Easy Sourdough Croissants (Print)

Flaky, buttery croissants featuring tangy sourdough and a crisp golden crust after overnight resting.

# Components:

→ Dough

01 - 2 cups (250g) bread flour
02 - 1/4 cup (60g) granulated sugar
03 - 2 teaspoons (10g) fine sea salt
04 - 1 cup (240ml) whole milk, cold
05 - 1/2 cup (100g) active sourdough starter at 100% hydration
06 - 2 tablespoons (30g) unsalted butter, softened

→ Butter Block

07 - 2 cups minus 2 tablespoons (250g) unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon whole milk

# Directions:

01 - In a large bowl, combine bread flour, granulated sugar, and fine sea salt. Add cold whole milk, sourdough starter, and softened butter. Mix until just combined, then knead until a smooth, elastic dough forms, approximately 8 minutes.
02 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
03 - Place cold butter between two sheets of parchment paper. Pound and roll into an 8 by 6 inch rectangle. Chill until firm but still pliable.
04 - On a lightly floured surface, roll out dough to a 16 by 8 inch rectangle. Place butter block on one half, fold dough over to cover, and seal edges by pressing firmly.
05 - Turn dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds using a letter fold technique, wrap in plastic, and chill for 1 hour.
06 - Repeat the rolling and folding process two more times, chilling for 1 hour between each turn to maintain proper lamination.
07 - After the final fold, wrap dough and refrigerate overnight for 8 to 12 hours to develop flavor and allow gluten to relax.
08 - The next morning, roll dough to a 24 by 12 inch rectangle approximately 1/5 inch thick. Cut into 12 long triangles with a sharp knife.
09 - Starting from the wide end of each triangle, roll tightly into a crescent shape, tucking the pointed end underneath. Place on parchment-lined baking sheets.
10 - Cover loosely with a clean kitchen towel and proof at room temperature until doubled in size, approximately 2 to 3 hours.
11 - Preheat oven to 400°F (200°C).
12 - Whisk together egg and milk. Brush croissants lightly with egg wash using a pastry brush.
13 - Bake for 18 to 22 minutes until golden brown with a crisp exterior. Cool slightly before serving.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle tang that makes people ask what your secret is, then look disappointed when you explain it's just time and patience.
  • Overnight chilling means you can shape everything the night before, then bake fresh croissants while your kitchen fills with that golden, buttery aroma.
  • Homemade versions taste so much better than store-bought that you'll wonder why you ever bought frozen ones.
02 -
  • If your butter is too cold when you laminate, it will shatter and break through your dough layers, giving you a dense, greasy mess instead of flaky layers—it needs to be cold but still slightly bendable.
  • The overnight rest after your final fold isn't negotiable; rushing this step means missing out on both the deep sourdough flavor and the proper structure that makes croissants worth eating.
03 -
  • A teaspoon of vanilla extract in the dough adds an almost imperceptible sweetness that makes people wonder why yours taste different from store versions.
  • For a savory twist, add thinly sliced cheese or ham just before rolling each triangle—the filling will soften into the butter layers beautifully.
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