Sourdough Croissants: A Rustic, Flaky Recipe Worth the Wait
Flaky, buttery sourdough croissants made with natural fermentation for deep flavor and a beautifully layered texture. A slow, rustic baking project that’s well worth the effort.
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Servings: 12 croissants
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Equipment
- Rolling Pin
- mixing bowl
Ingredients
Dough
- 500 g all-purpose or bread flour
- 100 g active sourdough starter fed and bubbly
- 250 ml warm milk
- 50 g sugar
- 10 g salt
Butter Layer
- 250 g unsalted butter cold, for laminating
Egg Wash
- 1 egg
Instructions
Mix the Dough
- In a large bowl, combine flour, sourdough starter, milk, and sugar. Mix until a shaggy dough forms. Add salt and knead until smooth and elastic. Cover and let rest for 30 minutes.
Bulk Fermentation
- Let the dough rise at room temperature for 4–6 hours. Transfer to the refrigerator and chill overnight.
Prepare the Butter Block
- Place butter between parchment paper and roll into a thin square. Refrigerate until firm but still pliable.
Laminate the Dough
- Roll out chilled dough and place the butter block inside. Fold and roll the dough (3 folds total), chilling for 20–30 minutes between each fold.
Shape the Croissants
- Roll dough into a large rectangle and cut into triangles. Roll each triangle from base to tip to form croissants. Place on a lined baking sheet.
Final Proof
- Cover and let proof overnight or until puffy and slightly jiggly.
Bake
- Preheat oven to 375°F (190°C). Brush croissants with egg wash and bake for 18–25 minutes, until golden brown.
Cool & Serve
- Let cool slightly before serving. Enjoy warm for best flavor and texture.
Notes
Keep dough and butter cold during lamination for best layers.
Use high-quality butter for richer flavor.
If your kitchen is warm, chill dough more frequently.
Croissants can be frozen after shaping and baked later.
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