Easy Sourdough Croissants (Printable)

Flaky, buttery croissants with tangy sourdough and a crisp, golden crust, perfect for breakfast.

# What You 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 - 1 cup plus 2 tablespoons unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon milk

# Directions:

01 - In a large bowl, combine bread flour, granulated sugar, and fine sea salt. Add cold milk, sourdough starter, and softened butter. Mix until just incorporated. Knead until a smooth, elastic dough forms, approximately 8 minutes.
02 - Shape dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
03 - Place cold butter between two sheets of parchment paper. Pound and roll into a 8 x 6 inch rectangle. Chill until firm but still pliable.
04 - On a lightly floured surface, roll dough to a 16 x 8 inch rectangle. Position butter block on one half of dough, fold dough over to cover, and seal edges firmly.
05 - Turn dough 90 degrees and roll into a 24 x 8 inch rectangle. Fold into thirds in letter-fold style, wrap in plastic, and refrigerate for 1 hour.
06 - Repeat rolling and folding process two additional times, refrigerating for 1 hour between each turn.
07 - After final fold, wrap dough and refrigerate overnight, 8 to 12 hours.
08 - The following morning, roll dough to a 24 x 12 inch rectangle, approximately 1/5 inch thick. Cut into 12 long triangles using a sharp knife or pastry cutter.
09 - Starting from the wide end of each triangle, tightly roll toward the point, tucking the tip underneath to form a crescent shape. Arrange on parchment-lined baking sheets.
10 - Cover loosely and proof at room temperature until doubled in size, approximately 2 to 3 hours.
11 - Preheat oven to 400°F (200°C).
12 - Whisk together egg and milk. Brush croissants lightly with egg wash mixture.
13 - Bake for 18 to 22 minutes until golden brown and crisp. Cool briefly before serving.

# Expert Advice:

01 -
  • The sourdough starter gives you this sophisticated tang that tastes like you spent three days in a Parisian bakery, but you're actually just sleeping through the rising.
  • Once you nail the folds, you realize you've basically unlocked a superpower—homemade croissants that rival any patisserie, and the pride is genuinely intoxicating.
02 -
  • Temperature control is everything—if your butter and dough aren't roughly the same coolness, one will smear into the other instead of creating distinct layers, and you'll get a dense croissant that feels like a disappointment.
  • The overnight rest after the final fold isn't optional; it's when your gluten fully relaxes and the flavor compounds from the sourdough actually mellow and integrate into something sophisticated.
03 -
  • Invest in a bench scraper—it's not essential, but it makes handling the dough during folding so much easier and less frustrating because it won't tear like your hand might.
  • Keep a thermometer nearby to check your dough temperature, aiming for around 22–24°C after mixing; this tells you whether you need to chill longer or if you're ready to move forward.
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