Best EVER Sourdough Croissants🥐

Sourdough croissants represent the ultimate achievement in baking. Croissants can be tricky, but with this recipe you'll be able to have bakery-level pastries. They blend the delightful chewiness of sourdough with the light, flaky texture of traditional croissants. One bite reveals a wonderful mix of flavors and textures that perfectly complements morning coffee, sweet jam, or even a savory filling like crispy bacon and gouda. If you’ve dreamed of crafting these pastries, you’re in for a delicious adventure. This recipe will guide you through each step, ensuring your homemade sourdough croissants will be the best you’ve ever tasted.

What Makes Sourdough Croissants Special?

The standout ingredient in sourdough croissants is, naturally, sourdough starter. This fermented dough not only provides a mild tanginess but also fosters those iconic flaky layers we crave. The fermentation process assists in breaking down gluten, resulting in a more elastic dough that's easier to manipulate, leading to a superior texture.

For many bakers, the enchantment of sourdough comes from its complexity and the transformation it undergoes over time. While traditional recipes depend on commercial yeast for quick rising, sourdough takes patience and care, making the finished croissants even more satisfying to enjoy. The flavor and texture boost that sourdough starter gives the pastry is worth it ten-fold.

What You’ll Need:

• Sourdough starter: 150g (active and bubbly)

• Bread flour: 100g

• AP Flour: 420g

• Vanilla: 5g

• Milk: 200g (warmed)

• Unsalted butter: 4tb room temp FOR DOUGH

  • & 1 cup (2 sticks) (cold, for BUTTER BLOCK )

• Sugar: 60 g

• Salt: 1 tsp

• Egg: 1 egg

  
  
  
  

• Egg wash: 1 egg, 2 tbsp water (whisk)

  
  
  
  

Tip** have your tools ready: a rolling pin, stand mixer with dough hook , baking sheet, and parchment paper will make your process much smoother.

Let's Make It:

1. Make the Dough

• In a large bowl on your stand mixer, combine the warm milk with your active sourdough starter, egg, sugar and vanilla. Stir until well mixed using your dough hook attachment.

  
  

• Next, add the bread flour and salt. Mix about 4-5 minutes, the dough will pull away from the sides.

  
  

• Add your softened butter, one tablespoon at a time and knead on low for anotjer 2 minutes.

**Once kneaded, place the dough in an oiled bowl, cover with plastic wrap or a damp cloth, and let it proof at room temperature for about 4-6 hours, until it doubles in size.

2. Prepare the Butter Block

While the dough rises, prepare the butter block for laminating. Temperature sensitivity is why making croissants have a reputation of being difficult. The butter can't get too warm or it will not be able to hold up those layers. I don't cut up my butter or soften it at any point before using it.

On a piece of parchment paper, Set your two cold sticks of butter c down next to each other (so they touch) and set another piece of parchment paper on top. The butter will be between the two sheets. Then shape the butter into a rectangle approximately ½ inch thick by banging/ rolling it out with a rolling pin. Use your rolling pin to make it smooth and even. Wrap the butter in parchment paper and refrigerate until it’s ready for lamination.

3. Laminate the Dough

After the dough has risen, place it in the fridge overnight for a cold proof.

The next day, set the dough onto a floured surface and roll it out into about 14x16 inch rectangle. Carefully position the chilled butter block in the center.

Fold the dough over the butter to enclose it entirely. Pinch the edges to seal it properly.

Now roll the dough into a long rectangle, about 12x16 inches. Fold it into thirds like a letter. Wrap it in plastic wrap and chill for 20-30 minutes.

Repeat this rolling and folding process three more times, chilling the dough for 30 minutes between each round. This step is crucial for creating the flaky layers that make croissants distinctive.

4. Cut and Shape the Croissants

After the final fold, roll the dough into about a 14x18 inch rectangle. Cut the dough into triangles, each measuring about 4 inches at the base.

To shape the croissants, take a triangle and, starting at the base, roll it into a crescent, stretching the dough slightly as you go. Lay each croissant on a baking sheet lined with parchment paper.

5. Final Proofing

Cover the shaped croissants with a clean towel and let them proof at room temperature for about 45 min- an hour, until they've doubled in size. Don't proof too long/ let them get too warm or the butter will leak out.

During this time, preheat your oven to 400°F (200°C).

6. Baking the Croissants

Before baking, whisk the egg and water, then lightly brush it over the tops for a gorgeous golden finish.

Bake the croissants for about 20 minutes, until they puff up and turn golden brown.

7. Savor the Results!

Once baked, cool the croissants on a wire rack. Enjoy them with a steaming cup of coffee, or let your creativity shine with various fillings. They taste just as delightful with sweet toppings like homemade jam as they do paired with savory options like crispy bacon and creamy gouda.

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