Sourdough Croissants for Beginners (Step-by-Step)
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A detailed sourdough croissant recipe for learning laminated dough at home, with overnight fermentation, cold butter folds, and step-by-step photos.
Recipe Overview: Flaky Sourdough Croissants Recipe
- ⏱ Prep Time: 1 hour
- 🚨 Chill Time: 1 day
- 👩🏻🍳 Baking Time: 20 minutes
- ⏳ Total Time: 11 hours 10 minutes
- 🍞 Serving: 12 croissants
- ⚡ Calories: 227 calories per croissant
- 🍂 Flavor Profile: Buttery, tender, and flaky croissants with a subtle tang from sourdough, crisp on the outside and soft inside.
- 👌 Difficulty: Hard — for home bakers experienced with laminated dough and precise folding techniques
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A good batch of sourdough croissants starts with understanding the process. You want to learn what the dough should look and feel like, keep the butter cold, and end up with buttery, flaky homemade croissants that are worth the effort.
If you are newer to sourdough baking, start with a more forgiving bake like my soft sourdough sandwich bread or sourdough cinnamon rolls before taking on laminated dough. And if this project leaves you with extra starter, my sourdough discard pancakes or sourdough Dutch pancake are an easy and delicious way to use it up.
Why you will love this sourdough croissants recipe:
- Made with simple ingredients. If you already bake with sourdough, you probably have most of what you need. Recipes like my soft sourdough sandwich bread or sourdough cinnamon rolls use many of the same pantry staples.
- Buttery, flaky layers. These croissants have crisp golden edges, soft centers, and that slight sourdough tang that makes them feel extra special.
- A true project bake. This is not a rushed recipe, but the slow process is part of what makes homemade croissants so rewarding.
- Easy to use different ways. Serve them with eggs for breakfast, turn them into ham and cheese sandwiches, or roll chocolate inside before shaping for homemade chocolate croissants. If you love sourdough breakfast bakes but want something much simpler, my sourdough coconut scones are a quicker option that still feels special without asking for your entire weekend.
- Naturally leavened. Active sourdough starter gives these croissants their rise and flavor without commercial yeast.
Key Ingredients:
- Active sourdough starter This is what gives the croissants their rise and that subtle tang. It should be bubbly and active, not straight from the fridge.
- Bread flour Higher protein helps build structure so the dough can hold all those buttery layers.
- Butter (for lamination) This is everything. Use good-quality butter since it creates the flaky layers and most of the flavor. European-style butter works especially well here because of the higher fat content, which helps create more defined layers.
- Milk Adds richness and keeps the dough soft.
- Sugar Just enough to lightly sweeten the dough and help with browning.
- Salt Balances the flavor and strengthens the dough.
Get the full list of ingredients and measurements on the printable recipe card below.
How to Make Sourdough Croissants
Step 1: Mix the dough
Combine active sourdough starter, milk, egg, flour, sugar, salt, and softened butter until a shaggy dough forms.
Step 2: Knead the dough
Knead until smooth and slightly firm. The dough should be soft, not sticky, and hold its shape.
Step 3: Cold ferment overnight
Cover and refrigerate overnight.
Step 4: Prepare the butter block
Shape cold butter into an 8x8-inch square, about ½ inch thick.
Step 5: Roll out the dough
Roll the chilled dough into a 12x12-inch square.
Step 6: Lock in the butter
Place the butter block in the center (diamond or square orientation both work) and fold the dough over it like an envelope. Seal edges completely.
Step 7: First fold
Roll into a 10x20-inch rectangle (about ¼ inch thick).
Fold into thirds like a letter.
Step 8: Chill
Refrigerate 30–60 minutes, until firm.
Step 9: Second fold
Roll again into a 10x20-inch rectangle, keeping edges straight. If the butter starts smearing, stop immediately and refrigerate the dough until firm before continuing. If the butter cracks while rolling, let the dough sit at room temperature for a few minutes, then continue once it becomes pliable. Once you have it rolled out into a 10x20 inch rectangle, fold into thirds.
Step 10: Chill again
Refrigerate until firm.
Step 11: Third fold
Repeat one more time. Chill thoroughly before shaping.
Step 12: Final roll
Roll the dough into a large rectangle about 10x24 inches, roughly ¼ inch thick.
You should see clean layers along the edges.
- If butter smears → stop and chill
- If butter cracks → let rest briefly, then continue
Step 13: Cut triangles
Trim edges for clean layers.
Cut into triangles about:
- 4–5 inches wide at the base
- 8–10 inches tall
Step 14: Shape the croissants
Gently stretch each triangle, then roll tightly from base to tip.
Place on a lined baking sheet with the tip tucked underneath.
Step 15: Proof
Let the croissants rise at room temperature until they are very puffy, soft, and visibly layered, and they jiggle slightly when the pan is shaken.
This can take 4–8 hours, depending on your kitchen temperature and the strength of your starter. Do not rush this step
Step 16: Egg wash and bake
Brush with egg wash.
Bake at:
- 400°F for 10 minutes, then
- 375°F for 10–15 minutes
Until deep golden brown and flaky.
Expert Tips for Sourdough Croissants
I consider myself somewhat of a sourdough expert, and even these croissants took me many tries to get right. Laminated dough has a learning curve, but these tips will help you avoid the most common mistakes and get much better results from the start.
Bake until deeply golden
You want a rich golden brown color. That’s what gives you fully developed flavor and crisp, flaky layers.
The dough should feel soft, smooth, and slightly firm—not sticky
After kneading, the dough should feel supple and hold its shape. It shouldn’t cling to your hands or feel wet. If it’s too soft, it will be harder to laminate. If it’s too stiff, it will fight you when rolling.
The dough should roll easily without snapping back
When you roll it out, it should stretch smoothly. If it shrinks back or resists, let it rest for a few minutes to relax the gluten before continuing.
Your butter should be cold, but pliable
This is one of the most important parts. The butter should bend without cracking and feel similar in firmness to the dough. If it’s too cold, it will break into pieces. If it’s too warm, it will smear into the dough and you’ll lose your layers.
The dough and butter should feel similar in consistency
This is one of the biggest things I learned the hard way. Your butter block should be cold, but bendable. If you press it gently, it should give a little without feeling greasy. If the dough is soft and the butter is rock hard, the butter will crack. If the butter is soft and the dough is firm, the butter will smear.
If the butter starts smearing, stop immediately
Smearing means the butter is too warm. Wrap the dough and refrigerate it until everything firms back up. Do not push through it. That is how you lose the layers.
If the butter cracks while rolling, let the dough rest briefly
This usually means the butter is too cold for the dough. Let it sit for a few minutes, then continue once it becomes pliable again.
Use good-quality butter—it really matters
I was stubborn about this at first, but the quality of butter makes a noticeable difference. Higher-fat butter creates better layers, better flavor, and a more tender final texture.
Proof in a warm, draft free spot, not a hot spot.
You want gentle warmth, not heat. A warm kitchen counter works well. An oven with the light on can work, but check that it is not getting too warm. If the room is too hot, the butter can melt before the croissants are fully proofed, which ruins the layers.
Keep them covered while proofing.
Loosely cover the croissants with plastic wrap or a clean lightweight towel so the tops do not dry out. Do not press the cover tightly against them.
Mist them if the surface starts drying.
If the dough starts looking dull, dry, or slightly crusty while proofing, lightly mist it with water. The surface should stay soft so the croissants can expand without tearing.
Don’t rush the proof
Sourdough croissants take time to rise. They should look puffy, airy, and slightly jiggly before baking. If they still feel dense or tight, they need more time.
Bake until deeply golden.
Pale croissants are usually underbaked. You want a deep golden brown color so the outside gets crisp and the inside bakes through.
Baker's schedule (example):
Friday 7 am: mix croissant dough and let rise
Friday 2-4 pm (whenever doubled): put dough in fridge, covered. Make butter block and refrigerate.
Saturday 7 am: Roll out dough as directed and seal in butter block.
Saturday 8 am: first letter fold, wrap with plastic wrap and return to fridge.
Sat 9 am: 2nd letter fold, wrap and return to fridge.
Sat 10 am: 3rd letter fold, wrap and return to fridge.
Sat 12 am: Shape croissants
Sat 7 pm: Bake croissants
Sourdough Croissants Recipe
Equipment
- 1 Kitchen scale
- 1 Parchment paper
- 1 Rolling Pin
- 2 baking sheets
- 1 Parchment paper
- 1 Pizza Cutter
- 1 pastry brush
Ingredients
Croissant dough:
- 550 g unbleached all-purpose flour
- 180 g active sourdough starter 100% hydration
- 50 g sugar
- 15 g salt
- 3 tablespoon butter melted
- 150 g whole milk room temperature
- 150 g filtered water room temperature
Butter block:
- 3 sticks butter high fat
- flour
Egg wash:
- 2 egg yolks
- 2 teaspoon milk
Instructions
- Combine active sourdough starter, milk, egg, flour, sugar, salt, and softened butter until a shaggy dough forms.
- Knead until smooth and slightly firm. The dough should be soft, not sticky, and hold its shape.
- Cover and refrigerate overnight.
- Shape cold butter into an 8x8-inch square, about ½ inch thick.
- Roll the chilled dough into a 12x12-inch square.
- Place the butter block in the center (diamond or square orientation both work) and fold the dough over it like an envelope. Seal edges completely.
- Roll into a 10x20-inch rectangle (about ¼ inch thick), then fold into thirds like a letter.
- Refrigerate 30–60 minutes, until firm.
- Roll again into a 10x20-inch rectangle, keeping edges straight. If the butter starts smearing, stop and refrigerate until firm. If the butter cracks, let the dough rest briefly before continuing. Fold into thirds.
- Refrigerate until firm.
- Repeat one more fold, then chill thoroughly before shaping.
- Roll the dough into a 10x24-inch rectangle, about ¼ inch thick. You should see clean layers along the edges.
- Trim edges, then cut into triangles about 4–5 inches wide at the base and 8–10 inches tall.
- Gently stretch each triangle, then roll tightly from base to tip. Place on a lined baking sheet with the tip tucked underneath.
- Let the croissants rise at room temperature until very puffy, soft, and visibly layered. They should jiggle slightly when the pan is shaken. This can take 4–8 hours depending on your kitchen.
- Brush with egg wash. Bake at 400°F for 10 minutes, then 375°F for 10–15 minutes, until deep golden brown and flaky.
Notes
Tips for Making Sourdough Croissants Recipe:
- Use European-style, or High-fat Butter: European-style butter or high-fat butter such as Kerrygold has a higher percentages of butterfat than standard store-bought butters. The butter is more malleable, which will make lamination easier. Ultimately, this will lead to a more flaky croissant.
- Chill out: Chilling is essential to rest the gluten, prevent the butter from melting, and protect the intricate layers of croissant dough while rolling out.
- Proof Long Enough: It's easy to rush this part because you can't wait for the results and they "seem" ready, but BE PATIENT. Fully proofed croissants appear extremely poofy with visible layers separating. The croissants will wobble if you shake the pan and more than double in size. If croissants are under proofed, they will leak butter, and the interior of the croissants will be dense and tight. Proof croissants in a warm environment between 68-78ºF. This way, the butter will not leak out during proofing.
- Trim Edges of the Dough: Croissants are sensitive, in that tiny shaping mistakes are very visible once baked. If the edges and sides of the dough are not kept square before lamination folds, the delicate layers of butter and dough will be misplaced. These mistakes multiply during each fold. I use a ruler to measure my dough throughout the process. I am a big "eye it" type of baker, but this is one area where I don't recommend eyeing it.
- Be mindful of proofing area temperature: Proof croissants in a warm environment between 68-78ºF. This way, the butter will not leak out during proofing. You can mist the croissants gently with water to stop them from drying out or create a humid and warm spot by placing them in a cold oven next to a cup of hot water. Ensure the butter in the croissants doesn't melt, or it will ruin the layers. Don’t place the cup of hot water underneath the tray of croissants, or it’ll make the bottom of the tray too warm.
- Butter needs to be cold, but pliable: It’s crucial during lamination that the butter not melt. Refrigerate the dough in between each fold for at least an hour. However, you don’t want the butter to be too cold, or it can break into small pieces. 55-60ºF butter is ideal if you want to be exact. Let the dough sit for five minutes at room temperature before rolling.
