I’ll never forget the first time I attempted sourdough croissants. It was a rainy December weekend in Santa Rosa. My neighbor Marlene—an ex-pastry chef from Marseille—popped over with a linen-wrapped bundle that smelled like a Parisian bakery. She unwrapped it, and there they were: golden, flaky croissants made with her 15-year-old starter, Pierre. I was smitten.
Now, years later, I’ve perfected my version of these stunning sourdough croissants. They’re crisp on the outside, buttery in the middle, and packed with that subtle tang only natural fermentation brings. Yes, it’s a three-day labor of love—but it’s absolutely worth it.
So let’s roll, layer by layer. This is the ultimate sourdough croissants recipe—gentle on the stomach, rich in flavor, and bakery-beautiful every time.
🔗 Love sourdough? Try my Sourdough Croissant Bread or these moist Biscoff tarts!
Table of Contents
Table of Contents
Sourdough Croissants Recipe
- Total Time: 36 hours 25 minutes
- Yield: 10 1x
Description
Flaky, buttery sourdough croissants with natural fermentation. Perfect for a slow breakfast or impressive brunch!
Ingredients
STARTER
35g starter
70g flour
70g water
DOUGH INGREDIENTS:
450g all-purpose flour
1 tsp salt
40g sugar
230ml water
150g active sourdough starter
50g unsalted butter, room temperature
BUTTER PACKET:
250g unsalted butter, room temperature
1 1/2 Tablespoons flour
EGG WASH
1 egg + 1 tbsp water
Instructions
STARTER
In the morning, feed your starter by combing the starter, flour, and water in a bowl and mixing it until well combined. Tip it into a clean jar or glass and let it double or triple.
THE DOUGH
Prepare the dough by mixing together all the dough ingredients and using your hands to form a sticky dough ball. Knead the dough on the bench for 5-8 minutes until you create a smooth ball.
Place the dough in a greased bowl and cover it. Let it ferment for 3 hours, ideally at room temperature between 23-25°C/74-77°F. If your room is cooler than this, leave it for 4 hours. The dough should be visibly puffier after the fermentation. Place the bowl, tightly covered in the fridge overnight.
LAMINATING
In the morning, mix 1 1/2 tablespoons flour and 250g butter. Spoon the mix onto parchment paper and place another sheet on top. Roll the butter into a rectangle of about 15 x 20cm (6 x 8 inches). Place the butter in the fridge for around 10-30 minutes so it is cold. Ensure it is cold but still pliable. Aim for the butter and the dough to be similar in consistency.
Take the dough from the fridge and roll it out on a floured bench into a 20x40cm(8×16 inch) rectangle.
Once the butter is cool again, place it in the middle of the dough. Bring the top of the dough down and the bottom of the dough up to meet in the middle, and tuck in the butter.
FOLD 1
Turn the dough a quarter turn. Use a rolling pin to gently push on the dough to help disperse the butter. Roll this dough out into a 25x50cm (10×20-inch) rectangle, focusing on lengthening rather than making it wider. While rolling, dust the dough with flour to prevent it from sticking to the bench.
Brush away the excess flour from the dough. Fold the dough like a pamphlet by bringing the top third down to the middle and the bottom third up overtop.
Wrap the dough up tightly or place it in an airtight container with a lid and let the dough rest in the fridge for 30 minutes.
FOLD 2
Turn the chilled dough 90 degrees and roll it out in front of you into a 25x50cm (10×20 inch) rectangle. At this point, you can cut off any scraggly edges, which will help give you more even layers later. Repeat the folding process. Cover and place it back in the fridge for 20-30 minutes.
FOLD 3
Repeat this step once more. After this fold, chill the dough, tighly covered, for at least 2 hours.
SHAPING
Roll the chilled dough into a 28x60cm (11×24 inch) rectangle on a floured bench.
Mark 5cm (2 inches) marks along both lengths of the dough rectangle. Use a pizza cutter or large knife to cut triangles connecting the marks from the top to the bottom. A ruler can help keep your lines straight. There is a picture diagram of this in the above post.
Stretch the bottom of each triangle out a bit, then roll the triangles up tightly, starting from the bottom and rolling to the tip. You can bend the ends of croissants a little to make a crescent or leave them straight
Leave the rolled croissants to proof on parchment paper-lined trays for around 4-5 hours at a temperature between 23-25°C/74-77°F. They should become puffy and jiggle when the tray is gently shaken, and the layers in the croissant should be visible.
You can brush the croissants gently with water to stop them from drying out or create a humid and warm spot by placing them in a cold oven next to a cup of hot water. Ensure the butter in the croissants doesn’t melt, or it will ruin the layers. Don’t place the cup of hot water underneath the tray of croissants, or it’ll make the bottom of the tray too warm.
Baking
The croissants can be baked once puffed out or refrigerated if you want to bake them in the morning. The extended fridge time will increase the sour flavor.
Preheat the oven to 205°C/400°F.
In a small bowl, mix the egg and water. Brush the croissants with the egg wash using a pastry brush.
Bake the croissants for around 20 minutes until deeply browned.
STORING
Croissants are great served fresh on the day they are baked. The layers in the croissants will be most prominent if the croissant has cooled down to room temperature before slicing.
Notes
If the croissants leak a lot of butter in the oven, the dough may be under-proofed. The texture of an under-proofed croissant can be gummy and appear undercooked.
If the croissants take on a bread-like texture, the butter may have melted into the dough during lamination. It is important it stays cool while it is rolled in.
Freezing croissant dough
Unbaked croissants can be frozen after they have been shaped and proofed. This way they have already done all their rising and can be baked from frozen.
Notes
If the croissants leak a lot of butter in the oven, the dough may be under-proofed. The texture of an under-proofed croissant can be gummy and appear undercooked.
If the croissants take on a bread-like texture, the butter may have melted into the dough during lamination. It is important it stays cool while it is rolled in.
Freezing croissant dough
Unbaked croissants can be frozen after they have been shaped and proofed. This way they have already done all their rising and can be baked from frozen
- Prep Time: 1 day 12 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Sourdough
- Cuisine: French
Nutrition
- Serving Size: 1 Croissant
- Calories: 526
- Sugar: 4g
- Sodium: 246mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 83mg
Sourdough Croissants Dough, Butter Block & Lamination
Mastering sourdough croissants is all about patience, precision, and a touch of buttery magic. These flaky pastries begin with slow fermentation, giving you deep flavor and a gorgeous, airy texture. Whether you’re a seasoned baker or just getting started, this step-by-step guide will help you create sourdough croissants that rival any French bakery.
Step 1: Prep Your Sourdough Starter
The process begins early in the day. Mix 35g of starter with 70g of flour and 70g of water. Let this mixture ferment in a warm space (around 23–25°C) until it triples in size. This lively starter is the backbone of your sourdough croissants, so don’t rush it.
If you’re just starting your sourdough journey, you might find our Whole Grain Sourdough Bread recipe helpful as an introduction to maintaining a healthy starter.
Step 2: Make Sourdough croissants Dough
In a large bowl, combine 450g all-purpose flour, 1 tsp salt, 40g sugar, 230ml water, 150g of active starter, and 50g room-temperature butter. Knead the dough until smooth—about 5 to 8 minutes. Once mixed, cover and let it rest for about 3 hours. If your kitchen runs cool, extend the rest to 4 hours, then transfer the dough to the fridge to ferment overnight.
Step 3: Prepare the Butter Block
Create your butter packet by mixing 250g of unsalted butter with 1.5 tablespoons of flour. Flatten the mixture between parchment paper into a 15x20cm rectangle. Chill until firm but still pliable—this is key for proper lamination without butter breakage or melting.
Step 4: Lamination – 3 Strategic Folds
After your dough has rested, roll it out into a rectangle roughly 20x40cm. Place the chilled butter in the center and fold the dough over it like a book, sealing the edges gently to lock the butter in place.Then proceed with three distinct folds:
- First Fold: Roll out to 25x50cm and fold into thirds. Chill 30 minutes.
- Second Fold: Rotate, roll again, and repeat the fold. Chill.
- Third Fold: One final fold and chill for at least 2 hours before shaping.
🧠 Tip: If you notice the butter starting to soften during lamination, pop the dough back in the fridge for 20 minutes before continuing.
Craving quicker layers? Browse our easy dessert recipes for faster sweet treats with minimal fuss.
Step 5: Cutting and Shaping the Sourdough Croissants
Roll your laminated dough into a large 28x60cm rectangle. Using a ruler, mark 5cm intervals and slice into long triangles with a pizza cutter. Stretch the base of each triangle gently and roll them tightly from the wide end upward. Curve the ends inward for traditional crescents or leave them straight for a classic Sourdough croissants French shape.
Step 6: Final Proofing
Arrange your shaped sourdough croissants on baking trays lined with parchment paper. Let them rise somewhere warm and slightly humid; aim for 23 to 25°C. A great trick is to pop them in a turned-off oven with a mug of steaming water or loosely cover them with a damp towel to keep the air moist.
Step 7: Egg Wash and Baking
Beat one egg with a splash of water, then lightly brush it over each croissant for that golden, bakery-style finish. Bake in a preheated oven at 205°C (400°F) for 20 to 25 minutes, or until beautifully golden and crisp.
For the ultimate breakfast spread, serve your warm sourdough croissants with a coffee or sweet bites like cake pops to complete the experience.
🕐 Step 6: Final Proof
Place croissants on parchment-lined trays. Let them rise 4–5 hours at 23–25°C. Cover with a damp towel or set them in a cold oven next to a mug of hot water.
🔥 Step 7: Egg Wash & Bake
Mix 1 egg + 1 tbsp water. Brush gently.
Bake at 205°C/400°F for 20–25 minutes until deep golden brown.
🔗 For breakfast pairings, try these cake pops or fruity jams.
Part 4: 🧊 Storing, Freezing
🧼 Storage Tips
Let croissants cool completely before slicing to preserve the layers. Best enjoyed fresh, but store in an airtight container for 1–2 days.
❄️ Freezing
Freeze proofed, unbaked croissants on trays. Bake from frozen at 190°C for 5 extra minutes. No need to thaw!
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❓FAQ
🔗 Need more sourdough insights? Bookmark our bread archive for more recipes.
Are sourdough croissants healthier?
Yes! They’re fermented with natural yeast, which helps with digestion and may lower the glycemic index compared to commercial pastries.
What’s the difference between croissants and sourdough croissants?
Sourdough croissants use natural starter instead of instant yeast, giving them a tangy depth of flavor and longer fermentation time for complex texture.
Why is sourdough bread not fattening?
Sourdough may be more satiating due to higher protein and prebiotic fiber content, which supports gut health and balanced blood sugar.
What is a common mistake in croissants?
Letting the butter melt during lamination ruins the flaky layers. Always chill the dough if it gets too soft.
