Easy Sourdough Croissants (Print Version)

Light, flaky croissants with sourdough tang, made with slow fermentation and buttery layers for richness.

# Components:

→ 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 (100% hydration)
06 - 2 tablespoons unsalted butter, softened

→ Butter Block

07 - 2 cups unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon milk

# Directions:

01 - In a large bowl, combine bread flour, sugar, and salt. Add cold milk, sourdough starter, and softened butter, mixing until just combined. 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 2 cups cold butter between two sheets of parchment paper. Pound and roll into an 8 by 6 inch rectangle. Chill until firm but pliable.
04 - On a lightly floured surface, roll out dough to a 16 by 8 inch rectangle. Place butter block on one half, fold dough over, and seal edges.
05 - Turn dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds in a letter fold pattern, wrap in plastic, and chill for 1 hour.
06 - Repeat rolling and folding process two additional times, chilling 1 hour between each turn to develop proper layer structure.
07 - After final fold, wrap dough and refrigerate overnight, 8 to 12 hours, allowing flavor development and easier handling.
08 - Roll dough to a 24 by 12 inch rectangle, approximately 1/5 inch thick. Cut into 12 long triangles.
09 - Starting from the wide end, roll each triangle into a crescent shape, tucking the tip underneath. Place 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 degrees Fahrenheit.
12 - Whisk egg and milk together. Brush croissants lightly with egg wash mixture.
13 - Bake 18 to 22 minutes until golden brown and crisp. Cool slightly before serving.

# Expert Advice:

01 -
  • The sourdough starter gives you a deep, complex flavor without any of that artificial taste—it's like the croissants have been whispering secrets the whole time they were rising.
  • You're not fighting the clock because the overnight rest means you can shape them in the morning when you're actually awake and present, not stressed.
  • They freeze beautifully, so you can have fresh-baked croissants on a random Tuesday without the whole ordeal.
02 -
  • The butter has to stay cold and separate from the dough or you'll end up with dense, greasy croissants instead of light, flaky ones—I learned this the hard way by trying to rush and skip a chill step.
  • If your sourdough starter is sluggish or underfed, the dough won't rise properly no matter how long you wait, so make sure it's bubbly and active before you even start mixing.
  • Lamination is forgiving if you stay patient, but rushing the folds or skipping chill times is where most home bakers lose the game.
03 -
  • If your dough feels warm at any point during lamination, stop what you're doing and chill it—rushing this is the fastest way to lose all your work.
  • A sharp knife or pastry cutter makes clean cuts on your triangles, which helps them rise evenly and look professional.
  • If you're not ready to bake the morning after your overnight chill, the dough keeps beautifully in the fridge for another day—the sourdough starter will just keep quietly developing flavor.
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