Freshly baked sourdough croissants recipe on a plate

Easy Sourdough Croissants Recipe

A buttery, flaky, and tangy sourdough croissants recipe made with natural fermentation, perfect for artisan home bakers looking to elevate their skills.

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Course: Breakfast, Brunch, Pastry

Cuisine: French

Prep Time: 16

Cook Time: 22

Fermentation & Proofing: 1

Total Time: 1 16 22

Servings: croissants

Calories: 310kcal

Cost: $12

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition