowly than lean sourdough bread because of the butter, eggs, and milk. Look for puffy, almost doubled buns rather than watching the clock.
- Resist adding extra flour. The dough should be soft and slightly sticky after kneading. Adding too much flour can make the buns dry and heavy.
- Shape with tension. Gently tighten each dough ball to create a smooth surface, but avoid over-rolling, which can tear the dough.
- Cool on a wire rack. Transfer the buns immediately after baking and cover loosely with a clean kitchen towel to keep the crust soft.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| The dough didn’t rise much. | Your starter wasn’t active, or the dough needs more time. | Use a recently fed, bubbly starter and let the dough rise until puffy, regardless of the suggested time. |
| The buns are dense. | Too much flour was added, or the buns were under-proofed. | Keep the dough soft and slightly sticky, and let the shaped buns nearly double before baking. |
| The tops browned too quickly. | Your oven runs hot. | Tent the buns loosely with foil for the last few minutes or reduce the oven temperature by 10–15°C (25°F). |
| The bottoms became soggy. | The buns cooled on the baking tray. | Transfer them to a wire rack as soon as they come out of the oven to prevent trapped steam from softening the bottoms. |
more sourdough recipes
Frequently asked questions
These buns will keep at room temperature for 2 days. You can even freeze them for a month.
Yes, you can still make delicious brioche buns without a sourdough starter. However, keep in mind that the distinct tangy flavor and texture that sourdough brings will be missing. If you don’t have a sourdough starter, you can use commercial yeast instead to achieve a similar texture and rise. Here’s my classic brioche buns recipe. It uses instant yeast and has a video and tutorial.
Certainly! Sourdough brioche dough is incredibly versatile and can be used to create a variety of baked goods beyond buns. You can use it as a base for cinnamon rolls, coffee cake, or a stunning braided loaf. Let your creativity shine and explore the endless possibilities that sourdough brioche dough has to offer.
Absolutely! This dough is a basic sourdough brioche dough.
Sourdough brioche loaf – If you don’t want to make buns, you can also shape the dough into loaves and bake them in a loaf pan. This dough will make 2 x 8-inch sourdough loaves.
You can also make a classic sourdough brioche à tête by shaping the dough into a classic brioche, as shown in my classic brioche recipe.
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I don’t know what these are, but these aren’t brioche buns. They are like a dense hamburger bun. They are not buttery or flaky, like brioche buns normally are. They are on the drier side. Not to mention, they never rose during the final proof. They stayed flat. If anyone is looking for a brioche bun recipe, this isn’t it.
Hi Ana, thanks for trying the recipe and taking the time to leave your feedback. I’m sorry it didn’t work out for you.
This is an enriched sourdough brioche recipe, so it behaves quite differently from a yeast brioche. Because of the butter, eggs, and milk, the dough rises much more slowly and often needs longer than the suggested times, depending on the strength of your starter and the temperature of your kitchen. The buns should be baked only when they’re noticeably puffy and nearly doubled in size.
Since many readers have had great success with this recipe, I suspect your starter may not have been active enough or the final proof needed more time. If you’d like to troubleshoot what happened, I’d be happy to help.
Can I use all-purpose flour instead of bread flour? My starter is made of all-purpose.
Yes, Eva, you can definitely use All purpose flour for this bread.
My buns turned out fantastic! This is now my go to!!
Can’t wait to try your other recipes. Thank you Veena
Hi Susanne,
That makes me so happy to hear 😄 Brioche buns can feel intimidating at first, so I’m thrilled they turned out fantastic for you. And honestly, once you make homemade brioche buns successfully, it’s hard to go back to store-bought. Thank you so much for taking the time to leave a comment!
Is the butter melted, at room temperature or cold when you add it to the dough?
Room temperature Courtney Thanks
I put in fridge and the dough is rock hard and hasn’t grown at all? Should I leave in counter instead? Will it rise ?
Eva, chilled dough is firm because the butter is cold. Leave it on the counter to proof and see if they double. Cold dough will take longer to proof so don’t make haste. Then bake until golden.
Hi, i thought you aren’t supposed to go beyond speed 2 on kitchenaid mixer when kneading. I started with 2 for 15min but the dough still seemed not as elastic so i increased the speed to 5 for 5 more min but my mixer was violently shaking.. idk if i should go beyond speed 2…
Every mixer is different, Grace, so yes, keep the mixer on medium speed and it should be enough. Don’t over-knead the dough. This is a highly enriched dough so it will be ok as long as your yeast is good.
Do we have to do the CF or can we just skip that and go to the next step…
I don’t care to CF because that’s where a lot of the sour flavor comes from and I try to minimize that
TIA!
Liz the cold ferment also helps build flavor but you can do just 2 to 3 hours on the counter. But the longer you ferment the tastier the bread. Then, shape, proof and bake if that works better for you.
Is the dough supposed to be really thick? I put it in the fridge to rise overnight and it’s rock hard and did not rise
Justina. This is a rich dough with lots of butter, so yes, when the butter chills, the dough becomes stiff!
The main rise is the first rise outside the fridge; this second cold rise does not double in volume but makes the bread very flavorful.
Once you shape and proof it will rise again
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