Easy Sourdough Flaky Croissants (Printer version)

Flaky, golden croissants with tangy sourdough flavor and buttery layers made through an overnight rise.

# What You'll Need:

→ Dough

01 - 2 cups plus 2 tablespoons bread flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons fine sea salt
04 - 1 cup cold whole milk
05 - 1/2 cup active sourdough starter at 100% hydration
06 - 2 tablespoons unsalted butter, softened

→ Butter Block

07 - 1 cup plus 2 tablespoons unsalted butter, cold

→ Egg Wash

08 - 1 large egg
09 - 1 tablespoon whole milk

# Directions:

01 - In a large bowl, combine bread flour, sugar, and salt. Add cold milk, sourdough starter, and softened butter. Mix until just combined, then knead until smooth and elastic, approximately 8 minutes.
02 - Shape dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
03 - Place cold butter between two sheets of parchment paper. Pound and roll into a 8 by 6 inch rectangle. Chill until firm but pliable.
04 - On a lightly floured surface, roll out dough to a 16 by 8 inch rectangle. Position butter block on one half, fold dough over, and seal edges carefully.
05 - Rotate dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds in a letter fold pattern, wrap, and chill for 1 hour.
06 - Repeat rolling and folding process two additional times, chilling for 1 hour between each turn.
07 - After final fold, wrap dough and refrigerate overnight for 8 to 12 hours.
08 - The following morning, roll chilled dough to a 24 by 12 inch rectangle approximately 1/5 inch thick. Cut into 12 long triangles with sharp knife.
09 - Starting from the wide end of each triangle, roll tightly into a crescent shape, tucking the tip underneath. Arrange on parchment-lined baking sheets.
10 - Cover loosely and allow to proof at room temperature until doubled in size, approximately 2 to 3 hours.
11 - Adjust oven rack to center position and preheat to 400 degrees Fahrenheit.
12 - Whisk together egg and milk. Brush croissants lightly and evenly with egg wash mixture.
13 - Bake for 18 to 22 minutes until golden brown with crisp exterior. Cool briefly before serving.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle complexity that makes people ask what you did differently, even though you're just layering butter like you always do.
  • An overnight rest means you can shape them in the morning without rushing, turning what could be stressful into something peaceful.
  • They taste undeniably fancy but the process is actually forgiving—laminated dough is more resilient than you'd think.
02 -
  • If your butter block is too warm, it'll meld into the dough instead of creating separate layers—but if it's too cold and breaks apart during folding, let it sit for a few minutes and try again gently.
  • The overnight chill isn't just convenience; it's essential for flavor development and making the lamination stable enough to survive the oven without collapsing.
  • Sourdough starter activity varies wildly depending on temperature and feeding schedule, so use one that's bubbly and active, not sluggish or overly acidic.
03 -
  • Mark your cutting lines lightly with a knife before slicing into triangles—it keeps you from second-guessing and ensures more even shapes that puff consistently.
  • If your dough tears when you're rolling, just patch it with a small piece from the scraps and keep going; the layers will seal during chilling and baking, and nobody will ever know.
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