Easy Sourdough Croissants (Print View)

Flaky sourdough croissants with a golden, crisp crust and rich buttery layers, prepared with an overnight rise.

# 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

# Method:

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 for approximately 8 minutes until the dough becomes smooth and elastic.
02 - Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours.
03 - Place the cold butter between two sheets of parchment paper. Pound and roll it into a rectangle measuring 8 by 6 inches. Chill until the butter is firm but still pliable.
04 - On a lightly floured surface, roll out the dough to a rectangle measuring 16 by 8 inches. Place the butter block on one half of the dough, fold the other half over it, and seal the edges.
05 - Turn the dough 90 degrees and roll it into a rectangle measuring 24 by 8 inches. Fold into thirds like a letter, 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.
07 - After the final fold, wrap the dough and refrigerate overnight for 8 to 12 hours to develop deep sourdough flavor.
08 - Roll the chilled dough into a rectangle measuring 24 by 12 inches and approximately 1/4 inch thick. Cut into 12 long triangles of equal size.
09 - Starting from the wide end of each triangle, roll tightly into a crescent shape, tucking the pointed tip underneath. Arrange on parchment-lined baking sheets.
10 - Cover the croissants loosely with a kitchen towel and proof at room temperature until doubled in size, approximately 2 to 3 hours.
11 - Set the oven to 400°F (200°C) and allow it to reach the target temperature.
12 - Whisk the egg and milk together in a small bowl. Brush the egg wash mixture lightly over each croissant using a pastry brush.
13 - Bake for 18 to 22 minutes until the croissants develop a golden brown and crisp exterior. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • That subtle sourdough tang cuts through the richness of butter in a way that makes you want another piece immediately.
  • The overnight rise means you can prep most of the work one day and bake fresh croissants the next morning without stress.
  • They're restaurant-quality looking but honestly forgiving—lamination isn't as intimidating once you understand the rhythm.
02 -
  • If your butter breaks through the dough during rolling, don't panic—dust generously with flour and keep going; a few butter streaks won't ruin the final result, and you'll learn to feel the right pressure next time.
  • Temperature is everything with this recipe; if your kitchen is warm, your rest periods will be shorter, and if it's cold, they'll be longer—trust what you see in the dough, not just the clock.
03 -
  • Keep everything cold—your hands, your work surface, even your rolling pin if possible; this prevents the butter from softening and blending into the dough layers.
  • The dough will seem to resist rolling at first after coming from the fridge, but let it sit for 5 minutes and it becomes surprisingly cooperative; fighting cold dough only creates frustration and torn butter layers.
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