Easy Sourdough Flaky Croissants (Printable version)

Flaky croissants featuring a buttery crust and tangy sourdough flavor, enhanced by an overnight rest.

# What You'll Need:

→ Dough

01 - 2 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons fine sea salt
04 - 1 cup whole milk, cold
05 - 1/2 cup active sourdough starter at 100% hydration
06 - 2 tablespoons unsalted butter, softened

→ Butter Block

07 - 1 cup plus 2 tablespoons unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon milk

# Directions:

01 - In a large bowl, combine bread flour, granulated sugar, and fine sea salt. Add cold milk, sourdough starter, and softened butter. Mix until just combined, then knead until a smooth, elastic dough forms, approximately 8 minutes.
02 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
03 - Place 1 cup plus 2 tablespoons cold butter between two sheets of parchment paper. Pound and roll into a 8 by 6 inch rectangle. Chill until firm but pliable.
04 - On a lightly floured surface, roll out dough to a 16 by 8 inch rectangle. Position butter block on one half, fold dough over, and seal edges by pressing with a rolling pin.
05 - Turn dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds in a letter-fold pattern, wrap in plastic, and chill for 1 hour.
06 - Repeat the rolling and folding process two additional times, chilling for 1 hour between each turn. After the final fold, wrap dough and refrigerate overnight for 8 to 12 hours.
07 - The following morning, roll dough to a 24 by 12 inch rectangle, approximately 1/5 inch thick. Cut into 12 long triangles using a sharp knife.
08 - Starting from the wide end of each triangle, roll tightly into a crescent shape, tucking the tip underneath. Place on parchment paper-lined baking sheets.
09 - Cover loosely with a towel and allow to proof at room temperature until doubled in size, approximately 2 to 3 hours.
10 - Preheat oven to 400°F. Whisk together egg and milk for egg wash. Brush croissants lightly with egg wash. Bake for 18 to 22 minutes until golden brown and crisp. Cool slightly before serving.

# Expert Advice:

01 -
  • The sourdough starter adds a whisper of complexity that makes people pause mid-bite and ask what makes these different from bakery croissants.
  • An overnight rest does most of the heavy lifting, so you're not actually in the kitchen for hours—just strategic bursts of folding and rolling.
  • Each croissant holds that perfect tearing resistance, flaking into buttery shards that somehow taste less guilty because of the fermentation.
02 -
  • Temperature consistency is everything—warm butter won't laminate, warm dough will let the butter melt into the gluten instead of creating layers, so keep everything cold until that final proof.
  • Don't skip the overnight rest; this isn't just flavor development, it's structural maturation that makes the croissants dramatically easier to bake and far more forgiving.
03 -
  • Mark your dough's progress with a permanent marker on the plastic wrap, noting the date and which turn you're on—it keeps you organized and prevents the confusion of wondering if you've done three folds or two.
  • Save any croissant scraps from trimming and bake them separately; they won't look perfect but they'll taste extraordinary, and they're the secret sneack while you wait for the perfect ones to cool.
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