Easy Sourdough Flaky Croissants

There's something almost magical about the moment when laminated dough finally reveals its purpose, those gossamer layers shattering under your teeth while butter pools on your tongue. My first sourdough croissants were born from impatience, honestly—I had discard from my starter and refused to waste it, so I gambled on folding it into a croissant dough instead of the traditional poolish. The gamble paid off spectacularly, filling my kitchen with a subtle tang that made these croissants feel less like a French pastry and more like something distinctly, proudly mine.

I'll never forget the first time I served these warm from the oven at a neighborhood breakfast potluck, watching someone take that first bite and close their eyes like they'd just remembered something important. That moment taught me that croissants aren't really about impressing anyone—they're about the permission to slow down, to appreciate butter and patience in tangible form.

Ingredients

• Bread flour, 500 g: The protein content is crucial here, creating enough gluten structure to support all that butter lamination without tearing during folds.
• Active sourdough starter (100% hydration), 100 g: This is your flavor anchor and leavening agent combined, contributing depth that commercial yeast simply can't match—make sure it's bubbly and fed within a few hours of mixing.
• Cold whole milk, 240 ml: The cold temperature is non-negotiable because warm liquid would begin melting your butter block before you've even started laminating.
• Unsalted butter, 30 g (for dough) plus 250 g (for laminating): Cold butter in the block creates the layers, while the softened 30 g in the dough provides richness without interfering with lamination—this distinction matters more than you'd think.
• Granulated sugar, 60 g: Feeds the starter and adds subtle sweetness that balances the sourness.
• Fine sea salt, 10 g: Strengthens gluten development and seasons the dough evenly throughout.
• Large egg and 1 tbsp milk (for wash): Creates that glossy, crackling finish that signals a professionally baked croissant.

Instructions

Mix your foundation:

Combine flour, sugar, and salt in a large bowl, then add cold milk, your fed sourdough starter, and softened butter, mixing until everything just comes together before kneading for about 8 minutes until the dough feels smooth and elastic. You'll know it's ready when it pulls away from the bowl and springs back when you poke it.

First rest:

Shape the dough into a rough rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours—this allows the gluten to relax and the starter to begin its slow fermentation.

Prepare the butter block:

While dough chills, pound and roll your cold butter between parchment paper into a 20 x 15 cm rectangle, then return it to the fridge so it's firm but still pliable when you need it—too hard and it'll shatter, too soft and it'll merge into the dough instead of creating layers.

Encase the butter:

Roll your chilled dough to about 40 x 20 cm, position the butter block on one half, fold the dough over like closing a book, and seal the edges by pressing gently with your rolling pin. This is your first lamination, and it's easier than it sounds.

First turn (letter fold):

Rotate the dough 90 degrees so the sealed edge faces you, then roll it out to roughly 60 x 20 cm before folding it into thirds like a business letter, wrapping it, and chilling for 1 hour. You'll do this two more times total, each with a 1-hour rest between.

Build your layers:

After each turn, you're folding trapped butter into thirds, exponentially multiplying your layers—by the end, you'll have created hundreds of impossibly thin sheets. This is where patience transforms simple ingredients into something that feels luxurious.

Overnight cold proof:

After your final fold, wrap the dough and refrigerate overnight for 8 to 12 hours, which gives the starter time to work quietly while the butter stays perfectly separated—this is the secret that makes these croissants taste complex and bake with authority.

Shape into crescents:

The next morning, roll your dough to about 60 x 30 cm and roughly 5 mm thick, then cut it into 12 long triangles with a sharp knife using confident, downward strokes rather than sawing motions. Starting from the wide end of each triangle, roll tightly toward the point, then gently curve it into a crescent and tuck the tip underneath so it doesn't unravel during proofing.

Final proof:

Arrange crescents on parchment-lined baking sheets, cover them loosely with a kitchen towel, and let them rise at room temperature until visibly puffy and nearly doubled, about 2 to 3 hours depending on your kitchen's warmth. You're looking for them to feel airy when you gently touch one, not mushy.

Egg wash and bake:

Preheat your oven to 200°C (400°F) about 15 minutes before baking, whisk together egg and milk, and brush each croissant lightly with the mixture for that signature golden shine. Bake for 18 to 22 minutes until the exteriors are deep golden brown and sound crisp when tapped, then let them cool on the pan for just a few minutes before eating them while they're still slightly warm.

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There's a particular joy in cracking through a croissant's exterior and watching the layers cascade open, steam rising like a tiny celebration. That's when these stop being about technique and become about simple pleasure.

Understanding Lamination

Lamination sounds intimidating, but it's really just organized folding—you're creating butter layers trapped between dough layers, and when those layers bake, moisture in the dough turns to steam, puffing them apart into those signature flakes. The key is keeping your dough and butter at similar firmness, which is why the temperature reminders matter so much. If the butter is too cold when you fold, it'll shatter; if it's too warm, it'll blend into the dough and you'll lose those distinct layers.

Timing and Flexibility

The timeline I've given you works beautifully if you have a full day to spend on croissants, but the formula is flexible in ways that matter for real life. You can stretch the chilling periods between folds—even leaving the dough in the fridge overnight before finishing your folds won't hurt it. The sourdough starter loves cold, slow fermentation, so a delayed schedule actually benefits flavor and texture.

Variations and Personalization

Once you've mastered the basic croissant, the customization options reveal themselves naturally. A teaspoon of vanilla extract added to the dough creates a subtle sweetness that whispers rather than shouts, while a savory version filled with thin slices of good cheese or quality ham transforms these into something for lunch instead of breakfast. I've also experimented with replacing a quarter of the bread flour with whole wheat for a earthier note, though it does slightly reduce the dramatic shattering effect.

• For chocolate croissants, place a small bar of chocolate in the center before rolling each triangle, letting it melt into warm pockets during baking.
• A light jam filling added before rolling provides brightness, but use restraint—too much and it leaks out during proofing.
• Freezing unbaked croissants after shaping and before proofing extends your timeline beautifully, letting you bake them fresh days later without redoing all the folds.

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These sourdough croissants represent something worth understanding about baking—that the best results come not from rushing, but from respecting time and temperature as actual ingredients. Once you've made them once, you'll understand why people wake early and plan entire mornings around these golden, shattering rewards.

Frequently Asked Questions

→ What makes sourdough croissants special?

The sourdough starter adds a subtle tang and depth of flavor, while the layering technique creates a flaky and airy texture.

→ Can I use instant yeast instead of sourdough starter?

Instant yeast can be used but will alter the flavor profile and may produce a different texture without the characteristic tang.

→ How long should the dough be rested for best results?

Resting the dough overnight in the refrigerator allows the sourdough to ferment fully and develop complex flavors while ensuring the butter remains cold for flaky layers.

→ Why is cold butter important in the layering process?

Cold butter helps maintain distinct layers, preventing it from melting into the dough, which ensures crisp, flaky pastry.

→ Can croissants be frozen after baking?

Yes, fully baked croissants can be frozen and gently reheated to preserve their texture and flavor.