Sourdough Croissants

Ingredients

• 60 gsourdough starter
• 60 gbread flour
• 60 gwater
• 540 gbread flour
• 50 ggranulated sugar
• 12 gsea salt
• alllevain from above
• 150 gwhole milk, at room temperature
• 150 gwater, at room temperature
• 43 gunsalted butter, cubed
• 340 ghigh-fat European-style unsalted butter
• 1egg yolk
• 2 tsp (10 ml)whole milk

Instructions

1. 1

   Make the levain

   Mix the sourdough starter, 60 g flour and 60 g water. Cover and leave in a warm place for about 5 hours, until doubled and bubbly.

2. 2

   Mix the dough

   Combine 540 g flour, sugar, salt, the levain, 150 g milk and 150 g water. Mix until shaggy, then leave to rest for 10 minutes.

3. 3

   Knead in butter

   Mix the dough until smooth. Add the 43 g butter cubes one at a time, continuing to mix until the dough feels tacky but is not sticky.

4. 4

   Bulk ferment

   Cover the dough and leave it in a warm place for about 5 hours, until doubled in size.

5. 5

   Shape the butter

   Use parchment paper to shape the 340 g butter into a 20 cm square. Chill it until firm but still pliable.

6. 6

   Chill overnight

   Refrigerate the dough for 8–12 hours, or for up to 2 days.

7. 7

   Laminate the dough

   Roll out the dough and enclose the butter block. Give the dough three folds, chilling it between each turn.

8. 8

   Shape croissants

   Roll out the dough and cut it into triangles. Roll each triangle into a croissant shape.

9. 9

   Proof the croissants

   Leave the shaped croissants in a warm, humid place for 12–14 hours, until doubled and airy.

10. 10

    Bake until golden

    Mix the egg yolk with 2 tsp (10 ml) milk and brush over the croissants. Bake at 204°C for 20–25 minutes, until golden brown.

11. 11

    Cool on racks

    Transfer the croissants to wire racks and let them cool before serving.

What are sourdough croissants?

Croissants are a French-style viennoiserie made by layering dough with butter, then shaping and baking it until crisp and airy. This version uses a sourdough levain for leavening and flavour rather than relying on commercial yeast.

The method follows the same core principles as classic laminated pastry: keep the butter pliable, chill between folds and give the shaped pastries enough time to rise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 539 calories, 7g protein, 54g carbs, 33g fat.

Most of the carbohydrates come from the bread flour and sugar, while the butter supplies most of the fat. The flour and smaller amounts of milk, starter and egg yolk contribute protein. Pair a croissant with fruit or yoghurt to add a fresh, contrasting side.

The levain and dough

Levain: Mix the starter, flour and water and wait until it has doubled and looks bubbly. Those are the cues given here for using it in the dough.

Dough: The flour, sugar, salt, milk and water form the base, while the 43 g of butter is mixed in during kneading. Aim for the stated tacky, not sticky, feel before the bulk ferment.

Keeping the butter in layers

Butter choice: High-fat European-style butter is specified for the block. Shape it evenly into a square and chill it until firm yet flexible enough to roll.

Folding: Enclose the butter fully and make three folds, chilling the dough between turns. Keeping the dough and butter workable helps prevent the butter from breaking or smearing into the dough.

Read the proofing cues

Bulk rise: The dough should double during its roughly 5-hour warm fermentation. Use the rise as well as the time to judge its progress.

Final rise: The shaped croissants need a warm, humid environment for 12–14 hours, until doubled and airy. If they still look dense, give them more time rather than baking them by the clock alone.

Shape for an even bake

Triangles: Roll the dough and cut it into triangles before rolling each into its croissant shape. Keep the pieces as consistent as you can so they bake at a similar pace.

Egg wash: Brush on the egg yolk and milk mixture before baking. Take care not to press down the airy shaped dough while applying it.

Serve them warm or cool

Bake the croissants at 204°C for 20–25 minutes, looking for a golden-brown surface. Move them to wire racks after baking so the bases do not sit in trapped steam.

Serve them on their own for breakfast or alongside fruit, yoghurt or a savoury egg dish. Let them cool before splitting so the delicate interior can settle.

Recipe notes & tips

• Use the doubled and bubbly levain as the cue that it is ready for the dough.
• Keep the butter block firm but pliable before enclosing it.
• Chill the dough between folds as directed to keep the layers workable.
• Use both the stated time and the doubled, airy appearance to judge the final proof.
• Brush on the egg wash gently so you do not deflate the croissants.
• Cool the baked croissants on wire racks before serving.

Variations

• Plain finish: Leave off the egg wash for a less glossy surface.
• Seeded top: Sprinkle seeds over the egg wash before baking.
• Chocolate filling: Add a small piece of chocolate as you roll each triangle.
• Almond finish: Serve cooled croissants with almond butter or a thin layer of almond spread.
• Savoury pairing: Serve with cheese and sliced tomato for a savoury meal.

Common mistakes to avoid

• Using inactive levain: Wait until it is bubbly and doubled before mixing the dough.
• Butter too hard: Let the butter block become pliable enough to roll without breaking.
• Butter too soft: Chill it until firm so it stays distinct from the dough during lamination.
• Skipping the chill between turns: Chill between each fold to keep the dough and butter manageable.
• Underproofing: Wait until the shaped croissants are doubled and airy before baking.
• Baking by colour alone: Check that the croissants have baked for 20–25 minutes at 204°C and look golden brown.

How to store

Once cool, keep the croissants in an airtight container at room temperature and eat within 1–2 days for the best texture. Reheat briefly in a 160°C oven until warmed through; avoid microwaving if you want to preserve the crisp exterior.

Frequently asked questions