If there ever was a perfect Burger Bun, it has to be these Sourdough Brioche Pretzel Buns! And I don’t say that lightly. I absolutely love burgers and have been making them for about 25 years now and have yet to find a better vehicle for them than these.
Combining the rich, gentle sweetness and soft structure of Brioche with the chewiness of Pretzel Buns with their deep dark and salty crust together with all the flavour from sourdough is a revelation! Trust me, you won’t buy buns again after making these once.
Why You Want to Make Them
Perfect combination of Brioche, Pretzel, and Sourdough
Why on earth would you want to make your own Sourdough Brioche Pretzel Buns when you could just buy either Brioche or Pretzel buns I hear you asking. The answer is in the “or”. Maybe it’s just me being very German in my absolute love for anything Pretzel, always dreaming to use them for burgers. Until I did. Even my homemade buns, which I adore for breakfast or dinner.
The issue is: They are too firm and cause the dreaded burger slide, meaning you end up with the burger patty and all the other toppings sliding out at the end, while you mainly get bites of bread.
Obviously we can’t have that for perfect burgers, can we now?
But what about Brioche? Aren’t they said to be the perfect buns?
The butter and egg enriched brioche dough is nice if I’m in a hurry and just want a super quick burger that can be ready in half an hour, but perfect? Not really. I feel they are a little too soft and don’t have enough own flavour to stand up to the things I want on my burger, namely Black Garlic Aioli, Black Garlic Butter, and Peach BBQ sauce (recipe follows soon). They also tend to fall apart, instead of soaking up all those amazing juices and sauces I want in each bite, instead of dribbling onto my plate.
And don’t even get me started on the typical dry and flavourless sesame buns from the supermarket!
So clearly there has to be a better solution, if aiming for the perfect burger. And while I found some brioche-pretzel recipes, there was none that combined my beloved sourdough and Brioche and Pretzel. Which meant I had to come up with one and you get to enjoy it.
These are firm enough to hold your patty and all the toppings you can think of, soft enough to prevent the dreaded slide, and dense enough to soak up all the juices from sauce and meat, so you get the perfect bite each time. And of course they have amazing flavour from sourdough and the brief bath in hot water with baking soda, to give you the full Pretzel experience.
Suited for a Feast, not just Fast Food
If you love burgers as much as me, you might have tried various “Gourmet Burgers” prepared with lots of different buns. These Sourdough Brioche Pretzel Buns are exactly that. The option you choose when you want really good burger buns made with care to crown your version of the perfect burger. Whichever that may be. Beef, mixed meat, vegan, they will all work well here and transform fast food into something feast worthy.
Can be prepared ahead of time
The fact that sourdough takes time to ferment and develop its full flavour potential works for us here, as it means you can prepare the dough ahead of time and freshly bake on the day.
Or even bake and freeze the buns, simply re-heating them in the oven or air fryer, which is what I often do. It also adds a lovely gentle crunch to their crust, not too much, just providing some texture for contrast.
Versatile
While I developed this recipe specifically for burgers, it’s incredibly versatile and can be used for all sorts of delicious recipes. Dunk them into cheese sauce, have them as incredibly luxurious dinner roll, enjoy for breakfast or just warm, with a little cold butter. You will most certainly fall in love with them.
Are you convinced yet? Yes? Oh you are asking what you need and I’m rambling? Ok yes…I’m biased. Let me give you the Ingredients, which I’m sure you have already in your kitchen.
The Ingredients
Sourdough Starter
In case you haven’t made a sourdough starter before, all you need is flour, water and a few days for the wild yeast bacteria in the air to do their job.
It adds lovely tang and flavour to all kinds of baked recipes, not just bread and has a fair few health benefits like easier digestion, lower glycemic index, improved nutrition profile, to name just a few.
Here is a recipe on how to make your own, which you can keep using over and over. Mine is over 10 years old and has a name. While this recipe mentions rye sourdough, it also applies to white sourdough, which is what I’m using for these buns.
Since we want a good rise and this is a relatively heavy, enriched dough, I’m using an active and fed starter here, not discard, as in my Rye Sourdough Discard Rolls. Which are also lovely for dinner btw
if you don’t want the Brioche. https://forthepleasureofeating.com/rye-sourdough-discard-rolls/
Flour
I’m using 4.5 cups strong white flour (bread flour) with a high protein content and 1 cup rye flour, because I love the flavour it gives the dough, but if I used more of it, it would impact the rise.
If you don’t have rye, you can use whole wheat bread flour or more white flour. Changing the flour may impact the amounts you need vs water, so adjust accordingly.
Butter
To get the softness of brioche, we need to create an enriched dough using butter, which will keep it moist and super soft, preventing the patty slide. Room temperature works best here.
Eggs
Same as for the butter, eggs give the buns the typical brioche feel, enhancing flavour and texture to the lighter and fluffier version of Pretzels we are looking for to create a burger bun.
Malt Syrup and Honey
You could use either one of the above or both. The slightly sweet flavour is one of the characteristics of brioche, making it so perfect for burgers, as it gives contrast to the savoury filling. Just a little. It will also feed the yeast I’m adding for more rise.
I’m adding the Malt Syrup as I absolutely adore malty flavour in my bread. If you don’t have it or don’t like it, simply replace with honey or even sugar. Here is the one I get. It’s available in most health food stores and some supermarkets.
Yeast
Why am I adding yeast when sourdough is already a raising agent? This is a pretty heavy dough due to the butter and eggs, so I’m adding just a little to give it that tiny extra boost.
However, if you have time to leave it overnight, you probably won’t need it. My dough got very active, trying to escape from the bowl even in the fridge. Which led to incredibly fluffy rolls, being exactly what I was aiming for.
Barley Malt Powder
This is another optional but delicious addition. It’s a classic bakers ingredient that gives bread an incredible malty flavour, adds crunch to the crust and helps with the rise due to the sugars it has. I can’t find it in Ireland, but love it so much, I order it about once a year from Amazon.de.
One bag easily lasts me a year or more, as I just need 2 tsp per recipe. I use it in most of my breads, so to me it’s a good investment.
If you don’t have it, simply leave it out. Your buns will be just fine.
Salt
We need 2 kinds of salt: Kosher, for including in the dough and flaky for the classic Pretzel sprinkling. Usually a special Pretzel salt would be sprinkled on top, which is more like very coarse sea salt, but I love the more delicate touch Maldon salt brings to these buns.
Baking Soda
In your typical German Recipe Lye would be used in the water to achieve the typical dark brown and shiny Pretzel crust, but baking soda is easily available in every supermarket and has the same effect. You need a fairly large amount to achieve the desired effect, so consider getting a larger bag instead of several of the small containers usually sold.
Sesame Seeds
I’m using them as topping here, to add a reminder of classic burger buns with a sprinkling of sesame. But they are optional too. I just love the nutty flavour and slight crunch they bring to the Sourdough Brioche Pretzel Buns.
The Process
For many years I felt slightly intimidated by the thought of making Brioche or Pretzel buns. But honestly, both, just as this combination, are really easy to make. They just need a little time to allow the sourdough and/or yeast to do its thing. And if you can boil eggs, you can boil Pretzels.
You can knead the dough by hand, but I like using my stand mixer, as it can start out being rather sticky and heavy from the eggs and butter.
2 days before baking
The Sourdough starter
Feed your sourdough starter, so it’s nice and active when you need it. Make sure you have about 1 cup active starter with leftovers to use as next starter. You can’t really overfeed your sourdough, the bacteria will happily munch everything in their way. So I tend to make more than I need and then use the discard for all sorts of delicious recipes like these Sourdough Brownies with Protein.
1 day before baking
Mixing the Dough
Mix the yeast with the warm water, honey, malt syrup (if using) and barley malt powder (if using). Let it stand for about 10 minutes to activate the yeast. If you know yours is fresh and active, you can skip this step.
I the bowl of your stand mixer or a large bowl if kneading by hand, mix the flour and salt. Add everything else apart from the butter. Mix on low speed until just incorporated. Raise the mixer speed to medium for about 10 minutes, to develop the gluten and get a very smooth dough that comes away from the sides of the bowl and passes the windowpane test.
Slowly start incorporating the butter by adding 1 tbsp room temperature butter at a time. Knead for another 10 minutes or until smooth and elastic.
Resting
You have 2 options here: You can leave your dough covered outside the fridge for about 3h or until doubled in size, if you want to make your Sourdough Brioche Pretzel Buns on the same day. Or you can cover the dough and put it into the fridge overnight, which will add all the benefits of slow sourdough fermentation and improve the flavour.
Day 3 (or 1.5h before baking)
Forming the buns
Take your dough out of the bowl and form it into a round shape or roll on a lightly floured work surface. Divide into 8 very large buns or 10 medium, depending on the size of burger you are aiming for.
Form into round buns by tucking the edges under and in, while turning the dough in your hand, until you have a nice and raised round shape that holds its own. On two parchment lined baking trays cover with either clingfilm or damp tea towels, so they don’t dry out and let them rest outside the fridge for another hour.
Boiling
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, Bring 2 litre (4.2 pints) water to the boil. Add the baking soda bit by bit carefully (this will bubble a lot) and stir until it dissolves.
Gently drop the pretzel buns, a few at a time, into the boiling water and let them very softly boil for about 30 seconds on each side. Remove the buns from the water using a slotted spoon and place them on the prepared baking sheet.
Once all the buns have been boiled and transferred to the baking sheet, sprinkle them with the flaky sea salt for added flavour, if desired. At this point I also add sesame.
With a sharp knife, slice them crosswise.
Baking
Bake the pretzel buns in the preheated oven for 15-20 minutes, or until they turn golden brown on top.
Enjoy with your favourite topping, for dipping, as side to stew or on their own with some nice cold butter.
Meal Prep
As mentioned above the sourdough resting time is great for meal prep, as you can get the dough started the day before.
These Sourdough Brioche Pretzel Buns also freeze and reheat very well. I usually keep some around for the days I desperately need a burger.
And they keep in a bread tin for about 2-3 days, due to the enriched brioche dough. Though personally I’d reheat them before eating, so they become super soft and fluffy with a lovely crust again.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
Sourdough Brioche Pretzel Buns
If there ever was a perfect Burger Bun, it has to be these Sourdough Brioche Pretzel Buns! And I don’t say that lightly. I absolutely love burgers and have been making them for about 25 years now and have yet to find a better vehicle for them than these.
Combining the rich, gentle sweetness and soft structure of Brioche with the chewiness of Pretzel Buns with their deep dark and salty crust together with all the flavour from sourdough is a revelation! Trust me, you won’t buy buns again after making these once.
Feed your sourdough starter, ensuring you have about 1 cup of active starter. Reserve leftovers for future use.
Day 2 (1 day before baking):
Mixing the Dough:
In a bowl, combine warm water, honey, malt syrup, and barley malt powder. Let it sit for 10 minutes to activate the yeast.
In the bowl of your stand mixer, mix white bread flour, rye flour, and kosher salt. Add eggs and the yeast mixture. Mix on low speed until just combined.
Increase the mixer speed to medium and knead for about 10 minutes until you have a smooth dough.
Slowly add the butter at room temperature, 1 tbsp at a time, kneading for another 10 minutes until the dough is smooth and elastic.
Resting:
Choose one of two options:
Leave the dough covered outside the fridge for about 3 hours or until doubled in size for same-day baking.
Cover the dough and refrigerate overnight for improved flavour through slow sourdough fermentation.
Day 3 (1.5 hours before baking):
Forming the Buns:
Take the dough, form it into a round shape, and divide it into 8 large or 10 medium buns.
Tuck the edges under and shape into round buns. Place them on parchment-lined baking trays, cover with clingfilm or damp tea towels, and let them rest outside the fridge for an additional hour.
Boiling:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring 2 litres (4.2 pints) of water to a boil. Carefully add baking soda bit by bit, stirring until it dissolves.
Gently drop the pretzel buns into the boiling water, allowing them to boil for about 30 seconds on each side. Use a slotted spoon to transfer them to the prepared baking sheet.
Sprinkle the buns with flaky sea salt and sesame seeds if desired. Use a sharp knife to slice them crosswise.
Baking:
Bake the pretzel buns in the preheated oven for 15-20 minutes or until they turn golden brown on top.
Serve with your favourite toppings, for dipping, as a side to stew, or on their own with cold butter.
Enjoy your delicious homemade Sourdough Brioche Pretzel Buns!
Notes
Meal PrepAs mentioned above the sourdough resting time is great for meal prep, as you can get the dough started the day before.
These Sourdough Brioche Pretzel Buns also freeze and reheat very well. I usually keep some around for the days I desperately need a burger.And they keep in a bread tin for about 2-3 days, due to the enriched brioche dough. Though personally I’d reheat them before eating, so they become super soft and fluffy with a lovely crust again.Total Calories per Portion: Approximately 396 calories
Total Protein per Portion: Approximately 10.4 grams
Total Carbohydrates per Portion: Approximately 73.8 grams
Total Fat per Portion: Approximately 6.6 grams
Total Sodium per Portion: Approximately 1166 milligrams
Nutrition
Calories: 396kcal
Nutrition Facts
Sourdough Brioche Pretzel Buns
Amount per Serving
Calories
396
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
One of the more involved recipes, but so worth it, this Sourdough Brioche Feuilletee is absolutely heavenly! Think a mix of Brioche, croissant, and cinnamon roll, with layers of flaky, rich dough. The sourdough adds a pleasant tang and easier digestibility. I have given 2 filling options below: Cinnamon and Chocolate, which are equally good. A sprinkling of brown sugar on top gives a lovely crunchy crust. Perfect for the holidays as breakfast!
Why You Want to Make This
I won’t lie, there is a bit of labour of love in this Sourdough Brioche Feuilletee. So why would you want to put in the work when you could just buy Brioche?
Flavour
While I have seen Brioche Feuilletee on its own and am sure they are sold in patisseries in France, I have never seen a sourdough version of it. “Feuilltee” means “folded” and describes the process of a brioche dough being folded multiple times around a block of butter and rolled out, to create flaky layers. Very similar to croissants.
Sourdough however, apart from acting as a raising agent, helps with digestibility, adds nutrients and layers of amazing flavour you would never get without. If you ever thought Brioche is…nice, but maybe a little boring, this is for you. Or if you love Brioche, but want to up your game a little.
This recipe was adapted into a Brioche Feuilletee with different fillings from the fantastic Sourdough Brioche recipe by “Bread by Elise”. If you’d like to make a classic and really good brioche that uses sourdough, this is the best recipe I have found so far.
Special Holiday Treat
If you are looking for a seriously impressive holiday breakfast for your loved ones, this is certainly it. You’ll be sure to get lots of impressed comments of “You made this!?” and then very satisfying purring noises while they are enjoying it.
Can be prepared ahead of time
While it does take some hands on time to roll out the dough a few times, to laminate the butter in, creating those flaky layers, you can do most of the preparation the day or even 2 days before. On the day, you simply put your loaf pans in the oven and enjoy breakfast with your friends and family.
Makes incredible leftovers
While I loved this re-heated on its own, you could make a seriously amazing bread and butter pudding from the leftovers. If there are any. Which is doubtful. Maybe make double, so you can try it?
Not hard to make
I know this sounds counterintuitive, after saying this takes a little work. But if you can fold a towel and roll out dough, you will have a very easy time making this Sourdough Brioche Feuilletee.
The Ingredients
Sourdough Starter
Since we want a good rise, I’m using active, fed starter here. If you don’t have one yet, here is how to make it. Sourdough starter can be used in a million recipes, not just bread. It makes sweet baked goods more flavourful and better for you, helps even with gluten intolerance, as the little bacteria basically pre-digest the gluten for you. (Apologies for the picture in your mind now. But yoghurt and other fermented foods work the same way.)
Tangzhong
Bless you! What?
That was my reaction when I first heard about Tangzhong. The Tangzhong method basically pre-cooks a portion of the dough using hot liquid, which causes the starch to gelatinize and make the bread softer. And with Brioche, I’m all about soft bread!
Though this method says there will be no crust, I do love a crunchy crust, so I brushed the bread with butter and sprinkled some brown sugar over it just before baking.
Yeast
Although you could make this with just sourdough, I opted for adding a tiny bit of yeast, since I’m adding quite a lot of butter to the dough with the lamination, so it’s a fairly heavy mix that can use a little help on the rising front. If you don’t want to use yeast or can’t eat it, leave it out.
Ascorbic Acid – Vitamin C powder
Same as with the yeast, this is to help with the rise and crust, as it will strengthen the gluten in the dough. I found the trick of adding it when researching the best Banh Mi buns and have used it in various bread recipes since, loving the results. It’s not a huge change, but noticeable.
This is pure vitamin C powder that I got fairly cheap from “Bulk”.
It will last me for ages and can be used not just in baking, but also simply add to water, for a refreshing drink and boosting your vitamin C intake. Win/win really.
Same as with the yeast: If you don’t have any, leave it out.
Flour
Traditionally Brioche, even more so Brioche Feuilletee is made with plain or bread flour. But as usual I wanted to see if whole wheat flour works too, and it certainly didn’t disappoint. I’m replacing about 1/3 of the white flour with whole wheat, for a slightly nutty flavour and better nutrition profile. The results were lovely: Still soft and fluffy, but with a satisfying bite and flavour to it. This feels less like the cloud-like Brioche texture and more like a really satisfying sweet, soft, crunchy, and flaky bread. Very hard to describe, but utterly addictive.
Eggs and Butter
Brioche is an enriched dough with lots of butter and eggs. Most certainly not for your diet days, but oh so satisfying! And I firmly believe, if we eat most of the time healthy, a proper treat now and then is entirely ok and needed. This is a really good one for those days.
Use good European butter for this. Living in Ireland, I used Irish of course, which may be the best butter you can get. As it adds flavour to the dough, you want it to be delicious.
Milk
Being lactose intolerant, I only have plant milk at home. With all the butter and eggs, this Sourdough Brioche Feuilletee is not the place to save on fats, so I’m using full fat Oat Milk here. My favourite is Oatly Barista, which I always have around for my coffee. You can use any full fat milk of your choice.
Sugar
Only a little sugar is used in this Brioche dough, which might feel surprising, as this is essentially a sweet bread. But trust me, it’s enough to give a slightly sweet flavour and support the fillings.
Filling Options
As usual, I couldn’t decide if I wanted chocolate or cinnamon filling, so I simply made both. To me, even though I’m a complete chocoholic, the cinnamon-sugar won. But I’d love to hear in the comments which one you chose to make or preferred.
The Process
Start ideally 2 days before you want to eat the Sourdough Brioche Feuilletee.
2 days before baking:
Sweet Sourdough Starter
Mix 40ml (about 2.5 tbsp) with 40g flour, 10g sugar and 30g active sourdough starter. Cover and leave in a warm spot over night or until doubled in size.
Tangzhong
Make the Tangzhong by adding 140ml milk to a small pot and whisk in 35g flour. Gently warm on medium heat while whisking. After a while, your mixture will start to thicken quite quickly. Once it has thickened and reached about 150°F/65°C it is ready.
Transfer into a small bowl and cover tightly with clingfilm touching the whole surface of your Tangzhong, to prevent a skin from forming. Leave to cool to room temperature.
1 day before baking
Mix your dough
In a stand mixer, as the dough gets fairly soft and sticky, or a large bowl, if you are kneading by hand, add all your ingredients except the butter and salt. Mix to combine, then let it stand for 30minutes for the autolyse.
Knead
Adding the salt, knead for 5-10 minutes, until the dough comes apart from the sides and starts to look really smooth.
Slowly add half of the butter at room temperature, cut into cubes, bit by bit, slowly incorporating it into the dough.
Keep kneading for 15-25 minutes, until the gluten has fully developed, and your dough passes the windowpane test.
Your dough will still be pretty sticky, but that should improve during the resting time.
Rest
Lightly grease a bowl. Use your hands to form a ball from your dough and let it rest, covered on your counter, in the prepared bowl for about 3h. By then it will have about doubled in size.
Now you can go ahead to either start the lamination process or rest your dough in the fridge overnight, to continue the next day.
Laminating the Dough Or: Putting the Feuilletee into the Brioche
The lamination process will take about 2.5h including 3 rests in the fridge for 20-30min each.
For this step you need a stick (about 100g) of cold butter. Place the butter between 2 layers of baking parchment and smash it a little flatter first, using your rolling pin or the bottom of a cooking pot until you have a roughly 8 x 8 square.
Lightly flour a surface for rolling out your dough. Take your dough from the bowl and roll it out into a rectangle that is about 16″ x 24″.
Remove the top layer of baking parchment from your flattened butter block, turn it around, so the butter lands in the middle of the dough rectangle. Then fold your dough like an envelope over it, covering it firmly. Pinch the sides of the dough close, so the butter doesn’t escape.
Roll your dough out again, to seal in the butter.
Turn your dough by 90 degrees and repeat the folding and rolling out.
Wrap into plastic wrap and leave to rest in the fridge for 20-30 minutes.
After that time, take out your dough and repeat the folding and rolling out twice. Put back into the fridge for 20-30 minutes.
Preparing the filling
Decide if you’d like to make both fillings or just one. If using only one, double the quantities given below for the chosen filling.
Melt 2 tbsp butter for brushing onto the rolled out dough.
For the dark chocolate filling:
Chop your dark chocolate roughly. You want some nice chunks and some finer bits that melt into the dough.
For the Cinnamon Sugar:
Mix 3 tbsp sugar (white or brown will both work) with 1 tsp cinnamon.
Last rolling out and filling
Roll your dough out one last time. Aim for a rectangle of about 1/16th thickness.
Slice in half through the middle, if making both fillings. Brush the rectangles with the melted butter.
Sprinkle one with dark chocolate, the other one with cinnamon sugar evenly, leaving about 2” room on one end of the short side.
Start rolling up the dough from the short side, where the filling is spread all the way to the end. Roll all the way until you reach the end and gently pinch to close. It probably won’t close perfectly, which is fine.
I only had one long and one shorter bread pan, so I chose to keep the chocolate roll longer and the cinnamon roll shorter.
Cover both rolls tightly with plastic wrap and chill for at least 20 minutes or overnight.
On the Day of baking:
Cut and add to Loaf tins
Grease 2 loaf tins or line with baking parchment.
Cut your dough rolls into 3 equal pieces each and add them to your loaf tins, so the side showing the spiral with the filling is pointing up.
Brush with more melted butter and sprinkle with some brown sugar with cinnamon. I only sprinkled the cinnamon version here and regretted it later. Don’t be like me.
Cover and let them rise outside of the fridge for another hour.
Now you can either bake them or cover with plastic wrap and leave in the fridge until ready to bake.
When ready to bake, preheat your oven to 375°F/190°C.
Bake for 25-30 minutes. The cover with aluminium foil and bake 10-15 minutes longer. Depending on your oven.
Take out and leave on a rack to cool. Dust with icing sugar if you like.
Enjoy just as they are, with jam, or more butter.
Meal Prep
Make Ahead
The resting time of the dough makes this recipe predestined for meal prep, as you can do all the steps in the days before you want to bake it. Pretty perfect for the holidays, to have a really impressive breakfast treat, while relaxing with your loved ones.
Freeze
While this Sourdough Brioche Feuilletee lasts a few days in a bread tin, I tend to freeze leftovers and just reheat them in air fryer or oven for a bit, to get the crunchy crust and warm, buttery insides, that makes it so utterly delicious. Freeze the separate thirds in small bags or lidded containers, for an indulgent breakfast treat any time you crave it.
Still looking for a main course?
Have a look at this super delicious Vegetarian Mezze Feast.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
Sourdough Brioche Feuilletee
One of the more involved recipes, but so worth it, this Sourdough Brioche Feuilletee is absolutely heavenly! Think a mix of Brioche, croissant, and cinnamon roll, with layers of flaky, rich dough. The sourdough adds a pleasant tang and easier digestibility. I have given 2 filling options below: Cinnamon and Chocolate, which are equally good. A sprinkling of brown sugar on top gives a lovely crunchy crust. Perfect for the holidays as breakfast!
2sticks butter. 1 cubedat room temperature. One whole, cold from the fridge.
Filling and topping
If you want to make both fillings:
4tbspbuttermelted
½cupdark chocolatechopped (don’t use chips here, as we want the irregular and rather fine pieces.)
5tbspbrown sugar
2tspcinnamon
If you only make one of the fillings:
4tbspbuttermelted
1cupdark chocolatechopped (don’t use chips here, as we want the irregular and rather fine pieces.)
2tbspbrown sugar
1tspcinnamon
or
8tbspbrown sugar
3tspcinnamon
Part of the brown sugar/cinnamon mix will be used for sprinklingso you’ll need some of it.
Instructions
2 Days Before Baking:
Sweet Sourdough Starter:
Mix 40ml of oat milk with 40g flour, 10g sugar, and 30g active sourdough starter.
Cover and leave in a warm spot overnight or until doubled in size.
Tangzhong:
In a small pot, whisk 140ml oat milk with 35g flour.
Warm on medium heat, whisking until thickened and reaching about 150°F/65°C.
Transfer to a bowl, cover with clingfilm, touching the Tangzhong to prevent a skin from forming, and let it cool to room temperature.
1 Day Before Baking:
Main Dough:
Combine all ingredients except butter and salt. Allow a 30-minute autolyse.
Add salt, knead for 5-10 minutes, then slowly add half the room temperature butter.
Knead for 15-25 minutes until gluten develops and the dough passes the windowpane test.
Let the dough rest covered for about 3 hours until doubled in size.
Store the dough in the fridge overnight.
Laminating the Dough:
Flatten a cold butter stick between parchment paper to an 8x8 square.
Roll out the dough to a 16" x 24" rectangle.
Place the butter in the middle or your rolled out dough, fold like an envelope, and roll out to seal in the butter.
Turn by 90 degrees, repeat the folding and rolling out.
Wrap into plastic wrap and leave to rest in the fridge for 20-30 minutes.
Repeat the folding and rolling process twice, resting in the fridge between each cycle.
Preparing the Filling:
Melt 2 tbsp butter for brushing onto the rolled-out dough.
For dark chocolate filling: Roughly chop dark chocolate.
For cinnamon sugar filling: Mix 3 tbsp sugar with 1 tsp cinnamon.
Last Rolling Out and Filling:
Roll out the dough thinly to about 1/16” into a rectangle.
Brush with melted butter and sprinkle with the chosen filling.
Roll up the dough, cover, and chill for at least 20 minutes or overnight.
On the day of baking:
Cut and Add to Loaf Tins:
Grease 2 loaf tins or line with parchment.
Cut dough rolls into 3 equal pieces each and add to tins, cut side facing up, so you see the pretty spirals.
Brush with melted butter, sprinkle with brown sugar and cinnamon.
Let rise covered outside of the fridge for an hour.
Baking:
Preheat the oven to 375°F/190°C.
Bake for 25-30 minutes, then cover with foil and bake 10-15 minutes longer.
Cool on a rack. Dust with icing sugar if desired.
Enjoy your Sourdough Brioche Feuilletee with jam or butter!
Notes
Meal PrepThe resting time of the dough makes this recipe predestined for meal prep, as you can do all the steps in the days before you want to bake it. Pretty perfect for the holidays, to have a really impressive breakfast treat, while relaxing with your loved ones.While this Sourdough Brioche Feuilletee lasts a few days in a bread tin, I tend to freeze leftovers and just reheat them in air fryer or oven for a bit, to get the crunchy crust and warm, buttery insides, that makes it so utterly delicious. Freeze the separate thirds in small bags or lidded containers, for an indulgent breakfast treat any time you crave it.Total Calories per Portion: Approximately 285 calories
Total Protein per Portion: Approximately 5.7 grams
Total Carbohydrates per Portion: Approximately 33.1 grams
Total Fat per Portion: Approximately 15 grams
Total Sodium per Portion: Approximately 347 milligrams
Nutrition
Calories: 285kcal
Nutrition Facts
Sourdough Brioche Feuilletee
Amount per Serving
Calories
285
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast, For Guests, meal prep, sourdough
If you have been following along with my last eight recipes, you already have a good idea of how this Vegetarian Mezze Feast will look like. We are combining all of those delicious dips and snacks into one stunning spread that is worthy of any holiday or festivity. The fact that it’s vegetarian is an added bonus, and I’m pretty sure no carnivore will even waste a thought on the meat, once they see all the stunning variety on offer.
Why You Want to Make This
Absolutely Delicious
I mean, of course that’s the main priority of any feast, isn’t it? Each part on its own is a treat, but combined they form a huge spread no one will be able to resist. Stunning to look at too.
Variety
There is something for everyone here: Creamy Hummus in two versions plain and Beetroot, easy cooling and crunchy Tzatziki, Bright red and fruity Muhammara made from roasted peppers and walnuts, a Smoky Aubergine dip with Greek yoghurt, extra creamy and easy to make Labneh that can be transformed into a roasted garlic version with lemon. And those are just the dips!
We have Sourdough Flatbread filled with Feta, as a delicious vehicle for all those dips or Sourdough Discard Naan, as a super soft and fluffy alternative and to use as wrap for the Falafel. Or maybe you want to make them both? I sure couldn’t decide.
And of course home made Falafel in two versions: Plain and Beetroot. Easier than you think, coming together mostly from Pantry staples, they are a crunch and fluffy treat you just have to try.
To complete all the deliciousness, there is a super quick Cucumber-Tomato salad with fresh parsley that comes together in 5 minutes, an Orange Thyme Tahini dressing (Optional, as you could use hummus), to drizzle over your Falafel and some extra quick marinated Feta, because what would a Middle Eastern Feast be without feta, right?
And what do you serve with all those dips? I used lots of vegetables for dipping, some dried fruits and nuts, some fresh fruits and ready made things like olives and filled sweet peppers. But your imagination is the limit here. That’s the beauty of this feast: You can make it into whatever you enjoy most.
Healthy
Now if the variety above hasn’t convinced you just yet, let me give you some of the health benefits to win you over. And remember, this is for a proper Mezze Feast. Can you think of any other feast with this many health benefits? If so, I’d love to hear about it in the comments.
Hummus, being made from mainly chickpeas, is a great source of protein, which we all need in our diet for building muscle and bone health.
Tzatziki is based on Greek Yoghurt with cucumber and garlic. Again protein from the yogurt, together with gut healthy bacteria and calcium. So is Labneh, which is basically strained Greek yoghurt, resulting in a delicious spreadable consistency similar to cream cheese, but with the tang of yoghurt.
Both the Smoked Aubergine Dip and Muhammara are vegetable based, including fibre, vitamins, and whole range of other benefits. So ideally you eat at least 5 different veggies per day. I usually aim for at least 8, which has helped my weight loss a lot.
Falafel, again being made from chickpeas, is a fantastic source of protein and fibre and several micro nutrients like magnesium and folate.
I’m deep frying it here, because, after all, this is a feast, and we don’t eat it every day. But you could bake it in the oven or air fryer, if you’d like to eat it on a more regular basis and am watching your weight.
Now surely the flatbreads can’t be healthy, can they? They can, within reason, if made with sourdough as I am doing here.
Sourdough has many benefits, among them a lower glycemic index, meaning it won’t spike your blood sugar, good gut bacteria and easier digestibility, important for those with gluten sensitivity.
And of course all the vegetables you serve to scoop up those delicious dips and the Cucumber- Tomato-Salad! This Mezze Feast is sure to have you hit your 5-a-day easily and enjoy it!
Easy to Prepare Ahead of Time
I was about to say this is the best part, but honestly, I can’t really decide which one is, so I’ll leave it to you to pick a favourite.
Anyway, important for the potentially stressful holidays: You can prepare most of the parts well ahead of time.
All the dips can be made one to two days in advance and keep happily in the fridge until ready to serve.
The Sourdough Naan and Sourdough Flatbread with Feta even get better, if you prepare the dough the day before. Or up to 2 days if you like. You could even get well ahead and freeze the dough balls, to just defrost, roll out and fry on the day. Just don’t add the feta before freezing.
Same for the Falafel: Soak the chickpeas 2 days before, make the dough 1 day before, fry freshly just for a few minutes short before serving.
And all the chopped veggies? I tend to prepare them and store in separate lidded containers in the fridge, which keeps them fresh for a few days.
Flexible
And if all the above wasn’t enough and you feel that’s just way too much work, you could just buy some of the parts ready made and make others yourself. Or only pick a few bits instead of all.
Hummus tends to be available in most supermarkets these days, though not the quality you can make at home of course. Honestly, once you tried that incredibly creamy homemade version, you will wonder what you even did all your life, eating those ready made tubs, it’s just so much better.
Same with Tzatziki. You can often get it from shops, but those tend to contain preservatives, which give a rather weird sour flavour. Plus it just takes 4 ingredients and 5 minutes to make, so it’s hardly worth buying and so much better.
Similar goes for the Flatbread and Falafel, though of course those do take a bit more time. So if you have a really good middle eastern shop close by, it could be easier and reasonably tasty to buy them.
In Hanover I had a huge all-year market hall close by, where I could get all kinds of delicious freshly made and exotic treats, including some fluffy Turkish flatbread, which would be great with this spread. If you have access to that, it’s a perfect alternative.
The Ingredients
Considering the huge variety of dips and sides here, I’ll spare you a ramble about all of the ingredients, especially since I have listed the main ones above already including their benefits. You’ll find details about themn in each recipe.
But what I will do in this post, is to give you a full shopping list for all of them, if indeed you’d like to make the full Mezze Feast and would like an easy printable.
That way you have less hassle with the planning and can get ahead of the busy holidays.
You can get as creative as you’d like, but here is what I used:
– Cherry tomatoes
– Mini cucumbers
– Mini peppers
– Radishes
– Carrots
– Fennel
Fruit
– Grapes
– Medjool dates
– Dried figs
Nuts
– Toasted almonds
– Toasted walnuts
– Pistachios
Sides
Black Olives
Green Olives
Feta filled sweet peppers
Filled wine leaves
The Process
Now this tends to be the place to give you all the steps to prepare a recipe. But those are already in each recipe and would be a bit overwhelming to have in one list. So I will mainly give you a timeline on what recipe to start when, plus the extra quick Marinated Feta.
Marinated Feta
Let’s start with the quickest recipe of the bunch, Marinated Feta.
Get one or two blocks of good quality feta that you generally enjoy. Cut it in ½ in/1cm cubes and add to a fitting container you have a lid for.
In a small bowl, mix 2 -4 tbsp olive oil with 1-2 tbsp Za’atar (depending on the amount of feta blocks you decided to use). Pour the mixture over the feta cubes and gently mix, to coat them. Store in the fridge until ready to serve. This can be done up to 3 days in advance and the flavour will only improve. And your first recipe is done.
The Timeline
3 days before your Vegetarian Mezze Feast
– Get your shopping done
2 days before your Vegetarian Mezze Feast
– Soak the Chickpeas for your Falafel and, if starting from dried chickpeas instead of canned, for your Hummus.
– Start the dough for your Sourdough flatbread either 1 or 2 days in advance, to get ahead. It will become more flavourful as it ferments and can be kept in the fridge.
– Prepare the marinated feta
1 day before your Vegetarian Mezze Feast
– Prepare all the dips you plan to make and the Orange Thyme Tahini dressing (included in the Falafel recipe) if using. They all keep happily in the fridge for a few days
– Prepare the Falafel dough, but don’t add the baking powder yet, as it loses its raising power when left too long. Store in a lidded container in the fridge.
– Chop all the veggies for dipping and store in separate containers, so they keep fresh. Alternatively, if you have helpers on the day, you can chop them fresh.
– If you have enough space in your fridge, you can pre-shape balls from the Flatbread sourdough already and keep them on a baking parchment lined tray in the fridge, that you cover with oiled clingfilm.
On the day of your Vegetarian Mezze Feast
In the Morning:
– Fill a large cooking pot ½ with sunflower or vegetable oil for frying.
– Transfer all your dips into pretty serving bowls and cover with clingfilm
2h before serving
– Lay the table. Don’t forget spoons for all the dips.
– Prepare the Cucumber-Tomato-Salad as described in the Vegan Falafel Wrap recipe.
In short: Chop cucumber and cherry tomatoes into about ½ in/1cm pieces, chop 1 onion, roughly chop the parsley. Mix with juice of ½ lemon, 1 tbsp olive oil, season with salt and pepper.
– Choose how to serve your mezze feast. You could use a large board, or like I did, some granite slates. Or scatter the dips across your table with plates of veggies and sides in between.
– Distribute the cut and ready vegetables, dried and fresh fruit and other sides between plates or arrange on a board. Cover with clingfilm to keep fresh while you prepare the warm dishes.
1h before serving
– Slowly heat your oil for frying the Falafel, to time it with the flatbreads being fried
– Roll out the Sourdough Naan Bread and store between pieces of baking parchment or cling film
– Fry and keep warm
– Or fill your Sourdough Flatbread with Feta and store the filled spirals on a parchment lined and oiled tray covered with clingfilm
– Start rolling out your Sour flatbread with Feta while you fry, as you will need to transfer right from the paper into the pan piece by piece
– Keep the Flatbreads warm and soft by wrapping into a clean kitchen towel and storing between 2 large plates, the top one being upside down, to create a warm and moist environment.
– If you feel you might take longer, you could also turn on your oven to the lowest setting and store the whole batch including plates in there to keep them warm.
– Fry the Falafel according to the recipe. If you are making a very large batch, keep them warm in the oven in between frying the batches of them.
– Remove the clingfilm from all dishes, add Falafel and Flatbreads to your Vegetarian Mezze Feast and you are ready to serve!
Gather your loved ones around the table, ideally while the Falafel are frying, and enjoy the stunning feast.
Please find the separate recipes for each dish in the links above or below. This particular “Recipe” Focusses on giving you a timeline for preparing the whole feast.
Meal Prep
Most of the Meal Prep is covered above, but here are a few more shortcuts and prepare ahead ideas that I used:
Pre-fry and freeze your Falafel and Flatbread. I wouldn’t necessarily do this if I’d plan this for a feast, as fresh is indeed best, but if you only make one or two of the dips, flatbread and/or Falafel for your work week, which is what I did, freezing them is a great way to store and keep fresh, ready in the air fryer or oven within a few minutes, while you plate your dips and veggies.
Freeze the flatbread dough in portion for quick weekday meals and just pat or roll out after defrosting for a few hours when you want to fry them.
Prepare everything on your weekend, keep in separate lidded containers for the week and only warm up the Flatbread and Falafel. The Naan in particular does well when warmed in the microwave, as you want it to be soft. Just 30 seconds is enough. This means you will have dinner on the table within 5 minutes.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
The Links again, this time without pictures, for easy clicking:
If you have been following along with my last eight recipes, you already have a good idea of how this Vegetarian Mezze Feast will look like. We are combining all of those delicious dips and snacks into one stunning spread that is worthy of any holiday or festivity. The fact that it’s vegetarian is an added bonus, and I’m pretty sure no carnivore will even waste a thought on the meat, once they see all the stunning variety on offer.
Course Appetizer, Dinner, Feast, Main Course, spread
Cuisine Mediterranean, Middle Eastern
Servings 8
Calories 850kcal
Ingredients
Produce
1russet potato
2cucumbers
3bulbs garlic
8lemons
1orange
2cooked beetroots
2medium aubergines
2bunches flatleaf parsley
1bunch mint
1bunch thyme
2onions
9ozcherry tomatoesplus more for dipping
Pomegranate seedsfor garnish
For Dipping (Use what you like. Below are examples)
Carrots
Mini Peppers
Radishes
Cherry Tomatoes
Cucumber
Mini Fennel
Grapes
Dried fruit and nuts (Use what you like. Below are examples)
Medjool dates
Dried figs
Toasted Walnuts
Toasted Almonds
Other
Black Olives
Green Olives
Feta filled sweet peppers
Filled wine leaves
Fridge
1cup0% fat Greek yoghurtor more full fat
5cupsGreek yoghurt
16-24ounces2-3 blocks Feta
4tbspbutter
1/2cupoat milkor full fat milk of choice
Other
2cupssourdough starteractive or discard
Pantry
2cans chickpeas
1/4cuppanko breadcrumbs
9oz/250g dried chickpeas
2cups1 big jar roasted red peppers
1pack Walnuts
4cupsPlain Flour
2cupsWhole Wheat Flour
Extra Virgin olive oil
1lsunflower oil
1tspBaking soda
1/2tspBaking powder
Flaky Salt
1tspActive Dry Yeast
1tbspMolasses
2tbspHoney
1.5tbspDate Syrup
3 tbspPomegranate molasses
1 3/4cupTahini
2tbspBalsamic vinegar
Spices
Kosher salt
Pepper
Sumac
Ground Coriander
Ground Cumin
Za'atar
Red pepper flakes
Instructions
The Process
Now this tends to be the place to give you all the steps to prepare a recipe. But those are already in each recipe and would be a bit overwhelming to have in one list. So I will mainly give you a timeline on what recipe to start when, plus the extra quick Marinated Feta.
Marinated Feta
Let’s start with the quickest recipe of the bunch, Marinated Feta.
Get one or two blocks of good quality feta that you generally enjoy. Cut it in ½ in/1cm cubes and add to a fitting container you have a lid for.
In a small bowl, mix 2 -4 tbsp olive oil with 1-2 tbsp Za’atar (depending on the amount of feta blocks you decided to use). Pour the mixture over the feta cubes and gently mix, to coat them. Store in the fridge until ready to serve. This can be done up to 3 days in advance and the flavour will only improve. And your first recipe is done.
The Timeline
3 days before your Vegetarian Mezze Feast
Get your shopping done
2 days before your Vegetarian Mezze Feast
Soak the Chickpeas for your Falafel and, if starting from dried chickpeas instead of canned, for your Hummus.
Start the dough for your Sourdough flatbread either 1 or 2 days in advance, to get ahead. It will become more flavourful as it ferments and can be kept in the fridge.
Prepare the marinated feta by cuting 1-2 blocks of feta in cubes and mixing it with 2-4 tbsp of oilve oil and 1-2 tbsp Za'atar.
1 day before your Vegetarian Mezze Feast
Prepare all the dips you plan to make. They all keep happily in the fridge for a few days
Prepare the Falafel dough, but don’t add the baking powder yet, as it loses its raising power when left too long. Store in a lidded container in the fridge.
Chop all the veggies for dipping and store in separate containers, so they keep fresh. Alternatively, if you have helpers on the day, you can chop them fresh.
If you have enough space in your fridge, you can pre-shape balls from the Flatbread sourdough already and keep them on a baking parchment lined tray in the fridge, that you cover with oiled clingfilm.
On the day of your Vegetarian Mezze Feast
In the Morning:
Fill a large cooking pot ½ with sunflower or vegetable oil for frying.
Transfer all your dips into pretty serving bowls and cover with clingfilm
2h before serving
Lay the table. Don’t forget spoons for all the dips.
Prepare the Cucumber-Tomato-Salad as described in the Vegan Falafel Wrap recipe.
In short: Chop cucumber and cherry tomatoes into about ½ in/1cm pieces, chop 1 onion, roughly chop the parsley. Mix with juice of ½ lemon, 1 tbsp olive oil, season with salt and pepper.
Choose how to serve your mezze feast. You could use a large board, or like I did, some granite slates. Or scatter the dips across your table with plates of veggies and sides in between.
Garnish your dips with drizzles of olive oil, Za'atar, pomegranate seeds and sesame. Cover with clingfilm until ready to serve.
Distribute the cut and ready vegetables, dried and fresh fruit and other sides between plates or arrange on a board. Cover with clingfilm to keep fresh while you prepare the warm dishes.
1h before serving
Slowly heat your oil for frying the Falafel, to time it with the flatbreads being fried
Roll out the Sourdough Naan Bread and store between pieces of baking parchment or cling film
Fry and keep warm
Or fill your Sourdough Flatbread with Feta and store the filled spirals on a parchment lined and oiled tray covered with clingfilm
Start rolling out your Sour flatbread with Feta while you fry, as you will need to transfer right from the paper into the pan piece by piece
Keep the Flatbreads warm and soft by wrapping into a clean kitchen towel and storing between 2 large plates, the top one being upside down, to create a warm and moist environment.
If you feel you might take longer, you could also turn on your oven to the lowest setting and store the whole batch including plates in there to keep them warm.
Fry the Falafel according to the recipe. If you are making a very large batch, keep them warm in the oven in between frying the batches of them.
Remove the clingfilm from all dishes, add Falafel and Flatbreads to your Vegetarian Mezze Feast and you are ready to serve!
Gather your loved ones around the table, ideally while the Falafel are frying, and enjoy the stunning feast.
Notes
Please find the separate recipes for each dish in the links of the blog post. This particular "Recipe" Focusses on giving you a timeline for preparing the whole feast.For the ingredients I haven't given estimates for, like salt for example and oilve oil, the amounts you use may vary on your taste, how much you use to drizzle on top of dips and for rolling out flatbreads.The preparation time is a very rough estimate based on how long each dish takes to make and the soaking time for chickpeas plus resting time for sourdough. Your results may vary.I got everything plus editing the recipes and taking all the photos done in 3 days fairly relaxed and with breaks, where photos make up roughly one of the days. I also re-made some of the recipes, as I loved them so much and they were very quick to make.Same goes for the calories. I can only give a very rough estimation, based on likely average consumption. For more specific values, please refer to each separate recipe in this case.Most of the Meal Prep is covered above, but here are a few more shortcuts and prepare ahead ideas that I used:Pre-fry and freeze your Falafel and Flatbread. I wouldn’t necessarily do this if I’d plan this for a feast, as fresh is indeed best, but if you only make one or two of the dips, flatbread and/or Falafel for your work week, which is what I did, freezing them is a great way to store and keep fresh, ready in the air fryer or oven within a few minutes, while you plate your dips and veggies.Freeze the flatbread dough in portion for quick weekday meals and just pat or roll out after defrosting for a few hours when you want to fry them.Prepare everything on your weekend, keep in separate lidded containers for the week and only warm up the Flatbread and Falafel. The Naan in particular does well when warmed in the microwave, as you want it to be soft. Just 30 seconds is enough. This means you will have dinner on the table within 5 minutes.
Nutrition
Calories: 850kcal
Nutrition Facts
Vegetarian Mezze Feast
Amount per Serving
Calories
850
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword For Guests, Healthy, High Fibre, meal prep, Vegetarian, versatile
Super soft and fluffy, flavourful Sourdough Discard Naan breads, that are both easy to make and good for you due to the benefits of sourdough. The ingredients will probably already be in your store cupboard or fridge. These are incredibly versatile to use as flatbread recipe for all kinds of meals, including the Falafel Wraps I created them for, a quick pizza or to brush with garlic butter and enjoy them with a curry.
Why You Want to Make These
Flavour
Have you ever bought Naan bread in the supermarket, but after trying fresh Naan in an Indian restaurant, you feel they always fall short on the flavour and texture front? Yeah, me too.
I absolutely loved the super soft and fluffy flatbreads at an Indian place and nearly enjoyed them more than the Chicken Korma they came with. To me, Bread is a main part of a meal and I’d like it to be utterly delicious.
That’s why I make pretty much all of my bread at home. Being German and used to really good bread straight from the bakery around the corner, I always felt standard yeast bread doesn’t entirely live up to what I enjoy. After moving to Ireland, I realised that the lack of flavour was due to the fact that most breads in Germany include sourdough, which gives them a distinct gentle to strong tang, and layers of flavour, depending on how long you allow it to ferment before baking. After that realisation I started trying different recipes using it, including sweet baked goods with great success.
This Sourdough Discard Naan is no exception. Starting with a yeast based recipe from one of my all-time favourite blogs “Half Baked Harvest”, I modified it to include sourdough as it’s main raising ingredient and for flavour and am absolutely delighted with the results. Soft, fluffy, easy to wrap around anything you might decide to roll into them, with a very gentle tang from said sourdough, these are absolutely everything I want from bread.
Sourdough and long rising time make the bread very easy digestible, which is especially helpful for those of you that have a gluten sensitivity. Sourdough bread is known to have a much slower release of sugar, not spiking insulin as fast compared to white bread made with yeast or from the supermarket, meaning even diabetics can eat it (within reason).
It’s great if you are on a diet and don’t want to give up bread, as it’s very nutritious and makes you feel full longer.
It’s also very flexible and versatile when it comes generally to baked goods, so I use it in everything from bread to even brownies, as it adds so much in terms of flavour.
Flexible
The fact that the sourdough gets better with a slower rise and is happy to wait for you in the fridge for up to 48 hours makes these Sourdough Discard Naan breads incredibly flexible for meal prep or a family feast you are planning. You can do everything in advance except the frying of the bread.
Though I found that they keep really well in a bread tin, to be re-heated for a few seconds in the microwave when you want to enjoy them. So even that would be an option, to relax on workdays or when your guests are around.
Versatile
Sourdough Naan is a fantastic side not just for Indian curries, but pretty much everything that goes with soft and fluffy flatbread. That can be a stew, to mop up the juices, Falafel Wraps (Recipe coming soon) or even as a base for a super quick weekday pizza. Or of course very classic brushed with garlic butter, which makes them pretty irresistible.
You can use either these Sourdough Discard Naan or my Sourdough Flatbread with Feta in the upcoming Mezze Feast, depending on your preference and if you’d like to create wraps with Falafels or not.
The Ingredients
Besides the above mentioned Sourdough starter, you’ll need flour. I used a mix of plain white flour and whole wheat, to add some nutrition and nutty flavour.
You can use all plain white or bread flour here, for even softer, chewier Naans.
Even though I read that traditional Naan back in time was made with only whole wheat flour, I wouldn’t advise it, if you want to wrap anything into the flatbreads, as it tends to give a little firmer consistency.
Milk
I’m using Oat milk here, as I’m lactose intolerant, but you can use any kind of full fat milk. The fat content adds to the softness, which is why I’m not using unsweetened Almond milk or similar, to not change the consistency.
Butter
Butter gives these Naan breads their incredible softness and adds a lovely moisture to the dough. Plus of course flavour. I’m not using much, 4 tbsp are enough to give the desired effect.
You could use olive or neutral oil instead if you are vegan or rather avoid butter.
Greek Yoghurt
Greek Yoghurt, similar to the butter, adds to the softness and moisture of the bread and is essential to get the super pliable bread I’m aiming for. Full fat in this case, as that will help with all 3 of the above characteristics.
Yeast
In theory you wouldn’t need yeast here if you want to let the sourdough do it’s thing overnight. But I added it as I was in a bit of a hurry and wanted to eat the bread on the same day. The rise was rather fast and lively with yeast, so you can probably even leave it out if you prepare the dough early morning for dinner.
Baking Powder and Baking Soda
Similar to the yeast, but with even quicker rising abilities, you can give your Naan Bread a boost by adding these, if you have, say, only a few hours until you want to eat.
I ended up leaving them out, as they lose their functionality when left for a longer fermentation, which is what I usually aim for with sourdough. Just know it’s an option for getting fluffy Naan if you are in a hurry.
Honey
I’m using a little honey here to feed the yeast, which loves a little sweetness to wake up. Also to balance the tang from the sourdough.
You could use sugar instead, if you prefer.
Salt
One of the main differentiating ingredients between bland bread and really good bread is salt. Not much, but enough to give it some flavour. Just don’t mix it with the yeast at the start, as yeast will die immediately when touching salt. Instead mix it into the flour, so it’s less concentrated before coming in contact.
I’m using Kosher salt here, as pretty much always, because it gives me more control over the seasoning. If you use sea salt, use half of the given amount.
The Process
The Wet
Warm the milk in the microwave or in a pot for a moment, just to get it lukewarm and add the warm water. It should just feel very slightly warm to the touch and comfortable on the skin. Mix in the yeast and honey and let it stand for about 10 minutes, to activate the yeast. If you see some bubbles appearing after that time, your yeast is alive and will do its job. If not, it’s too old and won’t add any rise to your bread. If you have used your yeast recently and know it’s still fresh, you can skip this step and add milk, water and yeast together with the other wet ingredients.
Melt the Butter and let it cool to lukewarm or room temperature, so it doesn’t kill the yeast or sourdough on contact.
The Dry
Add first the flour, salt, baking powder and soda (if using) to a large bowl or the bowl of your stand mixer. Give the dry ingredients a good mix, to disperse the salt.
Add the remaining ingredients and mix briefly with a spoon. If your stand mixer manages to catch the flour from the sides easily, you can skip the spoon step. I noticed mine does a better job when I briefly pre-mix.
Kneading
Knead the dough on medium speed for about 8-10 minutes or until very smooth and elastic. To check if it’s ready and has developed enough gluten, perform the windowpane test.
The dough should at this point be smooth and reasonably easy to work with, but slightly sticky, which will change after it had time to rise. If you feel it’s too sticky, add a little flour at a time.
Shape into a smooth ball with your hands and put into a lightly oiled bowl. I often simply use the cleaned bowl of my stand mixer, as it has a lid attached, so I can let the dough rise at room temperature. If keeping it in the fridge overnight, I love a Tupperware bowl designed specifically for yeasted doughs, as the lid “plops” open once the dough has risen enough.
Shaping
Once your dough has risen to about double its size or, if you had it in the fridge, the next day, divide it into 8 equal pieces.Take each piece form it into a round bun.
At this point you can either roll them out right away or store in the fridge or freezer for another day.
I often store a few unbaked ones in my freezer, as they take only a few hours to thaw, so I can have homemade fresh Naan anytime.
Once you want to fry your Naan bread (which will take about 2-4 minutes per portion), lightly flour your work surface. Use either lightly floured rolling pin or, if you have one, a tortilla press lined with a cut open freezer bag, to get your Naan bread into shape.
You can aim either for an oval or round. They should be relatively thin without ripping. About ¼ inch thick is a good guideline. A tortilla press will achieve a pretty decent even round shape, while rolling pins tend to produce something more oval. But then, these are Naan breads and homemade, they are not supposed to look perfect.
Frying
Get a frying pan you have a lid for really hot on medium-high heat. Add a small bit of olive oil and rub it around the pan carefully with a bunched up paper towel, so you don’t burn yourself.
Add a rolled out Naan bread to the pan and cover with the lid immediately. This is where the magic happens.You’ll see the characteristic big bubbles appearing after about 1 minute.
Flip the bread and cook uncovered for another minute or two, until the bubbles on the now underside show golden browning.
To keep these really soft and pliable, I used a trick I learned from a friend: Take one large plate, cover with a clean kitchen towel, add the fried Sourdough Naan and wrap it with the towel, then cover with another large plate that is turned upside down. This will keep the steam and moisture inside, meaning your bread will be perfectly soft and warm until you are done frying.
Serving
If you’d like to brush them with garlic butter (I didn’t, since I made them for Falafel wraps), do so ideally right after frying and sprinkle with a few chopped herbs, such as Cilantro, if you like.
Enjoy your super soft and fluffy Sourdough Discard Naan in any way you like.
Meal Prep
The fact that the sourdough can be kept in the fridge for up to 2 days allows for easy planning around mealtimes and days. The flavour only gets better during that time.
As mentioned above, you can freeze the divided dough in portions. Either in freezer bags or a freezer proof container.
Alternatively roll them out and store between layers of baking parchment and freeze like that, which allows for even quicker use.
Or, as last variant to freeze, fry all and freeze some of the readily fried ones in freezer bags once cooled, to always have a super quick homemade bread or pizza option.
Without freezing, these Naan Breads keep in an airtight container for about 3-4 days. Re-heat in the microwave for about 30 seconds. I did this in a special tortilla warmer than can go into the microwave, which gave me absolutely brilliant results. I got the warmer together with my tortilla press as an added benefit.
The Mezze Feast
Here are the recipes posted for the Mezze Feast so far. Mix and match whatever you like, use just one as super quick snack or dinner or all of them for one stunning feast.
Use either these Sourdough Discard Naans or the Sourdough Flatbread with Feta as your bread for it.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
Sourdough Discard Naan
Super soft and fluffy, flavourful Sourdough Naan breads, that are both easy to make and good for you due to the benefits of sourdough. The ingredients will probably already be in your store cupboard or fridge and the hands on time is just minutes. These are incredibly versatile to use as flatbread recipe for all kinds of recipes, including the Falafel Wraps I made them for. Or to brush with garlic butter and enjoy them with a curry.
Course Appetizer, Bread, Ingredient, Side Dish, Snack
Cuisine Indian
Servings 8
Calories 309kcal
Ingredients
½cupoat milkor any full fat milk of your choice
¼cupwarm water
1tbsphoney
½tspactive dry yeast
1cupfull fat Greek yoghurt
1cupsourdough starteractive or discard
2.5cupsplain white flour
1cupwhole wheat flourideally fine
½tspkosher salthalf if using sea salt
4tbspbuttermelted and cooled to room temperature
If you want to fry your Sourdough Naan within 1-2h:
1tspbaking powder
1tspbaking soda
Instructions
Warm the milk in the microwave or in a pot until it's lukewarm. Add the warm water. It should feel slightly warm to the touch and comfortable on the skin. Mix in the yeast and honey and let it stand for about 10 minutes to activate the yeast. If you see bubbles forming, your yeast is alive and active.
Melt the butter and let it cool to lukewarm or room temperature to avoid killing the yeast or sourdough.
In a large bowl or the bowl of your stand mixer, add the white flour, whole wheat flour, salt, and optional baking powder and soda (if using). Mix the dry ingredients to disperse the salt evenly.
Add the remaining ingredients, including the yeast mixture and melted butter. Mix briefly with a spoon or in your stand mixer. If your stand mixer easily catches the flour from the sides, you can skip the initial spoon mixing.
Knead the dough on medium speed for about 8-10 minutes or until it becomes very smooth and elastic. To check if it's ready and has developed enough gluten, perform the windowpane test.
The dough should be smooth and slightly sticky at this point, but it will become easier to work with as it rises. If it feels too sticky, add a little flour at a time.
Shape the dough into a smooth ball with your hands and place it in a lightly oiled bowl for rising. You can use the bowl of your stand mixer or a suitable container with a lid. Let the dough rise at room temperature until it doubles in size. If you plan to refrigerate it overnight, use a large container, as the dough may expand significantly.
Once the dough has doubled in size, or the next day if refrigerated, divide it into 8 equal pieces. Take each piece and tuck the edges underneath to form a round bun with a smooth surface.
You can choose to roll them out immediately or store them in the fridge or freezer for later use. Frozen naan can be thawed in just a few hours for fresh naan anytime.
When you're ready to fry your naan bread, lightly flour your work surface. Use a lightly floured rolling pin or a tortilla press lined with a cut-open freezer bag to shape the naan. Aim for a relatively thin, oval or round shape, about ¼ inch thick.
Heat a frying pan with a lid on medium-high heat. Add a small amount of olive oil and rub it around the pan with a bunched-up paper towel.
Place a rolled-out naan in the pan and cover it with the lid immediately. Bubbles should start appearing after about 1 minute.
Flip the naan and cook uncovered for another 1-2 minutes until the underside shows golden browning and is cooked through.
To keep the naan soft and pliable, stack them between two large plates covered with a clean kitchen towel. This will help retain the steam and moisture, keeping the naan warm and soft until you're done frying.
If desired, brush the naan with garlic butter and sprinkle with chopped herbs, such as cilantro, right after frying.
Your homemade sourdough discard naan is now ready to be enjoyed!
Notes
Without freezing, these Naan Breads keep in an airtight container for about 3-4 days. Re-heat in the microwave for about 30 seconds. I did this in a special tortilla warmer than can go into the microwave, which gave me absolutely brilliant results.Calories per Portion: Approximately 309 calories
Protein per Portion: Approximately 9 grams
Carbohydrates per Portion: Approximately 53 grams
Fat per Portion: Approximately 6 grams
Sodium per Portion: Approximately 193 milligrams
Nutrition
Calories: 309kcal
Nutrition Facts
Sourdough Discard Naan
Amount per Serving
Calories
309
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Soft and fluffy Sourdough Flatbread with Feta hits the spot when you want the perfect flatbread to dip into anything from Hummus to Stew. Sourdough gives a lovely tang while the potato keeps these really soft and moist. Fill with feta for an extra cheesy treat or leave them as they are. An aromatic Za’atar-oil brushing makes them utterly irresistible.
Why You Want to Make This
Not sure about you, but I was always on the hunt for the perfect flatbread recipe and think I have finally found it. A bread that is easy to make, stays soft and fluffy, even the next day, has sourdough in it and tons of flavour. This really is the one.
The Inspiration came from Claire Saffitz, who made her version just with yeast and white flour. I’ve added sourdough and a bit of whole wheat flour to mine, for both flavour and nutrition.
Versatile
While I made mine specifically to go with the large Mezze Feast I have started to post bit by bit over the last few days (you will get the complete article soon), which meant filling with feta and brushing with Za’atar oil, you can use them for literally anything that requires a soft and fluffy flatbread.
Fill with different cheese or leave plain, add different herbs to the oil (rosemary and garlic would be lovely) or just brush with some garlic butter to finish.
Easy
Most of the work is done by the stand mixer and the sourdough. You could even make them virtually no-knead, by just leaving them over night, to let only the sourdough develop the gluten.
Or knead yourself by hand, if you don’t have a stand mixer.
Basically it’s mashing a boiled potato, mixing the wet with the dry ingredients, kneading (or waiting) and rolling them out to quickly pan fry.
The Ingredients
Potato
This sets these Sourdough Flatbread with Feta apart from other flatbreads you might have tried. It adds moisture and softness to the dough, you don’t get from just flour and water alone and makes them quite unique.
Don’t throw out the starchy cooking water, since we will use it as liquid for the dough, helping the yeast to rise and the dough to stay lovely and soft.
Sourdough
I realise some are intimidated by sourdough, but it’s really just water, flour and time that makes it. Top up with more water and flour every few days, and you always have the base for all kinds of breads and even sweet treats on hand.
Here is a guide on how to start your own.
Flour
You can use plain white flour if you like or bread flour, both will come out fine. I had bread flour on hand and more than plain for that matter, so that’s what I used. I replaced some of the white with whole wheat flour, for nutty flavour and nutrition.
I wouldn’t raise the whole wheat content much further than this, as you might get very firm instead of soft and fluffy flatbreads.
Yeast
If you leave the dough to ferment overnight, you can skip the yeast. Since I wanted them on the same day and give a bit of extra rise, I included just a tiny bit, which helped with the extra fluffy texture.
Salt
I’m using kosher salt, as most of the time when cooking, So if you are using fine sea salt, half the amount, as it has about double the salting power of fine kosher salt.
Olive oil
This helps the dough stay moist and soft but makes for a pretty sticky and soft texture. Which is what we want. So apart from the 2 tbsp that get added to the mixture, use it liberally on your hands when working the dough, instead of the usual flour, which would dry it out.
That’s already everything for the plain flatbread version. If you’d like to take them over the top, there are two more.
Now since you can make the flatbreads plain, I didn’t include the Za’atar and Feta in the first ingredient picture. Both come only in towards the end and are optional.
Za’atar
A middle eastern spice mix, Za’atar usually contains dried soft thyme, sesame, and sumac (a sour dried and ground berry). Sometimes with other added ingredients, depending on the brand. It’s absolutely delicious mixed into olive oil as dip or topping for all kinds of bread or sprinkled over all sorts of dips like Hummus or Labneh. https://forthepleasureofeating.com/hummus-two-ways/
In this case we are brushing the flatbreads with a mix of this and olive oil while frying, to get the flavour to really soak into the bread.
Feta
Use good quality creamy feta here, as you want it to melt into the dough, for little cheesy pockets of salty tang.
The Process
Start by boiling your potato until soft. Just barely cover it with water, don’t salt. Cook for 10-15 minutes, until you can pierce the pieces easily with a knife.
Drain over a sieve with a cup underneath, to catch the cooking water. We need about ½ cup of it.
Leave both potato and water to cool to room temperature, so they don’t kill the sourdough or yeast when we mix them in.
Once cooled enough, in a large bowl or the bowl of your stand mixer, mash the potato with a fork or a potato masher.
Add the flour, sourdough starter, salt, and olive oil.
To the ½ cup lukewarm cooking water, add your yeast and let it stand for about 5-10 minutes, to allow it to activate. Once it has started to bubble a little, add the mix to your bowl with the flour and potato.
At this point I usually mix briefly with a spoon, to get the wet and dry roughly incorporated, as my stand mixer never gets to all the flour on the sides of the bowl if I don’t. If yours does, feel free to skip this step.
Knead on medium speed for about 8-10 minutes, until you have a very smooth and sticky dough that comes off the sides of your bowl.
If you are kneading by hand, you may add a little flour, to make it easier to work with, but you still want a fairly soft and moist result.
Once your dough is smooth and elastic, form it into a ball and leave it to rise in an oiled large bowl you cover with clingfilm for 2-3 hours or until doubled in size.
I usually put mine overnight in the fridge, which gives the sourdough time to ferment and add all it’s goodness to my flatbread. You can get away making it on the same day, I just feel the flavour develops much better overnight and it gives me a more flexible schedule on the day I plan to use it in whatever meal I want it to go with.
Once your dough has doubled in size and you want your flatbreads ready in about 1h, oil your work surface (I like using a silicone mat, for easy cleaning) and divide it into 8 pieces.
Now we are getting them into a round shape and give them even more rise by tucking in any irregular edges, until you have a round and smooth dome top, then put them on a parchment covered, oiled baking tray for their second rise. Here is a great video that shows this process with buns.
Cover them loosely with oiled clingfilm and let them rise for another 30-40 minutes while you prepare whatever dip you plan to have with them.
If you are filling them with feta and topping with Za’atar oil, crumble your feta into a bowl and mix the Za’atar with olive oil.
Once the dough had it’s second rise, oil your work surface again. Take a piece of dough and roughly flatten it with your hands until it’s the size of about 2 hands. This doesn’t have to be exact.
Crumble 2 tbsp of your feta over the dough, then roll it up like shown in the pictures.
First into a sort of sausage shape.
Then in a spiral into itself, as if you were making cinnamon rolls one by one. Try not to pierce it, so the feta stays inside. But don’t worry if a bit crumbles out, these are homemade after all. We are not looking for perfection.
Put each spiral back on the oiled baking sheet, while you form the rest.
Get your pan lightly oiled first, then slowly heat it to medium/high heat. We want the dough to puff up pretty much instantly when it hits the pan, but not burn.
While working with the dough, you will have noticed how sticky and soft it is, so we need a trick to get it into the pan in one piece. Claire Saffitz had a great one for that:
2 lightly oiled pieces of baking parchment. Transfer your dough onto one, flatten a bit with your hands, then top with the second piece and roll out to a round-ish shape about 8in across.
Peeling off the top piece of parchment, carry the flatbread on the bottom one to your pan and just flip it over, to transfer the dough into it.
If using Za’atar oil, brush it onto the top side of the flatbread, while the first side is frying.
Sprinkle with a little sea salt.
Fry until one side is golden brown and comes off the pan easily. Since these behave very similar to pancakes, the cues will be little bubbles appearing on the top and the dough going from very shiny to a little matte. You will also start seeing slightly browned edges.
In doubt take a peek underneath with your spatula.
Flip and fry the second side until done. This will take less time than the first side.
Keep warm in the oven, which you turned to the lowest temperature, while you fry the remaining pieces.
Enjoy your warm homemade Sourdough Flatbread with Feta with all sorts of dips, as a side for stew or, just as they are with some olives and maybe pickles. I always want pickles. But maybe that’s just me?
Meal Prep
These Sourdough Flatbreads with Feta are fantastic for meal prep, as there are multiple ways to prepare and store them.
For one you can prepare the dough the day before and let it rise overnight in the fridge, then take it out about 1h before you want to eat, to shape and fill them.
The fried ones can be stored in a lidded container or plastic bag for about 2 days and just reheated when you’d like to eat. They reheat fantastic in air fryer, oven or pan.
Alternatively you could freeze the portioned dough (though I wouldn’t fill it, as cheese isn’t ideal for freezing, since it can get watery) and just take it out a few hours before you want to eat them to thaw and roll out.
The Mezze Feast
Here are the recipes posted for the Mezze Feast so far. Mix and match whatever you like, use just one as super quick snack or dinner or all of them for one stunning feast:
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot.
Sourdough Flatbread with Feta
Soft and fluffy Sourdough Flatbread with Feta hits the spot when you want the perfect flatbread to dip into anything from Hummus to Stew. Sourdough gives a lovely tang while the potato keeps these really soft and moist. Fill with feta for an extra cheesy treat or leave them as they are.
An aromatic Za’atar-oil brushing makes them utterly irresistible.
1/4cupextra-virgin olive oilplus more for rolling out
Instructions
Start by boiling your potato until soft. Place the potato pieces in a pot, just barely covering them with water (do not add salt). Cook for 10-15 minutes until you can easily pierce the pieces with a knife.
Drain the potato over a sieve with a cup underneath to catch the cooking water. You'll need about ½ cup of this water. Allow both the potato and the water to cool to room temperature to avoid killing the sourdough or yeast when you mix them in.
Once the potato has cooled enough, mash it in a large bowl or the bowl of your stand mixer using a fork or potato masher.
Add the all-purpose or bread flour, whole wheat flour, sourdough starter, kosher salt, and olive oil to the mashed potato.
In the ½ cup of lukewarm cooking water, add the active dry yeast and let it stand for 5-10 minutes until it starts to bubble. Then, add this yeast mixture to the bowl with the flour and potato.
Mix briefly with a spoon to roughly incorporate the wet and dry ingredients, especially if your stand mixer doesn't reach all the flour on the sides of the bowl.
Knead the dough on medium speed for about 8-10 minutes until you have a very smooth and sticky dough that comes off the sides of the bowl. If kneading by hand, you can add a little more flour to make it easier to work with, but the dough should still be fairly soft and moist.
Form the dough into a ball and place it in an oiled large bowl. Cover the bowl with clingfilm and let the dough rise for 2-3 hours or until it has doubled in size. You can also refrigerate the dough overnight for better flavour development.
Once the dough has doubled in size, divide it into 8 pieces on an oiled work surface.
Shape each piece of dough into a round, smooth dome top, then place them on a parchment-covered, oiled baking tray for their second rise. Cover them loosely with oiled clingfilm and let them rise for another 30-40 minutes.
If you plan to fill the flatbreads with feta and top with za'atar, crumble the feta into a bowl and mix the za'atar with olive oil in a separate bowl.
After the second rise, oil your work surface again. Take a piece of dough and flatten it with your hands until it's about the size of two hands. It doesn't need to be perfectly round.
Crumble 2 tablespoons of feta over the dough, then roll it up. First, roll it into a sausage shape, then roll it into a spiral, making it resemble cinnamon rolls. Try to keep the feta inside, but don't worry if some crumbles out.
Place each spiral on the oiled baking sheet while you shape the remaining flatbreads.
Heat a pan to medium/high heat with a light coating of oil. We want the dough to puff up almost instantly when it hits the pan but not burn.
To transfer the dough into the pan, use two lightly oiled pieces of baking parchment. Transfer the dough onto one piece, flatten it with your hands, then place the second piece on top and roll it out to a round-ish shape about 8 inches across. Peel off the top piece of parchment and carry the flatbread on the bottom piece to the pan, flipping it over to transfer the dough into your frying pan.
If using the za'atar oil, brush it onto the top side of the flatbread while the first side is frying. Sprinkle with a little sea salt.
Fry until the first side is golden brown and comes off the pan easily. Flip and fry the second side until golden brown.
Keep the flatbreads warm in the oven, which you turned to the lowest temperature, while you fry the remaining pieces.
Enjoy your delicious Sourdough Flatbread with Feta and Za'atar!
Notes
I’m giving you the nutrition of flatbread and topping+ filling separate here, so you can decide if it fits your diet.Flatbreads plain:
Calories per Portion: Approximately 166 calories
Protein per Portion: Approximately 4 grams
Carbohydrates per Portion: Approximately 30 grams
Fat per Portion: Approximately 3 grams
Fiber per Portion: Approximately 3 grams
Sodium per Portion: Approximately 524 milligramsZa’atar with oil and feta:
Calories per Portion: Approximately 94 calories
Protein per Portion: Approximately 4 grams
Carbohydrates per Portion: Approximately 2 grams
Fat per Portion: Approximately 8 grams
Sodium per Portion: Approximately 276 milligrams
Nutrition
Calories: 265kcal
Nutrition Facts
Sourdough Flatbread with Feta
Amount per Serving
Calories
265
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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