Sourdough Croissant Recipe

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Buttery, flaky, airy, shiny and slightly sweet. These characteristics make croissants the most delicious bakes in the world. The pinnacle of bread making right there — that’s croissants. 

The only thing you can do to improve a croissant is using a yeast starter instead of that nasty store-bought instant yeast. That means today I’ll show you how I make sourdough croissants.

What’s the difference between regular croissants and sourdough croissants? You make sourdough bread with wild yeast, with a live starter, giving the bread aromatic and flavor complexity and a richer mouthfeel. Commercial croissants all taste the same; when made with sourdough, they’re unique works of art, each of them!

sourdough croissant easy recipe 2 XS

Make sure you prepare your yeast starter at least two days before attempting to make sourdough; you want a strong and hungry yeast colony.

Also, be patient with this one. Working with the dough and butter sheets and rolling them together can be tricky, especially if this is your first time. You want to have a wide, clean surface to work with the dough. Croissants are all about order and patience, so take it one step at a time, and you’ll end with lovely croissants!

How to Make It

  • Prep Time24 hr
  • Cook Time25 min
  • Total Time24 hr 25 min
  • Ready inA day
  • Serving Size8
  • Energy456 cal


For the butter packet:

  • 1 cup unsalted butter
  • 1.5 tbsp flour
  • 1 egg + 1 tbsp water for the egg wash



In a mixing bowl, add the flour, salt, sugar, water and the dough starter and mix it until incorporated. Cover the mixing bowl with a kitchen towel and let the mixture rise at room temperature for at least 2 hours. Then refrigerate for two more hours.


Make the butter packet mixing the softened butter and flour and roll it thin- between two sheets of parchment paper to prevent it from sticking to the rolling pin.


Refrigerate the butter-flour sheet.


Flour a surface and bring out the dough. Roll it twice the size of the butter sheet. Trim to a perfect square.


Bring out the butter sheet and arrange it over one side of the dough. Fold the dough to sandwich the butter sheet and roll gently to fuse them.


Cut the dough into 4 even rectangles and cut each rectangle from one corner to the opposite corner to form 8 triangles. Roll them starting with the broad side of the triangle to make the croissant shape.


Brush the croissants with the egg wash and place them in the baking tray.


Bake for 20 minutes until golden and let them cool down before enjoying.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories456
  • % Daily Value*Standard DV
  • Total Fat29.8 g78 g38.21%
  • Saturated Fat18.5 g20 g92.5%
  • Cholesterol97 mg300 mg32.33%
  • Sodium504 mg2300 mg21.91%
  • Total Carbohydrate42.1 g275 g15.31%
  • Dietary Fiber1.3 g28 g4.64%
  • Total Sugars6.4 g
  • Protein5.8 g50 g11.6%
  • Calcium19 mg1300 mg1.46%
  • Iron2 mg18 mg11.11%
  • Potassium66 mg4700 mg1.4%

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