If you’ve ever wanted to indulge in the flaky, buttery goodness of freshly baked croissants but felt intimidated by the thought of making them from scratch, you’re in luck! This easy Sourdough Croissants recipe comes together in about 30 minutes of active prep time, using your sourdough starter for that unique flavor and texture. These croissants are perfect for busy weeknights and are sure to become a family favorite! Oh, and if you’ve got some leftover odds and ends in your fridge, this recipe is great for cleaning it all out, trust me, your family will love these!
Ingredient Breakdown
Let’s dive into what you’ll need to create these amazing sourdough croissants! This recipe is very forgiving, allowing you to swap out some ingredients based on what you have on hand.
- Active Sourdough Starter – 150 grams
- Filtered Water – 113 grams
- Whole Milk – 113 grams
- Melted Butter – 50 grams
- Organic Unbleached All-Purpose Flour – 450 grams
- Granulated Sugar – 45 grams
- Sea Salt – 9 grams
- Unsalted Butter for the Butter Filling (Le Beurrage) – 250 grams
Let’s Get Cooking!
Feed Your Sourdough Starter
First things first, a couple of hours before you start, make sure your sourdough starter is ready! You’ll want 150 grams of active, mature sourdough starter. This means it should have been fed equal parts flour and water within the past 4-6 hours and be bubbly and alive!
If you’re down to the last bit of starter, just combine 50 grams of sourdough starter, 50 grams of flour, and 50 grams of water in a glass jar. This way, you can have the perfect amount ready while still having some extra for your bread-making adventures later!
Make, Knead, and Proof the Dough
Once your starter is a happy little bubble factory, it’s time to get mixing! In a bowl, whisk together your sourdough starter, melted unsalted butter, filtered water, and whole milk until combined. Now, add in the organic unbleached flour, granulated sugar, and sea salt.
Using your hands or a dough whisk, mix it all until it forms a shaggy dough. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. Trust me, this rest is crucial!
After 30 minutes, flip your dough out onto a clean counter, no flour needed here! Knead it for about 3-5 minutes until it’s smooth, stretchy, and no longer sticky. It should feel a bit like a soft pillow!
Now, transfer it to a butter-greased glass bowl, cover it with plastic wrap, and allow it to rise at room temperature until it has doubled in size, about 4-6 hours.
Once it’s all puffed up, pop the dough in the fridge for slow fermentation for a minimum of 12 hours. Honestly, you can leave it in there for up to 3 days. Just keep it covered so it doesn’t dry out.
Le Beurrage (Butter Filling)
On the day you’re ready to bake, grab your high-fat, unsalted butter. It’s important to start with room temperature butter here for easy manipulation.
Fold a piece of parchment paper into an 8×8 square packet. Lay butter slices, about 1/4 inch thick onto the bottom half of the paper. Fold it back up and roll it with a rolling pin into all corners. This is your le beurrage!
Chill the butter packet in the fridge for 6 minutes until it’s cool but not hard. You want it pliable since it’ll be rolled into the dough.
Laminate the Dough
Time to pull that cold dough out of the fridge! Place it on a lightly floured surface and roll it out to an 8×17 rectangle. Your dough should be just slightly longer than your butter packet.
Unwrap your butter and place it on the bottom half of the dough. Fold the top half down over the butter so the edges meet. Now, turn the dough 90 degrees and roll it to about 18 inches long. Flour your surface well—it’s essential to avoid any stickiness here.
Fold Again for Layering
Once rolled, fold the top part of the dough down about two-thirds of the way, bringing the bottom part up to meet it. Then fold in half again, this creates a nice, compact rectangle. Now, turn the dough 90 degrees and roll it out to about 20 inches long again.
Now we’re at the last fold! Fold the top part of the dough down about two-thirds of the way, and then bring the bottom part all the way up over it, like a pamphlet. At this point, if the butter or dough is starting to get too warm, chill it for about 10 minutes before proceeding.
Once again, roll out that dough into a final rectangle, making it approximately 8×24 inches.
Shape Your Croissants
Trim the edges of your dough for clean lines. On the longer side, mark every 3.5 inches, these will be your triangles. Then, make a diagonal mark in the middle of each.
Cut the dough into triangles and then grab one triangle, starting at the wider end, roll it towards the point, gently stretching it as you go. Lay the croissant on a parchment-lined baking sheet with the point facing down.
Repeat for the remaining triangles. You should end up with about 10-12 croissants depending on your cuts!
Proofing Time
Now, whisk an egg and brush it gently over your croissants, this will help keep them moist while they double in size. Cover with a clean towel and let them proof in a spot without drafts for about 2-4 hours. An unheated oven is perfect for this, just remember not to turn it on!
Bake These Little Beauties!
When your croissants have doubled, preheat the oven to 380°F. Give them another quick brush of the egg wash, then place them in the oven. Bake for 25-30 minutes until golden brown and heavenly.
And here’s the best part: when they come out, let them rest on the baking sheet for about 15 minutes undisturbed, this is essential! The rest time allows them to finish baking inside, plus it gives you that magical flaky quality.
Why I Love This Recipe
This is my go-to recipe when I have a craving for baked goods but don’t have the hours to spare. I mean, is there anything better than the smell of freshly baked croissants wafting through your home? I’m honestly a sucker for that flaky texture! What I adore most is how incredibly versatile this recipe is, you can use whatever ingredients you have on hand, and it still delivers every time.
Serving & Storage Tips
Now that you’ve created these incredibly delicious croissants, let’s talk about serving and storage!
Serving Suggestions
These croissants are perfect as is, but you can serve them warm with a spread of butter, jam, or even a drizzle of honey for added sweetness. They pair beautifully with coffee or tea for a delightful breakfast or afternoon treat!
Storage
If you have any leftover croissants (though I doubt it!), you can store them in an airtight container at room temperature for up to 2 days. They may lose a bit of their crispiness, but the flavor will still be divine.
Reheating Instructions
To reheat, simply pop them in a preheated oven at 350°F for about 5-7 minutes, this will help crisp them up again.
Freezer-Friendly? Yes!
You can definitely freeze these croissants as well! Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge, then reheat as mentioned above.
Why This Recipe Works
Quick & Easy
This recipe is great since it has some wait time but only about 30 minutes of active work. Seriously, you won’t believe how easy it is once you get into the groove!
Comfort Food
There’s just something magical about biting into a homemade croissant. It feels indulgent but is surprisingly achievable at home, with that delicious, buttery, flaky goodness that makes any meal feel special.
Customizable
The best part is that you can switch it up! Feel free to add in some chopped chocolate for pain au chocolat, or use different fillings like almond paste or ham and cheese, it’s all about your preferences!
Make-Ahead Friendly
You can prep the croissants ahead of time and let them proof in the fridge overnight, giving you fresh, warm croissants for breakfast with minimal fuss.
Crowd-Pleaser
Let’s be real: who can say no to a freshly baked croissant? It’s a treat that the whole family will love, always impressing guests and friends alike.
If you loved this Sourdough Croissants recipe, be sure to check out my Sourdough Discard Brownies, my Sourdough English Muffins, or my Sourdough Discard Cinnamon Bread!
And there you have it your perfect homemade sourdough croissants! Enjoy the process, embrace the imperfections, and remember to share them with your loved ones (or keep them all to yourself). Either way, you’re in for a real treat! Happy baking! Follow us on Pinterest for daily meal inspiration!
Sourdough Croissants
Ingredients
Method
- Feed your sourdough starter a couple of hours before baking. Use 150 grams of active sourdough starter.
- In a bowl, whisk together the sourdough starter, melted butter, filtered water, and whole milk.
- Add in the flour, sugar, and salt, and mix until it forms a shaggy dough.
- Let the dough rest for 30 minutes, then knead for 3-5 minutes until smooth.
- Transfer to a greased bowl and let rise at room temperature until doubled, about 4-6 hours.
- Refrigerate for slow fermentation for a minimum of 12 hours.
- Chill the butter in a packet made from parchment paper for 6 minutes.
- Roll out the cold dough to an 8×17 rectangle, and place the butter on half of the dough.
- Fold the dough over the butter and roll out to 18 inches long.
- Perform a series of folds to create layers, rolling out to a length of about 20 inches each time.
- Trim dough edges, cut into triangles, and roll each triangle from the wider end to the point.
- Place on a parchment-lined baking sheet with points facing down.
- Egg wash the croissants and let proof for 2-4 hours.
- Preheat the oven to 380°F and bake for 25-30 minutes or until golden brown.
- Rest the croissants for 15 minutes before serving.