Sourdough Discard Star Bread is a stunning treat that looks fancy but feels easy to make. It’s soft, buttery, and filled with cozy cinnamon flavor that smells like Christmas morning. Each twist of the star reveals sweet layers that pull apart beautifully.
This recipe turns leftover sourdough discard into something special and delicious. I love how it makes the whole kitchen feel warm and joyful. It’s perfect for sharing with family or friends during the holidays. You can serve it for breakfast, dessert, or as a showpiece on your Christmas table.
The best part is how flexible it is. You can fill it with cinnamon sugar, Nutella, or even pesto for a savory twist. Every bite feels festive and comforting, and it’s always a hit at holiday gatherings.
Table of Contents
Why You’ll Love This Sourdough Discard Star Bread
This Sourdough Discard Star Bread is light, fluffy, and full of flavor. It uses sourdough discard to add a gentle tang and reduce waste. The dough bakes up soft with a golden crust that shines beautifully.
You’ll love how it fits perfectly into a Christmas brunch or as a homemade gift. It’s fun to shape and easy to customize with different fillings or toppings. Every pull reveals sweet layers that melt in your mouth.
It looks impressive on the table but doesn’t require advanced baking skills. Once you try it, you’ll want to make it every holiday season.
Ingredients You’ll Need
Dough Ingredients
Warm milk activates the yeast and gives the dough tenderness. Sugar feeds the yeast and adds light sweetness. Yeast helps the bread rise fluffy and soft.
The egg adds richness and structure, while the sourdough discard brings flavor and moisture. All-purpose flour gives the bread its texture. Salt balances the sweetness and enhances the flavor. Soft butter adds that classic richness we all love.
You can use almond or oat milk instead of dairy milk. You can also swap part of the flour for whole wheat for a heartier loaf.
Filling Ingredients
Butter, brown sugar, and cinnamon create the warm, spiced center of the bread. The filling spreads smoothly and melts into each layer as it bakes.
Adding a spoon of flour or cornstarch thickens the filling and prevents leaks. You can mix in nutmeg or cloves for extra holiday spice. The smell alone will make everyone excited to taste it.
Egg Wash and Topping
The egg wash gives the bread its shiny golden color. Use an egg mixed with milk or water and brush gently before baking.
A light sprinkle of powdered sugar at the end adds a snowy touch. You can also use a glaze or cocoa dusting for variety.
How to Make Sourdough Discard Star Bread
Prepare the Dough
Warm the milk to about 100°F. Stir in sugar and yeast, then let it rest until foamy. Add sourdough discard and the egg, and mix well.
Add flour, butter, and salt. Knead until the dough is soft and slightly sticky. Let it rise for about one hour until doubled in size.
Make the Filling
Mix softened butter, brown sugar, and cinnamon until smooth. Add flour or cornstarch if you want it thicker. The mixture should spread easily.
Shape the Star Bread
Once the dough has risen, divide it into three equal parts. Roll one piece into a 10-inch circle on parchment paper. Spread half the filling on top.
Add the second layer, spread the rest of the filling, then place the final dough circle on top. Place a small jar in the center and cut sixteen strips outward. Twist two strips in opposite directions and pinch their ends to form points.
Proof and Bake
Let the shaped bread rise for about an hour until puffy. Brush the top with egg wash and bake at 350°F for 25 to 30 minutes.
When golden, remove from the oven and cool slightly. Dust with powdered sugar and serve warm. It will look beautiful and taste even better.
Expert Tips for Perfect Star Bread
Work on parchment paper so you can bake directly without moving the dough. Handle the twists gently for clean layers.
If the dough feels tight while rolling, let it rest for a few minutes. Rotate your pan halfway through baking for even color. Keep your twists even for a neat star shape.
Flavor Variations and Filling Ideas
This bread works with endless flavors. Try Nutella, cookie butter, or jam for a sweet twist.
For a warm spiced version, add cardamom or nutmeg to the cinnamon mix. You can also use fruit spreads for a fruity holiday touch.
If you prefer savory, fill it with pesto and mozzarella. Sprinkle nuts, glaze, or cocoa powder on top for extra flair. Every version turns out festive and delicious.
Make-Ahead and Storage Tips
You can prepare the dough or assemble the bread the night before. Let it rise slightly, then refrigerate overnight.
Before baking, bring it back to room temperature. If the filling leaks, don’t worry—it still bakes perfectly.
Store leftovers in an airtight container. Reheat gently in the oven or microwave to restore softness. Enjoy it fresh whenever possible for the best flavor.
Serving Suggestions
Serve your Sourdough Discard Star Bread warm with coffee, cocoa, or Homemade Eggnog – A Creamy Christmas Classic.
Dust with powdered sugar for a snowy finish. It looks lovely on a holiday table and makes a heartfelt gift.
Pair it with fruit, whipped cream, or even a drizzle of honey for extra sweetness.
Other Recipes You May Enjoy
- Festive Sourdough Peach Cobbler for the Holidays
- Soft and Chewy Christmas Sugar Cookie Bars
- Buttery Christmas Butter Cookies
- Sweet and Festive Pavlova Christmas Tree
- The Best Fudgy Chewy Brookies for Christmas
Conclusion or Final Thoughts
This Sourdough Discard Star Bread brings beauty and comfort to your holiday baking. It’s a special way to use your discard and share something heartfelt.
Each twist feels like a little gift, filled with warmth and flavor. The golden star shape adds a magical touch to Christmas morning.
Try it once, and it might become a new family tradition. For more festive ideas, visit Pinterest and start planning your next cozy bake.
Sourdough Discard Star Bread
Equipment
- Mixing bowls For dough and filling preparation
- Stand mixer with dough hook Optional, for easier kneading
- Rolling Pin To shape the dough evenly
- Baking sheet Lined with parchment paper
- Pastry brush For applying egg wash
Ingredients
- 1 cup whole milk, warmed to 100–110°F
- ¼ cup sugar
- 2 ¼ teaspoons active dry yeast
- 1 egg
- ½ cup sourdough discard
- 3 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 4 tablespoons butter, softened
- Filling:
- 4 tablespoons butter, softened
- ½ cup dark brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons flour or cornstarch (optional)
- Egg Wash:
- 1 egg
- 2 tablespoons water or milk/cream
- Topping:
- ¼ cup powdered sugar
Instructions
- Warm the milk to about 100°F and mix it with sugar and yeast. Let it rest for five minutes until foamy.
- Add the sourdough discard and egg to the mixture, then stir in flour, butter, and salt. Knead until soft and slightly sticky. Cover and let rise for one hour until doubled in size.
- In a small bowl, mix butter, brown sugar, cinnamon, and optional flour or cornstarch until creamy.
- Divide dough into three parts. Roll the first into a 10-inch circle on parchment paper. Spread half the filling, add the second layer with the remaining filling, then top with the third circle. Place a small jar in the center, cut 16 strips, and twist each pair in opposite directions. Pinch the ends to form star points.
- Let the shaped bread rise for one hour until puffy. Brush with egg wash and bake at 350°F for 25–30 minutes until golden brown. Cool slightly and dust with powdered sugar before serving.
