I love making these fluffy sourdough croissants because they bring together the deep, tangy flavor of sourdough with the buttery, flaky layers of classic croissants. The process takes a bit of patience, but I always find it incredibly rewarding when I pull perfectly golden, airy croissants out of the oven.
Why You’ll Love This Recipe
I enjoy this recipe because it transforms a simple sourdough starter into something truly special. The flavor is richer than regular croissants, with a slight tang that balances the butter beautifully. I also like how the texture turns out—light, flaky, and tender with delicate layers. Even though it takes time, most of it is hands-off, which makes it easy to fit into my routine.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g all-purpose flour 100 g active sourdough starter 250 ml whole milk, slightly warm 50 g granulated sugar 10 g salt 250 g unsalted butter, cold for laminating 1 large egg for egg wash
directions
I start by mixing the flour, sugar, and salt in a large bowl. Then I add the sourdough starter and warm milk, mixing until a rough dough forms. I knead the dough until it becomes smooth and elastic, then cover it and let it rest for about 4–6 hours at room temperature until slightly puffed.
Next, I place the dough in the fridge overnight to develop flavor and make it easier to handle.
The following day, I prepare the butter block by flattening the cold butter between parchment paper into a rectangle. I roll out the chilled dough, place the butter in the center, and fold the dough over it.
I roll the dough out and perform a series of folds (usually three turns), chilling the dough for 30–45 minutes between each turn to keep the butter firm.
After the final fold, I roll the dough into a large rectangle and cut it into triangles. I gently roll each triangle into a croissant shape and place them on a baking tray.
I let the shaped croissants proof at room temperature for 4–6 hours, or until they look puffy and slightly jiggly.
Before baking, I brush them with egg wash and bake at 200°C (390°F) for 18–22 minutes until golden brown.
Servings and timing
I usually get about 10 to 12 croissants from this recipe.
Prep time takes around 1 hour in total, spread across steps Fermentation and resting time takes about 12–18 hours Baking time takes about 20 minutes
Variations
I sometimes like to add a chocolate baton before rolling to make pain au chocolat. Another variation I enjoy is filling them with almond cream for a richer pastry. When I want something savory, I add cheese before shaping. I can also sprinkle sliced almonds or sesame seeds on top before baking for extra texture.
storage/reheating
I store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them and reheat straight from frozen.
To reheat, I place them in a 180°C (350°F) oven for about 5–8 minutes until warm and crisp again. I avoid microwaving because it makes them soft instead of flaky.
FAQs
Can I use discard instead of active starter?
I find that active starter works best because it helps the croissants rise properly. Discard won’t give the same fluffy texture.
Why is my butter leaking out during baking?
This usually happens when the dough gets too warm during laminating. I always chill the dough between folds to keep the butter firm.
How do I know when the croissants are proofed?
I look for a puffy appearance and a slight jiggle when I shake the tray. They should feel light and airy.
Can I make the dough ahead of time?
Yes, I often keep the dough in the fridge overnight or even up to 24 hours before laminating.
Why aren’t my croissants flaky?
This can happen if the butter melts into the dough instead of staying in layers. I make sure to keep everything cold and handle the dough gently.
Conclusion
I always find these sourdough croissants worth the effort. The combination of tangy flavor and buttery layers creates something truly special. Once I get the hang of the process, it becomes a relaxing and satisfying baking ritual that I look forward to every time.
