Introduction

These simplified sourdough croissants bring the classic flaky, buttery pastry to your kitchen with a straightforward process. Using an active sourdough starter adds depth of flavor while keeping the recipe accessible for home bakers. Enjoy making and savoring these tender, golden croissants fresh from your oven.

A white bowl lined with a beige and white checkered cloth holds four golden brown pastries with a shiny, crispy surface. One pastry shows visible rolled layers forming a spiral pattern with a light yellow color inside, while the other three display flap-like layers with a darker browned outer crust. The pastries look soft and flaky with a mix of smooth and textured surfaces. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

470 grams all-purpose flour
1 teaspoon salt
40 grams sugar
230 grams water
150 grams sourdough starter (active)
50 grams unsalted butter
250 grams unsalted butter (for laminating)
1 egg
1 tablespoon water

Instructions

Step 1: Combine all dough ingredients (flour, salt, sugar, water, sourdough starter, 50 grams butter) in a stand mixer. Mix on low speed, then medium speed for 10–15 minutes until the dough is smooth and slightly sticky.
Step 2: Transfer the dough to a bowl, cover it, and ferment at room temperature for 4–6 hours until noticeably puffy. During the first 2 hours, perform 2–3 sets of stretch and folds to build structure. The dough should pass the windowpane test by the end of this period. Then refrigerate the dough overnight.
Step 3: Cut the 250 grams unsalted butter into pieces and arrange them on parchment paper in a 15x20cm (6×8 inch) rectangle. Fold the parchment over the butter like an envelope—fold in the sides first, then the top and bottom—and crease to seal. Use a rolling pin to gently flatten and spread the butter evenly. Chill until firm.
Step 4: Roll the chilled dough into a 40x20cm (16×8 inch) rectangle. Place the butter packet in the center, fold the dough over from both sides to enclose the butter, and pinch the seams shut.
Step 5: Turn the dough 90 degrees and roll out to 25x50cm (10×20 inches). Fold into thirds like a letter. Wrap in plastic and chill for 30 minutes. Repeat this fold and chill process two more times for a total of three laminations.
Step 6: Roll the dough out to 28x50cm (11×20 inches). Mark every 10cm on the long side and cut into 5 strips. Cut each strip diagonally to create 10 triangles. Gently stretch the base of each triangle, roll from base to tip, and slightly curve the ends to shape croissants.
Step 7: Place croissants on a parchment-lined tray, cover, and proof at room temperature for 4–6 hours until puffy and slightly jiggly.
Step 8: Preheat the oven to 205°C (400°F). Whisk the egg with 1 tablespoon water and gently brush the tops of the croissants.
Step 9: Bake for 20–25 minutes or until the croissants are deeply golden. Let them cool slightly before slicing to reveal flaky layers. Serve fresh for best results.

Tips & Variations

Use cold butter and dough during lamination to prevent the butter from melting and leaking.
For extra flavor, try adding a teaspoon of vanilla extract to the dough.
If your kitchen is warm, proof croissants in a cooler spot to avoid over-proofing.
Experiment with fillings like chocolate or almond paste by adding before rolling the triangles.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze croissants in a sealed bag for up to 1 month. To reheat, warm in a 180°C (350°F) oven for 5–10 minutes to restore crispness.

How to Serve

The image shows a close-up of a golden brown croissant with a shiny, flaky crust, highlighting its many thin, crispy layers that curl gently at the edges. The croissant sits on parchment paper, with a white marbled texture visible softly in the background, suggesting a fresh, warm baked feel. Nearby, parts of other croissants appear slightly out of focus. The texture of the croissant is crispy on the outside with a soft, light inside suggested by the visible air pockets between the layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use commercial yeast instead of sourdough starter?

Yes, you can substitute 1 teaspoon of instant yeast for the sourdough starter to speed up the fermentation process. Adjust fermentation times accordingly.

How do I know when the croissants are proofed enough?

Croissants are ready when they have puffed up noticeably and jiggle slightly when you gently shake the tray. Over-proofed dough may collapse, so watch closely during the final rise.