There’s a special kind of magic in mastering a sourdough croissants recipe—a perfect balance of time, technique, and tradition. Imagine biting into a warm, flaky croissant with deep, tangy notes only natural fermentation can deliver. This isn't just any pastry; it’s a labor of love that transforms your kitchen into a Parisian bakery.
Unlike ordinary croissants, a well-crafted sourdough croissants recipe elevates the flavor profile with rich, buttery layers and a slight sour bite that can’t be replicated by commercial yeast. The result? A pastry with soul—one that tells a story of slow fermentation and artisan care.
This sourdough croissants recipe breaks down each step clearly, making the process approachable for both seasoned bakers and ambitious beginners. With patience, precision, and the right guidance, you'll learn how to create bakery-worthy croissants that are both impressively beautiful and irresistibly delicious.
Whether you're perfecting your sourdough skills or simply craving something extraordinary, this sourdough croissants recipe is your gateway to one of the most rewarding bakes you'll ever pull from the oven.
What Makes Sourdough Croissants Special?
What truly sets a sourdough croissants recipe apart from the conventional version is the incredible depth of flavor and craftsmanship behind each bite. Thanks to the natural leavening process, a sourdough croissants recipe produces complex, tangy notes that commercial yeast simply can’t replicate. The wild yeast in your sourdough starter works slowly to break down the flour, infusing every buttery layer with a subtle sourness that perfectly balances the richness.
But the benefits of a great sourdough croissants recipe go beyond flavor. The extended fermentation process enhances digestibility, as the natural bacteria begin breaking down complex carbohydrates in the flour. Many people with sensitivities to commercial yeast find sourdough pastries gentler on their systems—yet just as indulgent.
Even better, a well-made sourdough croissants recipe naturally extends shelf life. The organic acids developed during fermentation act as preservatives, keeping your croissants fresher for longer. Expect them to stay soft, flaky, and full of flavor for 2–3 days at room temperature—though they rarely last that long once you’ve had a taste!
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Ingredients
For the Dough
- Bread flour
- Active sourdough starter
- Granulated sugar
- Salt
- Whole milk, cold
- Unsalted butter, softened
For Lamination
- European-style butter
- Egg (for egg wash)
- Water (for egg wash)
See recipe card for quantities.
Why These Ingredients Matter
The success of sourdough croissants recipe depends largely on quality ingredients. European-style butter is essential for proper lamination because of its higher fat content and lower water percentage. Regular American butter contains more water, which can create steam pockets that disrupt your carefully crafted layers.
An active, bubbly sourdough starter provides the natural leavening power. If your starter isn't vigorous enough, your croissants won't rise properly. Make sure it passes the float test before beginning this recipe.
For dietary modifications:
- Vegan option: Replace dairy butter with a plant-based butter block specifically made for lamination, and use plant milk instead of whole milk
- Whole wheat variation: Replace up to 30% of the bread flour with whole wheat flour (more than this will compromise the delicate texture)
Instructions
Prepare the Dough and Butter (Day 1)
- Prepare your sourdough starter the night before, ensuring it's active and bubbly.
- Mix your dough ingredients until well combined, then strengthen through kneading and several stretch-and-fold sessions over a few hours.
- Prepare your butter block by shaping cold butter into a rectangle between parchment paper, then chill until firm but pliable.
- Encase the butter block in your dough, then complete three lamination "turns" (rolling out and folding the dough into thirds), chilling for an hour between turns.
- After the final turn, refrigerate the laminated dough overnight (8-12 hours) to develop flavor and let the sourdough ferment.
Shape and Proof (Day 2)
- Roll your chilled dough into a large rectangle, trim the edges, and cut into triangles.
- Stretch each triangle slightly, make a small notch in the center of the base, then roll from the base toward the point to form the classic croissant shape.
- Place shaped croissants on parchment-lined baking sheets, curve the ends slightly inward, and loosely cover with plastic wrap.
- Allow croissants to proof at room temperature for 4-8 hours until visibly puffy and increased in size by about 50%.
- Check readiness with the poke test: when gently poked, the dough should slowly spring back but leave a slight indentation.
Bake and Enjoy
- Preheat your oven to 400°F (200°C) and brush the proofed croissants gently with egg wash.
- Bake for 18-22 minutes until deeply golden brown, rotating the pan halfway through if needed for even browning.
- Cool on a wire rack for at least 20 minutes before serving to allow the layers to set and the interior to finish cooking.
- Prepare Dough: Beginning lamination by enclosing butter in rolled dough.
- Shape/Proof: Unbaked croissants shaped and proofing before baking.
- Bake & Enjoy: Fully baked croissants resting after coming out of the oven.
Equipment For Sourdough Croissants Recipe
- Metal bench scraper: Invaluable for handling the dough and cutting clean edges
- Rolling pin: A French rolling pin (without handles) gives you better control
- Ruler or measuring tape: Precision matters in laminated dough
- Parchment paper: Prevents sticking without adding extra flour
- Pastry brush: For applying egg wash evenly
A marble pastry board is helpful but not essential - it stays naturally cool, helping to keep the butter at the right temperature during rolling.
Expert Baking Tips
Temperature Control is Crucial
Keep everything cold during the lamination process. If the butter gets too warm and starts to melt into the dough, you'll lose the distinct layers. If your kitchen is warm, work in shorter intervals and return the dough to the refrigerator whenever it becomes too soft.
Perfect Your Technique
When rolling the dough, apply even pressure and roll from the center outward in all directions. This helps maintain the rectangular shape and even thickness throughout.
Watch the Fermentation
Sourdough fermentation can be unpredictable. During the final proof, check your croissants regularly. Under-proofing results in dense croissants with a tight crumb, while over-proofing can cause them to collapse in the oven.
Avoid Common Mistakes
Don't rush the process. The long fermentation and careful lamination are what create those beautiful honeycomb layers. Cutting corners will result in inferior croissants.
Recipe Variations
Chocolate Sourdough Croissants
Place a small piece of high-quality dark chocolate at the wide end of your triangle before rolling.
Almond Sourdough Croissants
Brush baked and cooled croissants with simple syrup, fill with almond cream (mixture of almond flour, butter, sugar, and egg), and rebake until golden.
Savory Sourdough Croissants
Add ham and cheese or spinach and feta before rolling for a delicious breakfast or lunch option.
Sourdough Croissant Loaf
Instead of cutting and shaping individual croissants, cut your laminated dough into squares and stack them in a loaf pan for a pull-apart croissant bread.
Storage
Fridge Storage
Sourdough croissants will keep for 3-4 days at room temperature in an airtight container. For best results, refresh in a 300°F (150°C) oven for 5 minutes before serving.
Freezing Instructions
Freeze baked croissants: Cool completely, wrap individually in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven for 8-10 minutes.
Freeze unbaked croissants: After shaping, place on a baking sheet and freeze until solid. Transfer to freezer bags. When ready to bake, place on parchment-lined sheets, cover, and thaw overnight in the refrigerator, then proof at room temperature until puffy before baking.
The Secret That Changed My Sourdough Croissants Forever
When I first started experimenting with my sourdough croissants recipe, I followed every step to the letter—but something was missing. The flavor was good, the texture decent, but not quite bakery-level. Then a French pastry chef shared a game-changing secret: let the shaped croissants rest in the fridge for 24 to 36 hours before baking.
That extra time in cold fermentation was the breakthrough I didn’t know I needed. It gave the wild yeast in my sourdough croissants recipe time to fully develop those nuanced, tangy flavors while relaxing the gluten for maximum flakiness. The result? Layers that shattered delicately with each bite and a depth of flavor that made all the effort worth it.
Now, I never skip this step—and if you're serious about mastering your own sourdough croissants recipe, this little secret is the key to taking your bake from good to unforgettable.
FAQ
What is the difference between croissants and sourdough croissants?
Traditional croissants use commercial yeast for leavening, while sourdough croissants rely on wild yeast cultures in a sourdough starter. This natural fermentation gives sourdough croissants a slightly tangy flavor, improved shelf life, and better digestibility. The sourdough process requires longer fermentation time (typically 24-48 hours), which develops more complex flavors and a tender interior while maintaining the classic flaky, buttery layers that define a perfect croissant.
What not to do with sourdough?
When making sourdough croissants recipe, never rush the fermentation process – this destroys flavor development. Don't use inactive starter; it won't provide proper leavening power. Avoid overworking the dough during lamination as this breaks down butter layers. Never proof at high temperatures, which melts butter and ruins the structure. Don't skip refrigeration between folds, and never use regular butter instead of European-style butter with higher fat content for lamination.
What is the secret to a good croissant?
The secret to excellent sourdough croissants recipe lies in temperature control throughout the entire process. Keep butter cold but pliable during lamination (around 60°F) to create distinct layers. Use high-quality European-style butter (82%+ fat) for optimal results. Allow sufficient time for cold fermentation (at least 24 hours) to develop complex flavors. Ensure proper proofing until croissants are visibly puffy. Finally, bake at the right temperature to achieve golden, flaky perfection.
What is a mistake when making croissants?
The biggest mistake when making sourdough croissants is improper temperature management. If butter gets too warm during lamination, it incorporates into the dough instead of creating distinct layers. Using weak or inactive sourdough starter prevents proper rise. Insufficient proofing time leads to dense croissants, while overproofing causes collapse during baking. Rushing the process by skipping refrigeration between folds compromises the flaky texture that defines perfect croissants.
Your Sourdough Journey Starts Here
Making your own Sourdough Croissants Recipe at home may feel like a bold leap, but it’s a journey that’s as rewarding as the first flaky, golden bite. This recipe connects you to the heart of artisan baking—blending patience, tradition, and the living magic of sourdough into one unforgettable experience. The rich, buttery layers paired with that delicate tang? That’s the kind of breakfast luxury you just can’t buy.
So take your time, trust the process, and soon enough, you’ll be mastering this Sourdough Croissants Recipe like a true artisan baker. Don’t forget to share your beautiful creations in the comments or tag us on social media—we’d love to celebrate your success!
And if you’re looking to expand your baking repertoire, be sure to check out our recent Sourdough Croissants Recipe, plus fan favorites like the Easy Drop Biscuits Recipe (perfect for quick mornings) and the ultra-soft Perfect Sourdough Naan Bread Recipe. There’s a whole world of homemade goodness waiting in your kitchen!
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Pairing
These are my favorite dishes to serve with Sourdough Croissants Recipe
Easy Sourdough Croissants Recipe
Equipment
- 1 Metal bench scraper Helps shape and divide dough cleanly
- 1 Rolling pin Preferably a French-style rolling pin for better control
- 1 Pastry brush For applying egg wash evenly
- 1 Measuring tape/ruler Ensures even cuts and sizing during shaping
- 1 Parchment paper Prevents sticking without using extra flour
- 1 Baking sheet For shaping, freezing, and baking croissants
Ingredients
For the Dough
- 500 g Bread flour High-protein for strong gluten
- 150 g Sourdough starter Active and bubbly
- 50 g Granulated sugar Adds slight sweetness
- 10 g Salt Balances flavor
- 220 ml Whole milk Cold
- 40 g Unsalted butter Softened
For Lamination
- 250 g European-style butter High fat low moisture
- 1 Egg For egg wash
- 1 tablespoon Water Mixed with egg for wash
Instructions
- Mix dough ingredients and strengthen with stretch-and-folds.
- Prepare and chill butter block between parchment sheets.
- Encase butter and complete 3 lamination turns with chilling in between.
- Refrigerate laminated dough overnight (or up to 36 hours for best flavor).
- Roll dough, cut triangles, and shape croissants.
- Proof at room temperature 4–8 hours until puffy.
- Preheat oven to 400°F (200°C), apply egg wash.
- Bake 18–22 minutes until golden brown.
- Cool for at least 20 minutes before serving.
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