Sourdough Croissants

How to Make Perfect Sourdough Croissants: A Delicious Twist on a Classic French Pastry

If you’re a fan of flaky, buttery croissants but want to try something new, sourdough croissants are the perfect twist on the classic French pastry. Infused with the tangy, complex flavor of sourdough, these croissants take your baking skills to the next level, delivering a unique depth of taste and texture. In this recipe, we’ll guide you through each step of the process to achieving that golden, flaky exterior and soft, airy interior. Whether you're a seasoned baker or just getting started with sourdough, this recipe will make you fall in love with the art of homemade croissants. Get ready to impress your friends and family with these irresistible, buttery treats that combine the best of both worlds: traditional French pastry and the satisfying tang of sourdough. Let’s dive in and create the perfect batch of sourdough croissants from scratch!

Ingredients

Strengthened Starter (Levain):

• 50g active sourdough starter
• 20g Sugar
• 100g strong white bread flour
• 100g water

Dough:

• 500g strong white bread flour
• 10g salt
• 50g sugar
• 250g whole milk (lukewarm)
• 200g levain (from above)
• 50g unsalted cubed butter (softened)

Butter Block (for laminating):

• 250g unsalted butter (cold)

Instructions

Step 1: Build the Levain

• Mix the starter, sugar, flour, and water in a bowl. Cover and let ferment for 6-12 hours until bubbly and active. This is a good thing to prep the day before. 

Step 2: Prepare the Dough

• In a stand mixer, combine flour, salt, sugar, and lukewarm milk. Add the levain and mix until a dough forms.
• Knead for about 5 minutes, then add softened butter. Knead until smooth.
• Cover and let the dough bulk ferment at room temperature for 2 hours, then refrigerate overnight.

Step 3: Prepare the Butter Block

• Place butter between two sheets of parchment paper and roll it into a 7x7 inch (18x18 cm) square.
• Chill until firm but pliable.

Step 4: Laminating the Dough

• Roll the dough into a 10x10 inch (25x25 cm) square.
• Place the butter block in the center and fold the dough over it like an envelope. Seal the edges.
• Roll into a 20x10 inch (50x25 cm) rectangle, then fold into thirds (letter fold).
• Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each turn.
  

Step 5: Shaping the Croissants

• Roll out the laminated dough into a large rectangle (about 5mm thick).
• Cut into triangles (base about 8cm, height about 20cm).
• Roll each triangle tightly from base to tip to form croissants.
  

Step 6: Proofing

• Arrange croissants on a baking sheet and cover loosely.
• Proof at room temperature (21–24°C) for 6–8 hours until puffed and slightly jiggly.

Step 7: Baking

• Preheat oven to 200°C 
• Brush croissants with an egg wash (1 egg + splash of milk).
• Bake for 20–25 minutes until golden brown.
• Cool before serving.
  

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Frequently Asked Questions (FAQ)

1. How long do sourdough croissants take to make?

• The process takes about two days, with an overnight fermentation of the dough and long proofing times.

2. Can I speed up the proofing process?

• While sourdough requires patience, you can create a slightly warmer proofing environment by placing the croissants in an oven with the light on (but no heat).

3. Can I freeze the croissants?

• Yes! You can freeze shaped but unbaked croissants after proofing. When ready to bake, thaw overnight in the fridge and then bake as usual.

4. How do I get a flakier texture?

• Proper lamination is key. Make sure to chill the dough well between folds and avoid pressing too hard when rolling.

5. Can I make these without a stand mixer?

• Yes! You can mix and knead the dough by hand, though it will require more effort to incorporate the butter.

6. What’s the best way to store baked croissants?

• Keep them in an airtight container at room temperature for up to 2 days. To refresh, warm them in an oven at 180°C (350°F) for a few minutes.

7. Can I add fillings like chocolate or almond paste?

• Absolutely! For pain au chocolat, place chocolate batons inside before rolling. For almond croissants, slice day-old croissants in half and fill with almond cream before reheating.

Enjoy Your Buttery, Flaky Sourdough Croissants!

Making sourdough croissants from scratch is a labor of love, but the reward is a beautifully layered, crispy, and airy pastry that’s worth every step. Whether you enjoy them fresh out of the oven, with a slather of jam, or as a decadent almond croissant the next day, these homemade pastries will elevate your baking game.

For more sourdough recipes, tips, and step-by-step guides, be sure to check out our latest posts. Don’t forget to share your creations and tag us on social media—we’d love to see your perfect, golden-brown croissants!

📌 Save this recipe for later and let us know how your croissants turned out!

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