Easy Sourdough Croissants (Printable Version)

Flaky sourdough croissants with buttery layers and a crisp golden crust, slowly risen overnight for rich flavor.

# Ingredient List:

→ Dough

01 - 2 cups plus 2 tablespoons 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 1 tablespoon 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 milk, sourdough starter, and softened butter. Mix until just combined, then knead for approximately 8 minutes until a smooth, elastic dough forms.
02 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours.
03 - Place 1 cup plus 1 tablespoon cold unsalted butter between two sheets of parchment paper. Pound and roll into a 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. Position butter block on one half, fold dough over to enclose, and press edges to seal.
05 - Rotate 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 additional times, chilling for 1 hour between each turn. Ensure dough remains cold and butter remains evenly distributed.
07 - After the final fold, wrap dough and refrigerate overnight for 8 to 12 hours to develop flavor and facilitate final shaping.
08 - The following morning, roll chilled dough to a 24 by 12 inch rectangle, approximately 3/16 inch thick. Using a sharp knife, cut into 12 long triangles of equal size.
09 - Starting from the wide end of each triangle, roll tightly toward the point while gently stretching to create tension. Bend ends inward to form crescent shape. Arrange on parchment-lined baking sheets.
10 - Cover loosely with a kitchen towel and proof at room temperature until doubled in volume, approximately 2 to 3 hours.
11 - Heat oven to 400°F with racks positioned in the upper-middle section.
12 - Whisk together egg and milk until smooth. Lightly brush each croissant with egg wash to promote golden browning.
13 - Bake for 18 to 22 minutes until golden brown and crisp exterior forms. Allow slight cooling before serving to maintain structural integrity.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle tang that makes these taste nothing like the vanilla croissants from a grocery store.
  • Overnight chilling means you can bake them fresh in the morning without waking up at dawn.
  • Despite the lamination, the technique is broken into manageable steps that feel less intimidating once you've done it once.
02 -
  • The temperature of your butter block matters desperately; if it's too cold it shatters, if it's too warm it melts into the dough and you lose all your layers.
  • Turning the dough 90 degrees each time ensures even lamination, so mark your workstation with flour or tape if you tend to forget which direction you just went.
  • Proofing time varies wildly depending on your kitchen temperature, so trust what your eyes and fingers tell you over the clock.
03 -
  • Use a bench scraper to handle the dough during rolling and folding; it prevents sticking and gives you more control over edges and corners.
  • If your kitchen is warm, you might need to chill between steps more frequently—warmth is the enemy of lamination, so work quickly and don't hesitate to refrigerate for an extra thirty minutes if things feel soft.
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