Buttery, Flaky Sourdough Croissants

Is there anything more rewarding than pulling a tray of buttery, flaky, golden croissants from your own oven? Add sourdough starter to the mix, and you’ve got a croissant that’s not only rich and crisp, but also full of depth and flavor.

In this post, I’ll walk you through how to make sourdough croissants at home—from scratch, with minimal ingredients, and lots of helpful tips to guide you along the way. These take time, yes. But the results? Absolutely worth every layer.

Whether you’re new to sourdough baking or just looking to level up your pastry game, this recipe is a perfect weekend project and an impressive treat.

Why Sourdough Croissants?

If you’ve made regular croissants before, you know they’re all about the laminated dough—thin layers of butter and dough folded and rolled until flaky perfection.

Sourdough adds a light tang that balances the richness and gives the croissants a uniquely complex flavor. The fermentation process also helps with digestibility and gives the dough that beautiful rise without commercial yeast.

These sourdough croissants are:

• Golden and flaky

• Naturally leavened (no instant yeast)

• Rich with buttery layers

• Slightly tangy with a hint of sourdough flavor

• Perfect for breakfast, brunch, or special holidays

Ingredients – Keep It Simple

You only need a few basic ingredients to make sourdough croissants, but time and technique do the heavy lifting here.

Dough:

• 500g (4 cups) all-purpose flour

• 250g (1 cup) whole milk, cold

• 100g active sourdough starter (fed and bubbly)

• 50g (¼ cup) granulated sugar

• 10g (1 ½ tsp) salt

• 30g (2 tbsp) unsalted butter, softened

Butter Block:

• 250g (1 cup / 2 sticks plus 2 tbsp) unsalted butter, cold

Optional:

• 1 egg + 1 tbsp milk for egg wash

Tools You’ll Need

• Rolling pin

• Bench scraper

• Parchment paper

• Ruler (optional, but helpful)

• Pastry brush

• Clean tea towels or plastic shower caps work great too!

Timeline Overview

Making sourdough croissants is a multi-day process, but each step is straightforward:

Day 1 (Evening): Mix dough, rest overnight in fridge
Day 2: Laminate dough (3 folds), rest overnight again
Day 3: Shape, proof, and bake

Let’s break it down step by step!

Step-by-Step Instructions

Step 1: Make the Dough (Day 1 – Evening)

In a large mixing bowl, stir together:

• 500g flour

• 250g milk

• 100g sourdough starter

• 50g sugar

• 10g salt

• 30g soft butter

Knead until a smooth, stiff dough forms—this takes about 5–7 minutes by hand or in a stand mixer. You want a dough that’s pliable but not sticky.

Cover and chill the dough in the fridge overnight (8–12 hours). Cold dough is easier to laminate!

Step 2: Make the Butter Block (Day 1 – Evening or Day 2 Morning)

Cut your cold butter into slices and place them between two sheets of parchment. Pound and roll the butter into a 6x6 inch square.

Refrigerate it alongside your dough overnight.

Step 3: Laminate the Dough (Day 2 – Morning)

Roll your dough out into a 12x12 inch square. Place the butter block in the center at a 45° angle (like a diamond inside a square). Fold the dough corners over the butter like an envelope.

Roll out the dough into a long rectangle, about 8x24 inches. Fold it into thirds (like a letter). That’s your first fold.

Chill for 30–45 minutes, then repeat the rolling and folding process two more times, chilling between each. You should end up with a beautifully layered dough.

Wrap and chill overnight.

Step 4: Shape the Croissants (Day 3 – Morning)

Roll the dough out to about 8x24 inches, then trim the edges to make clean lines. Cut into triangles—each about 4 inches wide at the base.

Starting at the base, roll each triangle into a croissant shape. Tuck the tip underneath to prevent unraveling.

Place on a parchment-lined baking sheet.

Step 5: Final Proof (Day 3 – Midday)

Cover lightly and let rise at 72–75°F (22–24°C) for 6–8 hours, or until noticeably puffy. A little jiggle when you shake the tray is a good sign they’re ready!

Preheat your oven to 400°F (200°C) during the last 30 minutes of proofing.

Step 6: Egg Wash & Bake (Day 3 – Afternoon)

Mix one egg with 1 tablespoon of milk and gently brush over each croissant.

Bake for 20–22 minutes until deep golden brown and puffed.

Cool slightly and enjoy while still warm!

Variations & Fillings

Once you master the base, try these twists:

• Pain au Chocolat: Add chocolate batons or chips before rolling

• Almond Croissants: Add almond paste filling and sliced almonds on top

• Savory: Skip the sugar and fill with ham & cheese

• Lemon Glaze: Drizzle with lemon icing after baking for a spring twist

Tips for Success

• Keep everything cold – especially during lamination. If the butter starts melting, pop everything in the fridge.

• Use high-quality butter – European-style butter has less water and makes flakier layers.

• Don’t rush the proof – under-proofed croissants will be dense and greasy instead of light and airy.

• Weigh your ingredients – for laminated dough, precision is key!

Storage & Reheating

Storage: Keep croissants in an airtight container at room temp for up to 2 days.

Freezing: Freeze shaped (unbaked) croissants after final proofing, then bake straight from frozen at 400°F, adding a few extra minutes.

Reheating: Crisp up baked croissants in the oven at 325°F for 5–7 minutes.

Final Thoughts

Making sourdough croissants is a bit of a labor of love, but the payoff is huge. Every bite delivers flaky layers, rich flavor, and that slight sourdough tang that makes these extra special.

They’re ideal for brunches, special breakfasts, or even a holiday morning treat (hint: Mother’s Day, Easter, or Christmas morning croissants anyone?). Once you master the process, you’ll find yourself coming back to it again and again—trust me.

So, warm up your rolling pin, dust your counter with flour, and let’s get laminating. Your dream sourdough croissants are calling.