How to Make Flaky Sourdough Croissants at Home

These sourdough croissants are buttery, flaky, and made with natural yeast instead of commercial yeast, with cold butter folds, overnight rest time, and a long final proof that helps create those golden, layered bakery-style croissants at home.

Mastering sourdough croissants starts with understanding the process. Laminated dough is more technical than a basic loaf, but if you know what the dough should look and feel like, keep the butter cold, and give the croissants enough time to proof, you can make buttery, flaky homemade croissants at home. Be sure to read through my troubleshooting section before starting.

If you are still building confidence with sourdough, my soft sourdough sandwich bread or sourdough cinnamon rolls are good recipes to practice starter timing, dough texture, and long rises. 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 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.

Get the full list of ingredients and measurements on the printable recipe card below.

How to Make Sourdough Croissants

Mix and Chill the Dough

Step 1: Mix the active sourdough starter, flour, sugar, salt, cooled melted butter, milk, and water in the bowl of a stand mixer until a firm dough forms. Add water slowly and only use as much as needed.

Step 2: Knead the dough until smooth, evenly mixed, and slightly firm. The dough should not feel sticky or loose.

Step 3: Cover the dough and let it rise at room temperature for a few hours, just until slightly puffed. Do not let it fully double.

Step 4: Flatten the dough into a square or rectangle, wrap it tightly, and refrigerate overnight.

Laminate the Dough

Step 5: Make the butter block by placing cold butter between two sheets of parchment paper. Pound and roll it into an even 8x8-inch square, then chill until firm but still pliable.

Step 6: Roll the chilled dough into a 12x12-inch square. Place the butter block in the center, fold the dough over it like an envelope, and pinch the seams closed.

Fold the dough over it like an envelope, and pinch the seams closed.

Step 7: Roll the sealed dough into a 10x20-inch rectangle, keeping the edges as straight as possible.

Step 8: Bring one short end toward the center, then fold the other short end over it like a letter. Wrap the folded dough and chill for 30 to 60 minutes.

Step 9: After chilling, turn the dough 90 degrees so the folded edge is facing a new direction. Gently roll it back into a 10x20-inch rectangle, then complete the second letter fold and chill again.

Step 10: Rotate the dough again, roll it back into a 10x20-inch rectangle, and complete a third letter fold.

Step 11: Wrap the dough and refrigerate overnight, or for at least several hours, so the dough can relax before shaping.

Shape and Proof the Croissants

Step 12: Roll the chilled dough to about ¼ inch thick, 12x24 long.

Step 13: Trim the edges so the dough is straight, then cut the dough into 12 equal triangles using a ruler if needed.

Step 14: Cut a small ½-inch slit in the wide end of each triangle.

Gently stretch each triangle, then roll from the wide end toward the point.

Step 15: Place the shaped croissants on parchment-lined baking sheets with space between each one.

Step 16: Cover loosely and let the croissants proof until very puffy, airy, and slightly wobbly. This is the long proof and can take 8 to 12 hours, sometimes longer, depending on your starter strength and room temperature. Do not rush this step. Under proofed croissants can leak butter and bake up dense instead of light and flaky.

Bake the Croissants

Step 17: Preheat the oven to 425°F. Whisk together the egg yolks and milk, then gently brush the croissants with egg wash.

Step 18: Bake at 425°F for 10 minutes, then reduce the oven temperature to 400°F and bake for another 10 to 15 minutes, or until deeply golden brown.

Step 19: Let the croissants cool slightly on the baking sheet before serving.

Troubleshooting Sourdough Croissants

Why is my butter breaking apart while I roll the dough?
The butter block is probably too cold compared to the dough. Let the dough sit at room temperature for a few minutes before rolling again. The butter should still feel cold, but it should bend slightly instead of cracking into hard pieces.

Why is my dough tearing during lamination?
The dough may need more time to rest, or you may be pressing too hard with the rolling pin. Chill the dough for 10 to 15 minutes, then roll again with firm, even strokes from the center outward. If the dough keeps shrinking back, it needs more rest.

Why are my croissants taking so long to proof?
Sourdough croissants proof much slower than croissants made with commercial yeast. A weak starter, a cold kitchen, or under-fermented dough can all slow things down. Look for croissants that are noticeably puffy, airy, and slightly wobbly before baking.

Why is there a puddle of butter on the baking sheet?
A little butter leaking can happen, but a large puddle usually means the croissants were underproofed, the butter melted during lamination, or the oven was not hot enough when they went in. Keep the dough cold while rolling, proof until puffy, and make sure the oven is fully preheated before baking.

Why are my croissants dense or gummy inside?
Dense or gummy centers usually come from underproofing, poor lamination, or not rolling the dough thin enough before shaping. The final dough should be thin enough to create delicate layers, and the shaped croissants should be fully proofed before baking.

Why don’t my croissants have a honeycomb crumb?
A honeycomb interior comes from even lamination, thin final rolling, and proper proofing. If the butter blends into the dough, the layers disappear. If the croissants are underproofed, the inside can stay tight instead of opening up.

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Sourdough Croissants FAQs

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