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.
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
Serving: 90gCalories: 310kcalCarbohydrates: 34gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 65mgSodium: 210mgPotassium: 95mgFiber: 1.2gSugar: 4gVitamin A: 650IUCalcium: 35mgIron: 2.2mg
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