Easy Sourdough Croissants (Print Version)

Flaky, buttery croissants with tangy sourdough notes and a crisp golden crust, ideal for breakfast.

# What You'll Need:

→ 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 - 2 cups unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon milk

# How to Make It:

01 - In a large bowl, combine bread flour, sugar, and salt. Add cold milk, sourdough starter, and softened butter, mixing until just combined. Knead for approximately 8 minutes until the dough becomes smooth and elastic.
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 pliable.
04 - On a lightly floured surface, roll dough to a 16 by 8 inch rectangle. Position butter block on one half, fold dough over the butter, and seal all edges firmly.
05 - Turn dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds using a letter fold method, wrap in plastic, and chill for 1 hour.
06 - Repeat the rolling, folding, and chilling process two additional times, allowing 1 hour of rest between each turn.
07 - After the final fold, wrap dough carefully and refrigerate overnight for 8 to 12 hours.
08 - The following morning, roll chilled dough into 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, then bend into a crescent shape and tuck the tip underneath. Place on parchment paper-lined baking sheets.
10 - Cover loosely with cloth and allow croissants to 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 mixture lightly and evenly over each croissant.
13 - Bake for 18 to 22 minutes until croissants are golden brown and crisp. Cool slightly before serving.

# Additional Tips::

01 -
  • That impossibly crispy, shattering exterior gives way to tender, laminated layers that somehow taste better than any bakery version you've bought.
  • The sourdough starter adds a subtle tang that makes these feel sophisticated without any fussy ingredients or techniques.
  • Once you nail the lamination process, you'll feel like a legitimate pastry chef, and your kitchen will smell like a Parisian café.
02 -
  • If your butter starts leaking out during rolling, your dough is too warm—pop it back in the fridge immediately, even if it's mid-turn, and don't rush the process.
  • Underproofing leaves you with dense, tight croissants; overproofing makes them collapse in the oven, so watch for that gentle jiggle rather than relying solely on time.
  • The sourdough starter must be genuinely active and bubbly before you use it—a sluggish starter will give you flat, flavorless results.
03 -
  • If you notice butter leaking during any fold, dust that area lightly with flour, wrap it, and chill immediately—this quick fix saves the batch.
  • Mark your dough with small indentations on the corner after each fold so you never lose track of how many turns you've completed.
  • A bench scraper is invaluable for this recipe; it helps you lift the dough cleanly without tearing and keeps your workspace organized.
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