Let us indulge in the culinary artistry of sourdough croissants. In this recipe, I will guide you through the steps to create these flaky, buttery delights in your own kitchen. Discover the magic of sourdough and master the perfect gourmet croissants with this easy-to-follow recipe.

What Are Sourdough Croissants?
Sourdough croissants are made using a sourdough starter, which gives them a distinct flavor and texture. Sourdough croissants are similar to traditional croissants, but they have a tangy taste and a slightly chewier texture.
They are a type of croissant made with sourdough starter instead of commercial yeast. The sourdough starter used to make sourdough croissants is a mixture of flour and water that has been fermented over several days. This starter is then used to make the dough for the croissants, which is rolled out and folded several times to create the flaky layers that are characteristic of croissants.
The sourdough starter adds a depth of flavor to the croissants that is not present in traditional croissants.
Sourdough croissants can be enjoyed on their own or used in a variety of recipes. They are often served with jam or butter for breakfast or as a snack. They can also be used as a base for savory dishes, such as sandwiches or tarts. Sourdough croissants are a delicious and unique twist on a classic pastry that is sure to impress.
Have you tried making these sourdough cinnamon rolls, air fryer cinnamon rolls, same day sourdough baguette, Sourdough Discard English Muffins, Sourdough Bagels Recipe.
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🥐Why should you try these Sourdough Croissants
Sourdough croissants are not only delicious but also offer several health benefits. Here are some of the reasons why you should consider making sourdough croissants a part of your regular diet:
- Easier to Digest: Sourdough croissants are made with sourdough starter, which is a natural leavening agent. The bacteria and yeast in the starter break down the gluten in the flour, making it easier to digest. This means that people with gluten sensitivities may be able to enjoy sourdough croissants without experiencing digestive issues.
- Higher in Nutrients: Sourdough croissants contain higher levels of nutrients compared to regular croissants. The sourdough fermentation process increases the bioavailability of vitamins and minerals in the flour. Sourdough croissants also contain more antioxidants, which help to protect the body against free radicals.
- Longer Shelf Life: Sourdough croissants have a longer shelf life compared to regular croissants. The lactic acid produced during the fermentation process acts as a natural preservative, which helps to keep the croissants fresh for longer.
Overall, sourdough croissants offer several benefits and are a delicious alternative to regular croissants.
🍶 Ingredients for making the Sourdough Croissants
- Active Sourdough Starter:
The sourdough starter is the heart and soul of sourdough croissants, imparting that distinct tangy flavor and contributing to the dough's leavening. If you don't have a sourdough starter on hand, you can create a substitute by mixing equal parts of water and all-purpose flour and adding a pinch of commercial yeast.
However, this won't provide the same depth of flavor as a mature sourdough starter. If you're in a hurry, you can also use a straight yeast-based croissant dough recipe.
2. Bread Flour for croissants:
Bread flour is essential for the structure and chewy texture of croissants. You can substitute with all-purpose flour if necessary, but keep in mind that the texture might be slightly different. All-purpose flour has a lower protein content, which can result in slightly less gluten development. If you must use all-purpose flour, consider reducing the hydration slightly to compensate for this.
3. Salt:
Salt is crucial for flavor and yeast control. It's not advisable to completely omit it, but if you need a lower sodium option, you can reduce the salt content by half or substitute it with a salt alternative. Just be mindful that this may slightly affect the flavor and dough development.
4. Sugar:
Sugar in croissants adds sweetness and aids in browning during baking. You can adjust the sugar to your preference or replace it with a sweetener of your choice. Honey, maple syrup, or agave nectar can work well as substitutes, although they may alter the flavor profile.
5. Butter (High-Fat European Butter):
Butter is a star ingredient in croissants, lending richness and flakiness. European-style butter has a higher fat content and is preferable for achieving those luxurious layers. If you can't find European butter, you can use regular unsalted butter, but make sure it's cold and of good quality.
You can use margarine to make croissant recipe without butter. Such vegan sourdough croissants can be made with plant-based milk and vegan butter.
6. Whole Milk:
Whole milk contributes to the tender crumb and flavor of croissants. If you prefer or require a dairy-free option, you can substitute it with non-dairy milk alternatives like almond, soy, or oat milk. Just ensure they're unsweetened and unflavored. Keep in mind that non-dairy milk might slightly affect the overall flavor, but the difference is often subtle.
In conclusion, while substitutions and replacements are possible for the listed ingredients, they may alter the final product's taste and texture to varying degrees. Experimentation is key to finding the combination that suits your preferences and dietary requirements.
Remember that with some creativity and flexibility, you can still create delicious sourdough croissants even if you need to adapt the ingredient list.
🔪 How to make sourdough croissants recipe?
If it is your first time making croissants, I want to urge you to be patient and trust the process. It is a slightly tedious recipe and does take time to master.
Feeding the sourdough starter ( Day1 morning)
As we embark on the journey of crafting the perfect croissants, it all starts with the vital step of tending to our sourdough starter. This morning ritual sets the foundation for the delightful layers of flavor we'll infuse into our croissants. Here's a discussion of how to feed and prepare the sourdough starter on Day 1:
Early morning begin by taking 50 grams of your trusty sourdough starter and adding an equal measure of water. Mix this diligently until the starter is well-acquainted with the water. Next, incorporate 50 grams of flour into the mixture. Stir until the composition reaches a point where there are no visible patches of dry flour; you should have a thick, homogeneous paste.
Cover and let nature take its course. Then, find a cozy spot at room temperature, where your sourdough starter can rest undisturbed. This incubation period typically spans 4 to 6 hours, but keep in mind that the actual time may vary. Several factors, including the strength of your starter and the ambient temperature, can influence the pace of its development.
Be patient and observant; you'll know the sourdough starter is active and ready when it has doubled in size and is bubbling with life.
Preparing Détrempe ( Day 1 afternoon)
You might be wondering what is Détrempe?
Détrempe is a term used in baking, particularly in French pastry, to refer to the initial dough or mixture that serves as the starting point for various baked goods, such as croissants, puff pastry, and other laminated doughs. It is essentially a simple mixture of flour, water, and sometimes other ingredients like sugar or yeast used as the foundation for creating more complex doughs.
Once the sourdough starter has reached its peak, we commence by mixing our ripe sourdough starter with the precise amount of water. In a separate vessel, we measure out some milk and sweeten it with sugar, setting it aside for a moment.
Into the bowl of our trusty stand mixer, we sift the bread flour, then introduce a touch of salt. With a dough hook attachment in place, we add all the wet ingredients.
Knead at a low speed (or speed 2 on KitchenAid) for 5-6 minutes, or until the disparate components harmoniously coalesce into a unified dough mass. At this juncture, add softened butter. Knead for another 4-5 minutes. The dough should become smooth, and shiny, and detach itself from the sides of the bowl.
Now make it into a round ball and put it in a large, greased container covering it with a cling wrap or a kitchen towel. It's time for the dough to rest, letting the magic of yeast activity take root. This period at room temperature is a crucial step in building the complexity of flavors. I like to keep it for about 2 hours or until the dough shows some signs of yeast activity.
Remember we do not want to let it ferment too much. A sheer sign of dough starting to rise and you put it in the refrigerator. Let it ferment overnight in the fridge.
You can elongate the process of fermentation to suit your schedule.
Making Beurrage ( Day 2 Morning)
Beurrage is the block of butter made by ponding butter into uniform thickness and to a predefined size so that it can be laminated into the détrempe.
Start by placing a 25x25 cm packet using the parchment paper on a flat surface. Next, take some cold butter and cut it into small cubes. Lay these butter cubes inside the parchment paper.
Now, use a rolling pin to gently pound and roll the butter until it evenly fills the 25x25 cm parchment square. Once you've achieved this, carefully lift the butter block and let it chill in the refrigerator for about 20 minutes.
Traditionally butter is mixed with very little flour to make a thick buttery paste and then shaped into a block. The process makes the already complex recipe more complex. I have had great results by using only butter beurrage.
Making croissant dough sheet / Tourage (Day2 morning)
Tourage is a process of folding and layering the dough with butter, a crucial step in creating those buttery, flaky croissants.
Begin by taking your dough out of the fridge and allowing it to rest on the kitchen counter for 15-20 minutes. This step is essential to make the dough more pliable while the butter block chills in the fridge.
On a lightly floured surface, roll out the cold dough into a rectangle that's approximately ½ inch thick. To achieve precision, consider using a measuring tape. Your dough rectangle should measure about 50x20 cm.
Remove the beurrage (butter block) from the fridge and remove it from the parchment paper. Place the butter block in the center of the dough sheet, leaving about 12.5 cm of dough on each side. Now, fold both sides of the dough towards the center and seal it, ensuring that no part of the butter is exposed. At this stage, your dough will resemble an open book.
Finally, fold the right side over the left side, effectively closing the book. You should now have a dough piece that measures 25x20 cm.
Now roll out the dough and butter package into a larger rectangle, primarily rolling along the length to reach 45 cm and minimally along the width, while keeping it around 20 cm wide only. The final dimensions of your dough sheet should be 45x20 cm.
Letter fold:
Fold the dough sheet into thirds, much like folding a letter. To do this, mark the dough at two places along its length, dividing it into three equal 15 cm portions. Fold the right portion towards the center, followed by folding the left piece of the dough sheet over it. Your final dough piece should now measure 15x20 cm. This marks the first fold.
Wrap the folded dough in cling wrap, ensuring it's fully sealed. Place it in a large Ziplock bag and remove any excess air. Position the bag on a baking sheet and refrigerate for 45 minutes.
Repeat steps to make three more such folds, allowing the dough to chill between each fold. This process of layering and chilling is what will ultimately create those irresistible, flaky layers in your croissants.
By the time you've completed these steps, you'll be well on your way to mastering the art of crafting croissant dough. Each fold and chill brings you closer to achieving that perfect, buttery, and flaky croissant. Happy baking! 🥐😊
Shaping and Baking sourdough croissants ( day 2 evening):
After laminating the dough, roll it out into a large rectangle with dimensions of 40x20cm. Divide this dough sheet into two equal portions, each measuring 20x20cm. Work with one part of the dough while placing the other portion back in the fridge.
Next, roll out the dough block into a 40x20cm sheet. Cut off the uneven edges to obtain an even dough sheet. Then at every 8 inches make slight cuts along its length on both sides, using a knife or pizza cutter. These markings serve as a guide for cutting the dough into triangles, resulting in 10 triangles for your croissants. Refer to the illustration image to understand how to make a croissant.
Take one triangle strip, gently stretch it, and place it on the work surface. Then make a small slit on the base of the dough triangle and gently roll each triangle from the base to the tip to create the iconic croissant shape.
Arrange these croissants on a baking sheet lined with parchment paper. Allow them to proof for 1-2 hours or until visibly expanded. Give them an egg wash or a milk wash.
Preheat your oven to 425°F (218°C). Bake the croissants for 15 minutes, then reduce the temperature to 400°F (204°C) and bake for an additional 15 minutes or until they achieve a golden brown and flaky perfection. Give the freshly baked croissants a few minutes to cool before savoring their deliciousness.
Similarly, work with the second portion of the croissant dough sheet. This recipe will yield about 20 medium-sized sourdough croissants.
🫙Storage Instructions
Short-Term Storage (1-2 days):
Room Temperature: Croissants are best enjoyed fresh, so if you plan to consume them within a day or two, store them at room temperature in an airtight container or a resealable plastic bag.
Reheating: If your croissants become a bit stale after a day, you can freshen them up by reheating them in an oven at 350°F (175°C) for about 5-10 minutes. This will make them crispy on the outside and soft on the inside again.
Freezing sourdough croissants
Freezing sourdough croissants can be a convenient way to enjoy them later while preserving their freshness. Here's a step-by-step guide on how to freeze sourdough croissants:
- Cool the Croissants: Allow your freshly baked sourdough croissants to cool completely at room temperature. Freezing warm croissants can lead to moisture buildup, which may affect their texture when thawed.
- Wrap Individually: Wrap each croissant individually in plastic wrap or aluminum foil. This step is crucial to prevent them from sticking together and to maintain freshness.
- Double Bag: After wrapping the croissants individually, place them in a sealable, airtight freezer bag or a plastic container with a tight-fitting lid. The extra layer of protection helps prevent freezer burn and odors from affecting the croissants.
- Label and Date: Clearly label the bag or container with the contents and the date of freezing. This makes it easy to keep track of how long they've been stored.
- Freeze: Place the bag or container in the freezer. It's a good practice to store the croissants near the back of the freezer, where the temperature is most stable.
- Thawing and Reheating: When you're ready to enjoy the croissants, remove the desired number from the freezer and let them thaw at room temperature for a few hours or overnight. Once they have thawed, you can reheat them in a preheated oven at around 350°F (175°C) for 10-15 minutes until they are warm and crispy. Alternatively, you can microwave them briefly, but the oven method will yield better results.
Remember that freezing may slightly affect the texture of croissants, and they may not be quite as crisp and flaky as when freshly baked. However, this method is a great way to preserve the flavor and enjoy homemade sourdough croissants at your convenience.
💭Pro Tips
Keep note of the following to execute this sourdough croissant recipe to perfection.
Through my experience of experimenting with numerous batches of croissants, I've come to recognize two key factors that significantly impact the outcome:
- Quality Butter is Key: Use high-quality, European-style butter with a higher fat content. The butter's quality significantly affects the flavor and texture of your croissants. Opt for unsalted butter to have better control over the salt content in your dough.
- Maintain the Right Temperature: Keep your dough and butter cold, but pliable. This balance is crucial. If either is too cold, they'll be difficult to work with, and if they're too warm, it can compromise the lamination process. Work in a cool kitchen and consider chilling your tools and equipment.
- Master the Lamination: The key to achieving those flaky layers is in the lamination process. Follow the folding and rolling steps meticulously. Aim for an even number of turns (usually four) to create distinct layers. Use a light touch to avoid overworking the dough.
- Sourdough Starter Preparation: Ensure your sourdough starter is active and mature. A healthy starter will contribute to better flavor and rise in your croissants. Feed your starter in advance and use it when it's at its peak.
- Time and Patience: Croissant-making is not rushed. Allow ample time for resting, proofing, and chilling between folds. This time helps develop flavor and texture. Plan your croissant-making over two days for the best results.
- Use a Scale: Weigh your ingredients, including the dough and butter, for precision. Consistency in measurements is crucial for achieving uniform croissants.
- Watch the Baking Temperature: Preheat your oven adequately and maintain the right temperature. A too-hot oven can cause the croissants to brown too quickly on the outside while remaining undercooked inside.
- Experiment and Learn: Making croissants, especially sourdough ones, may require a bit of practice. Don't be discouraged by initial attempts; each batch is an opportunity to improve and refine your technique.
❓Frequently Asked Questions
Sourdough croissants are a variation of the classic French pastry that uses a sourdough starter instead of commercial yeast. This results in a different flavor profile and texture, as well as some nutritional benefits. Here are some key differences between sourdough and regular croissants:
Flavor
Sourdough croissants have a tangy, slightly sour flavor that comes from the lactic acid produced by the natural fermentation process. This adds complexity to the buttery, flaky pastry and makes it more interesting to the palate. Regular croissants, on the other hand, have a neutral flavor that relies on the quality of the ingredients and the technique of the baker.
Texture
Sourdough croissants are also different in texture, as they tend to be denser and chewier than regular croissants. This is because the sourdough starter produces more gluten, which gives the dough more structure and resistance. Regular croissants, in contrast, are light and airy, with a delicate crumb and a crisp crust.
Nutritional Benefits
Sourdough croissants are often touted as healthier than regular croissants, as they contain beneficial bacteria and enzymes that aid digestion and boost immunity. They also have a lower glycemic index, which means they don't cause a spike in blood sugar levels. However, this doesn't mean they are low in calories or fat, as they still contain plenty of butter and flour.
Overall, sourdough croissants are a delicious and nutritious twist on a classic pastry that can be enjoyed by anyone who loves the taste of sourdough bread.
Sourdough croissants are a great option for those looking to experiment with their baking skills or for those who simply want to try something new. They are a tasty and unique addition to any breakfast or brunch spread.
🍛 More sourdough recipes
A few Bread recipes with sourdough starter and sourdough discard recipes are linked below:
- The best garlic sourdough bread recipe
- Cinnamon raisin bread
- The best Sourdough doughnuts recipe with Cinnamon sugar
- Sourdough chocolate bread recipe: Easy and delicious !
- Sourdough discard Bread
- How to make the basic sourdough batard?
- Sourdough Ciabatta
- Sourdough English Muffins
- Sourdough bagels
These sourdough croissants take time and effort, but the result is incredibly rewarding. Enjoy your homemade, flaky, and flavorful croissants!
Bake it Delicious!
📝 Recipe card
Sourdough Croissants
Ingredients
- 500 g bread flour 4 cups
- 100 g sourdough starter 20 percent about ⅓ cup
- 10 g salt 1 ½ tsp
- 145 g whole milk ½ cup
- 50 g butter for dough 3 ½ tbsp
- 45 g sugar 4tbsp
- 145 g water ½ cup+2tbsp
- 250 g cold unsalted butter High-fat European butter
Instructions
Day 1 (Morning)- Feeding the Sourdough Starter:
- Start early in the morning (around 7 a.m.). Take 50 grams of sourdough starter and add 50 grams of water. Mix well into the starter and then add 50 g of flour. Stir until it forms a thick paste with no patch of dry flour left.
- Cover the container loosely with a lid or plastic wrap and let it sit at room temperature for about 4-6 hours or until it becomes double and bubbly. The time may vary depending on your starter's strength and ambient temperature.
- Once the starter has reached its peak, you're ready to proceed with the croissant dough.
Day 1 (Afternoon) - Preparing the Croissant Dough called Détrempe
- In a clean container, mix the ripe sourdough starter with the measured quantity of water. In another container measure milk and add sugar to it. Set aside.
- Take bread flour in the bowl of the stand mixer. Add salt to it and combine.
- Now place the bowl under the stand mixer with a dough hook attachment.
- Pour in milk and sourdough starter mixture and start kneading the dough at low speed (or speed 2 on KitchenAid)
- Keep kneading for 5-6 minutes or until everything comes together as a dough mass.
- Now add softened butter to the dough and knead for another 4-5 minutes or until the dough detaches itself from the side of the bowl and becomes smooth and shiny.
- Turn the dough out onto a lightly floured surface and form into a ball.
- Now place the dough into a greased container and cover with a cling wrap or a kitchen towel.
- Let the dough sit at room temperature for 2-3 hours until you start to observe the initiation of yeast activity in the dough.
- Now put the dough in the refrigerator and let it slowly ferment overnight.
Day 2 (Morning) –Making butter block or beurrage
- Make a 25x25 cm packet using parchment paper.
- Take cold butter cut it into small cubes and place them inside the parchment paper.
- Use a rolling pin to pound and roll the butter to fill the 25x25 cm parchment square evenly.
- Place the butter block in the refrigerator for 20 minutes.
Day 2 (Morning) Making croissant dough sheet or Tourage
- Take the dough out of the fridge and let it rest on the kitchen counter for 15 -20 minutes while the butter sets in the fridge.
- Then, on a lightly floured surface, roll out the cold dough into a rectangle that is about ½ inch thick. The dough rectangle should be about 50x20 cm. Choose to use a scale for precision.
- Now take the beurrage (butter block) out of the fridge and lose the parchment paper.
- Place the butter block in the center of the dough sheet in a way that there is 12.5 cm of dough left on each side. Now fold both sides of the dough to the center and seal the dough such that no part of the butter is exposed. The dough will look like an open book in this stage.
- Finally fold the right side over the left side, in a way that you close the book. Now you will get a dough piece that is 25x20 cm.
- Now roll out the dough and butter package into a larger rectangle while rolling only along the length until it becomes 45 cm again and very little along the width to make it about 30 cm wide. The final size of the dough sheet should be 45x20 cm.
- Fold the dough into thirds, like a letter. To do this mark the dough at two places along the length such that the dough is marked into three 15cm parts. Now fold the right potion to the center, followed by folding the left piece of the dough sheet over it(final dough piece 15x20). Count his is the first fold.
- Wrap the dough in cling wrap so that it is fully sealed and put in a large Ziplock bag with air squeezed out. Put it on a baking sheet and refrigerate for 30 minutes.
- Repeat steps 6-8 for a total of 3 more folds, chilling the dough between each fold.
Day 2 (Evening)- Shaping and Baking:
- Roll out the laminated dough into a large rectangle(40x20cm). Divide the dough sheet into two equal parts of 20x20cm each. Work with one piece of the dough first and put the other part back in the fridge.
- Now roll it into a dough sheet of 40x20 cm. Then mark slight cuts along the dough sheet length on both sides after every 8 inches using a knife or pizza cutter. Now cut the dough triangle while using the markings as a guide (n. refer to the illustration images).
- You should be able to cut the dough into10 triangles for croissants.
- Roll each triangle from the base to the tip to create the classic croissant shape.
- Place the croissants on a baking sheet lined with parchment paper.
- Allow the croissants to proof for 1-2 hours, or until they have visibly expanded.
- Preheat your oven to 425°F (218°C). and brush the croissants with whole or give them an eggwash.
- Bake in the preheated oven for 15 minutes and then reduce the temperature to 4000F (2040C). Bake for an additional 15 minutes or until they are golden brown and flaky.
- Allow the croissants to cool for a few minutes before enjoying them.
Notes
- Quality Butter is Key: Use high-quality, European-style butter with a higher fat content. The butter's quality significantly affects the flavor and texture of your croissants. Opt for unsalted butter to have better control over the salt content in your dough.
- Maintain the Right Temperature: Keep your dough and butter cold, but pliable. This balance is crucial. If either is too cold, they'll be difficult to work with, and if they're too warm, it can compromise the lamination process. Work in a cool kitchen and consider chilling your tools and equipment.
- Master the Lamination: The key to achieving those flaky layers is in the lamination process. Follow the folding and rolling steps meticulously. Aim for an even number of turns (usually four) to create distinct layers. Use a light touch to avoid overworking the dough.
- Sourdough Starter Preparation: Ensure your sourdough starter is active and mature. A healthy starter will contribute to better flavor and rise in your croissants. Feed your starter in advance and use it when it's at its peak.
- Time and Patience: Croissant-making is not rushed. Allow ample time for resting, proofing, and chilling between folds. This time helps develop flavor and texture. Plan your croissant-making over two days for the best results.
- Use a Scale: Weigh your ingredients, including the dough and butter, for precision. Consistency in measurements is crucial for achieving uniform croissants.
- Watch the Baking Temperature: Preheat your oven adequately and maintain the right temperature. A too-hot oven can cause the croissants to brown too quickly on the outside while remaining undercooked inside.
- Experiment and Learn: Making croissants, especially sourdough ones, may require a bit of practice. Don't be discouraged by initial attempts; each batch is an opportunity to improve and refine your technique.
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