Easy Sourdough Croissants (Printable)

Flaky croissants layered with tangy sourdough and butter, featuring a crisp golden crust and deep flavor from slow fermentation.

# Components:

→ Dough

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

→ Butter Block

07 - 1 cup plus 2 tablespoons unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon milk

# Method:

01 - In a large bowl, combine bread flour, granulated sugar, and fine sea salt. Add cold 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 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 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, and seal edges with a rolling pin.
05 - Turn dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds in a letter fold pattern, wrap in plastic, and chill for 1 hour.
06 - Repeat the rolling and folding process two additional times, chilling for 1 hour between each turn.
07 - After the final fold, wrap dough in plastic and refrigerate overnight, 8 to 12 hours.
08 - Roll dough to a 24 by 12 inch rectangle, approximately 1/4 inch thick. Cut into 12 long triangles using a sharp knife.
09 - Starting from the wide end of each triangle, tightly roll toward the point into a crescent shape, tucking the tip underneath. Arrange on parchment-lined baking sheets.
10 - Cover loosely with a kitchen towel and proof at room temperature until doubled in size, approximately 2 to 3 hours.
11 - Preheat oven to 400°F.
12 - Whisk together egg and milk. Brush croissants lightly with egg wash mixture.
13 - Bake for 18 to 22 minutes until golden brown and crisp. Cool slightly before serving.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle tang that makes these taste infinitely more interesting than ordinary croissants, like you've discovered a secret the bakery down the street refuses to share.
  • Overnight chilling means you do the hard work when you have time, then wake up to an almost-finished pastry that just needs rolling, proofing, and baking.
  • Watching those triangles puff up and turn golden is genuinely thrilling, and the first bite—when steam releases from that crispy exterior into buttery, tender layers—never gets old.
02 -
  • The butter block temperature is everything—too warm and it melts into the dough (goodbye layers), too cold and it breaks during rolling; aim for that sweet spot where it's firm but yields slightly to pressure.
  • Proofing time varies wildly depending on kitchen temperature; in winter I've needed nearly four hours, while summer croissants are ready in ninety minutes, so use visual cues instead of strict timing.
03 -
  • A bench scraper becomes your best friend during lamination—it helps you flip and fold without dragging, and keeps your work surface cleaner so the dough doesn't pick up stray flour that could compromise your layers.
  • If your kitchen is warm, work with half the dough at a time and keep the rest refrigerated; it's better to make two batches than to watch layers collapse from heat.
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