This sourdough croissant comes together in about 30 minutes and requires just a little bit of effort for a quick and easy family breakfast that your loved ones will absolutely adore! The best part? Ready to impress? Let’s dive into making this classic flaky delight!
Ingredient Breakdown
- 3 cups bread flour (unbleached preferred): This is your foundation for that oh-so-flaky texture.
- 1 cup cold water: Essential for hydrating the flour and creating the perfect dough.
- 1.5 tsp salt: A couple pinches of salt and pepper are all you need for flavor!
- 1 cup sourdough starter (active and bubbly): The secret to a tangy flavor and airy structure in your bread!
- 1 cup cold butter (divided, for grating): Who doesn’t love layers of buttery goodness?
Step-by-Step Instructions
Let’s Get Cooking!
- Feed Your Sourdough Starter (6–8 hours ahead): Before you even think about mixing ingredients, make sure your sourdough starter is active and bubbly. This is essential for the best rise!
- Combine Your Ingredients (5 minutes): In a large bowl, combine the bread flour, cold water, salt, and your bubbly sourdough starter. Stir until a soft dough forms, and don’t worry if it looks a bit tacky, that just means it’ll be super tender!
- Let It Rest (45–60 minutes): Cover the dough with a kitchen towel and let it rest. This gives the gluten some time to relax and strengthen.
- Grate Half of The Cold Butter (5 minutes): Here comes the fun part! Grate half of the cold butter right into your dough. Now, using your hands, fold it gently into the mixture with a series of stretch and folds for about 5 minutes. It’ll be messy, but that’s part of the charm!
- Rest Again (30 minutes): Once you’ve folded in the butter, let your dough rest again for another 30 minutes. You’ll notice it becoming softer and a bit larger.
- Grate in the Remaining Butter (5 minutes): This time, get that remaining cold butter in there! Just like before, perform another set of stretch and folds, and then cover the bowl. Let it rise overnight at room temperature for about 8 to 9 hours.
- Morning Time, Time to Shape (15 minutes): Once your dough has risen beautifully, turn it out onto a lightly floured surface. Fold the corners into the center, flip the dough, and pull it to develop surface tension. It should feel nice and elastic at this point!
- Prepare for Chilling (A couple of minutes): Place your shaped dough into a floured banneton or a bowl. Cover it with a towel and pop it in the fridge for at least 2 hours, or if you’re feeling fancy, up to 24 hours can work wonders too.
- Preheat Your Oven (10 minutes): When you’re almost ready to bake, preheat your oven to 450°F.
- Score and Bake (45-50 minutes): Place the dough on parchment paper and, using a sharp knife, score the top for a little decorative flair. Then, toss it in a cold Dutch oven; cover with the lid and bake for 25 minutes. Remove the lid and bake another 20 to 22 minutes until it’s golden brown. Seriously, the smell is going to be amazing!
- Cool It, Baby! (1 hour): Let your baked creation cool on a rack for at least an hour before you slice into it. Patience is key, folks!
If you loved this sourdough croissant bread, be sure to check out my best sourdough bread recipes!
Tips for Success
Quick & Easy:
This recipe really comes together in under 30 minutes of hands-on time, which means fewer dishes to clean up, yay!
Comfort Food:
It’s loaded with tons of flavor and feels like a warm hug on a chilly morning!
Customizable:
Feel free to switch things up! Add your favorite herbs or perhaps some grated cheese, it’s all about whatever is in your kitchen.
Make-Ahead Friendly:
This will become a staple for your weekend brunches. Prepare it the night before and bake in the morning.
Serving and Storage Tips
- What to Serve With This: This sourdough croissant bread is fantastic on its own, but you can also serve it with butter, everyone loves a slather of rich, creamy goodness! Pair it with a side of fresh fruit for a refreshing balance.
- Storage: You can store this bread in an airtight container for up to 3 days at room temperature. Trust me, it might disappear long before that!
- Reheating: To reheat, wrap it in foil and pop it in a warm oven (around 350°F) for about 10-15 minutes. This will help regain some of that flakiness!
- Freezer Friendly: Yes! If you’ve got leftovers (and that’s a big if), this bread freezes beautifully. Just slice it first, wrap it well, and it’ll keep for about a month. When you’re ready to enjoy, just thaw and reheat!
Baking homemade bread might seem intimidating, but with this sourdough croissant bread, it’s just a matter of a little time and care. Perfect for breakfast or a cozy brunch with friends, this flaky delight will surely steal the show! You’re gonna love how simple and satisfying it is to make.
So, roll up your sleeves, have some fun in the kitchen, and enjoy the delicious scents filling your home. Happy baking, and let me know how your sourdough croissant bread turns out!
Happy cooking! And don’t forget to follow us on Pinterest for daily meal inspiration!
Sourdough Croissant Bread
Ingredients
Method
- Feed your sourdough starter 6–8 hours ahead to ensure it’s active and bubbly.
- In a large bowl, combine the bread flour, cold water, salt, and your bubbly sourdough starter. Stir until a soft dough forms.
- Cover the dough with a kitchen towel and let it rest for 45–60 minutes.
- Grate half of the cold butter into your dough and fold gently using stretch and folds for about 5 minutes.
- Let your dough rest again for another 30 minutes.
- Grate in the remaining cold butter and perform another set of stretch and folds, then cover the bowl and let it rise overnight at room temperature for about 8 to 9 hours.
- Turn out the risen dough onto a lightly floured surface and shape it.
- Place the shaped dough into a floured banneton or bowl, cover with a towel, and chill in the fridge for at least 2 hours.
- Preheat your oven to 450°F.
- Score the top of the dough and place it in a cold Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake another 20 to 22 minutes until golden brown.
- Let your baked creation cool on a rack for at least an hour before slicing.