Easy Sourdough Croissants (Print out)

Buttery croissants with sourdough tang, crisp golden crust, and layered texture using 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 - 9 ounces unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon milk

# How to Make It:

01 - In a large bowl, combine bread flour, sugar, and 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 dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.
03 - Place 9 ounces cold butter between two sheets of parchment paper. Pound and roll into an 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. Place butter block on one half, fold dough over, and seal edges firmly.
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 rolling and folding process two more times, chilling for 1 hour between each turn to allow the gluten to relax and butter to remain distinct.
07 - After final fold, wrap dough in plastic and refrigerate overnight for 8 to 12 hours to develop deep sourdough flavor and achieve proper lamination.
08 - The next morning, roll dough to a 24 by 12 inch rectangle approximately 1/5 inch thick. Cut into 12 long triangles with a sharp knife.
09 - Starting from the wide end of each triangle, roll tightly into a crescent shape, tucking the tip underneath. Place on parchment-lined baking sheets.
10 - Cover loosely with a damp towel and proof at room temperature until doubled in size, approximately 2 to 3 hours.
11 - Preheat oven to 400°F (200°C) to ensure a crisp, golden crust develops evenly during baking.
12 - Whisk egg and milk together in a small bowl. Brush croissants lightly with egg wash using a pastry brush for a golden appearance.
13 - Bake for 18 to 22 minutes until golden brown and crisp. Cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • The sourdough starter does the heavy lifting of flavor development while you sleep, so you get complex taste without the fuss of long fermentation.
  • Lamination becomes almost meditative once you understand the rhythm of folding and chilling, and the results look far more impressive than the effort required.
  • These freeze beautifully after shaping, meaning you can have fresh-baked croissants on demand without the full production on a weekday morning.
02 -
  • Cold ingredients and a cool environment are non-negotiable; if your kitchen is warm or your dough becomes greasy and soft during lamination, the butter will merge with the dough instead of creating distinct flaky layers.
  • The overnight chill after lamination isn't just about convenience, it's actually when your croissants develop their complex flavor and the layers set up properly for a crisp bake.
03 -
  • If your starter isn't quite ready when you need it, give it an extra feeding 4 to 6 hours before you mix the dough; active and bubbly starter makes all the difference in rise and flavor.
  • Invest in a dough scraper or bench knife for lamination; it makes folding so much easier and cleaner than struggling with a spatula or your hands.
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