There’s something magical about pulling a tray of golden, flaky croissants out of your oven—especially when they’re made with sourdough. That subtle tang, the buttery layers, the crisp edges… it’s the kind of bake that makes you feel like you’ve stepped straight into a cozy Parisian bakery, except you’re still in your own kitchen.
The first time I made sourdough croissants, I’ll be honest—it felt a little intimidating. But once you get into the rhythm of folding, resting, and trusting the process, it becomes almost therapeutic. So grab your starter, roll up your sleeves, and let’s make something unforgettable.
🥐 Sourdough Croissants Recipe
Ingredients:
For the dough:
- 500g all-purpose flour
- 100g active sourdough starter
- 250ml whole milk (cold)
- 50g sugar
- 10g salt
- 50g unsalted butter (softened)
For laminating:
- 250g cold unsalted butter
For egg wash:
- 1 egg
- 1 tablespoon milk
Instructions:
1. Mix the Dough
In a large bowl, combine flour, sugar, and salt. Add the sourdough starter and cold milk. Mix until a rough dough forms, then knead until smooth—about 8–10 minutes. Add the softened butter and continue kneading until fully incorporated.
Cover the dough and let it rest at room temperature for 4–6 hours, or until slightly puffy. Then refrigerate overnight.
2. Prepare the Butter Block
Place your cold butter between two sheets of parchment paper and pound it into a rectangle (about 7×10 inches). Chill it in the fridge until firm but still pliable.
3. Laminate the Dough
Roll your chilled dough into a rectangle roughly twice the size of your butter block. Place the butter in the center and fold the dough over it like an envelope.
Now comes the magic: rolling and folding.
- Roll the dough into a long rectangle
- Fold it into thirds (like a letter)
- Wrap and chill for 30–45 minutes
Repeat this process 3 times. This creates those beautiful flaky layers.
4. Shape the Croissants
After the final chill, roll the dough into a large rectangle (about ¼ inch thick). Cut into long triangles.
Starting at the wide end, gently roll each triangle toward the tip to form that classic croissant shape. Place them on a lined baking tray, leaving space between each.
5. Proof Slowly
Cover loosely and let them proof at room temperature for 6–8 hours (or overnight in a cool place). They should look puffy and slightly jiggly.
This slow fermentation is what gives sourdough croissants their deep flavor.
6. Bake to Perfection
Preheat your oven to 200°C (390°F).
Brush croissants gently with egg wash. Bake for 18–22 minutes, or until deeply golden and crisp.
💛 Final Thoughts
When you pull these out of the oven, resist the urge to grab one immediately (I know—it’s hard). Let them cool just a bit so the layers can set. Then tear one open and watch those buttery strands stretch apart.
The flavor? Rich, slightly tangy, and absolutely worth every fold.
Pair it with a cup of coffee or tea, and you’ve got yourself a bakery-level treat—no plane ticket required.
