Sourdough Croissants: A Rustic, Flaky Recipe Worth the Wait

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If you’ve been craving homemade sourdough croissants with delicate, flaky layers and deep flavor, this sourdough recipe is a joy worth learning. The slow fermentation, the buttery layers, the crisp exterior… it’s the kind of baking that feels both timeless and deeply satisfying.

If you’ve ever wanted to master homemade sourdough croissants, this guide will walk you through the process step by step in a warm, approachable way just like baking in a cozy farmhouse kitchen.

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Why Make Sourdough Croissants?

Sourdough croissants are a labor of love, but they reward you with:

• Deep, complex flavor from natural fermentation
• Beautiful flaky layers without commercial yeast
• Better digestibility thanks to the sourdough process
• A sense of pride you just can’t buy at a bakery

This is slow baking at its finest.

Ingredients You’ll Need

Keep it simple and high-quality:

• 500g all-purpose or bread flour
• 100g active sourdough starter (bubbly and fed)
• 250ml milk (warm, not hot)
• 50g sugar
• 10g salt
• 250g unsalted butter (for laminating)
• 1 egg (for egg wash)

Step-by-Step: How to Make Sourdough Croissants

1. Mix the Dough

In a large bowl, combine flour, milk, sugar, and sourdough starter. Mix until a shaggy dough forms, then add salt.

Knead until smooth and elastic. Cover and let rest for 30 minutes.

2. Bulk Fermentation

Let the dough rise at room temperature for 4–6 hours, then transfer it to the fridge overnight.

This slow fermentation is what gives sourdough croissants their signature flavor.

3. Prepare the Butter Block

Place your butter between parchment paper and roll it into a thin square. Chill until firm but still pliable.

4. Laminate the Dough

Roll out your chilled dough and place the butter block inside. Fold and roll the dough several times (typically 3 folds), chilling between each round.

This creates those iconic flaky layers.

5. Shape the Croissants

Roll the dough into a large rectangle and cut into triangles. Gently roll each triangle from base to tip to form the croissant shape.

Place on a baking sheet and allow to proof overnight or until puffy.

6. Bake to Golden Perfection

Brush with egg wash and bake at 375°F (190°C) for 18–25 minutes, or until deeply golden and crisp.

Let cool slightly… if you can wait that long.

Tips for Perfect Sourdough Croissants

• Keep everything cold during lamination because this prevents butter from melting into the dough
• Don’t rush fermentation: flavor develops with time
• Use high-quality butter for the best taste and texture
• Practice patience: your first batch is just the beginning

Sourdough Croissants FAQ

What are sourdough croissants?

Sourdough croissants are a type of croissant made using a natural sourdough starter instead of commercial yeast. This slow fermentation process creates a richer flavor, improved texture, and beautifully flaky layers.

Are sourdough croissants hard to make?

Sourdough croissants aren’t necessarily difficult, but they do require time and patience. The lamination process (folding butter into the dough) and long fermentation are key steps that take practice, but beginners can absolutely learn with a little persistence.

How long does it take to make sourdough croissants?

Making sourdough croissants typically takes 14–20 hours from start to finish, including overnight fermentation and proofing. Most of this time is hands-off, allowing the dough to develop flavor naturally.

Why didn’t my sourdough croissants turn out flaky?

If your sourdough croissants lack flaky layers, it’s often due to butter melting into the dough during lamination, not enough folds (layers weren’t built properly), or dough becoming too warm while working. Keeping everything cold is essential for that classic flaky texture.

Can I make sourdough croissants without a stand mixer?

Yes, you can make sourdough croissants entirely by hand. While a mixer can make kneading easier, traditional methods rely on hand mixing and folding, which work just as well.

Can I freeze sourdough croissants?

Yes! You can freeze sourdough croissants after shaping. When ready to bake, let them thaw and proof at room temperature until puffy, then bake as usual.

What is the best flour for sourdough croissants?

A high-quality all-purpose flour or bread flour works best. Bread flour gives slightly more structure, while all-purpose flour creates a softer, more tender crumb.

How do I know when sourdough croissants are fully proofed?

Properly proofed sourdough croissants will look puffy, slightly jiggly, and airy. If under-proofed, they’ll be dense; if over-proofed, they may collapse during baking.

Can I add fillings to sourdough croissants?

Absolutely! You can turn your sourdough croissants into sweet or savory treats by adding chocolate (for pain au chocolat), almond paste, or ham and cheese.

Simply add fillings before rolling the dough into shape.

Why use sourdough instead of yeast for croissants?

Using sourdough starter instead of commercial yeast gives croissants a deeper, more complex flavor, natural fermentation benefits, and a rustic, traditional baking experience. It’s a slower process, but one that many home bakers find more rewarding.

A Final Note from the Kitchen

Sourdough croissants aren’t just a recipe. They’re an experience. A slow, intentional process that brings you back to the rhythm of traditional baking. And when you finally take that first bite (warm, buttery, and perfectly flaky) you’ll know it was worth every step.

If you love baking from scratch and want more rustic, from-the-heart recipes like this, be sure to explore the rest of the blog or join my community where we share these simple homestead skills together.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!

Bake Your First Loaf in 7 Days

This free, simple sourdough starter guide walks you step-by-step through creating, feeding, and baking with your very own sourdough starter without overwhelm. Simple, everyday sourdough recipes included.

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