Easy Sourdough Croissants

My sourdough starter had been thriving on the counter for months when I decided to stop playing it safe and use it for something ambitious. Croissants seemed impossible until I realized that the tangy depth of my starter could actually streamline the traditional lamination process. That first batch, pulled golden from the oven on a Sunday morning, had my kitchen smelling like a Parisian bakery. The flakes shattered under my teeth, revealing those impossibly thin, buttery layers we all dream about. I've made them countless times since, and they never fail to feel like a small edible miracle.

I made these for a book club gathering on a whim, nervous because croissants have such an intimidating reputation. One friend bit into hers and went completely silent, then laughed and said it was the best thing she'd tasted in months. That moment, watching people's faces light up as they discovered the tender crumb and the shattering crust, reminded me why I love cooking. It transformed what could have been just another breakfast into a shared experience that people still mention.

Ingredients

• Bread flour: The high protein content builds structure for those signature laminated layers; all-purpose flour won't give you quite the same crisp, shattering texture.
• Active sourdough starter at 100% hydration: This is your flavor engine and leavening agent combined, so make sure yours is bubbly and doubling within 4 to 8 hours of feeding.
• Cold milk: Room temperature milk will make your dough too soft to handle during lamination, so keep it chilled straight from the fridge.
• Unsalted butter for lamination: Quality matters here more than anywhere else in the recipe; good butter creates distinct, crispy layers while cheap butter tends to absorb into the dough unevenly.
• Softened butter in the dough: This small amount enriches the dough without interfering with the lamination process later on.
• Fine sea salt: It dissolves more evenly than kosher salt and won't create gritty pockets in your finished croissants.

Instructions

Mix and knead your foundation:

Combine flour, sugar, and salt in a large bowl, then add cold milk, your bubbly starter, and softened butter. Mix gently at first, then knead for about 8 minutes until the dough feels smooth and elastic; it should spring back when you poke it. You'll know it's ready when it no longer feels sticky but still has a slight tackiness.

Rest the dough:

Shape into a rough rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or even overnight. This resting time allows the gluten to relax and gives the sourdough flavor time to develop deeper.

Prepare your butter block:

Place 250 g of cold butter between two sheets of parchment paper and pound it with a rolling pin until it's about 5 mm thick and forms a rough 20 x 15 cm rectangle. Chill this until it's firm but still slightly pliable when you press it, not rock hard or it'll shatter when you fold the dough.

Perform your first envelope fold:

On a lightly floured surface, roll the dough into a 40 x 20 cm rectangle, then place your butter block on the left half and fold the right half over it like closing an envelope. Seal the edges by pressing gently with your rolling pin.

Execute your first turn:

Rotate the dough so a short side faces you, then roll it out to 60 x 20 cm and fold it into thirds like a letter (fold one short end one third of the way, then fold the other end over top). Wrap and chill for 1 hour.

Complete two more turns:

Repeat the rolling, folding into thirds, chilling pattern two more times, always rotating so you're working fresh sides of the dough and creating even layers. Between each turn, the dough may feel slightly warm; this is normal and actually helpful for lamination.

Final chill overnight:

After your third fold, wrap the dough and refrigerate for 8 to 12 hours; many bakers do this step in the evening so they can shape fresh croissants in the morning. The overnight rest allows flavors to deepen and makes the dough easier to handle.

Shape your croissants:

Roll the chilled dough into a 60 x 30 cm rectangle about 5 mm thick, then cut it into 12 long triangles using a sharp knife or pastry wheel. Starting from the wide base of each triangle, roll tightly toward the point and gently curve the ends to create that classic crescent shape, tucking the tip underneath so it doesn't unroll in the oven.

Proof until puffy:

Place shaped croissants on parchment-lined baking sheets, cover loosely with a kitchen towel, and let them rise at cool room temperature for 2 to 3 hours until visibly puffy but not quite doubled. You want them light enough that a gentle poke leaves a slow impression, not completely deflated or aggressively puffy.

Apply egg wash and bake:

Preheat your oven to 200°C, whisk together 1 egg and 1 tablespoon milk, then brush the mixture lightly over each croissant for that glossy golden finish. Bake for 18 to 22 minutes until deep golden brown and crisp, rotating the baking sheet halfway through if your oven has hot spots.

Cool and serve:

Let croissants cool for a few minutes on the baking sheet so the structure sets, then transfer to a wire rack. They're best enjoyed slightly warm or at room temperature, when the butter hasn't fully solidified and those layers are at their most tender.

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There's a moment about halfway through proofing when you walk past the croissants and notice they've somehow become tender and airy, as if by magic. That's when I know everything has worked, and I can already taste the butter and feel that satisfying shatter of the crust. It's a small joy that reminds me why patience in the kitchen pays off in ways that rushing never could.

The Sourdough Advantage

Using sourdough starter instead of commercial yeast gives these croissants a subtle tang and depth that feels more refined than standard versions. The natural fermentation also means the dough develops flavor overnight without requiring a preferment, which simplifies the timeline considerably. I've noticed that croissants made with starter seem to stay fresher longer and toast beautifully the next day, making them even more practical for busy mornings.

Troubleshooting Common Issues

Greasy, non-flaky croissants usually mean the butter and dough merged during lamination, which happens when things get too warm. Dense croissants suggest either under-proofing or a weak starter that didn't provide enough lift, so check that your starter is actively doubling before you use it. If the butter shows dark spots after baking, you likely caught some of it peeking through during rolling, which tastes fine but looks less polished than clean, even lamination.

Variations and Storage

Once you master the plain version, these croissants invite creativity without requiring you to change a single technique. Try adding a teaspoon of vanilla extract to the dough for subtle sweetness, or fill them with chocolate, almond cream, or even ham and cheese before rolling for savory versions. Shaped croissants freeze beautifully for up to 3 weeks; simply thaw at room temperature for 30 minutes before proofing and baking as usual, which means you can make a full batch whenever you want fresh croissants on demand.

• Freeze shaped croissants on a tray before transferring to freezer bags so they don't stick together and lose their crescent shape.
• For chocolate or jam fillings, place a small amount at the base before rolling and seal the dough edges so filling doesn't leak out during baking.
• Reheated croissants regain their crispness in a 160°C oven for about 5 minutes, bringing them back to nearly fresh-baked quality.

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Homemade croissants teach you patience and precision in a way few other recipes can, and the reward of biting into one that you've shaped and laminated yourself is genuinely unmatched. Once you've made them once, you'll understand why they're worth the effort.

Questions & Answers

→ What is the role of the overnight rest in the dough?

The overnight rest allows the sourdough to ferment slowly, developing a deep, tangy flavor and improving dough elasticity for flakier layers.

→ How does the butter block affect texture?

Incorporating a cold butter block and folding it into the dough creates thin buttery layers that expand during baking, resulting in a crisp and flaky crust.

→ Why is an egg wash applied before baking?

The egg wash adds a glossy, golden finish to the croissants, enhancing appearance and contributing to a slight crispness on the surface.

→ Can I add flavor variations to the dough?

Yes, adding vanilla extract or incorporating fillings like cheese or ham before rolling can add savory or sweet notes to the croissants.

→ What is the best way to store croissants after baking?

Store cooled croissants in an airtight container for up to two days or freeze them. Reheat gently to preserve flakiness and texture.