Sourdough Croissant Recipe

Few pastries capture the essence of indulgence quite like the croissant. But when made with sourdough starter, this classic French pastry takes on a whole new level of depth and flavor. The natural fermentation process lends a subtle tang, a richer texture, and a healthier digestibility compared to traditional yeasted croissants.

Sourdough croissants may require patience, but every buttery, flaky bite is worth the effort. Unlike quick breads or cakes, croissants are crafted over several steps, each allowing the dough to rest, ferment, and develop layers that bake into golden perfection.

Whether you’re a seasoned baker or exploring sourdough for the first time, this recipe will guide you through the rewarding process of creating bakery-quality sourdough croissants at home.

Cooking Time and Serving

• Preparation Time: 2 hours (active)

• Resting & Fermentation: 12–16 hours (overnight recommended)

• Baking Time: 20–25 minutes

• Total Time: ~14–18 hours

• Servings: 12 croissants

Ingredients

For the Dough:

• 500g (4 cups) bread flour

• 120g (½ cup) active sourdough starter (100% hydration)

• 200ml (¾ cup + 1 tbsp) whole milk, cold

• 60g (¼ cup) granulated sugar

• 10g (2 tsp) fine sea salt

• 50g (3 tbsp + 1 tsp) unsalted butter, softened

For Laminating:

• 250g (2 ¼ sticks) unsalted butter, cold

For Egg Wash:

• 1 large egg

• 1 tbsp milk

How to Make Sourdough Croissants

1. Prepare the Dough:

   • In a large mixing bowl, combine flour, sourdough starter, milk, sugar, and salt. Mix until a shaggy dough forms.

   • Add softened butter and knead until smooth. Cover and refrigerate overnight (8–12 hours).

2. Prepare the Butter Block:

   • Place cold butter between two sheets of parchment paper.

   • Pound and roll into a 7×7-inch square. Chill until firm but pliable.

3. First Lamination:

   • Roll dough into a 10×10-inch square. Place butter block diagonally in the center.

   • Fold corners of dough over butter to encase it. Roll into a rectangle about 8×20 inches.

   • Fold the dough into thirds (like a letter). Chill for 30–45 minutes.

4. Second & Third Folds:

   • Repeat rolling and folding two more times, chilling between each fold.

   • After the final fold, refrigerate for at least 2 hours or overnight.

5. Shaping Croissants:

   • Roll dough into a large rectangle (~¼ inch thick).

   • Cut into long triangles (base 3–4 inches wide).

   • Roll each triangle from base to tip, forming crescent shapes. Place on parchment-lined trays.

6. Final Proofing:

   • Cover trays loosely and let croissants rise at room temperature for 4–6 hours, or until puffy and slightly jiggly.

7. Bake:

   • Preheat oven to 200°C (400°F).

   • Brush croissants with egg wash.

   • Bake for 20–25 minutes until golden brown. Cool slightly before serving.

Notes

• Use active, bubbly sourdough starter for best rise.

• Temperature matters: keep butter and dough cold during lamination.

• Proofing may take longer in cooler rooms—be patient!

• Croissants freeze well before baking; thaw and proof before baking later.

FAQs

Q: Can I make these without a sourdough starter?
A: Yes, but they won’t have the same tang or texture. Replace with 7g (2 tsp) instant yeast.

Q: Why are my croissants dense instead of flaky?
A: The butter may have melted into the dough, or the lamination wasn’t done correctly. Keep everything cold.

Q: Can I add fillings?
A: Absolutely—chocolate, almond paste, or ham and cheese can be added before rolling.

Nutrition (Per Serving – 1 Croissant)

Disclaimer

This recipe is intended as a treat and should be enjoyed in moderation as part of a balanced diet. Contains gluten, dairy, and eggs—please avoid if you have allergies or intolerances to these ingredients.