I still remember the first time I bit into a homemade sourdough croissant — the outer shell snapped, butter glinted between the layers, and a warm, slightly tangy crumb unfolded on my tongue. This recipe uses an active sourdough starter for nuanced flavor and extra depth in the crumb. It’s the kind of weekend project that rewards patience: plan for long, slow fermentation, but most hands-on time is forgiving and rhythmic.

Why you’ll love this dish

Sourdough croissants combine the flaky, laminated layers of a classic croissant with the complex tang of wild-fermented starter. They’re perfect for a leisurely weekend brunch, holiday mornings, or to impress guests with something that tastes bakery-fresh.

Flavor: The starter adds toasty, mildly tangy notes you can’t get with commercial yeast alone.
Texture: Proper lamination (le beurrage) gives you distinct, shattery layers.
Make-ahead: The dough benefits from a long cold ferment; you can shape now and bake later.
Hands-off vs payoff: Much of the process is waiting — but the active work is straightforward.

“Perfectly flaky and impossibly buttery — the sourdough tang pulls everything together. Worth the wait.” — a test-baker’s quick note

How this recipe comes together

Step-by-step overview so you know what to expect before you start.

Feed and activate your starter so you have 150 g bubbly starter.
Mix wet and dry ingredients to form the dough. Rest, knead briefly, then bulk ferment at room temp.
Cold ferment the dough in the fridge for at least 12 hours (up to 3 days).
Prepare the beurrage (butter packet) and chill it briefly so it’s pliable.
Laminate: enclose butter, roll, and fold three times with brief chills as needed.
Roll to final rectangle, cut triangles, and shape croissants.
Proof until doubled (2–4 hours), egg wash, and bake at 380°F (about 190–195°C).
Rest for 15 minutes after baking, then enjoy.

Key Ingredients

Gather these items and have them measured before starting.

150 g active sourdough starter (fed, doubled, bubbly)
113 g filtered water
113 g whole milk
50 g unsalted butter, melted (in the dough)
450 g organic unbleached all-purpose flour
45 g granulated sugar
9 g sea salt
250 g unsalted butter, room temperature for the butter filling (beurrage)

Ingredient notes and substitutions:

Starter: Use a mature, active starter. If yours is sluggish, feed it twice before using.
Flour: All-purpose works well; pastry flour can make lighter layers but may require small hydration tweaks.
Butter: Use high-fat, European-style butter if possible for better flavor and fewer water solids.
Milk: Whole milk enriches the dough; you can use a mix of milk and cream for extra richness.

Directions to follow

Feed your starter

If you don’t already have 150 g of active starter, set aside 50 g starter and feed it with 50 g flour + 50 g water in a jar.
Wait 4–6 hours until it doubles and becomes bubbly. Use all of it for the recipe.

Make, knead, and bulk ferment the dough

Whisk together 150 g active starter, 50 g melted butter, 113 g water, and 113 g whole milk.
Add 450 g flour, 45 g sugar, and 9 g sea salt.
Mix by hand or with a dough whisk until a rough dough forms. Cover and rest 30 minutes (autolyse).
Turn dough onto a clean counter (no extra flour). Knead 3–5 minutes until smooth and no longer sticky.
Place dough in a buttered glass bowl. Cover tightly. Let bulk rise at room temperature until doubled and puffy (about 4–6 hours).
After doubling, refrigerate for at least 12 hours. You can keep it covered for up to 3 days.

Make the beurrage (butter packet)

Fold parchment to make an 8×8" packet.
Ensure your 250 g butter is at room temperature — pliable but not melted.
Slice butter ~1/4" thick and arrange on the parchment. Fold and press into a uniform packet, pushing butter into corners.
Chill the packet in the fridge 6 minutes so it’s cool but still pliable. If it gets too hard, let it soften a bit.

Laminate the dough

Remove dough from fridge and lightly flour your surface.
Roll dough to about 8×17". The dough should be slightly longer than the butter packet.
Place the beurrage on the lower half. Fold the top half of dough over the butter. Seal edges.
Turn dough 90° and roll to about 18" long.
Fold: fold the top third down, bring the bottom up to meet the fold, then fold in half (a double fold).
Turn 90°. Roll lengthwise to ~20".
Final fold (pamphlet fold): fold top 2/3 down, bring bottom up over it. If the butter softens, chill 10 minutes before continuing.
Turn 90° and roll to a final rectangle of about 8×24".

Shape the croissants

Trim edges to make straight sides.
On the long side, mark every 3.5". On the opposite long side, mark between each mark (staggered).
Cut into triangles by connecting the marks in a zig-zag pattern.
Take a triangle. Start rolling from the wider end toward the point. Use your palm to roll gently but firmly.
Place each croissant on a parchment-lined sheet with the tip tucked under so it won’t unroll.
This will yield about 10–12 croissants depending on sizing.

Proof and bake

Whisk an egg for egg wash. Brush a light coat on croissants to prevent surface drying while proofing. Cover the brush and remaining egg and chill until ready.
Proof croissants in a draft-free spot until doubled, 2–4 hours (a cool oven works well).
Preheat oven to 380°F (about 190–195°C).
Brush croissants with egg wash again. Bake 25–30 minutes, until deep golden.
Remove and let rest on the baking sheet undisturbed for 15 minutes to allow layers to set and any leaked butter to reabsorb.

Best ways to enjoy it

Classic breakfast: Split and fill with butter and high-quality jam, or a smear of almond paste.
Savory brunch: Serve warm with ham, gruyère, and a side of mixed greens.
Dessert twist: Fill with pastry cream, chocolate ganache, or Nutella after baking.
Plating: Stack two croissants slightly offset on a small white plate, garnish with a dusting of powdered sugar or flaky sea salt for savory versions.

Storage and reheating tips

Short-term: Store cooled croissants in an airtight container at room temperature for up to 2 days.
Refrigeration: Refrigerating makes them stale faster. Avoid unless your kitchen is very warm.
Freezing:
- Unbaked: Freeze shaped croissants on a tray until solid, then transfer to a bag. Proof from frozen (allow extra proofing time) or thaw in fridge overnight before final proof and bake.
- Baked: Freeze fully cooled croissants wrapped tightly for up to 1 month.
Reheating: Reheat frozen or day-old croissants at 325°F (160°C) for 5–10 minutes until warm and flaky. For a crisper crust, finish with a short high-heat blast (375–400°F) for 1–2 minutes.
Food safety: Because these contain butter and milk, keep covered and don’t leave at room temperature more than a couple of days. Discard if mold or off-smells appear.

Pro chef tips

Butter temperature matters: The beurrage should be cool and pliable — not hard, not melty. Aim for similar firmness between butter and dough.
Keep things cool: Work quickly if your kitchen is warm. Chill the dough for 10–15 minutes between folds if the butter softens.
Roll lengthwise: Focus on elongating the dough when rolling, not widening it. This preserves layers.
Use light flouring: Too much flour will reduce layer adhesion. Dust sparingly.
Test proof: Gently press the croissant; if it springs back slowly and looks puffy, it’s ready. If it’s dense and springs back quickly, proof longer.
Egg wash timing: One light coat before proofing prevents drying. Final coat right before baking gives shine and color.

Creative twists

Almond croissants: Add frangipane between the second and final roll, top with sliced almonds and dust with powdered sugar.
Chocolate: Place a strip of dark chocolate at the wide end before rolling.
Savory cheese-herb: Brush the dough with a thin layer of mustard, sprinkle grated aged cheddar and chopped herbs before shaping.
Whole wheat blend: Use 20–30% whole wheat flour for a nuttier flavor; increase hydration slightly.
Vegan option: Use a high-quality plant-based butter and swap milk for a neutral plant milk. Results vary — lamination with non-dairy butter can be more delicate.

Your questions answered

Q: How long does this take start to finish?
A: Active time is about 2–3 hours across the process. Total time with bulk ferment, 12+ hour cold rest, lamination, proof and bake is roughly 2–3 days if you stretch the schedule; you can shorten the cold rest to 12 hours to bake the next day.

Q: Can I use inactive starter or commercial yeast?
A: Use an active, bubbly starter. Inactive starter won’t provide the intended flavor and can hamper dough structure. You could substitute instant yeast (about 2–3 g) if you want quicker proofing, but flavor will differ.

Q: Can I freeze croissants before baking?
A: Yes. Freeze shaped croissants on a tray until solid, then store in a bag. Proof from frozen or thaw in the fridge overnight before final proof and bake. Expect slightly longer proofing.

Q: My butter leaked while baking — is that bad?
A: Small amounts of butter can leak. Let croissants rest 10–15 minutes after baking; often the butter reabsorbs. If you see excessive leakage, your butter may have been too warm during lamination.

Q: Why did my croissants not have distinct layers?
A: Common causes: butter too warm or too hard, too much flour during rolling, insufficient rolling and folding, or tearing during lamination. Keep temperatures controlled and use gentle, even rolls.

Conclusion

If you want more step-by-step visual guidance or alternate methods to compare, these two resources helped me refine technique and troubleshooting: Flaky Sourdough Croissants – With Step by Step Instructions – Home Grown Happiness and How to Make Sourdough Croissants – Jesha’s. Both offer photos and small variations that pair well with this method. Happy laminating — the first warm croissant out of the oven is worth every minute of waiting.