How to Make Sourdough Croissants
by sourdoughjesha on September 20, 2024
Here’s the complete recipe guide for how to make sourdough croissants from scratch. These homemade sourdough croissants are warm, buttery, and perfectly flaky!
If you’ve ever wanted to make sourdough croissants at home, you’re in the right place. These croissants are buttery, flaky, and perfectly golden, and they have an added depth of flavor since they’re naturally leavened with sourdough starter. While making croissants from scratch is a labor of love, the payoff is worth every step. In this guide, I’ll walk you through the process, in detail, ensuring you achieve the most incredible bakery-quality croissants from your kitchen.
One of my favorite memories is waking up to the cool morning breeze at Cape Cod, grabbing a fresh croissant at the Bloungerie down the road, and enjoying it with a hot coffee while overlooking the ocean. The buttery layers and crisp exterior of the croissant was the perfect match for a peaceful morning by the shore. After a few years of perfecting sourdough in my kitchen, I decided to bring that Cape Cod nostalgia into my baking by creating sourdough croissants.
I’m thrilled to share this recipe with you—it’s a wonderful way to combine the art of sourdough baking with the irresistible charm of croissants. While it takes time and patience, the result is truly worth it. Whether you’re new to sourdough or a seasoned baker, this guide will help you create delicious, artisan croissants with a light, ethereal texture.
Step by Step Sourdough Croissants Recipe
My sourdough croissant recipe is an adaptation of Claire Saffitz and the NYT croissant recipe. My goal was to create the perfect, naturally leavened croissant with active sourdough starter, so, through trial and error, I made adjustments to their recipe and process. While the ingredients and ratios are slightly different, and there are a few minor changes to the process (my dough has a longer proof at room temperature), Claire’s video with the NYT is an amazing resource that provides helpful visual cues for each step of the process — from creating the dough, to forming your butter block, and all of the laminating (rolling and folding) you’re about to undertake! I highly recommend using the video as you use this recipe.
What Are Sourdough Croissants?
Sourdough croissants take the traditional croissant recipe to the next level by using a sourdough starter instead of commercial yeast. The starter adds a subtle complexity of flavor that balances out the richness of the butter. These croissants are light, airy, and packed with flavor. By using just a few basic ingredients like flour, butter, and sourdough starter, you can create delicate layers that melt in your mouth.
Making sourdough croissants may seem like a challenge, but the natural fermentation brings out deep flavors that you won’t get from quick-risen pastries. The dough ferments slowly, allowing it to develop complex flavors while also making it easier to digest. Once you’ve tried making croissants this way, you might find it hard to go back to anything else!
Health Benefits of Sourdough Croissants
Sourdough croissants offer a depth of flavor that sets them apart from regular croissants. The slow fermentation gives the dough time to develop a rich, complex taste, while the layers of butter create the perfect flaky texture. The process takes longer than using yeast, but the end result is a pastry that’s more flavorful and nutrient-dense.
The long fermentation process also makes these croissants easier to digest, thanks to the breakdown of gluten by the natural yeast and bacteria in the sourdough starter. You not only get the delicious buttery layers you expect in a croissant, but you also get a more wholesome and satisfying pastry.
Here are the key ingredients you need to make sourdough croissants:
- Sourdough Starter: Make sure your starter is active and bubbly before you begin. Feed it 4-6 hours before making the dough.
- All-Purpose Flour: Provides the structure for the dough, ensuring a light and airy texture.
- Butter: High-fat European-style butter is best. Its lower water content creates those signature flaky layers.
- Milk: Adds moisture and richness to the dough.
- Sugar: Balances the tanginess of the sourdough and aids in fermentation.
- Eggs: Used in the dough and for an egg wash to give the croissants a golden color.
- Sea Salt: Enhances the overall flavor of the croissants and balances out the sweetness from the sugar.
Why Sourdough Croissants Are Worth the Effort
Making croissants may seem intimidating, but once you break the process into steps, it becomes much more manageable. The key to flaky croissants is the lamination process—this involves folding butter into the dough to create multiple layers. Sourdough croissants take a bit longer because of the fermentation process, but the extra time spent developing the dough results in an incredible depth of flavor and a perfect texture.
There’s nothing quite like pulling homemade croissants out of the oven. The aroma fills the kitchen, and the reward of biting into a warm, buttery, and flaky pastry makes the effort feel worthwhile. Sourdough croissants may require patience, but they’re worth every bit of the work. Plus, the natural fermentation adds nutritional benefits, making these croissants a bit healthier than the usual quick-risen versions.
Steps to Make Sourdough Croissants
Day 1: Prepare the Dough
The first step to making sourdough croissants is preparing the dough. This takes a bit of time, but it’s relatively straightforward.
- Mix the Dough: In a stand mixer, combine all-purpose flour, sourdough starter, whole milk, sugar, and salt. Mix on low speed until the ingredients come together. Then, add the butter and continue mixing until the dough is smooth and elastic. This should take about 10-12 minutes.
- First Fermentation: Once the dough is mixed, cover it and let it rise at room temperature for 3-5 hours or until the dough doubles in size. This helps develop the gluten, giving the dough the strength it needs to create flaky layers.
Day 2: Laminate the Dough
Laminating the dough is where the magic of croissants happens. This is the process of layering butter into the dough, which gives croissants their signature flakiness.
- Prepare the Butter Block: Lay the butter on a piece of parchment paper. Using a rolling pin, shape the butter into an even square, about ½-inch thick. Wrap the butter in parchment and place it in the fridge to chill.
- Roll Out the Dough: Once the dough has rested and risen, roll it out into a large rectangle, about twice the size of the butter block.
- Encasing the Butter: Place the chilled butter block in the center of the dough. Fold the dough edges over the butter, completely encasing it.
- First Fold (Turn): Roll the dough out into a long rectangle, then fold it into thirds, like folding a letter. Refrigerate the dough for 30 minutes to chill the butter and allow the dough to rest.
- Second and Third Turns: Repeat the process of rolling and folding the dough two more times. Between each fold, refrigerate the dough for 30 minutes. This layering process is what creates the classic croissant texture.
Day 3: Shape and Bake the Croissants
After the dough has rested overnight, you’re ready to shape the croissants and get them into the oven.
- Roll Out the Dough: After resting in the fridge overnight, roll the dough out to about ¼-inch thick. Cut the dough into triangles, with a base of about 4-5 inches wide.
- Shape the Croissants: Starting at the base of each triangle, roll the dough tightly toward the point to form a croissant shape. Place the rolled croissants on a parchment-lined baking sheet with the point tucked underneath, so they hold their shape as they bake.
- Final Proofing: Let the croissants rise at room temperature for 3-5 hours. They should puff up and double in size.
- Bake: Preheat your oven to 375°F (190°C). Before baking, brush the croissants with an egg wash made of beaten egg and a splash of water or milk. Bake for 25-30 minutes, or until golden brown and flaky.
Sourdough Croissants Success Tips
For the best sourdough croissants, keep these tips in mind:
- Use an Active Starter: Your sourdough starter should be at its peak activity when you mix the dough. Feed it 4-6 hours before starting the recipe, ensuring it’s bubbly and ready.
- Keep the Butter Cold: Cold butter is essential for creating flaky layers. If the butter or dough warms up at any point during the lamination process, pop it back in the fridge for 10-15 minutes before continuing.
- Don’t Rush the Proofing: Allow the croissants to fully rise before baking. If they haven’t puffed up, give them more time at room temperature.
- High-Quality Butter: Use European-style butter with high fat content. This gives the croissants their rich flavor and helps create the layers.
Health Benefits of Sourdough Croissants
Sourdough croissants aren’t just delicious—they’re also easier to digest than regular croissants. Thanks to the natural fermentation process, the lactic acid bacteria (LAB) in sourdough help break down gluten. This makes the croissants easier on the stomach. Plus, the slow fermentation increases the availability of nutrients like vitamins and minerals, making these croissants not only a treat for your taste buds but also a better option for gut health.
Fermented foods like sourdough are also rich in prebiotics, which support a healthy gut microbiome. This makes sourdough croissants a great way to enjoy a delicious treat while also doing something good for your digestion.
Frequently Asked Questions
Can I freeze homemade croissants?
To freeze baked croissants, store them in an airtight container, wrapped in plastic wrap, or in a ziplock freezer bag and store in the freezer for up to 2 months. You can thaw them out at room temperature or warm them in an oven at 350 for a few minutes.
To freeze unbaked, shaped croissant dough: line your shaped, unbaked croissants on a baking sheet. Make sure they are not touching! Place the baking sheet in the freezer until the dough freezes (2-3 hours). Once the shaped croissants are frozen, place them in a ziplock back or airtight container and place back in the freezer for up to 2 months. When you’re ready to bake the unbaked frozen croissants, place the croissants on a parchment-lined baking tray and let proof for 8-12 hours or overnight. Follow baking instructions as normal.
Can I use whole wheat flour instead of all-purpose flour?
You can replace part of the all-purpose flour with whole wheat flour. However, the croissants may be denser. Start by using a 50/50 mix and see how you like the result.
How long do sourdough croissants stay fresh?
Croissants are best enjoyed fresh, the day they’re baked. You can store them in an airtight container at room temperature for up to 2 days. To refresh, place them in a 300°F oven for 5-7 minutes.
Final Thoughts
Making sourdough croissants at home may take time and patience, but the results are absolutely worth it. With layer upon layer of flaky dough, a rich buttery flavor, and the unique complexity that comes from the sourdough starter, these croissants are sure to impress your family and friends. Whether you’re making them for a special occasion or simply as a treat for yourself, sourdough croissants are an indulgence you can feel proud to enjoy.
Now that you have this complete guide, you’re ready to start baking your own sourdough croissants from scratch. Trust me, the time and effort are well worth it. Enjoy the process, and most importantly, enjoy the delicious results!
If You Enjoy Sourdough Croissants, Try These Next:
- Sourdough Bagels
- Strawberry Sourdough Donuts
- Chocolate Chip Sourdough Cookies
- Sourdough Rolls
- Chocolate Sourdough Bread
Did You Make This Sourdough Croissant Recipe?
If you make this sourdough croissant recipe, be sure to stop back and leave a rating—it helps others find and enjoy the recipe too! ❤️
Sourdough Croissants Recipe
Ingredients
Croissant Dough (Détrempe):
- 600 g (4 ¾ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 12 g (2 teaspoons ) salt
- 60 g (¼ cup) active sourdough starter 100% hydration
- 205 g (1 cup) water room temperature
- 112 g (½ cup) whole milk room temperature
- 56 g (¼ cup) unsalted butter cold and cut into ½-inch pieces
- 1.5 g Optional: (½ teaspoon) active dry yeast (0.2%)
Egg Wash:
- 1 egg yolk
- 1 Tbsp heavy cream
Instructions
Day 1: Prepare The Dough
- Mix the dough: In the bowl of a stand mixer, add the flour, sugar, salt, milk, water, sourdough starter, and optional yeast. Mix on low speed with the dough hook attachment for 1 minute. Add the butter and continue mixing, scraping down the sides as needed, until a smooth dough forms about 3-4 minutes). Video: Mixing Croissant DoughIngredients: 600g all-purpose flour, 65g sugar, 12g salt, (optional: 1.5g active dry yeast), 205g water, 112g whole milk, 60g sourdough starter, 56g butter
- First Rise: Place the dough on a lightly floured surface. Shape it into a ball and place the dough in a bowl or container. Cover the bowl with plastic wrap let the dough rise at room temperature for three to six hours. Once your dough is approximately 1.5x its original size, transfer it to the fridge to cold proof for a minimum of 4 hours or over night (~12 hours).
Make the Butter Block
- Prepare the Butter Block: Video: How to Make a Butter BlockStart by laying out a large sheet of parchment paper on your work surface. Place your sticks of butter next to each other in the center of the paper, and fold the sides of the paper over to fully enclose the butter. Flip the parchment paper over so that the folds are against the table. Using a rolling pin, lightly beat the butter into a ½’’ thick layer. Remove the butter from the parchment paper and re-wrap the butter, measuring the parchment paper so that it forms an 8’’ square. The ½’’ butter layer should be smaller than the 8’’ parchment paper square. Flip the packet over again and beat the butter into an 8’’x8’’ square that it fills out the parchment paper. Eventually, it will be easy to roll the butter out to the edges of the parchment paper and get a clean square shape. Place the butter in the fridge to firm up.340g unsalted butter, 84-86% butterfat
Day 2: Laminating the Dough
- Prepare the dough for laminating: Remove the dough from the fridge and place it on a floured surface. Use your hand to deflate the dough and shape it into the shape of a square. Wrap the dough fully in plastic wrap and use a rolling pin to roll it into a flat 8-inch by 8-inch square. Place the wrapped dough in the freezer for 20 minutes.
- Roll the dough: Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough and place it on a lightly floured surface. Roll the dough, until it reaches 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). Tip: Dust with flour as neccesary to help with the rolling process.
- Lock in the butter: Place the butter in the center of the dough and peel off the parchment paper. The butter block should be aligned with the sides of the dough, with an equal amount of dough overhanging at the top and the bottom. Fold the overhanging flaps of dough over the butter so that the two ends meet in the middle. If they don’t meet, gently tug until they do. Seal both sides of the dough together and pinch the remaining sides of the dough to fully enclose the butter. Video: Locking in the Butter
- First turn (book fold): Rotate the dough so the seam is vertical. Roll the dough, lengthwise, to create a 24’’ long sheet that is ¼’’ – ½’’ thick. With a knife or a dough cutter, trim the short ends of your rectangle so that you have a clean 24’’ long rectangle that is straight on all 4 sides. Take the shorter edge of the rectangle that’s farthest from you and fold it towards the center, lining up the edges. Gently press down to make sure the dough sticks together. Do the same with the opposite side, leaving a small ⅛’’ gap between the edges in the middle. Next, fold the entire dough in half along this gap, bringing the top half down over the bottom half. At this point, you now have a rectangular packet of dough, also known as a “book,” with four layers. This technique is referred to as the “first turn” or “book fold” and it quadruples the butter layers within the dough. Video: First Turn – Book Fold
- Rest the dough: Wrap the dough in plastic wrap and place in the freezer for 15 minutes, then transfer to the refrigerator for one hour.
- Simple turn (second turn): Remove the dough from the fridge and let it sit at room temperature for about 5 minutes. Lightly flour your work surface and roll out the dough into a 24-inch by 8-inch rectangle again, creating a long, narrow slab about ⅜’’ thick. Fold the dough into thirds. This is called the “simple turn,” and it triples the layers in the dough. Wrap the dough again in plastic wrap and freeze for 15 minutes, then refrigerate for 1 hour. Video: Simple Turn
- Pre shape the dough: Remove the dough from the fridge and place the dough on a floured surface. Using a rolling pin, roll the dough into a 14-inch x 17-inch rectangle. Wrap and freeze for 20 minutes then refrigerate overnight, between 8-12 hours.
Day 3: Shaping and Baking the Croissants
- Shape the croissants: Remove your dough from the fridge and allow it to sit at room temperature for about 5 minutes. Lightly flour your work surface and re-roll the dough into a 17 x 14”. Trim to a 16” rectangle, then cut into four 4” x 14” strips. Next, working one rectagle at a time, slice a straight line from opposite corners of the rectangle to form two long, equal triangles. Repeat this step for reach rectangle. Using a knife or a wheel cutter, trim the base of your triangle to ensure it’s a nice straight line – you’re just looking to clean it up a bit, so trim as little as possible. Starting one triangle at a time, widen the base by gently tugging on the 2 corners of the bottom of the triangle. You’re looking to achieve a 3’’ base of the triangle. Then, running your fingers along the length of the triangle towards the point, gently pull to lengthen the triangle. Starting at the base of the triangle, tightly roll into a croissant. Repeat this process with all 8 triangles. Place the shaped croissants on a parchment-lined baking tray and cover loosely with plastic wrap. Video: Shaping Croissants
- Proof the croissants (two options):a. Room temperature proof: Proof at room temperature for 4-6 hours until the croissants are jiggly to the touch and have nearly doubled in size.b. Faster proof with steam: Proof for 2-3 hours at 70-75f by using a proofing box, oven/countertop oven with proof setting, or placing a tray of warm water in the oven to create steam.
- Chill the croissants and preheat oven: Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes. Preheat your oven to 375°F (190°C).
- Egg wash: In a small bowl, whisk together the egg yolk and heavy cream. Remove your croissants from the refrigerator. Using a pastry brush, apply the egg wash to tops of the croissants, not the exposed layers on the sides. Video: Egg wash.
- Serve and enjoy! Enjoy your homemade sourdough croissants with a hot cappucinno or take things to another level by piping with a delicious pastry cream filling.
Notes
Success Tips:
- Use an active and bubbly starter: Feed your starter 4-6 hours before using it in the recipe for the best rise and flavor.
- Keep everything cold: Lamination works best when the butter and dough are cold. If the dough becomes warm at any point, pop it in the fridge for 15-20 minutes.
- Don’t rush the proofing: If you choose the room temperature proof, be patient! Waiting until the dough is properly jiggly and doubled in size is key to getting the best rise.
- Use high-fat butter: High-fat European-style butter works best for creating the flaky layers that croissants are known for.
Beautiful🫶🏻
there are no proportions and a recipe for the sourdough, I searched for a recipe for a very long time and after reading it I was disappointed
Мне очень понравился этот рецепт! Sorry, I didn’t scroll to the end
Thank you for sharing this recipe! I have made Claire Saffitz croissants before but never sourdough. They turned out perfect thank you
Hey Jesha, these are tasty! Your sentence in regards to freezing cuts off at “and” …
Can you tell us how to add the second layer (like you do in your blueberry croissants)?
Hi, I started this recipe today. I didn’t use any dry active yeast. I only used my starter, which was freshly fed this morning and was very active and bubbly. My dough is currently in its first rise but I haven’t seen any growth in 2 1/2 hours. I’m worried about it not rising. My house is colder today than normal which is most likely the reason why. I put it in the oven with the light on. Do you have any tips? Or other reasons that could cause this? Should I try adding a pan of boiling water to create more humidity and warmth? I really want this recipe to turn out.
Hi Hannah! I am so happy to hear you are making croissants today. Don’t worry if the rise looks small. Ferment for 4 hours or until you see it rise a bit (it will look at least 25% bigger). Your dough will have plenty of time in the fridge and the counter to ferment some more.
Thanks for answering this because mine on the counter didn’t rise much either after 4 hours so came here hoping you had this question already!! ❤️❤️
What temperature do I bake the croissants at? I’m not seeing it anywhere on the recipe.
Hi Leeann, the croissants should be baked at 375F (190C). I added a separate step for the preheat so it’s easier to find next time. Thank you!
So, so good! They came out of the oven looking soooo golden and crispy, and they were delicious! Definitely worth the effort + would for sure make again.
Can you freeze the dough After you shape to bake at a later time?
Hi Christine! Yes, croissant dough can be frozen prior and saved to bake at a later time. Just make sure to fully thaw and allow time to proof when you do remove them from the freezer.
Warmly,
Jesha
I would definitely recommend this recipe! They came out delicious!!!!!
I would definitely recommend this recipe!