Sourdough Pastry Braid Recipe

Name: Sourdough Pastry Braid Recipe
Prep time: 50 min
Cook time: 22 min
Total time: 16 h 12 min
Yield: 12
Cuisine: American
Ingredients: 6 oz cream cheese, softened; 1 cup shredded cheese (cheddar, gruyere, or your preference); 1/2 cup cooked and chopped vegetables or meat; Herbs and seasonings to taste; 8 oz cream cheese, softened; 1/3 cup sugar; 1 teaspoon vanilla extract; Optional: 1 cup of fresh berries, jam, or fruit preserves; 1 cup active sourdough starter; 3 cups all-purpose flour; 1/2 cup butter, cold and cubed; 1/4 cup sugar; 1/2 teaspoon salt; 1/4 cup cold water; 1 egg (for egg wash)

Pin76

76 Shares

This Sourdough Pastry Braid is flaky, golden, and filled with deliciousness, perfect for breakfast, brunch, or a cozy treat with coffee. Don’t let the fancy look fool you… It’s easier than it looks and so worth it!

Table of Contents

There’s something magical about sourdough that always draws me in. Maybe it’s the slow, mindful process, or the way the dough comes alive after a good long rest. I still remember the first time I tried making a pastry braid with sourdough discard. It was a quiet Sunday morning, the kind where the sunlight pours into the kitchen and time feels like it slows down.

I was about to toss the sourdough starter (again), but my inner baker stopped me and said, “Let’s try something crazy. I didn’t expect much, just something warm and comforting for breakfast. But as I folded the buttery dough and layered in the filling, I felt this spark of creativity. The braid came out golden, flaky, and just tangy enough to make you pause after the first bite.

Now, it’s become a little ritual. When I’ve had a long week or need to slow down, I’ll make a sourdough pastry braid. It’s the kind of bake that feels fancy, but really, it’s just homemade comfort wrapped in layers.

Ingredients for Sourdough Pastry Braid

For the dough:

1 cup active sourdough starter
3 cups all-purpose flour
1/2 cup butter, cold and cubed
1/4 cup sugar
1/2 teaspoon salt
1/4 cup cold water
1 egg (for egg wash)

For a sweet filling option:

8 oz cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
Optional: 1 cup of fresh berries, jam, or fruit preserves

For a savory filling option:

6 oz cream cheese, softened
1 cup shredded cheese (cheddar, gruyere, or your preference)
1/2 cup cooked and chopped vegetables or meat
Herbs and seasonings to taste

Instructions for Sourdough Pastry Braid

In a bowl, combine flour, sugar, and salt.
Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.
Mix in the sourdough starter and cold water until a dough forms.
Knead briefly until smooth, being careful not to overwork the dough.
Then wrap your dough in plastic wrap and refrigerate for at least 2 hours or overnight.
Prepare your filling by mixing the ingredients in a separate bowl.
Preheat oven to 375°F (190°C).
On a floured surface, roll out the dough into a rectangle about 12 x 15 inches.
Transfer the dough to a parchment-lined baking sheet.
Spread the filling down the center third of the dough.
Cut diagonal strips along both sides of the filling, about 1 inch wide.
Fold the strips over the filling, alternating from side to side to create a braid pattern.
Brush the dough with a beaten egg.
Bake for 22 to 25 minutes until golden brown and cooked through.
Allow to cool slightly before slicing.

Tips for Sourdough Pastry Braids

Use cold butter and handle the dough minimally to achieve flaky layers

Make sure your sourdough starter is active and bubbly for the best flavor

Chill the dough for at least 2 hours before rolling for easier handling

Slice the side strips with a pizza cutter for clean, even cuts

Leave about 1 inch between cuts to maintain structural integrity

Don’t overfill the center or the filling may leak during baking

Refrigerate the assembled braid for 15-20 minutes before baking to help maintain the shape

For a shiny finish, brush with egg wash right before baking

Bake on parchment paper to prevent sticking

Allow to cool for 10-15 minutes before slicing to let the filling set

FAQs About Sourdough Pastry Braid

Can sourdough be braided?

Yes, absolutely! Sourdough can be braided just like enriched yeast doughs. The key is to work with a dough that’s soft, pliable, and not overly sticky. Sourdough adds a slight tang and depth of flavor, making braided pastries not only beautiful but uniquely delicious. Whether you’re making a sweet or savory braid, sourdough discard or leavened dough works well when handled gently.

What is the name of the pastry braid?

Pastry braids go by a few different names depending on the style and origin. Common terms include braided pastry, braided Danish, or braided bread. In many recipes, it’s also referred to as a braided strudel or plaited pastry. The technique typically involves layering dough around a filling and folding the strips over to create a woven effect.

What not to do with sourdough?

Here are a few common mistakes to avoid:

1. Don’t rush fermentation – sourdough needs time to develop flavor and structure.
2. Don’t over-handle the dough – excessive kneading or stretching can damage the gluten.
3. Don’t throw away all your discard – it’s great for pancakes, crackers, and pastries like this braid.
4. Don’t forget to feed your starter regularly – neglecting it can weaken its rising power.

What is the point of stitching sourdough bread?

Stitching is a shaping technique used mostly in artisan sourdough loaves (like boules or batards), not typically in pastry braids. The purpose of stitching is to build surface tension and structure in the dough during shaping. It helps the loaf hold its shape and improves oven spring (that beautiful rise when baked). For pastry braids, you’ll use folding and layering instead of stitching.

More sourdough recipes to make ASAP!

Follow me on Pinterest for more sourdough recipes

Yield: 12