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Sourdough Croissants Recipe

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4.5 from 121 reviews

This recipe for sourdough croissants combines the rich tang of a natural sourdough starter with the classic buttery flakiness of traditional croissants. The dough is carefully laminated with layers of butter, then baked to golden perfection, creating irresistibly flaky, tender pastries perfect for breakfast or a special treat.

Ingredients

Scale

Dough Ingredients

  • 1 cup active sourdough starter (fed and bubbly)
  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3/4 cup whole milk, warmed
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons instant yeast (optional, to boost rise)

Butter Layer

  • 1 cup (227 grams) cold unsalted butter, for laminating

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the sourdough starter with the warmed milk, sugar, salt, and melted butter. Gradually add the flour and optional instant yeast until a soft dough forms. Knead until smooth and elastic. Cover and let it rest until slightly risen, about 3-4 hours depending on room temperature.
  2. Prepare the butter block: Place the cold butter between two sheets of parchment paper and pound or roll it into a flat square approximately 7×7 inches. Chill in the refrigerator until firm but pliable.
  3. Lamination process: Roll out the rested dough into a large rectangle about 14×10 inches. Place the butter block in the center and fold the dough edges over to enclose the butter completely. Roll the dough out carefully into a long rectangle, then fold it into thirds like a letter. Chill in the refrigerator for 30 minutes. Repeat the rolling and folding two more times, chilling between turns to keep the butter firm.
  4. Shape the croissants: Roll the laminated dough into a large rectangle about 20×10 inches. Cut the dough into triangles approximately 5 inches wide at the base. Starting from the base, roll each triangle tightly towards the tip to form classic croissant shapes. Place them on parchment-lined baking sheets, with the tip tucked underneath to hold shape.
  5. Final proof: Allow the shaped croissants to proof at room temperature for 2-3 hours, or until they become puffed and soft to touch but not doubled in size.
  6. Bake: Preheat the oven to 400°F (200°C). Optionally brush the croissants with an egg wash for a shiny golden crust. Bake for 18-22 minutes until they are deeply golden and crisp on the outside and fully cooked inside. Cool slightly on racks before serving.

Notes

  • Using an active, bubbly sourdough starter is critical for proper fermentation and flavor development.
  • If your starter is less active, adding instant yeast can help leaven the dough faster and more reliably.
  • Keep the butter and dough cold during lamination to prevent butter from melting and leaking out.
  • Proofing time can vary depending on ambient temperature; croissants should be noticeably puffy but not overproofed.
  • Croissants are best enjoyed fresh but can be gently reheated in the oven to restore flakiness.

Keywords: sourdough croissants, laminated dough, flaky pastries, French pastry, breakfast croissants, homemade croissants

Find it online: https://cookwithyana.com/sourdough-croissants-recipe/