This Sourdough Croissants recipe comes together in about 30 minutes of prep time (okay, there’s some waiting, too, but it’s mostly hands-off) and involves the magic of lamination for a flaky texture you won’t believe! It’s a quick and easy gourmet breakfast that your family will love. Switch up the fillings, shape them differently, or even make some mini versions to satisfy everyone’s preferences, it’s all possible with this wonderful recipe! Let’s dive in!
The Ingredients You’ll Need
This recipe uses some pretty straightforward ingredients, and trust me, the results are absolutely worth it.
- 150 grams active sourdough starter: Make sure your starter is bubbly and ready to go! If you’ve been feeding it, you’re all set!
- 113 grams filtered water: Just room temperature is perfect.
- 113 grams whole milk: This is for that rich flavor, so don’t skip it!
- 50 grams butter, melted: Because butter makes everything better, am I right?
- 450 grams organic unbleached all-purpose flour: It’s perfection for making these croissants.
- 45 grams granulated sugar: A touch of sweetness goes a long way.
- 9 grams sea salt: Essential for flavor!
- 250 grams unsalted butter, at room temperature: This is for the beurrage (butter filling) that gives us those glorious, flaky layers.
A Closer Look at Your Ingredients
- Sourdough Starter: This is the star of the show. Make sure it’s bubbly and happy!
- Butter: Good quality butter is essential here; we want that rich, buttery goodness in every bite!
- Flour: Organic unbleached all-purpose flour is preferred for a tender croissant.
Let’s Get Cooking!
Here’s How It’s Done:
Feed Your Sourdough Starter: You’re gonna need a bubbly, lively starter. The best way to do this? Mix 50 grams of sourdough starter with 50 grams of flour and 50 grams of water in a jar. After about 4-6 hours, it should have doubled in size, all bubbly and ready to go.
Mix the Dough (About 30 minutes): In a mixing bowl, whisk together your active sourdough starter, melted butter, filtered water, and whole milk until nicely blended. Then, add in the flour, sugar, and sea salt. Use your hands or a dough whisk to bring it together until it forms a cohesive dough.
Rest the Dough (30 minutes): Cover the bowl and let it sit so the gluten can relax.
Kneading Time (About 5 minutes): Turn your dough onto a clean surface (no flour needed!) and knead it for about 3-5 minutes. You want it to feel smooth and no longer sticky.
First Rise (4-6 hours): Place your dough into a lightly greased bowl, cover it, and let it rise at room temperature until doubled in size, which usually takes about 4-6 hours.
Fridge Time (Minimum 12 hours, Max 3 days): Once your dough is puffy, pop it in the fridge. This cold fermentation helps develop that amazing flavor!
Now for the Beurrage!
Prepare the Butter Filling: On the day you’re ready to roll, take 250 grams of room temperature butter and get it ready for laminating. Fold parchment paper into an 8×8-inch square packet.
Layer the Butter: Slice your butter into 1/4-inch thick pieces and layer them on the parchment. Fold the parchment over and roll it to form a flat packet, squishing the butter into all corners. Let it chill in the fridge for about 6 minutes.
Laminate the Dough
Roll the Dough (About 10 minutes): After chilling the butter, grab your cold dough from the fridge. Roll it out into a 8×17-inch rectangle. Place your chilled butter packet on the bottom half of the dough and fold the top half over to enclose the butter.
First Roll: Rotate the dough 90 degrees and roll it out to about 18 inches long, making sure to flour lightly so it doesn’t stick.
Create Your Layers (About 10 minutes): Fold the top part of the dough down about three-quarters of the way, then fold the bottom up to meet it, forming a square shape. Now, roll it out again, this time to about 20 inches long.
Final Fold: Fold down the top third, then fold the bottom third over the top, like a pamphlet. If necessary, chill for about 10 minutes to keep the butter from melting.
Roll to Final Rectangle (About 10 minutes): Turn it 90 degrees one last time and roll to about 8×24 inches.
Shaping Your Croissants
Cut the Dough: Trim the edges to make them neat, and mark your longer edge every 3.5 inches. Then mark between those marks. Next, cut the dough in a zig-zag pattern to form triangles.
Roll the Croissants: Start with the wider end of the triangle and roll toward the point. Place them point-side down on a baking sheet lined with parchment paper.
Proofing (2-4 hours): Cover the croissants with a kitchen towel and let them rise in a warm place (like a kitchen with no drafts) for 2-4 hours.
Baking Them to Perfection
Preheat the Oven (380°F): Once they’ve doubled in size, preheat your oven and brush the croissants with a whisked egg for that beautiful shine.
Bake (25-30 minutes): Bake until they are beautifully golden and flaky. Allow them to rest on the baking sheet for 15 minutes this is crucial for letting them finish baking.
The Best Part: Enjoying Them!
These flaky delicious morsels are best enjoyed warm, straight from the oven. Top with your favorite jams or a smear of butter and enjoy the heavenly crunch!
Why I Love This Recipe
Honestly, this is my go-to recipe when I’m craving something comforting yet fancy! I’m a real sucker for that crispy, buttery outer layer and soft, fluffy interior. Plus, they smell divine as they bake! The best part is that you can customize them with various fillings or toppings, my kids love chocolate inside, and I like to keep it classic with just good butter. You can use whatever you’ve got on hand, which makes this recipe a versatile favorite in our house.
If you loved this Sourdough Croissants recipe, be sure to check out my Brownie Batter Croissant Pastries, my Air Fryer Ham Cheese Croissants, or my Easy Almond Croissants!
Why This Recipe Works
Easy Prep :
This recipe comes together with minimal fuss and loads of flavor. You’ll feel like a French pastry chef without the complexity of traditional croissant-making!
Crowd-Pleaser :
The whole family will love them! Whether for breakfast, brunch, or a snack, you’ll be the superstar of the kitchen.
Comfort Food :
These croissants are rich, buttery, and flaky essentially a hug in food form. Perfect for cozy mornings or special occasions!
Make-Ahead Friendly :
One of the best parts? You can prepare the dough and let it chill in the fridge for up to 3 days! So, you can plan ahead and bake them fresh on a busy morning.
Customizable :
You can get creative with fillings! Think almond paste, chocolate chips, or even savory cheese and ham for a delightful twist.
Serving and Storage Tips
What to Serve With This
These croissants are perfect on their own, but pair them with a side of fresh fruit and coffee for an elegant breakfast!
Storage
These beauties are best eaten the day they’re baked. However, they can be stored in an airtight container for 1-2 days, though they might lose some crispiness!
Reheating
To reheat, pop them back in a warm oven for 5-10 minutes until they’re heated through and crispy again.
Freezer Friendly
Yes! You can freeze the unbaked croissants after shaping, just place in a single layer on a baking sheet until firm, then transfer to a freezer bag. When ready to bake, just let them proof for a few hours before baking from frozen!
So, there you have it a delightful take on Sourdough Croissants made with Sourdough Starter! They may take a little time, but trust me, they’re worth every yummy bite! Grab your ingredients and let’s get baking!
If you have any questions about making these delightful croissants, leave a comment below. I’m here to share! Happy cooking! For more Recipes Follow Us in our Pinterest.
Print
Sourdough Croissants
- Total Time: 390 minutes
- Yield: 12 croissants 1x
- Diet: Vegetarian
Description
These delightful Sourdough Croissants come together with minimal hands-on time and feature the magic of lamination for a flaky texture that’s absolutely irresistible! Perfect for breakfast or any time of day.
Ingredients
- 150 grams active sourdough starter
- 113 grams filtered water
- 113 grams whole milk
- 50 grams butter, melted
- 450 grams organic unbleached all-purpose flour
- 45 grams granulated sugar
- 9 grams sea salt
- 250 grams unsalted butter, at room temperature
Instructions
- Feed your sourdough starter by mixing 50 grams of starter with 50 grams of flour and 50 grams of water; let it rise for 4-6 hours.
- In a mixing bowl, whisk together your active sourdough starter, melted butter, filtered water, and whole milk until blended. Add flour, sugar, and sea salt, mixing until cohesive.
- Cover the dough and let it rest for 30 minutes.
- Knead the dough for 3-5 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise at room temperature for 4-6 hours.
- Refrigerate the dough for a minimum of 12 hours to develop flavor.
- On the day of baking, prepare your butter filling by slicing 250 grams of room temperature butter and arranging it in parchment paper to chill.
- Roll out the cold dough into an 8×17-inch rectangle; enclose the chilled butter packet in the dough.
- Rotate the dough, roll it out to 18 inches long, then fold and roll again to create layers.
- Shape triangles from the dough and roll each into croissants, placing them point-side down on a lined baking sheet.
- Let the croissants proof under a towel for 2-4 hours.
- Preheat the oven to 380°F, brush croissants with an egg wash, and bake for 25-30 minutes until golden. Allow resting on the baking sheet for 15 minutes before enjoying.
Notes
These croissants are best enjoyed fresh out of the oven with a side of fresh fruit and coffee. You can customize with different fillings like chocolate chips or almond paste!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
