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Sourdough Croissant Recipe

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This sourdough croissant recipe is fun to make, and yields delicate flakey layers with a slight sourdough taste. You won’t want to stop making and eating them!

croissants on plate
Sometimes I bet you wonder why the majority of my posts are short and to the point. Although I wish I did, I don’t often do a lot of “writing” where I put thought and feeling into what I type here. I don’t often get deep or philosophical, I don’t often do a lot of reflecting. Generally what I type is something quick and fast so I can hit “publish” and get on with the day. There are often times where I think of good things to write here, like actually write. But rarely do those get put down. Why, you are wondering? Because today it has taken me two entire hours to edit 4 photos, type out a recipe and write this one small paragraph. Two hours interrupted with countless repeated requests for food (apparently both girls are going through a growth spurt because they have eaten an incredible amount of food today), reheating the same cup of coffee over and over, and a million other things. Sometimes life gets crazy. But then you can grab a nice warm croissant and slather it with Nutella and go hide in the bathroom while pretending to pee so you can eat it in peace.
how to fold and roll sourdough croissant to make buttery layers
These rolls are so delicious. Everyone always thinks that croissants are super hard to make. But I think mostly people end up confusing time consuming with difficult.
And that is not the case. If you can use a stand mixer and a rolling pin, you can make these. And, all the rolling totally counts as an arm workout.
Note ** (I ended up making 16 mini croissants instead of 12 bigger ones, and totally forgot to put the egg wash on before I baked them, and left them in for a few minutes too long, so make sure you are paying attention to the directions and not chasing 2 young children around the house because they stole the container of no-bake cookies your mother in law brought over).
inside layers of sourdough croissant

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platter with sourdough croissants

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Yield: 12 rolls

Sourdough Croissant

croissants on plate

These sourdough croissants are fun to make, and yield delicate flakey layers with a slight sourdough taste.

Prep Time 1 day
Cook Time 25 minutes
Total Time 1 day 25 minutes



  • 44 g sourdough starter at 100%
  • 75 g water
  • 134 g bread flour

Final Dough

  • 361 g bread flour
  • 135 g milk
  • 77 g beaten egg (this is about 1.5 eggs, save the rest of the egg for the egg wash before baking)
  • 60 g sugar
  • 5 g salt
  • 7 g instant yeast
  • 41 g butter, room temperature
  • 361 g good quality butter for laminating


  1. In a large glass bowl, mix together the ingredients for the levain.
  2. Cover with plastic wrap and leave at room temperature overnight (or for 12 hours).

Final Dough

  1. In the bowl of your stand mixer, combine all the ingredients together.
  2. Add in the levain from the night before.
  3. Knead the dough with the dough hook on low speed for 3 minutes, until gluten formation starts, and then on medium speed for 3 minutes.
  4. The dough should be slightly elastic, tacky to the touch, and fairly smooth.
  5. Flatten the dough out, wrap it in plastic, and place in the fridge for 2 hours.
  6. While the dough chills, prepare the butter block. Between two pieces of parchment paper, tap and roll the dough to shape it into a 7.5" square.
  7. Cover with plastic wrap and chill for 1 hour.


  1. Take the chilled dough out of the fridge and roll in on a lightly floured surface to an 11" square.
  2. Place the butter in the middle of the dough so that it forms a diamond.
  3. Fold the corners of the dough over so it encloses the butter.
  4. Roll the dough out into an 8"x24" rectangle - make sure you always roll from the middle out to evenly disperse the butter.
  5. Trim the short edges of the dough to expose the butter layer and even the sides (the neater your edges the better your layers will be in the final dough).
  6. Fold the bottom third of the dough up and the top third down, like a letter, keeping the edges even together.
  7. Wrap the dough in plastic and place in the fridge for 1 hour.
  8. Roll the dough out to an 8"x24" rectangle.
  9. Trim the short edges so they are even.
  10. Fold the dough into thirds (bottom up and top down).
  11. Wrap in plastic and chill for 1 hour.
  12. Roll the dough into an 8"x24" rectangle.
  13. Trim the short edges even.
  14. Fold the dough into thirds, bottom up and top down).
  15. Wrap in plastic and chill for 1 hour.

Forming Rolls

  1. Roll the dough out to an 8"x24" rectangle.
  2. Cut the rectangle in half lengthwise.
  3. Roll each half to a 9"x18" rectangle.
  4. Trim all the edges neatly to expose the butter layers, then cut each half into 3 smaller rectangles.
  5. Cut each rectangle diagonally to get 6 triangles.
  6. Roll each triangle as tightly as you can (starting with the wide edge and ending with the point).
  7. Place each roll on a cookie sheet (with the point underneath), cover with plastic wrap and allow to rest for 2-3 hours.
  8. Preheat the oven to 425F.
  9. Take the reserved portion of beaten egg and brush over the tops of the rolls.
  10. Bake the rolls for 10 minutes.
  11. Turn the oven temperature down to 375 and bake for another 15 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 432Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 97mgSodium: 393mgCarbohydrates: 37gFiber: 1gSugar: 5gProtein: 7g

Did you make this recipe?

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Friday 4th of November 2022

What do you do with the trim pieces each time you roll out the dough?


Monday 7th of November 2022

You can just toss them. You only need to trim off a tiny bit to make your edges nice and even so that you create really nice layers with the butter and dough.


Wednesday 17th of June 2020

Is the butter block simply the 361g of butter rolled out into a square, or do you add something to the butter?


Wednesday 24th of June 2020

Just the butter rolled out!

Lea Gemmell

Friday 29th of May 2020

I'm supper bummed this recipe is only written in grams. I tried converting it to cups with an online conversion calculator; it seems too complicated. Your other recipes are given in cup measurements. Any chance this one could be converted too?


Tuesday 9th of June 2020

Hi Lea! Yes, this recipe works best in grams. Its a more technical recipe and the weights of each ingredient are important to get the desired result. For easier recipes with sourdough, especially discard recipes, I do give the ingredients by volume because they are a little more forgiving. These croissants need to be specific!


Wednesday 22nd of October 2014

Honestly Jenni, I don't know how you have time to have a food blog in the first place with two kidlets running around, let alone make sourdough croissants!! Amazing. You have a lucky family :)

Cathy W.

Tuesday 21st of October 2014

This was a great challenge! Good for you for juggling all of that and still making those delicious croissants. Happy Baking!

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