Sourdough Croissants made with Sourdough Starter

Why Make This Recipe

Making sourdough croissants offers an exciting way to work with your sourdough starter, turning a simple dough into a flaky, buttery treat. These croissants are perfect for breakfast or a delightful snack. With the tangy taste of sourdough, they bring a unique flavor that sets them apart from regular croissants. Plus, the process of laminating dough with butter creates those lovely layers that are key to a perfect croissant. Your kitchen will smell amazing, and the taste will be truly worth the effort!

How to Make Sourdough Croissants

Ingredients:

• 150 grams active sourdough starter
• 113 grams filtered water
• 113 grams whole milk
• 50 grams butter, melted
• 450 grams organic unbleached all-purpose flour
• 45 grams granulated sugar
• 9 grams sea salt
• 250 grams unsalted butter, room temperature for butter filling

Directions:

1. Feed your Sourdough Starter
   For this recipe, you need 150 grams of active, mature sourdough starter. Active starter has been fed equal parts flour and water within the past 4-6 hours, and it should be bubbly. If you want to save some starter specifically for this recipe, mix 50 grams of sourdough starter, 50 grams of flour, and 50 grams of water in a jar. You’ll use all of this starter.

2. Make, Knead, and Proof the Sourdough Croissants Dough
   Once your starter is active, whisk together the sourdough starter, melted unsalted butter, water, and whole milk in a bowl. Then add the all-purpose flour, sugar, and salt. Mix until combined, then cover and let rest for 30 minutes.

3. Knead the Dough
   After resting, knead the dough on a clean surface for about 3-5 minutes until smooth and no longer sticky. Place it in a greased bowl, cover it, and let it rise at room temperature until doubled, about 4-6 hours.

4. Chill the Dough
   Once the dough has doubled in size, place it in the fridge for at least 12 hours, up to 3 days. Just make sure it is covered.

5. Prepare the Butter Filling (Le Beurrage)
   On the day you plan to bake, take room temperature unsalted butter and fold parchment paper into an 8×8" square. Place the sliced butter onto the parchment and fold it back up, rolling the butter to fit snugly. Chill this packet in the refrigerator for about 6 minutes.

6. Laminate the Dough
   Roll out the sourdough dough into an 8×17" rectangle on a floured surface. Place the chilled butter packet on the bottom half, then fold the top half over to cover it. Roll out to about 18" long, keeping the surface floured to avoid sticking.

7. Fold the Dough
   Fold the dough down to create a square, then fold it in half again. Turn it 90 degrees and roll it to about 20" long. Repeat the folding process to complete your final folds. If the butter gets too warm, chill the dough briefly before shaping.

8. Shape the Sourdough Croissants
   Trim the edges to make straight lines. Mark small sections along the long edge every 3.5 inches and cut triangles. Roll each triangle starting from the wide end to the tip, placing them on a parchment-lined baking sheet.

9. Proof the Croissants
   Whisk an egg and brush it over the croissants. Leave them to proof in a warm spot for 2-4 hours until they double in size.

10. Bake
    Preheat the oven to 380°F. Brush the croissants with egg wash again before baking for 25-30 minutes until golden brown. Let them cool on the sheet for about 15 minutes before serving.

How to Serve Sourdough Croissants

Sourdough croissants are perfect on their own, but you can also serve them with butter, jam, or your favorite spread. Enjoy them fresh out of the oven or slightly warm for the best experience.

How to Store Sourdough Croissants

Store any leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, seal them in a freezer bag and freeze for up to a month. Reheat in the oven before serving for that fresh-baked feel.

Tips to Make Sourdough Croissants

• Make sure your sourdough starter is active for the best results.
• If the butter becomes too hard while you are working with it, give it time to soften.
• Keep your work surface floured to avoid sticking during the rolling and folding process.

Variation

Consider adding fillings like chocolate or cheese before rolling the triangles into croissants. This offers a fun twist and catering to different tastes.

FAQs

Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to 3 days before shaping and baking.

Do I need a stand mixer?
No, you can easily make this dough by hand. Just knead it well for the right texture.

What if my croissants don’t rise?
Ensure your starter is active and that the dough is kept in a warm, draft-free area for proofing. If it’s too cold, the yeast won’t activate properly.

Sourdough Croissants

Delicious flaky croissants made with active sourdough starter for a unique, tangy flavor, perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 30 minutes mins

Total Time 16 hours hrs

Servings: 12 croissants

Course: Breakfast, Snack

Cuisine: French

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Dough

• 150 grams active sourdough starter
• 113 grams filtered water
• 113 grams whole milk
• 50 grams butter, melted unsalted
• 450 grams organic unbleached all-purpose flour
• 45 grams granulated sugar
• 9 grams sea salt
• 250 grams unsalted butter, room temperature for filling

Method

 

Preparation

1. Feed your sourdough starter with equal parts flour and water 4-6 hours before you start.
2. In a bowl, whisk together the active sourdough starter, melted unsalted butter, filtered water, and whole milk.
3. Add the organic all-purpose flour, granulated sugar, and sea salt. Mix until combined and let rest for 30 minutes.

Kneading and Proofing

1. Knead the dough on a clean surface for 3-5 minutes until smooth and not sticky.
2. Place in a greased bowl, cover, and let rise at room temperature until doubled (about 4-6 hours).

Chilling and Butter Preparation

1. Once doubled, place the dough in the fridge for at least 12 hours, up to 3 days, covered.
2. On the baking day, fold parchment into an 8x8 square; slice the room temperature unsalted butter and place in parchment, fold back and chill in the refrigerator for 6 minutes.

Lamination

1. Roll the sourdough dough into an 8x17 rectangle on a floured surface.
2. Lay the chilled butter packet on the bottom half and fold the top half over to cover.
3. Roll to about 18 inches long, keeping the surface floured to avoid sticking.

Folding

1. Fold the dough down to create a square, then fold in half again.
2. Turn 90 degrees and roll to about 20 inches long. Repeat the folding process to complete final folds.

Shaping

1. Trim the edges for straight lines, marking small sections every 3.5 inches along the long edge and cutting triangles.
2. Roll each triangle starting from the wide end to the tip and place on a parchment-lined baking sheet.

Proofing and Baking

1. Whisk an egg and brush over the croissants, allowing them to proof in a warm spot for 2-4 hours until doubled.
2. Preheat the oven to 380°F and brush croissants with egg wash again before baking for 25-30 minutes until golden brown.
3. Let cool on the sheet for about 15 minutes before serving.

Notes

Store leftover croissants in an airtight container at room temperature for up to 2 days or in a freezer bag for up to a month. Reheat in the oven before serving.