Sourdough Croissants Recipe

There’s something truly magical about a perfect sourdough croissant. It’s a flaky, buttery masterpiece with a hint of tang that store-bought versions just can’t match. This recipe is a labor of love, I won’t lie, but every single bite makes the process completely worthwhile.

After plenty of trial and error in my own kitchen, I’ve nailed down a method that works. My earlier attempts, while delicious, were more like happy accidents than pastries. Now, I’m sharing all the steps so you can skip the guesswork and go straight to the golden, layered bliss.

Why Sourdough Makes Sense

Using a sourdough starter here isn’t just a trendy twist. It brings a whole new depth of flavor to the croissant, that classic tang playing beautifully against the rich butter. The fermentation also makes the grains easier for your body to digest, which is a nice little bonus.

It’s a slower process than using commercial yeast, requiring an overnight proof. This patience rewards you not just with flavor, but with a texture that’s both airy and substantial. You end up with a croissant that feels special, because it truly is.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process smoother. Here’s what you’ll need, and why each one matters.

• Butter: You’ll need two kinds. A little for the dough, and a whole lot for the layers. This is the star, creating those signature flaky separations.
• Flour: Simple all-purpose flour works perfectly here. No need for anything fancy hiding in your pantry.
• Sugar & Salt: The sugar offers a gentle sweetness, while the salt is crucial. It balances the richness and makes all the other flavors pop.
• Milk: Use whole milk for the best results. The fat content is your friend here, contributing to a tender, luxurious dough.
• Sourdough Starter: This needs to be active and bubbly. It’s what will give your dough its rise and that wonderful fermented character.
• Egg Yolk: Just one, for the wash. It gives the baked croissants that irresistible, glossy golden-brown color.

How to make Sourdough Croissants?

The journey to croissants is a series of simple, careful steps. Think of it as a project with a very tasty payoff at the end.

Step 1- Make and Proof the Dough

Combine all your dough ingredients (except the large butter block and egg yolk) in a stand mixer. Let it knead for about 10 minutes until the dough becomes smooth, glossy, and pulls away from the bowl’s sides.

Transfer this dough to a lightly greased bowl, cover it tightly, and let it rest at room temperature. This bulk fermentation takes about 8 hours, or conveniently, overnight. The dough will become puffy and full of life.

Step 2- Chill and Prepare the Dough

After its long rest, the dough needs a chill. Pop it in the refrigerator for one hour; this makes it much easier to handle. Then, roll it out into a 10×16 inch rectangle on a lightly floured surface.

Wrap this sheet of dough and place it back in the fridge. It needs to chill thoroughly, for at least 4 hours or, again, overnight. Patience is key for successful lamination.

Step 3- Create Your Butter Block

While the dough chills, prepare the butter. Take your 1.5 cups of unsalted butter and cut the sticks into quarters vertically. Arrange them on a piece of parchment paper into a rough 8×10 inch rectangle.

Fold the parchment over the butter, creating a neat packet. Now, use your rolling pin to gently roll and press the butter until it fills the entire 8×10 rectangle evenly. Chill this butter block for about 15-30 minutes.

Step 4- The Lamination Process

This is where the magic happens. Place your chilled butter block in the center of the chilled dough rectangle. Fold the dough over the butter like an envelope, pinching the seams shut so the butter is completely enclosed.

Gently roll this package out into a 10×16 inch rectangle again. If the dough fights you, let it rest in the fridge for 10 minutes. Then, fold the rectangle into thirds, like a business letter. This is your first “turn.”

Step 5- Repeat and Rest

Give the dough a quarter turn, then roll it out to 10×16 inches once more. Fold it into thirds again. If the butter feels soft or the kitchen is warm, refrigerate the dough for 30 minutes now.

Perform this roll-and-fold sequence one final time, for three turns total. After the last fold, wrap the dough well and refrigerate it for a solid 4 hours. This long rest sets the layers you’ve just created.

Step 6- Shape the Croissants

Roll your laminated dough out into a large 10×20 inch rectangle. Using a ruler, mark the top long edge every 4 inches. On the bottom edge, make your first mark 2 inches in, then every 4 inches after.

Cut from mark to mark diagonally to create long, pointed triangles. Starting at the wide base, roll each triangle up tightly toward the tip. Place the shaped croissants on a baking sheet, tip-side down.

Step 7- Final Rise and Bake

Let your croissants rise at room temperature for about 2 hours. They won’t double, but they should look noticeably puffy and feel a bit wobbly. For even better shape, you can refrigerate them for an hour now.

Preheat your oven to 375°F (190°C). Gently brush each croissant with the egg yolk wash. Bake them for 25-30 minutes until they are a deep, glorious golden brown and your kitchen smells incredible.

Your Croissant Toolkit

You don’t need professional equipment, but a few tools will make your life easier. A sturdy rolling pin is essential for all that laminating. A stand mixer handles the initial dough kneading perfectly, though you can use strong arms instead.

Parchment paper is non-negotiable for the butter block and lining your baking sheets. A good ruler or measuring tape ensures your triangles are even. And finally, a sharp knife or pastry wheel makes clean, decisive cuts through the delicate layers.

Tips

• Keep everything cool. If the butter starts to soften or ooze during lamination, stop and refrigerate the dough immediately. Cool dough equals distinct layers.
• Roll tightly. When shaping your triangles, a snug roll from the base to the tip is crucial. A loose roll leads to a croissant that unfurls while baking.
• Don’t rush the rises. The overnight proof develops flavor, and the final 2-hour rise ensures a light, airy interior. Watch the dough, not the clock.
• Embrace the schedule. This is a two-day affair. Breaking the work into stages makes it feel less daunting and more like a fun kitchen project.
• Egg wash matters. That simple yolk wash is the difference between a pale pastry and a professional, shiny, golden finish. Don’t skip it.

Fun Variations to Try

Once you’ve mastered the classic, you can play with fillings. For a sweet treat, tuck a few dark chocolate chips into the dough at the wide end before rolling. For a savory option, a sprinkle of grated Gruyère cheese is absolutely divine.

After baking, the possibilities open up. Split a croissant and fill it with ham and cheese for a killer sandwich. Or, go fully indulgent with a dollop of pastry cream and fresh berries. They’re your blank, buttery canvas.

Storing and Freezing

Fresh croissants are best the day they’re made, but they’ll keep in an airtight container for 2-3 days. To revive them, a quick 5-minute warm-up in a 350°F oven works wonders.

For longer storage, freezing is your best friend. Wrap each cooled croissant tightly in plastic wrap, then place them all in a freezer bag. They’ll keep beautifully for up to 2 months. Bake from frozen, adding a few extra minutes to the oven time.

Print Recipe

Sourdough Croissants Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: French Courses: Breakfast

Difficulty: hard Prep Time 120 mins Cook Time 30 mins Rest Time 540 mins Total Time 11 hrs 30 mins

Cooking Temp: 375  F Servings: 12 Estimated Cost: $ 12.00 Calories: 320

Best Season: Winter, Spring, Fall, Holiday Season

Description

These flaky, buttery sourdough croissants are one of the most decadent sourdough recipes you’ll ever enjoy. Made with layers of sourdough pastry dough and generous amounts of butter, they're perfect for a fancy breakfast, holiday brunch, or an elevated sandwich roll. The sourdough fermentation adds a subtle tang and boosts digestibility, making these croissants not just luxurious—but thoughtfully crafted.

ingredients

Servings

Dough

• 3.5 cups all-purpose flour
• 0.25 cup sugar
• 2 teaspoons salt
• 1.25 cups whole milk (room temperature)
• 0.5 cup active sourdough starter (bubbly and fed)

Butter Layer

• 1.5 cups unsalted butter (cold, high-fat (82%+) preferred)

Egg Wash

• 1 large egg yolk

Instructions

Make the Dough

1. In a stand mixer, combine flour, sugar, salt, milk, and sourdough starter (reserve the 1.5 cups butter and egg yolk for later). Knead on medium-low speed for about 10 minutes until smooth, glossy, and elastic.
2. Transfer dough to a lightly greased bowl, cover tightly with plastic wrap, beeswax wrap, or a lid.
3. Let ferment at room temperature for 8–12 hours (overnight).

Prepare for Lamination

1. Chill dough for 1 hour. Then roll into a 10" x 16" rectangle. Return to fridge for 4 hours or overnight.

Prepare Butter Block

1. On parchment paper, arrange cold butter sticks into an 8" x 10" rectangle. Fold parchment around to enclose, then roll gently with a pin to form an even slab.
2. Chill butter block 15–30 minutes—aim for same firmness as dough (pliable but not soft).

Lamination

1. Place butter block in center of dough rectangle. Fold dough over like an envelope to fully encase butter. Pinch seams shut.
2. Roll out to 10" x 16". Fold into thirds (like a letter). This is your first “turn”.
3. Repeat rolling and folding two more times (3 turns total), chilling 30 minutes between each if dough feels warm.
4. After final fold, chill dough 4 hours or overnight.

Shaping & Final Proof

1. Roll dough into a 10" x 20" rectangle. Mark every 4" along both long edges, offsetting marks to form diagonal lines.
2. Cut along diagonal lines to form triangles. Roll each tightly from wide end to tip.
3. Place on parchment-lined baking sheet, leaving space. Proof at room temperature 2 hours or until puffy.
4. (Optional) Chill 1 hour before baking to help retain shape.

Baking

1. Preheat oven to 375°F (190°C).
2. Brush croissants gently with egg yolk wash.
3. Bake 25–30 minutes until deep golden brown and flaky.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 13g65%

Trans Fat 0.5g

Cholesterol 65mg22%

Sodium 320mg14%

Potassium 85mg3%

Total Carbohydrate 28g10%

Dietary Fiber 1g4%

Sugars 4g

Protein 6g12%

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Calcium 45 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Roll tightly: Loose rolls won’t develop proper flaky layers.
• Keep everything cold: Warm butter melts into dough—ruining lamination. If dough feels soft, chill 20–30 minutes.
• Active starter is essential: Use a fed, bubbly starter for best rise and flavor.
• Freeze extras: Bake, cool, wrap individually, and freeze up to 2 months. Reheat at 350°F for 8 minutes.

Keywords: sourdough croissants, homemade croissants, sourdough crescent rolls, flaky croissants, fermented croissants