Homemade Sourdough Croissants Recipe
These Homemade Sourdough Croissants are flaky, gut healthy, buttery, and the perfect holiday breakfast to pair with your favorite coffee!
Ingredients you’ll need:
- Active Sourdough Starter
- Granulated Cane Sugar
- Fine Sea Salt
- Organic Valley Unsalted Butter
- Whole Milk
- All Purpose Flour
TIPS for Making the Best Homemade Sourdough Croissants:
- Make sure you are measuring out the butter and dough exactly to listed measurements. This will ensure that the butter spread evenly to create those flaky layers, but also that the dough rises properly.
- At all times, make sure the butter stays cold but pliable, and same temperature as the dough. If the butter looks shiny at all, immediately put back in the fridge to firm up.
- Again, if you follow the instructions for timing, you should be fine and dandy!
- If you do allow the dough to stay in them fridge longer than instructions, you may just need to let it sit 10-20 minutes on the counter before rolling.
- Keep the dough away from direct heat and sunlight. This will help keep the butter and dough cold and prevent the butter from melting into the dough.
- Generously flour the surface to prevent any sticking when rolling out the dough.
- Before folding each time, brush any excess flour then lightly brush each with very cold water to help create steam when baking.
How to Store Croissants:
After baking, I recommend storing the croissants in a paper bag or wrap in parchment paper then place in a resealable bag on the counter up to 2 days.
Different flavors to make the croissants:
- Add the following before rolling the croissants and final proof to bake:
- Ham & Cheese
- Chocolate Croissants
- Make the croissants plain and adding the following after baking by using a piping bag with a fine tip:
- Pistachio Cream
- Chocolate Hazelnut Cream
Cook with me!
Homemade Sourdough Croissants
Servings: 10
Ingredients
- 115 grams Active Sourdough Starter
- 40 grams Granulated Cane Sugar
- 10 grams Fine Sea Salt
- 2 tbsp. Organic Valley Unsalted Butter melted
- 240 grams Whole Milk
- 420 grams All Purpose Flour
- 2 sticks 1 cup Organic Valley Unsalted Butter, cold
- 1 tbsp. Flour
- Optional 8-10 slices Ham, thinly sliced
- Optional 8-10 slices Organic Valley Provolone Cheese
- Flaky Salt
- Egg beaten
Instructions
Day 1:
- To make the croissant dough, combine the active sourdough starter, sugar, salt, melted butter, whole milk, and flour together in a large bowl. Mix until a shaggy dough, then turn out on a clean surface to knead 4-5 minutes. The dough should be smooth and pliable.
- Place in a greased bowl and cover to rise in a warm environment for 4-5 hours, until doubled in volume.
- Place the dough in the fridge overnight, about 8-12 hours.
Day 2:
- To start the laminating process, use a sheet of parchment paper to measure out 6×8” rectangle. Fold the parchment so that you can use it to roll out the butter.
- Slice each butter stick into 3 pieces lengthwise. Place in an even layer in the parchment rectangle, cover, and roll out to meet the 6×8” dimensions. Set aside away from direct sunlight or heat.
- Take out the chilled dough and roll out on a well-floured surface to 13×9” rectangle.
- Add the butter rectangle in the center of the dough long ways. Fold in the outer two flaps of the dough and pinch all ends together to seal it in.
- Using a rolling pin, gently pound the dough horizontally, then vertically, then gently roll out to 24×10” rectangle. Review video for visual guide.
- TIP: At all times, make sure the butter stays cold but pliable, and same temperature as the dough. If the butter looks shiny at all, immediately put back in the fridge to firm up.
- Brush the surface with cold water, then fold in the two ends like an envelope to meet at the center, then fold again lengthwise like a sandwich. Cover and place on a flat plate to chill in the fridge 30 minutes.
- Repeat the process of lightly pounding and rolling out 24×10” rectangle, then folding the exact same way as last time. Except cover and chill 1 hour this time.
To Assemble the Croissants:
- Let the dough rest 20 minutes (during winter/fall) or 10 minutes (during summer months) on the counter away from direct heat or sunlight.
- On a very floured surface, roll out to 18×12” rectangle. Use a pizza cutter or serrated knife to trim the edges.
- Slice the rectangle into 8-10 equal-sized triangles, about 2-3” wide at the top portion. Roll up tightly, gently stretching at the triangle tips as you get closer to the end.
- If adding the ham and cheese, place at the large end of the triangle and roll up tightly.
- Place the croissants on a parchment paper lined baking pan. Cover lightly with plastic wrap and set aside to rise until doubled in size and wiggly, about 2-4 hours.
- Preheat oven to 425F.
- Brush the croissant with an egg wash and garnish with flaky salt (if desired) to bake in the middle rack for 15-18 minutes, until deeply golden on top.
- If you want to bake the next morning, simply store in the fridge overnight and let rest on the counter 2 hours prior to baking the next morning. Enjoy!
My typical schedule:
- Day 1 @ 5:00pm – Make croissant dough
- Day 1 @ 9:00pm – Put away dough in fridge overnight.
- Day 2 @ 9:00am – Start the process of laminating the dough.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!
These are AMAZING!! I make them all the time! 🙂
SO excited to hear this!! Thank you, Rachel!!
I have been so scared to make croissants for so long and watching your video made it look so manageable, so I finally tried it! Your instructions and video are perfect. Followed them exactly and they turned out so good! Thank you!!
Do you think you could make and shape the croissants and freeze them to bake later?
Hi Brittany! Yes, absolutely! Just make sure you let them thaw on the counter overnight before baking later 😉
For storage with the ham and cheese added is it still recommended to keep on the counter or do they need to be refrigerated
I would refrigerate it and then reheat it as normal to prevent anything from going bad 😉
Wow ! It was easy and so so delicious! Thanks, please do a series with more flavours: sweet and savory – wonderful.
If I am baking the next morning, do I refrigerate right after rolling up or after letting them rise on the counter?
TIA! I’m so excited to make these
Hi Mafer! I would suggest letting them rise for 1-2 hours, until slightly puffy but not doubled in size yet, then refrigerate overnight (8-12 hours) then let sit out in the morning for 1-3 hours, until jiggly again before baking!