Remember Saturday mornings with soft jazz playing and something buttery baking in the oven? That’s the magic flaky sourdough croissants bring — rich, cozy layers with a little TikTok sass. This homemade recipe’s making waves for a reason: easy steps, serious wow. You’ll roll, chill, bake, and bite into bliss.
What is it? A warm, golden hug in pastry form. Just real butter, bubbly starter, and time. Pantry basics, nothing weird. Think croissants, but like if mom made them after binge-watching The Great British Bake Off. Full details in the blog!
This one started in Grandma’s kitchen, where she’d let me sneak pinch after pinch of dough. We’ve tweaked it, rolled it thinner, added some chaos. No fancy machines, just messy love and buttery hands. There’s a secret trick too—I tested it. You’ll thank me.
Why These Croissants Will Win Your Heart
Okay, let’s talk about the magic of flaky sourdough croissants. You’re not just baking bread here; you’re creating buttery, golden layers that melt in your mouth. The sourdough starter adds a tangy depth you just can’t get from store-bought croissants—think bakery vibes but at your kitchen table in slippers. It’s a labor of love, yes, but there’s nothing more satisfying than cracking into those delicate, crisp layers you folded from scratch and hearing that little shatter of “you did it!”
These croissants are all about nostalgia with a dash of challenge. If you’ve ever tackled sourdough bread, you’re already halfway there. And if not, trust me, there’s something downright soul-soothing about taking your time, rolling dough, and knowing you’re about to create something as stunning as these spirals of sheer buttery bliss.
The Bake Essentials
Before you dive in, gather your essentials. You’ll need strong white flour for structure, an active sourdough starter for that signature tang, and a whole lot of butter—250 grams for lamination, 50 grams for the dough. Go with unsalted and if you can, splurge on European butter for extra creaminess. It’s worth it.
As for tools, keep it simple. A stand mixer with a dough hook is ideal to knead that butter in, and a rolling pin (preferably stainless steel) is your new best friend for laminating dough. Don’t forget parchment paper—it makes butter handling much easier—and a bench scraper for clean edges. These tools smooth out the chaos, leaving you with layers to swoon over.
Mastering the Layers
Here’s where the magic (and some muscle) happens: laminating. Start by bashing your butter into a perfect square—bash, roll, and fold it neatly in parchment paper. Your dough should be chilled but pliable, enveloping the butter like a snug little package. From there, it’s all about rolling and folding.
Three folds later, you’ll have the layered foundation of your croissants. Pro Tip: Keep the dough chilled between folds! Warm butter is your enemy here—it’ll seep and ruin your layers. Stick to a freezer-fridge rhythm: freeze 10–15 minutes, fridge 1 hour. It’s a dance, but the result? Layers you’ll want to frame instead of eat (okay, you’ll eat them).
Baking Timeline & Troubleshooting
Making flaky sourdough croissants is a two-day project, so pace yourself. Day 1 is all about kneading, bulk proving, and laminating (roughly 3 hours of hands-on time, plus rest). Day 2 is shaping, proofing for 4–5 hours, and finally baking to golden perfection.
Common hiccups: Butter leaking? Your dough or kitchen is likely too warm—chill it longer between folds. Uneven layers? Roll gently and keep edges straight. And if proofed croissants look flat, your starter might need more love next time. Just remember: even “imperfect” croissants are still buttery bites of heaven.
Step
Time
Tips
Mixing & Kneading Dough
30 minutes
Ensure the butter fully incorporates for silky dough.
Lamination
1–2 hours
Chill after every fold to keep butter intact.
Proofing
4–5 hours
Warm but not hot—proof at 21–23°C to avoid melted butter.
Baking
20–25 minutes
Bake until deep golden for a shatteringly crisp crust.
Customizations & Serving Ideas
Ready to jazz things up? Try brushing chocolate spread onto the dough before rolling your croissant triangles for a cheeky pain au chocolat twist. Or mix a pinch of cinnamon or cardamom into your butter square for a fragrant boost. Feeling adventurous? A sprinkle of sea salt on the egg wash makes each bite truly chef-worthy.
Serve these beauties fresh from the oven with a steaming mug of coffee or tea. For leftovers, reheat in the oven at 170°C (about 4–5 minutes) to revive that addictive crispiness. And for those freezing them, unbaked or baked, you’ve got divine pastries ready at a moment’s notice. Perfection, right?
Achieving truly flaky sourdough croissants requires patience and precise temperature control during lamination. The natural fermentation of sourdough not only adds complex flavor but also enhances dough extensibility, making layers crisp and tender without compromising structure. Consistency in folding is key to that perfect flaky texture.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
A Little Love for Flaky Sourdough Croissants
Flaky sourdough croissants always remind me of early weekend mornings with Rachel, flour on our cheeks and laughter in the air. These buttery layers were our “serious” baking project—well, as serious as it gets when a five-year-old insists on using half the dough for cinnamon rolls. The result? Pure, flaky happiness and a kitchen full of memories.
How long do I need to proof flaky sourdough croissants?
For flaky sourdough croissants, proofing usually takes about 2 to 4 hours at room temperature until they’ve doubled in size. Since this recipe is an overnight one, you’ll slow-proof them in the fridge for 8 to 12 hours, which helps develop flavor and layers. Just keep an eye on them—they should feel soft and slightly puffy before baking!
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but keep in mind bread flour has a higher protein content, which helps with gluten development and the croissant’s structure. Using all-purpose might result in slightly less rise and chew, but you’ll still get delicious flaky layers. Just handle the dough gently to maintain that lovely texture.
How do I store and reheat flaky sourdough croissants?
Store your croissants in an airtight container at room temperature for up to 2 days or freeze them for up to a month. To reheat, warm them in a 350°F oven for 5 to 10 minutes to bring back that fresh-baked flakiness. Avoid microwaving, as it can make croissants tough and chewy.
Can I make flaky sourdough croissants without a sourdough starter?
While this recipe shines with a sourdough starter for its tangy flavor and natural fermentation, you can adapt it using commercial yeast. However, you’ll miss out on that unique sourdough depth and might need to adjust proofing times. For the best authentic taste, nurturing a sourdough starter is worth the effort!
What are the key tips for achieving perfect layered sourdough croissants?
Patience and precision are key! Keep your butter cold and work quickly to prevent melting during laminating. Use consistent folds and chill the dough between turns. Also, allow the croissants ample time to proof so layers puff nicely, and bake with a hot oven to get that golden, flaky crust. Happy baking!
Wrapping Up Your Flaky Sourdough Croissants Adventure
Making flaky sourdough croissants is a rewarding little journey. With patience and simple pantry ingredients, you’ll pull golden, buttery layers fresh from your oven—crispy outside, tender inside. It takes a bit of time, but trust me, you’ll wanna make these again and again.
Feeling playful? Add a sprinkle of cinnamon to your butter, swirl in some chocolate, or brush on a hint of honey glaze after baking. Leftovers reheat like a dream, and frozen dough means fresh croissants on demand—a clever tip from my baking mishaps turned wins.
So, did these bring back any kitchen memories? Snap a pic, share your tweaks, and pass this recipe on to someone who needs a buttery hug today. Cooking together keeps family recipes alive—and this one’s worth every flaky layer.
Enjoy flaky and buttery sourdough croissants made over two days with a traditional French lamination technique ensuring perfect layers and crisp golden exterior. Ideal for breakfast or a special treat.
Ingredients
strong white flour salt caster sugar water milk active sourdough starter unsalted butter egg yolk milk
Instructions
Feed your sourdough starter and let it double in size;
Combine flour salt sugar water milk and starter and knead to form rough dough;
Add room temperature butter gradually and knead until smooth dough forms;
Shape and bulk prove dough then chill overnight;
Prepare butter block by flattening and shaping into square then chill;
Roll dough into a square and encase butter block folding edges over to seal;
Perform three folds rolling and folding dough with rest periods in fridge between each;
Roll out dough shape into triangles then roll into croissants and proof for 4-5 hours;
Brush with egg wash and bake at 190°C fan for 20-25 minutes until golden;
Cool before serving.
Notes
If not consuming all croissants fresh freeze unbaked croissants after proofing to bake later or freeze baked croissants to reheat
Use a humid proofing environment to prevent skin forming on dough
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
