Perfect Sourdough Croissants

Discover how to create bakery-quality sourdough croissants right in your kitchen! These golden, buttery, and flaky pastries are made with a naturally leavened sourdough starter for a unique tangy twist on the classic French croissant. While the process is meticulous, the results are worth every effort.

A Journey Through Layers of Flavor

• Picture this: a serene morning by the sea, the cool breeze carrying the scent of salt and freshly brewed coffee, and a warm, flaky croissant melting in your mouth. Recreate that blissful experience with this sourdough croissant recipe. By blending the art of sourdough baking with traditional French pastry techniques, you’ll craft croissants that are light, airy, and irresistibly delicious.

What Makes Sourdough Croissants Special?

• Instead of using commercial yeast, sourdough croissants rely on a sourdough starter for leavening. This natural fermentation process creates complex flavors and makes the croissants more digestible. The combination of rich butter and the tangy notes of sourdough gives these pastries their unparalleled depth of flavor.

Why Go Through the Effort?

• While croissants are notoriously tricky, the process becomes manageable when broken into steps. With patience and a bit of practice, you’ll master the art of lamination—folding butter into dough to create countless layers. The reward? Heavenly croissants that are flakier, tastier, and healthier than store-bought varieties.

Healthier Indulgence with Sourdough Croissants

1. Easier Digestion: Sourdough’s natural fermentation breaks down gluten, making these croissants gentler on your stomach.
2. Rich in Prebiotics: Fermented foods support gut health, and these croissants are no exception.
3. Enhanced Nutrient Absorption: The long fermentation process increases the bioavailability of vitamins and minerals.

Ingredients You’ll Need

Here’s what goes into making perfect sourdough croissants:

• Sourdough Starter: Ensure it’s active and bubbly for optimal results.
• All-Purpose Flour: Provides structure and lightness.
• Butter: High-fat, European-style butter works best for those flaky layers.
• Milk and Sugar: Add richness and balance.
• Eggs: Essential for the dough and egg wash.
• Salt: Enhances overall flavor.

Tips for Success

1. Use a Strong Starter: Feed your starter 4-6 hours before starting to ensure it’s active.
2. Chill Butter and Dough: Cold ingredients make lamination easier and prevent butter from melting.
3. Patience Pays Off: Allow the croissants ample time to proof until they’re light and puffy.
4. Invest in Quality Butter: European-style butter gives better flavor and structure.

Steps to Sourdough Croissant Perfection

Day 1: Making the Dough

1. Combine Ingredients: In a stand mixer, blend flour, sugar, salt, sourdough starter, water, and milk until a dough forms.
2. Incorporate Butter: Add cold butter pieces and knead until the dough is smooth and elastic.
3. First Rise: Let the dough ferment at room temperature for 3-5 hours until it doubles in size. Then, refrigerate overnight.

Day 2: Laminating the Dough

1. Prepare the Butter Block: Shape the butter into a square and chill it.
2. Encasing the Butter: Roll the dough into a rectangle, place the butter in the center, and fold the dough over it.
3. First Fold: Roll the dough out and fold it like a letter, creating layers. Chill and repeat two more times.
4. Rest Overnight: Allow the dough to relax in the fridge.

Day 3: Shaping and Discover the ultimate recipe for crafting sourdough croissants entirely from scratch. This step-by-step guide will help you create warm, golden-brown croissants that are perfectly flaky, delightfully buttery, and bursting with the rich flavor of sourdough. Get ready to enjoy a homemade treat that’s as satisfying to bake as it is to eat!Baking

1. Shape the Croissants: Roll the dough, cut it into triangles, and shape them.
2. Final Proof: Let the croissants rise until doubled in size.
3. Bake to Perfection: Brush with egg wash and bake until golden brown.

FAQs for Sourdough Croissants

• Can I Freeze Croissants? Yes! Freeze unbaked croissants for up to 2 months. Thaw and proof before baking.
• Can I Use Whole Wheat Flour? Substitute up to 50% of the flour for whole wheat, but expect denser croissants.
• How Long Do They Stay Fresh? Enjoy within 2 days, or refresh in a 300°F oven.

Why You’ll Love This Recipe

• There’s nothing like the aroma of homemade croissants fresh from the oven. With their intricate layers and incredible taste, these sourdough croissants will become your favorite weekend baking project.

Sourdough Croissants Recipe

Duration

• Prep Time: 1hour 
• Cook Time: 25 minutes
• Chill/Fermentation Time:1 day 
• Total Time:3 days 
• Servings: 12 croissants

Ingredients

Croissant Dough:

• 600g all-purpose flour
• 65g granulated sugar
• 12g salt
• 60g active sourdough starter
• 205g water
• 112g whole milk
• 56g unsalted butter (cold, cubed)

Butter Block:

• 340g unsalted butter (European-style preferred)

Egg Wash:

• 1 egg yolk
• 1 tbsp heavy cream

Instructions

Day 1:

1. Mix flour, sugar, salt, starter, water, and milk until combined.
2. Add butter and knead until smooth. Let rise at room temperature for 3-5 hours, then refrigerate overnight.

Day 2:

1. Prepare a chilled butter block.
2. Roll the dough, encase the butter, and complete 3 folds, chilling between each. Refrigerate overnight.

Day 3:

1. Roll and shape the croissants.
2. Let proof for 4-6 hours.
3. Brush with egg wash and bake at 375°F for 25-30 minutes.

Enjoy your fresh, flaky sourdough croissants!