Name: Sourdough Discard Star Bread
Prep time: 30 min
Cook time: 30 min
Ingredients: 1/4 (57g) cup unsalted butter (softened); 1 (50g) large egg (room temperature); 1/2 (120g) cup sourdough discard or starter (100% hydration); 3/4 (180g) cup whole milk (or buttermilk); 1/4 (50g) cup granulated white sugar; 1 tsp vanilla extract; 2 Tbsp (12g) orange zest (optional ); 3 1/4 (400g) cups all-purpose flour; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine sea salt; 6 (85g) Tbsp unsalted butter ( fully softened); 1/2 (120g) cup brown sugar; 1 1/2 Tbsp ground cinnamon; 2 Tbsp all-purpose flour; 1/8 tsp fine sea salt; 1 (28g) oz cream cheese (softened); 1 (14g) Tbsp salted butter (softened); 1/2 (60g) cup powdered sugar; 1/2 tsp vanilla extract; 1/8 tsp sea salt; 1-2 Tbsp milk or orange juice (add to desired consistency); 1 egg; 1 Tablespoon water

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If you love the wow factor of star bread but don’t love waiting all day for dough to rise, this recipe is for you. This Sourdough Discard Star Bread is soft, tender, and layered with a thick cinnamon brown sugar filling that stays put (no leaks here!), then layered with a silky cream cheese glaze. This dough comes together so quickly and requires no rising time, but gives impressive results that will be the highlight of your holiday spread. This is the kind of bake that looks like you worked all morning and brings all the Christmas magic… (even though we both know you didn’t).

Why You’ll Love This Recipe

No yeast required! This dough uses baking soda and baking powder to rise so no long proofing, and no waiting around all day.
Leak proof filling- a touch of flour thickens up the cinnamon sugar filling so it stays right where it belongs – no leaking, no burning, and beautifully defined swirls.
Perfect for sourdough discard– Have discard sitting in the frig? This recipe is a delicious way to use it up. You can even let the dough rest overnight in the fridge for extra fermentation and easy prep.
Total Showstopper- This recipe is surprisingly easy but looks absolutely stunning, giving you all of the wow factor for holiday mornings with half the effort.

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Tools You’ll Need:

Large mixing bowl or stand mixer bowl- for mixing your dough.
Stand mixer (optional)- for mixing dough.
Hand-held mixer- for combining the glaze.
Kitchen scale (optional)– for precise measurements.
Measuring cups and spoons– for measuring ingredients.
Whisk- to combine ingredients.
Spatula- to mix and spread cinnamon sugar paste.
Small bowls- to combine cinnamon sugar paste and glaze.
Rolling pin- to roll out dough.
Sharp knife or pizza cutter- to cut dough into for star shape.
Small star cookie cutter (optional)- to help guide your cuts for the star.
Parchment paper- to line the baking sheet.
Baking sheet- to bake the star bread.
Zester or Microplane (optional)- if adding orange zest, you’ll need this tool. I love this zester linked here.
Pastry Brush- to brush star with egg wash.

Gather your Ingredients:

Unsalted butter – Adds richness and tenderness to the dough. Helps the cinnamon sugar mixture caramelize.
Egg– Enriches the dough and helps bind the dough together.
Sourdough discard– Adds moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
Whole milk – Adds moisture and tenderness to the dough. Can be substituted for buttermilk.
Sour Cream – Enhances softness and structure. This is the secret ingredient to a tender crumb. You can substitute for whole milk Greek yogurt, but a word of caution avoid anything that is non-fat or it won’t have the same results.
Vanilla extract – Adds depth of flavor to rolls and icing.
All-purpose flour – Provides structure and stability. You can substitute bread flour but I like the softness all-purpose gives the dough.
Baking powder – Helps with lift and rise.
Baking soda – Balances acidity from the sourdough discard and buttermilk.
Sea salt – Enhances overall flavor and balances the sweetness.
Granulated sugar – Adds sweetness to the dough.
Brown sugar – Adds sweetness and caramel texture to the filling.
Ground cinnamon – adds warmth and spice to the filling giving the star bread that classic cinnamon swirl.
Cream cheese– Creates a creamy, tangy icing to drizzle on top of the star bread.
Powdered sugar – Sweetens and thickens the glaze. Do not use granulated sugar in the glaze or it will be grainy.
Oranges- I added orange zest to the dough for a touch of citrus that is so lovely. This is totally optional and can be skipped! You can also replace milk for orange juice in the glaze for a little extra punch of citrus.

Instructions

Step 1: Mix the Dough

In your stand mixing bowl or a large mixing bowl, add the milk, sourdough discard, egg, unsalted butter, sugar, vanilla, and orange zest if using it. You don’t have to add the orange zest, but it does add such a lovely flavor! Give everything a whisk, it’s okay if its lumpy the goal here is to just break up the butter into bits and whisk in the egg and discard.

After you combine the wet ingredients, add the flour, baking powder, baking soda, and salt to the bowl. You’ll want to mix this dough by hand or with a stand mixer on low with a dough hook until a rough dough forms, this takes about 2-3 minutes. Scrape down the sides of the bowl to make sure all of the ingredients are getting incorporated, and mix another 5-6 minutes by hand or with the stand mixer on low. Your dough should be smooth, tacky, and the butter worked in by the time you’re done mixing.

Mix dough until a smooth ball forms — Whisk wet ingredients together

Once your dough has come together, it’s important to cover the bowl with plastic and let it rest for 30 minutes in the refrigerator to let the gluten rest and bond. This is key to achieving a dough that you can shape, so don’t skip this step!

Optional Overnight Fermentation: If you would like to let this dough cold ferment longer, simply prepare the dough a day ahead and cover and refrigerate overnight. When you’re ready to shape your star, remove dough from the fridge and continue with the steps listed below.

Step 2: Shape the Star Bread

In a small mixing bowl, combine the softened butter, brown sugar, cinnamon, flour and salt together with a spatula to form a paste. If the butter is too hard, microwave only 10 seconds (no longer) and mix the ingredients until you have a smooth spreadable paste for the filling of the star.

Preheat your oven to 350°F (175°C) and line a cookie baking sheet with parchment. Lightly flour the parchment for later.

A key to working with this dough is to make sure you flour your clean work surface WELL. If you don’t flour your surface and rolling pin and the top and bottom of the dough when rolling it out, it is likely to stick and you’ll have a hard time shaping your star.

Transfer the dough to the floured work surface, and flour the top of the dough and the rolling pin, Divide the dough into 3 equals sections (you can weigh it if you’d like or you can eyeball this).

Starting with your first dough ball, roll it out to slightly larger than a dinner plate (about a 10 inch circle). If you need, grab a dinner plate and measure to make sure that your dough has been rolled out to the right size. Make sure you keep lightly flouring your dough to avoid sticking. Fold the dough in half and then quarters, and transfer tot he parchment lined baking sheet. Unfold the dough to form the circle on the tray.

Grab the cinnamon sugar paste you prepared earlier, and spread half of the cinnamon sugar paste on the top of the first circle of dough leaving a 1/2 inch border. For easy spreading, I dropped spoonful’s of the paste all over the circle and spread it that way.

Roll out the second dough ball the same way (don’t forget the flour), to about ten inches or the size of your plate you’re using as a guide. Transfer the second circle to the top of the first dough circle spread with cinnamon sugar paste. Spread the remaining cinnamon sugar paste on top of the second circle of dough, leaving a 1/2 inch border.

Repeat the same step with the third dough ball, rolling it out to the same 10 inch circle and transfer the dough to cover the top of the second layer sealing in the cinnamon sugar layer. Using your plate, turn it upside down on your dough and use it as a guide to cut a clean circle using a sharp knife or a pizza cutter.

Roll out the 1st dough ball and spread with half the cinnamon sugar paste — Prepare the cinnamon sugar paste

Now the fun part, cutting and twisting the star! Place a small star cookie cutter in the center of the circle, or use a small cup or measuring cup (bout 2 inches wide) to make sure you don’t cut too far and keep the center intact.

Using your pizza wheel or a sharp knife, make 4 evenly spaced cuts from the edge of the dough to the center mark, dividing the dough in quarters but leaving the center intact. Cut each of those quarters in half, to create 8 equal wedges. Cut each of those wedges again, stopping at the center mark, to form 16 total strands radiating from the center.

You should now have 16 evenly sized strips attached to the center circle. perfect for twisting to form your star.

Cut quarters in half — Cut dough in quarters

To twist the star points, take two neighboring strands and twist them away from each other- one to the left and one to the right- making 2 full twists. Pinch the ends together and tuck them under to form one star point. Repeat this step with the remaining strands until you’ve formed eight points to your star. Don’t worry about perfection, the star will puff in the oven and create a beautiful design no matter what!

Make 2 full twists — Twist two strands away from each other

Beat 1 egg with 1 Tablespoon of water, and using a pastry brush or a paper towel folded to make a brush apply the egg wash lightly all over the star for a golden finish.

Brush star with egg wash for a golden finish

Transfer the baking sheet with the shaped star to the preheated oven, and bake on the center rack for 30 minutes or until the star is golden brown and the center feels firm to touch. Internal temperature should read between 190-195 F in the center of the star.

Allow to cool while you prepare the icing.

Step 3: Glaze the Star Bread

While the star is cooling, we are going to mix up our cream cheese glaze. This really takes this star bread to the next level!

Make sure your cream cheese and butter are softened, then add them to a medium sized mixing bowl and cream together on high with hand beaters.

Add the vanilla and salt, and mix in on low. Add the powdered sugar to the icing, and combine on low to mix together. Once the sugar has dissolved, increase the speed to high and cream until the glaze is light and smooth.

Slowly add milk (or orange juice for a more citrusy flavor) to the glaze one Tablespoon at a time until it runs off the spoon easily and can be drizzled on the star bread. Go slow adding the liquid to make sure you get the consistency you’d like!

Drizzle the glaze on the star bread and serve warm!

Yields 1 star bread

How to Store:

Room Temperature- Keep star bread in an airtight container at room temp up to 2 days. Gently reheat to enjoy!

FAQ’S:

Do I need yeast or active starter for this star bread?

No. This recipe uses baking powder and baking soda for lift instead of yeast. That means no long proofing, no rise anxiety, and a reliable same-day bake with a soft, tender crumb.

Why does this dough rest if it doesn’t proof?

The 30 minute rest allows the flour to fully hydrate and the gluten to relax. This makes the dough easier to roll, less springy, and cleaner to shape, especially for a star.

Can I make this dough ahead of time?

Absolutely! Mix and refrigerate overnight, then shape and bake the next day!

Why add flour to the cinnamon filling?

The flour stabilizes the filling as it bakes. This keeps it thick, swirl-defined, and leak-free, which is especially important for shaped breads like stars and wreaths.

Do I need an egg wash?

It’s optional, but highly recommended. A light egg wash adds golden color, definition, and a bakery-style finish. Use a gentle hand so it doesn’t pool in the layers.

Can I skip the glaze or substitute it?

Yes. If skipping the glaze, finish the star with a dusting of powdered sugar and enjoy.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough discard recipes like my Sourdough Cranberry Bliss Bars or these Sourdough Discard Cinnamon Roll Bites!