How to Make Sourdough Croissants

Get an overview of how to make homemade French Sourdough Croissants with this brief guide.


•Baking Scale •Rolling Pin •Pastry Brush •Ruler •Pastry Wheel •Two half sheet pans •Stand mixer (recommended)


•Bread Flour •Sourdough Starter •Granulated Sugar •Salt •Whole Milk •Water •Unsalted Butter, preferably European-style or high-fat

1. Make the Dough

Mix the bread flour, starter, sugar, salt, whole milk, and water in a stand mixer until the dough comes together. Add one cube of butter at a time until incorporated.

2. Proof

Proof the dough in a mixing bowl until doubled in size, about five hours. Then, place in the refrigerator overnight.

3. Make Butter Block

Smash three sticks of butter into a 8" square wrapped in parchment paper. Refrigerate overnight.

4. Seal the Butter Block

Roll the dough into an 11" square and lay the 8" butter block on it like a diamond. Fold the corners of the dough and wrap the butter like a present.

5. Laminate

Roll out into a long rectangle. Fold the dough like a letter and refrigerate for an hour. Repeat this folding two more times.

6. Shape

Roll again into another large rectangle and cut out 9-10 even isosceles triangles. Starting at the wide end, wrap the croissants up snugly.

7. Final Proof

Place the croissants on two baking sheets and proof in a warm location until doubled in size and wobbly, about 12 hours.

8. Egg Wash

Preheat the oven to 425ºF. Mix an egg yolk and whole milk in a small bowl and brush onto the tops of the proofed croissants.

9. Bake

Place the croissants into the oven and turn down the temperature to 400ºF. Bake for about 25 minutes, rotating the baking sheets halfway.


Cool and enjoy! These flaky croissants store well for a few days in a zip-lock bag or frozen. Reheat in a toaster oven or oven for a few minutes.

Learn more!

Get the full detailed recipe by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.