Craving some sourdough brioche buns? Well you’ve come to the right place! These buns are light, tender, and buttery. It’s time to take your burgers to the next level while using up some of your sourdough starter. It’s also extra easy to make!
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Now you could of course stop everything and go to the store to get burger buns but, do you actually want to do that? With the everyday hustle and bustle of life, you probably don’t have the time or the energy to do that.
I realized I had everything I needed to make sourdough brioche buns fresh out of the oven. If you have flour, eggs, sugar, and butter to name a few… you’re in the door.
Don’t be thrown off by not having an expensive blender to knead the dough because it isn’t necessary. All you have to do is work the softened butter in with your hands. Even that takes almost a minute tops, maybe less. Sounds crazy right? I promise this sourdough brioche bun recipe will not disappoint.
As an added bonus, you can finally utilize your sourdough starter. This recipe can will work if the sourdough is active or not too which is convenient to say the least. I think your burger will be glad you decided to make your own sourdough brioche buns, I know you will!

How long will these Sourdough Brioche Buns last?
- On the counter, the brioche buns will last about 1 to 2 days on the counter if wrapped in plastic wrap and placed in a ziploc bag or airtight container.
- In the fridge the sourdough brioche buns tend to expire a little quicker so 1 to 2 days in the fridge will work. Wrap them in plastic wrap and place in ziploc bag. Try to get as much air out as you can without smushing the buns. Squished buns are a No No.
- In the freezer, the brioche buns will last about 3 months. See the previous method above for wrapping instructions.
Tools for success:
- whisk
- sheet pan
- mixing bowl
- basting brush
Ingredients for Sourdough Brioche Buns:
- 3 cups bread flour
- 1/3 cup granulated sugar
- 1 cup milk (warmed)
- 1/4 cup water
- 2 egg
- 1/3 cup active sourdough starter
- 8 tablespoons unsalted butter (softened)
- 1 packet of active dry yeast
- 2 tablespoons olive oil
- 2 teaspoon salt
- egg wash (1 egg+ a little bit of water)
How to make these Sourdough Brioche Buns:
First, gather all of the ingredients.
Soon after add warmed milk and sugar in a large bowl. Then, add in the active dry yeast and whisk it together. Let it sit until it starts to froth (I left it for about 12 minutes).

In a separate bowl, scramble 2 eggs.
Now it’s time to add in the sourdough starter, olive oil, water, and scrambled eggs. Whisk to combine.



Then, add in the bread flour and salt and whisk to combine.
Using a wooden spoon, mix in the softened butter. It should be fairly easy to combine. When you see that there isn’t any noticeable pieces of butter visible, you’re good to go.



Cover with plastic wrap but, leave a small gap so air can get through. Then, leave the sourdough brioche bun dough for an hour to double size.

This time, generously flour your work surface and place the dough on it. Roll the sourdough brioche bun dough around a little bit to coat it.
Afterwards, use a bench scraper and cut the dough into 8-10 pieces and form dough balls.





Preheat the oven to 400 degrees.
Furthermore, form each piece of sourdough brioche bun dough into a ball. Then, place on a sheet pan lined with parchment paper and cover with plastic wrap leaving a gap for air. Leave for 1 hour. The brioche dough balls will get bigger.
In a small bowl, scramble to other egg with a little water. Go ahead and brush the tops of the buns with the egg wash.




Next, place the sourdough brioche buns in the oven on the middle rack for 15-20 minutes. The tops of the sourdough brioche bun should be golden brown. Afterwards, let the buns cool for 10 to 15 minutes.


Long fermented sourdough brioche buns:
To have even better sourdough brioche buns, I’d recommend long fermenting!
How to do this:
- Instead of letting the sourdough brioche bun dough rise for an hour…extend the rise to 3 hours in a large bowl.
- Then put the dough in the fridge overnight covered with plastic wrap. (8 to 12 hours)
- The next day, take the the dough out of the fridge and leave on the counter for 30 to 45 minutes to come closer to room temperature.
- you will see a lot of air holes in your dough and a deeper butter color than you would on the quicker rising recipe above.
- After the dough has come to room temperature, generously flour your work surface and pour the dough on to it.
- Shape the dough into a circular disk and try to get an even number of dough balls out of it.
- I was able to get 10 long fermented sourdough brioche buns this time around.
- Let the dough ball rise for 30 to 45 minutes on a baking sheet lined with parchment paper. They should be covered with plastic wrap with a small gap to allow air circulation.
- Preheat the oven to 400 degrees the last 20 minutes of rising time.
- After the long fermented sourdough brioche buns have risen, brush with egg wash and top with sea salt or sesame seeds (I used sesame seeds this time).
- Place in the oven and bake for 15 to 20 minutes or until the tops of the buns are golden brown.
- Remove from the oven and let cool 15 to 20 minutes.
- The result is a light, buttery, and airy interior with a golden brown exterior.

As always, I hope you enjoy it!
Pin it for later!

Here’s some other sourdough recipes:
- Sourdough Bread (No Knead Necessary)
- Easy Homemade Sourdough Bread Loaf
- Soft Honey Wheat Sourdough Sandwich Bread
- Easy Whole Wheat Sourdough Sandwich Bread
- Simplistic Sourdough Pizza Crust Recipe
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Sourdough Brioche Buns (extra easy)

Craving some sourdough brioche buns? Well you've come to the right place! These buns are light, tender, and buttery. It's time to take your burgers to the next level while using up some of your sourdough starter. It's also extra easy to make!
Ingredients
- 3 cups bread flour
- 1/3 cup granulated sugar
- 1 cup milk (warmed)
- 1/4 cup water
- 2 egg
- 1/3 cup sourdough starter
- 8 tablespoons unsalted butter (softened)
- 1 packet of active dry yeast
- 2 tablespoons olive oil
- 2 teaspoon salt
- egg wash (1 egg+ a little bit of water)
Instructions
- In a bowl: first, add in warmed milk and sugar. Then add in the active dry yeast and whisk it together. Let it sit until it starts to froth. I left it for about 12 minutes
- In a separate bowl, scramble 2 eggs.
- Now it's time to add in the sourdough starter, olive oil, water, and scrambled eggs. Whisk to combine.
- Add in the bread flour and salt. Mix with bread whisk to combine. Then add in your softened butter.
- Using a wooden spoon, mix in the softened butter. It should be fairly easy to combine. When you see that there isn't any noticeable pieces of butter visible, you're good to go.
- Cover with plastic wrap but, leave a small gap so air can get through. Leave the sourdough brioche bun dough for an hour to double size.
- Generously flour your work surface and place the dough on it. Roll the dough around a little bit to coat it.
- Use a bench scraper and cut the dough into 8-10 pieces and form dough balls.
- Preheat the oven to 400 degrees.
- Form each piece of dough into a ball. Place on a sheet pan lined with parchment paper and cover with plastic wrap leaving a gap for air. Leave for 1 hour. The dough balls will get bigger.
- In a small bowl, scramble to other egg with a little water. Brush the tops of the buns with the egg wash.
- Place in the oven on the middle rack for 15-20 minutes. The tops of the bread should be golden brown.
- Let the buns sit for 10-15 minutes. Enjoy!
Long fermented sourdough brioche buns:
To have even better sourdough brioche buns, I'd recommend long fermenting! How to do this:
- Instead of letting the sourdough brioche bun dough rise for an hour...extend the rise to 3 hours in a large bowl.
- Then put the dough in the fridge overnight covered with plastic wrap. (8 to 12 hours)
- The next day, take the the dough out of the fridge and leave on the counter for 30 to 45 minutes to come closer to room temperature.
- After the dough has come to room temperature, generously flour your work surface and pour the dough on to it.
- Shape the dough into a circular disk and try to get an even number of dough balls out of it (I was able to get 10 long fermented sourdough brioche buns this time around).
- Let the dough ball rise for 30 to 45 minutes on a baking sheet lined with parchment paper. They should be covered with plastic wrap with a small gap to allow air circulation.
- Preheat the oven to 400 degrees the last 20 minutes of rising time.
- After the long fermented sourdough brioche buns have risen, brush with egg wash and top with sea salt or sesame seeds (I used sesame seeds this time).
- Place in the oven and bake for 15 to 20 minutes or until the tops of the buns are golden brown.
- Remove from the oven and let cool 15 to 20 minutes.
- The result is a light, buttery, and airy interior with a golden brown exterior.
Notes
You can get about 8- 10 regular buns or make them smaller to get 12-14 sliders.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 329Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 459mgCarbohydrates: 41gFiber: 1gSugar: 8gProtein: 8g
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