Sourdough Chocolate Croissants (Pain au Chocolat)

Have you ever wanted to make croissants from scratch but felt too intimidated? I get it! Croissants have that mysterious, next-level baking energy—but with a little patience (and your trusty sourdough starter), you can totally make buttery, flaky, sourdough chocolate croissants at home.

This recipe breaks down the steps to help you master classic French pain au chocolat—with a sourdough twist! They’re made with layers of buttery dough, filled with rich dark chocolate, and baked to golden perfection. And yes, you’ll be using your sourdough discard or active starter to make the most flavorful croissant dough ever.

Ready to turn your kitchen into a cozy Parisian bakery? Let’s bake!

Why You’ll Love These Sourdough Chocolate Croissants

• 🥐 Made with sourdough – The natural fermentation brings unbeatable depth of flavor and texture.

• 🍫 Chocolate-filled goodness – Who doesn’t love melted chocolate wrapped in a buttery pastry?

• 💛 No commercial yeast – Just your starter doing its magic.

• 🧈 Authentically flaky – Yes, we’re laminating! But I’ll guide you through it step-by-step.

• 📆 Make-ahead friendly – Perfect for prepping the night before and baking fresh in the morning.

What Are Sourdough Chocolate Croissants?

Also known as pain au chocolat, these are buttery croissants with a rich chocolate filling, traditionally made with a yeasted laminated dough. In this version, we’re using sourdough starter instead of commercial yeast. The result? A deeper, slightly tangy flavor that pairs beautifully with dark chocolate.

Don’t be intimidated by the laminating process (aka folding and layering butter into the dough)—it just takes time and a little patience. I promise, it’s SO worth it!

Ingredients

For the Dough:

• 250g all-purpose flour

• 250g bread flour

• 100g active sourdough starter (fed and bubbly)

• 250ml whole milk, room temp

• 50g granulated sugar

• 10g salt

• 1 tbsp unsalted butter, softened

For the Butter Block:

• 280g cold unsalted butter (the higher fat content the better)

• Parchment paper for shaping

For the Filling:

• 100g dark chocolate (or chocolate batons)

For the Egg Wash:

• 1 egg

• 1 tbsp milk

Tools You’ll Need

• Rolling pin

• Mixing bowls

• Digital scale

• Dough scraper

• Pastry brush

• Baking sheet + parchment paper

• Plastic wrap or a clean tea towel

Step-by-Step Instructions

Day 1: Make the Dough

1. Mix the dough

In a large bowl, combine your sourdough starter, milk, sugar, and flours. Mix until a shaggy dough forms. Let it rest (autolyse) for 30 minutes. Then add the salt and softened butter and knead for 5–8 minutes until smooth and elastic.

Cover and let the dough rise at room temperature for 4–5 hours, until slightly puffy. Then refrigerate overnight.

Day 2: Laminate the Dough

2. Prepare the butter block

Place your butter between two sheets of parchment and beat it with a rolling pin until it’s about 6"x6" and ¼” thick. Keep it cold but pliable.

3. Roll and fold – 1st turn

Take your dough from the fridge and roll it into a 10"x10" square. Place the butter block in the center like a diamond, and fold the corners of the dough over the butter to enclose it.

Roll into a 20"x10" rectangle. Fold the dough like a letter (a tri-fold). Wrap and refrigerate for 30–45 minutes.

4. 2nd and 3rd turns

Repeat the rolling and folding process two more times, chilling between each turn. After the third turn, chill the dough for at least 1 hour (or overnight again, if desired).

Day 3: Shape the Croissants

5. Roll and cut

Roll your dough into a long rectangle about 8" x 20". Trim the edges and cut into 8–10 rectangles (each roughly 4” wide).

6. Fill and shape

Place a strip of chocolate near the short edge of each rectangle. Fold the dough over it, add another strip, and roll up tightly.

Place on a parchment-lined baking sheet with the seam side down. Cover loosely and proof at room temp until puffy—about 4–6 hours (or overnight in the fridge, then bring to room temp before baking).

7. Bake!

Preheat your oven to 400°F (200°C). Whisk together the egg and milk for the egg wash. Gently brush each croissant.

Bake for 18–22 minutes until puffed and golden brown. Let cool slightly before serving (though warm, gooey chocolate is 100% encouraged!).

Tips for Success

• ❄️ Keep it cold – The key to flaky croissants is cold dough and butter during the laminating process.

• 🕰️ Take your time – Don’t rush the chilling between folds. It helps the layers set.

• 🍫 Use good chocolate – High-quality dark chocolate or chocolate batons melt beautifully without oozing out.

• 🧈 Use European butter if possible – It has less water and more fat, which makes for better layering.

Make Ahead & Freezing

Want fresh croissants in the morning without waking up at 4 a.m.? You’ve got options!

• Make-ahead: Shape and refrigerate overnight. Bring to room temp, then egg wash and bake in the morning.

• Freeze before baking: Freeze shaped croissants on a tray, then store in a zip-top bag. Thaw overnight in the fridge, proof, and bake as usual.

• Freeze after baking: They reheat well at 350°F for 8–10 minutes!

FAQ

Can I use sourdough discard?

Technically, yes—but the dough won’t rise as well. For best results, use a fed, active starter.

How long does this process take?

It’s a 2- to 3-day process, but most of it is hands-off resting or chilling time. Totally doable as a weekend project.

Are these super sour?

Not at all! They have a slight tang that balances the rich butter and chocolate. It’s subtle and lovely.

Final Thoughts: Worth Every Layer

Yes, sourdough chocolate croissants are a bit of a project. But there’s something truly magical about pulling buttery, golden pastries out of your own oven—especially when you made the dough from scratch with your own sourdough starter.

They’re indulgent. Impressive. And 100% worth the effort.

Let me know if you try them—I’d love to hear how they turn out! Tag me on Pinterest or Instagram, or leave a comment below with your croissant adventures. Happy baking!