Sourdough Croissant: the mere mention of those words conjures images of flaky, buttery layers, a delightful tang, and the satisfying crunch with each bite. Have you ever dreamed of creating this bakery masterpiece in your own kitchen? I know I have! For years, I was intimidated by the thought, but trust me, with a little patience and this guide, you can achieve croissant perfection.

The croissant, a symbol of French pastry artistry, has a fascinating history. While its origins can be traced back to the Austrian "kipferl," it was the French who perfected the laminated dough technique, transforming it into the iconic crescent shape we know and love. The addition of sourdough, however, elevates this classic to a whole new level.

What makes the sourdough croissant so irresistible? It's the perfect marriage of textures and flavors. The tangy sourdough starter adds a depth of flavor that complements the rich, buttery dough. The lamination process creates hundreds of delicate layers that shatter with each bite, offering a textural symphony that's simply divine. And let's be honest, the aroma of freshly baked croissants wafting through your home is an experience in itself. Whether enjoyed with a simple cup of coffee or as part of an elaborate brunch spread, these are guaranteed to impress.

Ingredients:

For the Levain:

50g active sourdough starter (100% hydration)
50g bread flour
50g water (lukewarm)

For the Dough:

450g bread flour (high protein, around 12-13%)
100g whole wheat flour (optional, for flavor)
100g all-purpose flour
150g levain (from above)
300g cold water (adjust as needed)
50g granulated sugar
12g salt
250g unsalted butter (cold, European-style, if possible)
1 large egg (for egg wash)
1 tablespoon milk or cream (for egg wash)

Preparing the Levain (Night Before):

Combine Ingredients: In a clean jar or bowl, combine the 50g of active sourdough starter, 50g of bread flour, and 50g of lukewarm water. Mix well until there are no dry clumps of flour.
Ferment: Cover the jar loosely with a lid or plastic wrap. Let it ferment at room temperature (ideally around 70-75°F or 21-24°C) for about 4-6 hours, or until it has doubled in size and is bubbly. The levain is ready when it floats in water.
Refrigerate (Optional): If you're not ready to make the dough immediately, you can refrigerate the levain for up to 12 hours. Just bring it back to room temperature before using it.

Making the Dough (First Day):

Combine Dry Ingredients: In the bowl of a stand mixer (or a large bowl if mixing by hand), combine the 450g of bread flour, 100g of whole wheat flour (if using), 100g of all-purpose flour, sugar, and salt. Whisk together to ensure even distribution.
Add Levain and Water: Add the 150g of levain to the dry ingredients. Pour in the 300g of cold water.
Mix: Using the dough hook attachment (or your hands), mix on low speed for about 3-4 minutes until a shaggy dough forms. The dough will be quite sticky at this point, and that's okay.
Autolyse (Rest): Cover the bowl with plastic wrap or a damp towel and let the dough rest (autolyse) for 30-60 minutes. This allows the flour to fully hydrate, which will improve the dough's texture and extensibility.
Knead: After the autolyse, knead the dough on medium-low speed for 8-10 minutes in the stand mixer. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-12 minutes. The dough should become smoother and more elastic. It will still be slightly sticky, but it should pull away from the sides of the bowl.
First Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let it bulk ferment at room temperature for 3-4 hours, or until it has increased in size by about 50-75%. Perform stretch and folds every 30-45 minutes during the first 2 hours of bulk fermentation. This helps develop strength and structure in the dough. To do a stretch and fold, gently stretch a portion of the dough upwards and fold it over onto itself. Rotate the bowl 90 degrees and repeat until you've stretched and folded all sides of the dough.
Chill the Dough: After the bulk fermentation, gently deflate the dough and shape it into a rectangle. Wrap it tightly in plastic wrap and refrigerate it for at least 12 hours, or up to 24 hours. This chilling period is crucial for developing flavor and making the dough easier to work with.

Preparing the Butter Block (While Dough Chills):

Shape the Butter: While the dough is chilling, prepare the butter block. Place the 250g of cold butter between two sheets of parchment paper.
Pound and Roll: Using a rolling pin, pound the butter to soften it slightly. Then, roll it into a rectangle that is approximately 6x8 inches (15x20 cm) and about ½ inch (1.25 cm) thick. The butter should be cold but pliable.
Chill the Butter: Place the butter block in the refrigerator to keep it cold until you're ready to use it.

Laminating the Dough (Second Day):

First Turn: Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a rectangle that is approximately 12x16 inches (30x40 cm).
Place Butter Block: Place the cold butter block in the center of the dough rectangle. Fold one side of the dough over the butter, and then fold the other side over, creating a "book fold" or "letter fold." The butter should be completely enclosed in the dough.
Seal the Edges: Gently press down on the edges of the dough to seal them.
Roll Out: Rotate the dough 90 degrees so that the short end is facing you. Gently roll the dough into a rectangle that is approximately 12x24 inches (30x60 cm). Be careful not to press too hard, as you don't want to squeeze the butter out.
Second Single Fold: Fold the top third of the dough down towards the center, and then fold the bottom third up over the top, creating a single fold. This is also known as a "business letter fold".
Wrap and Chill: Wrap the dough tightly in plastic wrap and refrigerate it for 1 hour.
Third Single Fold: Remove the dough from the refrigerator. Repeat steps 4 and 5 (rolling out and single fold).
Wrap and Chill: Wrap the dough tightly in plastic wrap and refrigerate it for another 1 hour.
Fourth Single Fold: Remove the dough from the refrigerator. Repeat steps 4 and 5 (rolling out and single fold).
Wrap and Chill: Wrap the dough tightly in plastic wrap and refrigerate it for a final 1-2 hours. This final chill is important to relax the gluten and make the dough easier to shape.

Shaping the Croissants:

Roll Out the Dough: Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a large rectangle that is approximately 12x36 inches (30x90 cm) and about 1/8 inch (3 mm) thick. Try to keep the rectangle as even as possible.
Trim the Edges: Use a sharp knife or pizza cutter to trim the edges of the dough, creating a clean rectangle. This will help the croissants rise evenly.
Cut Triangles: Cut the dough in half lengthwise. Then, cut triangles from each half. The base of each triangle should be about 4 inches (10 cm) wide. You should get about 12-16 triangles from the dough.
Shape the Croissants: Gently stretch each triangle lengthwise. Place the base of the triangle on your work surface and roll it up towards the point. As you roll, gently stretch the dough to create a longer, more tapered croissant.
Curve the Ends: Once rolled, curve the ends of the croissant inwards to create the classic crescent shape.
Place on Baking Sheet: Place the shaped croissants on a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between each croissant.

Proofing and Baking:

Proofing: Cover the baking sheet with plastic wrap or a damp towel and let the croissants proof at room temperature for 2-4 hours, or until they have nearly doubled in size and feel light and airy. The proofing time will depend on the temperature of your room. Be careful not to overproof, as this can cause the croissants to collapse during baking. A good indication is when they jiggle slightly when the baking sheet is gently shaken.
Preheat Oven: Preheat your oven to 400°F (200°C).

Conclusion:
So, there you have it! This sourdough croissant recipe, while a labor of love, is absolutely worth every single minute. The flaky layers, the tangy sourdough flavor that dances on your tongue, and the sheer satisfaction of creating something so beautiful and delicious from scratch – it's an experience you won't soon forget. Trust me, once you've tasted a homemade sourdough croissant, you'll never look at a store-bought one the same way again. But why is this recipe a must-try, you ask? Beyond the unparalleled flavor and texture, it's about the connection you forge with the process. You're not just baking; you're nurturing a living culture, coaxing it to life, and transforming it into something truly extraordinary. It's a mindful activity that rewards patience and attention to detail with a result that is simply sublime. Plus, imagine the bragging rights! "Oh, these? I just whipped up some sourdough croissants this morning." Your friends and family will be incredibly impressed. Now, let's talk about serving suggestions and variations because the possibilities are truly endless. For a classic experience, enjoy your warm sourdough croissant straight from the oven with a pat of salted butter and a cup of strong coffee. It's the perfect way to start your day or indulge in a weekend brunch. But don't stop there! Consider slicing your croissant and using it as the base for a decadent breakfast sandwich. Think crispy bacon, a perfectly fried egg, and a slice of melted cheese. Or, for a sweeter treat, fill it with Nutella, almond paste, or even a homemade fruit compote. You could also try dipping it in melted chocolate for an extra indulgent experience. For a savory twist, use your sourdough croissant to make a mini croque monsieur. Simply layer it with ham and Gruyère cheese, top with béchamel sauce, and bake until golden brown and bubbly. It's a sophisticated and satisfying lunch option that's sure to impress. And if you're feeling adventurous, why not experiment with different fillings and toppings? Try adding herbs and spices to the dough for a unique flavor profile. Or, brush the croissants with an egg wash and sprinkle them with sesame seeds or poppy seeds before baking. You could even try making chocolate croissants (pain au chocolat) by adding chocolate batons to the dough before rolling it up. The key is to have fun and let your creativity guide you. Don't be afraid to experiment and try new things. After all, baking is all about learning and growing, and every batch of sourdough croissants is an opportunity to refine your skills and discover new flavor combinations. So, what are you waiting for? Gather your ingredients, fire up your oven, and embark on this delicious adventure. I promise you won't regret it. And most importantly, don't forget to share your creations with me! I'd love to see your photos and hear about your experiences. Tag me in your posts on social media and let me know what variations you tried. Happy baking, and may your sourdough croissants be flaky, buttery, and utterly irresistible! I can't wait to see your sourdough croissant masterpieces!
Sourdough Croissant: The Ultimate Guide to Baking Perfect Flaky Pastries
Flaky, buttery, and tangy sourdough croissants made from scratch. A rewarding baking project for experienced bakers.
Prep Time60 minutes
Cook Time20 minutes
Total Time28 hours
Category: Breakfast
Yield: 12-16 croissants
Save This Recipe
Ingredients
- 50g active sourdough starter (100% hydration)
- 50g bread flour
- 50g water (lukewarm)
- 450g bread flour (high protein, around 12-13%)
- 100g whole wheat flour (optional, for flavor)
- 100g all-purpose flour
- 150g levain (from above)
- 300g cold water (adjust as needed)
- 50g granulated sugar
- 12g salt
- 250g unsalted butter (cold, European-style, if possible)
- 1 large egg (for egg wash)
- 1 tablespoon milk or cream (for egg wash)
Instructions
1. In a clean jar or bowl, combine the 50g of active sourdough starter, 50g of bread flour, and 50g of lukewarm water. Mix well until there are no dry clumps of flour.
2. Cover the jar loosely with a lid or plastic wrap. Let it ferment at room temperature (ideally around 70-75°F or 21-24°C) for about 4-6 hours, or until it has doubled in size and is bubbly. The levain is ready when it floats in water.
3. If you're not ready to make the dough immediately, you can refrigerate the levain for up to 12 hours. Just bring it back to room temperature before using it.
4. In the bowl of a stand mixer (or a large bowl if mixing by hand), combine the 450g of bread flour, 100g of whole wheat flour (if using), 100g of all-purpose flour, sugar, and salt. Whisk together to ensure even distribution.
5. Add the 150g of levain to the dry ingredients. Pour in the 300g of cold water.
6. Using the dough hook attachment (or your hands), mix on low speed for about 3-4 minutes until a shaggy dough forms. The dough will be quite sticky at this point, and that's okay.
7. Cover the bowl with plastic wrap or a damp towel and let the dough rest (autolyse) for 30-60 minutes. This allows the flour to fully hydrate, which will improve the dough's texture and extensibility.
8. After the autolyse, knead the dough on medium-low speed for 8-10 minutes in the stand mixer. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-12 minutes. The dough should become smoother and more elastic. It will still be slightly sticky, but it should pull away from the sides of the bowl.
9. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let it bulk ferment at room temperature for 3-4 hours, or until it has increased in size by about 50-75%. Perform stretch and folds every 30-45 minutes during the first 2 hours of bulk fermentation. This helps develop strength and structure in the dough. To do a stretch and fold, gently stretch a portion of the dough upwards and fold it over onto itself. Rotate the bowl 90 degrees and repeat until you've stretched and folded all sides of the dough.
10. After the bulk fermentation, gently deflate the dough and shape it into a rectangle. Wrap it tightly in plastic wrap and refrigerate it for at least 12 hours, or up to 24 hours. This chilling period is crucial for developing flavor and making the dough easier to work with.
11. While the dough is chilling, prepare the butter block. Place the 250g of cold butter between two sheets of parchment paper.
12. Using a rolling pin, pound the butter to soften it slightly. Then, roll it into a rectangle that is approximately 6x8 inches (15x20 cm) and about ½ inch (1.25 cm) thick. The butter should be cold but pliable.
13. Place the butter block in the refrigerator to keep it cold until you're ready to use it.
14. Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a rectangle that is approximately 12x16 inches (30x40 cm).
15. Place the cold butter block in the center of the dough rectangle. Fold one side of the dough over the butter, and then fold the other side over, creating a "book fold" or "letter fold." The butter should be completely enclosed in the dough.
16. Gently press down on the edges of the dough to seal them.
17. Rotate the dough 90 degrees so that the short end is facing you. Gently roll the dough into a rectangle that is approximately 12x24 inches (30x60 cm). Be careful not to press too hard, as you don't want to squeeze the butter out.
18. Fold the top third of the dough down towards the center, and then fold the bottom third up over the top, creating a single fold. This is also known as a "business letter fold".
19. Wrap the dough tightly in plastic wrap and refrigerate it for 1 hour.
20. Remove the dough from the refrigerator. Repeat steps 4 and 5 (rolling out and single fold).
21. Wrap the dough tightly in plastic wrap and refrigerate it for another 1 hour.
22. Remove the dough from the refrigerator. Repeat steps 4 and 5 (rolling out and single fold).
23. Wrap the dough tightly in plastic wrap and refrigerate it for a final 1-2 hours. This final chill is important to relax the gluten and make the dough easier to shape.
24. Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a large rectangle that is approximately 12x36 inches (30x90 cm) and about 1/8 inch (3 mm) thick. Try to keep the rectangle as even as possible.
25. Use a sharp knife or pizza cutter to trim the edges of the dough, creating a clean rectangle. This will help the croissants rise evenly.
26. Cut the dough in half lengthwise. Then, cut triangles from each half. The base of each triangle should be about 4 inches (10 cm) wide. You should get about 12-16 triangles from the dough.
27. Gently stretch each triangle lengthwise. Place the base of the triangle on your work surface and roll it up towards the point. As you roll, gently stretch the dough to create a longer, more tapered croissant.
28. Once rolled, curve the ends of the croissant inwards to create the classic crescent shape.
29. Place the shaped croissants on a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between each croissant.
30. Cover the baking sheet with plastic wrap or a damp towel and let the croissants proof at room temperature for 2-4 hours, or until they have nearly doubled in size and feel light and airy. The proofing time will depend on the temperature of your room. Be careful not to overproof, as this can cause the croissants to collapse during baking. A good indication is when they jiggle slightly when the baking sheet is gently shaken.
31. Preheat your oven to 400°F (200°C).
32. In a small bowl, whisk together the egg and milk or cream.
Notes
- Be careful not to overproof, as this can cause the croissants to collapse during baking.

Sourdough Croissant: The Ultimate Guide to Baking Perfect Flaky Pastries