Sourdough Croissant Recipe

Amy Coyne

5 from 7 votes

Published: Sep 12, 2025

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If you’ve ever wondered how to make croissants from scratch, this 100% Sourdough Croissant Recipe is the ultimate guide. These buttery, flaky pastries are made without commercial yeast — just a strong sourdough starter — and layered through the traditional lamination process to create those signature airy layers.

I spent years testing and refining this recipe until I finally achieved the perfect sourdough croissant: golden, crisp on the outside, and tender with honeycomb layers on the inside. In this post, I’ll share everything you need to know, from the ingredients you’ll need to detailed step-by-step instructions.

Because croissants are one of the most advanced sourdough bakes, this recipe includes all my best tips and techniques to help you succeed at home. With a little patience and practice, you can bake bakery-style sourdough croissants right in your own kitchen.

A sourdough croissant cut open with a pile of croissants behind them.

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Table of Contents

Why You’ll Love Sourdough Croissants

  • Advanced Sourdough Bake – This is one of the more advanced recipes on my site because it uses the traditional lamination process with 100% sourdough. That said, it’s very achievable with clear steps and some patience. If you’re looking for a little more room for error, you might want to try my Sourdough Discard Croissants (coming soon) or my Classic Croissants for a Home Baker, which use a touch of instant yeast to make the process a bit more forgiving.
  • Buttery & Flaky – Nothing beats a freshly made croissant, but if you’re after something simpler that still has that buttery, flaky sourdough texture, try my viral Sourdough Croissant Bread or Sourdough Panettone Bread. For an easier take on croissants, you might also enjoy my Sourdough Croissant Rolls or my Sourdough Crescent Rolls. But if you’re ready for the full challenge, these 100% sourdough croissants are bakery-quality (or better), and absolutely worth the effort.
  • Versatile – I love these croissants just as they are, warm and freshly made. But they’re also one of those bakes that can be used in so many ways. Slice one open for a sandwich, pair with jam for breakfast, turn leftovers into the best Sourdough French Toast Casserole, or freeze a batch so you can have homemade croissants anytime. However you enjoy them, this recipe gives you all the flaky layers and buttery flavor you’d expect from a bakery.

New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!

Can I Make Sourdough Croissants At Home?

Yes, you absolutely can — but I’ll be honest, this is one of the more challenging sourdough recipes you’ll find here. Laminated dough takes practice and patience to master. I’ve made this recipe more times than I can count, and every attempt has taught me something new.

I made many, many batches of croissants by hand before I ever invested in a dough sheeter. In professional bakeries, dough sheeters are the standard tool for laminating dough, and now that I use one at home, it saves me time and helps me get perfectly even layers. That said, every croissant you see pictured here was hand-laminated — proof that it’s completely possible without special equipment!

A basket is piled with sourdough croissants that are golden brown and perfectly flaky.

Important Ingredients

Important ingredients include ripe levain, sugar, water, butter block, butter, salt, milk, and flour.
  • Sourdough Starter – This recipe uses a levain that combines ripe and active sourdough starter, flour, and room temperature water, and is left to rise before using.
  • High Quality Butter – Good butter is crucial in this recipe—it might even be the most important ingredient in these sourdough croissants! A good unsalted European-style butter with an 80% or higher butterfat is what you want. American butter has too much water in it and doesn’t make it a good candidate. Even though the butter is expensive, it’s worth it —if you are going to spend the time making this recipe, then you want to use quality ingredients to get it right. I used Kerry Gold unsalted butter with good results.
  • Whole Milk – This dough uses whole milk for a richer flavor, softer crumb, better browning, and added tenderness.
  • Bread Flour – This recipe uses bread flour with 11–13% protein for the best results. If you want to use all-purpose flour, I would decrease the water a bit to compensate.

See the recipe card for full information on ingredients and quantities

Substitutions

Honestly, I would not make too many substitutions on this recipe. It’s been tested multiple times and through many failures, now it comes out so well! But here are a few if you want to try:

  • Sourdough Starter: You can substitute active sourdough starter for the levain in this recipe.
  • American-Style Butter: If you use American butter instead of European butter, you’ll need to add some flour to the butter block, like I do with my homemade croissant recipe.
  • Unsalted Butter: I always prefer to bake with unsalted butter, but you can substitute salted instead.
  • Fillings: This is where you can have fun: add chocolate, frangipane or other fillings to your croissant dough. Keep in mind that as a 100% sourdough recipe, this dough will be sitting out for many hours to proof, so you’ll want to make sure any fillings are safe to leave at room temperature for extended periods of time.
  • Variations: You can use this dough to make a loaf — I do that with the scraps, and it’s delicious! You can also use this dough with any recipe that calls for laminated pastry dough, like the base for morning buns or twisted croissants.

Sourdough Baker’s Timeline

A sample baking schedule always helps me stay on track when baking with sourdough. Since sourdough rises much more slowly than commercial yeast bread, having a timeline in place makes planning easier.

A few notes before you start:

  • The croissant dough can be refrigerated for up to a few days if you’d like to make it ahead of time, which gives you flexibility to fit the process into your schedule.
  • This schedule assumes your dough is kept within specific temperature ranges during mixing, lamination, and proofing. Temperature management is critical — it will make or break your croissants.
Day 1 Evening
8:00 PM – 8:00 AM (overnight)Mix the levain. Let it ferment overnight until bubbly and active.
Day 2 Morning & Afternoon
8:00 AM – 8:20 AMMix the croissant dough
8:20 AM – 2:30 PMLet the dough rise at 78-80ºF
8:30 AM Prepare the butter block.
2:30 PM
Shape the dough into a rectangle for chilling.
2:30 – 6:30 PMChill the dough
Day 2Evening
6:30 PM – 8:30 PM Laminate the dough with butter
8:30 PMRoll out the laminated dough and shape into croissants
8:45 PM – Overnight (8:45 AM) Proof at 78-80ºF until doubled, jiggly, and airy
Day 3Morning
9:00 AM Egg wash and Bake sourdough croissants

How to Make Sourdough Croissants

Mix the Levain

Side-by-side images showing the sourdough starter process: Image 1 features a thick, just-mixed starter in a white bowl with a spoon and a jar of active starter in the background; Image 2 shows a bubbly, active starter in a white bowl, ready to use.

Step 1: Mix Levain. Combine ripe sourdough starter with water and flour to prepare your levain (Image 1). Let rise until bubbly and active (Image 2).

Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute it in place of the levain in the recipe.

Mix the Dough

Four-step process of making bread dough: levain mixed with milk, butter added, flour added, and dough being mixed in a stand mixer.

Step 2: Mix Dough. Add the ripe levain, water, milk, sugar, melted butter, salt, and bread flour to the bowl of a stand mixer fitted with the dough hook (Images 3-5). Begin kneading on low to medium speed (Image 6) for 8–10 minutes, until the dough is smooth, elastic, and holds together well (Images 7-10). It should feel slightly tacky to the touch but not sticky. If it seems too sticky, add a little more bread flour, about 1 tablespoon at a time, until the texture feels right.

A stand mixer turns dough on a dough hook until it is cohesive.

Note: If you don’t have a stand mixer, you can knead this dough by hand. If you’re kneading by hand, plan on working the dough for about 12–15 minutes, until it becomes smooth and strong. 

Bulk Fermentation (First Rise)

Two pictures show dough doubling in size during the first bulk fermentation period.

Step 3: Bulk Fermentation. Place dough in a container and set in a warm spot (about 78-80°F) and allow it to rise (Image 11). Let the dough rise for about 6 hours (Image 12) until it has doubled in size. Make sure your dough has adequately risen before moving to the next stage.

Note: Temperature and timing are key with this bake. I highly recommend using a thermometer throughout the process to make sure your dough is at the right temperature. You can also use a bread proofer or dough mat to control the temperature if your kitchen is too cold.

Prepare the Butter Block

Right after you mix the dough and set it aside to rise, prepare the butter block so it has enough time to chill and firm up before lamination. This step is essential for creating the signature laminated, flaky layers croissants are known for.

Using the right butter makes all the difference — especially in a technical bake like this. For best results, use a European-style butter with at least 80% butterfat. The lower water content makes it ideal for lamination, while most American butters contain more water, which makes the dough harder to laminate and can leave chunks of butter instead of smooth, even layers.

Step-by-step process of folding parchment paper with a ruler as a guide to create an envelope for shaping a butter block.

Step 4: Butter Block. To make your butter block, begin by creating a 9×12-inch rectangle pocket using a sheet of parchment paper. Tear off a piece of parchment paper that is about 28 inches long. Lay the parchment paper flat on your counter. Place a ruler along the middle and measure out 12 inches (Images 13 & 14). Fold each side to meet in the middle so that the pocket measures 12 inches in length (Images 15 & 16).

Turn your folded parchment paper 90 degrees. Use the ruler to measure a 9-inch side and fold the edges accordingly (Images 17-21). Press the folds firmly to keep the shape—it should look like a little envelope or pocket.

Step-by-step process continues of folding parchment paper with a ruler as a guide to create an envelope for shaping a butter block.
Step-by-step process of placing butter sticks inside folded parchment paper and wrapping them to form a butter block.

Cut the 340 grams of butter into six even rectangular pieces and place them in a row inside your parchment pocket (Image 22). Fold the parchment paper over the butter to cover it (Image 23), then flip the whole thing over so the folds are underneath (Image 24). Gently tap the butter a few times with your rolling pin to start softening it (Image 25), then roll from the center outward until the butter spreads evenly and fills the entire 9×12-inch space (Images 26-28).

Step-by-step process of using a rolling pin over parchment paper to flatten and shape butter into an even block.

Your completed butter block should evenly fill the parchment paper pocket (Image 29). Once it’s shaped, place the butter block in the fridge to chill for at least 2–3 hours (or up to a couple of days). It should be around 55–60°F when you use it, which is firm enough to hold its shape but pliable enough to roll out with the dough.

Flattened and wrapped butter block inside parchment paper, ready to chill or use.

Pre-Shape and Chill Dough

Dough being pressed into a rectangular sheet pan and then covered with plastic wrap to prepare for enclosing a butter block.

Once the dough has doubled in size, dump the dough onto a lightly floured work surface and roll it into a 12 by 18-inch rectangle. Place the dough on a half sheet (18 by 13 inch) baking sheet and gently press the dough so that it evenly fills the space (Image 30). Cover with plastic wrap (Image 31) and refrigerate overnight, or for at least 4 hours. The dough should reach a temperature of 40-45°F before proceeding.

Note: There are many methods, sizes, and styles for laminating dough. I’ve tested quite a few, and this method is both the easiest and the most reliable for creating beautiful layers. It also simplifies the math, and since the butter block starts out a bit thinner, it’s especially helpful for hand-laminating.

Laminate the Dough (this is a process!)

At its core, lamination means layering butter between layers of dough. To achieve this, roll the dough thin, keep the edges neat and trimmed, and repeat the process several times over about two hours, chilling the dough between each step.

Step 5: Encase the Butter in the Dough. Once the dough and butter have chilled, remove them from the refrigerator. The butter block should fit neatly in the center of the dough once it’s out of the pan (Image 32). Lightly roll the dough on the counter to reach the correct measurements, then check the pliability (Image 33) of both the dough and butter before continuing. Unwrap the butter block and place it in the center of the dough, aligning the width exactly (Images 34 & 35).

Step-by-step process of placing a chilled butter block onto rolled-out dough, unwrapping it from parchment paper to prepare for lamination.
Checking temperatures with a thermometer: butter block at 57°F and dough at 43°F to ensure both are at compatible temperatures for lamination.

What is Pliability? Your butter and dough should be at a similar pliability before beginning lamination—neither should be stiffer than the other. In short, pliability means the butter and dough are at the right temperatures to be flexible, elastic, and evenly workable, so you can laminate without butter shattering or melting into the dough.

You can check this by measuring their temperatures: for best results, the dough should be about 40–45°F and the butter block 55–60°F (Images 36 & 37). If the butter is too cold, gently warm it with your hands until pliable. At the right temperature, the butter will be elastic and flexible without breaking. Once the butter is enclosed in the dough, aim to keep the dough around 55–60°F while working to maintain even layers.

Sealing the edges of dough after enclosing the butter block, pressing along the seam to secure it for lamination.

Fold each side of your dough over the butter, fully encasing the butter in your dough, and pinch the seam closed (Images 38 & 39). Turn the dough over on the countertop so that the seam side is down (Image 40). Using a rolling pin, gently press along the dough to make soft indentations that soften and spread the butter inside the dough (Image 41).

Rolling out dough with the butter block inside to begin the lamination process, gradually flattening and extending the dough.

Step 6: First Fold or Turn. Now the dough is ready to be rolled into a rectangle about 10 by 20 inches. Begin by rolling gently and evenly from the center upward. Flip the dough 180° and roll again from the center upward. Turn the dough over and repeat this process—always rolling from the center outward and flipping 180°—until it stretches to about 20 inches long (Images 42 & 43).

Once your dough is about 20 inches long, rotate the dough 90° so the long side is horizontal. Again, roll gently from the center upward, flip 180°, and roll once more until the dough measures about 10 inches wide by 20 inches (Image 44). Take your time and keep your pressure even so the dough stays smooth and consistent. Trim the edges to make a precise 10×20-inch rectangle of dough (Image 45). Trimming the edges also helps keep your layers of lamination precise, which gives a flakier final croissant. I like to save my scraps off to the side to use later.

Rolled-out laminated dough being measured with a ruler and trimmed at the edges to create clean, even sides.

After you have trimmed your edges, fold the dough in thirds, like folding a letter, to form a 10 by 6-inch rectangle (Images 46 & 47). Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour, or place in the freezer for 20 minutes before the next fold.

Folding laminated dough into thirds and completing a book fold to build layers for croissant dough.

Step 7: Second Fold or Turn. Once the dough has chilled and relaxed to about 60°F, take it out of the refrigerator or freezer. If it feels too cold and stiff, let it sit for a few minutes until the butter softens slightly and becomes pliable again. Place the dough seam-side down, with the 6-inch side horizontal and the 10-inch side vertical (Image 48).

As before, press gently in the center with your rolling pin to loosen the butter, then roll evenly from the center outward. Flip and rotate as needed until the dough measures about 10 by 20 inches. Use a sharp knife to trim the edges neatly, then fold the dough into thirds to create another 10 by 6-inch rectangle (Images 49 & 50). Wrap it well and chill—either 1 hour in the refrigerator or about 20 minutes in the freezer if you’re planning to use it right away (Images 51-53).

Trimming laminated dough, folding it into layers, wrapping in plastic wrap, and chilling in the freezer to rest.

Make-Ahead Tip: At this stage, the dough can rest in the refrigerator for up to 48 hours if you prefer to shape and bake your croissants on a later day.

Leftover laminated dough scraps twisted into shapes by hand and placed into a baking pan.

Note: Don’t waste your scraps! The laminated dough is best when the dough is cut to precise measurements, which means you will end up with some extra dough scraps. I like to stack leftover scraps on top of each other and twist them into a bun or place them in a loaf pan altogether. Sprinkle with cinnamon sugar and let it double in size before baking. They may not turn out as beautiful as your finished croissants, but they will still taste pretty great!

Rolling and Shaping

Rolling out laminated dough, trimming edges with a ruler for precision, and holding up dough with laminated layers.

Step 9: Shape Croissants. Roll the chilled dough into a rectangle about 24 by 12 inches, aiming for a thickness of ¼–½ inch (Images 56 & 57). Use the same gentle rolling technique as before: begin in the center and roll outward toward the top, then flip the dough 180° and roll again from the center upward. Rotate the dough as needed to keep the rectangle even, and use light, steady pressure so the butter layers stay intact. If the dough starts to stick or looks like it might tear, dust lightly with flour. Once it’s the right size, trim the edges neatly with a sharp knife to square everything off (Image 58). At this point, your laminated dough should have some beautiful layers created (Image 59).

To shape, use a sharp knife to cut your dough into long triangles (Images 60 & 61). Gently stretch the base of each triangle, then roll it up from base to tip without pressing down (Image 62). Tuck the tip underneath to finish (Image 63). If needed, give the tip a slight stretch as you roll so you get that classic croissant curve

Rolling out laminated dough, cutting it into strips and triangles, and shaping a piece into a croissant.

Note: For smaller croissants, cut the dough into long triangles about 3 inches wide at the base and 12 inches long (you’ll get about 16 croissants). For larger ones, cut the triangles about 6 inches wide at the base and 12 inches long (about 8 croissants total).

To make pains au chocolat, cut the laminated dough into rectangles about 3 by 6 inches. Place one or two chocolate batons (or a few small pieces of dark chocolate) along one short edge, then fold the dough over the chocolate (Image 64). Add a second baton and continue rolling until the dough is sealed (Image 65). Place each piece seam-side down on a parchment-lined baking sheet (Images 66 & 67). For a simple variation, you can also tuck a single chocolate baton inside a croissant triangle and roll it up as usual for a chocolate-filled croissant.

Filling laminated dough strips with chocolate batons, rolling them up, and placing pain au chocolat on a parchment-lined baking tray.

Proofing Sourdough Croissants

Shaped croissants arranged on parchment-lined baking trays, ready for proofing before baking.

Step 10: Proof the Croissants. Place shaped croissants on a parchment-lined baking sheet (Image 68). Cover the croissants loosely with plastic wrap (or a baking sheet cover) and let them rise at about 78–80°F for 10–12 hours, or overnight, until they’ve doubled in size and look puffy and slightly jiggly, with the layers clearly visible (Image 69).

If your kitchen is on the cooler side, create a gentle proofing environment by placing the trays in a turned-off oven with a cup of boiling (or very hot) water on a pan inside. This provides just enough warmth and humidity to help the croissants rise slowly and evenly. You need them warm enough to activate the rise but cool enough so the butter doesn’t melt. Make sure the croissants have doubled in size before baking—if they’re underproofed, the butter will leak out instead of creating light, flaky layers.

Baking Sourdough Croissants

Croissants and pains au chocolat being brushed with egg wash, placed in the oven, and baked to a golden brown finish.

Step 11: Bake Croissants. Preheat your oven to 375°F (190°C). Once the croissants have doubled in size, they are ready to bake. Don’t rush this step—100% naturally leavened dough needs to be fully risen in order to achieve the flaky, airy layers you’re looking for.

In a small bowl, whisk together one egg with a splash of cream and a pinch of salt to make the egg wash. Lightly brush the croissants with the egg wash, being careful to avoid the cut edges so the layers stay open and distinct (Images 70 & 71).

Bake for 30–35 minutes, rotating the pans halfway through, until the croissants are deeply golden brown and flaky (Images 72 & 73). Transfer to a wire rack and cool for at least 15 minutes before serving. For the best look at the honeycomb crumb, let them cool completely before slicing (Images 74 & 75). Enjoy!

Freshly baked croissants on a tray and a hand holding one cut open to reveal the airy, layered crumb inside.

How to Store Leftovers

Croissants will stay fresh at room temperature for up to 24 hours. After that, store them in a plastic bag or an airtight container for a few days. For longer storage, freeze them—pressing out as much air as possible before sealing. Thaw and reheat in the oven for a few minutes until crisp and flaky again. Perfect for breakfast the next day or sliced in half for sandwiches later.

Troubleshooting Sourdough Croissants

I’ve baked this croissant recipe countless times over the years, and I’ll be the first to admit—I’ve had my fair share of fails along the way! Croissants are one of those bakes that demand both patience and practice. The good news? Every attempt has taught me something new, and over time I’ve learned the small details that make the biggest difference.

Here are a few of my “failures” that still tasted absolutely delicious:

  • Underproofing: Not letting the croissants rise long enough before baking, which caused butter to leak out and left me with a denser, “breadier” texture.
  • Temperature struggles: When the dough and butter weren’t the same pliability, I ended up with fewer, less distinct layers.
  • Butter leakage during lamination: Watching butter squeeze out through the dough during lamination was messy and frustrating! Fix this with temperature adjustments and the laminating technique.
  • Underbaking: Pulling them out of the oven too soon left me with pale croissants and doughy centers.

These lessons are what shaped the tips that follow. They may feel precise—or even a little fussy—but they’re exactly the details I return to time and time again when I want bakery-style croissants at home. You’ll find them collected in my recipe tips below.

A hand holds a sliced open croissant that appears denser at the bottom and slightly doughy.
Underbaked and butter coming through the dough during lamination.
A croissant cut in half reveals some layers, but more bread-like texture than pastry texture.
Lots of butter leakage – underproofed and a “bready” texture.

Amy’s Top Croissant Tips

  1. Butter & Dough Temperature: The dough and butter should feel the same pliability before laminating. This happens at different temperatures: dough around 40–45ºF and butter around 55–60ºF. At these ranges, both are elastic and workable, so the butter won’t crack or melt as you roll. Work quickly—the more you handle the dough, the warmer it gets, which is why resting and chilling the croissant dough between steps is so important for success.
  2. Flour Matters: Choose bread flour with 11–13% protein. This gives the dough enough strength for flaky layers.
  3. Rolling Technique: Don’t press down hard on the dough when rolling out. Use a gentle forward roll when laminating, never pressing down hard on the dough. After each pass with the rolling pin, rotate the dough 180 degrees, and flip it over to ensure even thickness and help maintain straight edges. This keeps the butter layers uniform and prevents the dough from stretching unevenly.
  4. Moisture Matters when Proofing: Proof the croissants in a slightly humid environment to help them rise fully and avoid drying out.
  5. Trim the Edges: After rolling and folding, always cut the edges cleanly with a sharp knife. Trimming exposes the laminated layers, helping them expand in the oven and preventing the sides from sealing shut while baking. More visible layers mean flakier, taller croissants.
  6. Baking Readiness: Always bake croissants in a fully preheated oven. They should be doubled in size, jiggly, and at room temperature before going in. Don’t rush this step—baking too early can prevent the layers from puffing properly and may cause butter leakage.
  7. Cooling Tips: If you want that beautiful, lacy crumb inside your croissants, let them cool completely before slicing or eating. Cooling allows the steam inside to settle and the crumb structure to set. But if you don’t care about the perfect crumb, go ahead and enjoy one warm out of the oven—there’s nothing better than a fresh, warm croissant.

Using a Dough Sheeter

Laminating with a Machine: After laminating dough by hand too many times to count, I decided to invest in a compact dough sheeter. A dough sheeter makes the laminating process SO much easier with very even layers. For best results, chill the dough until firm but pliable, flour lightly to prevent sticking, and reduce the thickness gradually rather than all at once. Trim the edges to keep layers neat, let the dough rest between folds, and roll to about 4 mm for croissants.

Frequently Asked Questions

Why did my butter leak out during baking?

This usually happens when the dough and butter weren’t the same pliability during lamination, or if the croissants were under-proofed. Keeping the dough cold (but not too cold) and giving the croissants enough time to rise fully before baking are key to preventing leaks.

How do I know when Sourdough croissants are proofed enough?

Croissants are ready to bake when they’ve doubled in size, feel light and jiggly, and wobble slightly when you shake the tray. If they go into the oven too early, the layers won’t rise fully, and you’ll lose some of the flakiness. This stage takes longer for sourdough croissants because the natural yeast works more slowly. Keep the proofing environment warm (78-80ºF) and slightly humid if you can—this helps the croissants rise to their fullest potential.

Can I make Sourdough croissants ahead of time?

Refrigerating the Dough: You can make the dough and refrigerate it for up to 2–3 days before laminating. This gives you flexibility in your baking schedule and adds even more depth of flavor.

After Lamination: You can also complete the lamination process, then wrap the dough well and refrigerate it for 1–2 days before cutting and shaping. This is a great option if you want to split the workload into manageable steps.

Freezing Shaped Croissants: I don’t recommend freezing 100% sourdough croissants for long-term storage because wild yeast weakens over time in the freezer. If you do choose to freeze them, shape the croissants and place them on a tray right away. Once solid, transfer to a bag or container for up to 1 week. Thaw overnight at room temperature and proof until doubled before baking.

Can I add fillings like chocolate or ham and cheese?

Yes! Croissants are wonderful with fillings, but how you add them depends on what you’re making.

Chocolate Croissants (Pains au Chocolat): My favorite way is to use chocolate batons for authentic bakery-style results, but you could also just use a good-quality chocolate bar with similar results. I’ve included nstructions in the recipe post for shaping pains au chocolat, and you can also tuck a single baton inside a traditional triangle croissant if you prefer.

Ham & Cheese Croissants: For savory fillings like ham and cheese, I recommend using my Sourdough Discard Croissant recipe instead of naturally leavened sourdough. This keeps the ham and cheese from sitting out too long at non–food safe temperatures. Another great option is my Ham and Cheese Sourdough Croissant Loaf, which has all the flavor of a filled croissant in an easier-to-handle loaf form.

Can I make Sourdough croissants without a stand mixer?

Absolutely. The dough can be kneaded by hand—it just takes about 12–15 minutes of steady kneading until the dough is smooth and strong.

Sourdough croissants on a table with one cut open to show the honeycomb crumb.

Favorite Sourdough Croissant Recipes

If you tried this Sourdough Croissant Recipe or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!

Close-up of a pile of sourdough croissants on a towel, the top croissant is cut in half, revealing a perfect airy crumb.
5 from 7 votes

Sourdough Croissant Recipe

By: Amy Coyne
Buttery, flaky and made with 100% sourdough starter – no commercial yeast, these sourdough croissants are the perfect weekend bake. Use this step by step recipe so you can bake crisp, golden croissants straight out of your home oven!
Prep: 1 hour
Cook: 35 minutes
Fermentation, Lamination, Chill Time: 1 day 14 hours
Total: 1 day 15 hours 35 minutes
Servings: 16 croissants
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Equipment

Ingredients 

Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

  • 10 grams sourdough starter, ripe, bubbly and active
  • 100 grams all purpose or bread flour
  • 100 grams water

Sourdough Croissant Dough

  • 200 grams levain, ripe, bubbly and active
  • 120 grams water
  • 120 grams whole milk
  • 65 grams granulated sugar
  • 55 grams unsalted butter, melted and slightly cooled
  • 12 grams salt
  • 550 grams bread flour

Butter Block

  • 340 grams unsalted butter – European style 80% butterfat

Egg Wash

  • 1 large egg
  • 15 grams heavy cream, about 1 Tablespoon
  • pinch of salt

Instructions 

Mix the Levain (1:10:10 about 10-12 hours)

  • Mix 10 grams of ripe sourdough starter with 100 grams of water and 100 grams of flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly, and active. You can also substitute 200 grams of bubbly sourdough starter if you prefer.

Sourdough Croissant Dough (10 hours minimum)

  • Mix the Dough: To the bowl of a stand mixer fitted with a dough hook, add ripe levain, water, milk, granulated sugar, melted butter, salt, and bread flour. Knead on low to medium speed for about 8-10 minutes until you have a smooth, cohesive, and strong dough. The dough should feel tacky but not sticky; if it’s too sticky, add bread flour 1 Tablespoon (8-9 grams) at a time until it reaches the right consistency.
    If kneading by hand, work the dough for 12 to 15 minutes, until smooth and strong.
  • First Rise (Bulk Fermentation): Place the dough in a clear container or glass bowl, cover with plastic wrap (or a shower cap) and let it rise in a warm spot until almost doubled in size, about 6 hours at (78–80ºF).
  • Make the Butter Block: While the dough rises, prepare the butter block. For best results, use high-quality butter with at least 80% butterfat – see recipe notes. Tear off a 28-inch sheet of parchment paper and fold it using a ruler to create a 9×12-inch rectangle pocket (see photos in post).
    Slice the 340 grams of butter into six equal rectangular pieces and arrange them in a line inside the parchment. Fold the paper back over the butter and flip it over. Pound the butter a few times with a rolling pin, then roll from the center outward until the butter is pliable and evenly fills the 9×12-inch space. Chill the butter block for at least 2-3 hours or for a couple of days, until firm but still pliable (about 55–60ºF).
  • Roll and Chill Dough: Once the dough has just about doubled in size, dump it out on the counter and roll it into a 12 by 18-inch rectangle. Place the dough on a half sheet (18 by 13 inch) baking sheet and pull the dough evenly to the corners of the baking sheet if needed. Cover with plastic wrap and refrigerate overnight (a minimum of 4 hours – the dough should reach 40-45ºF).

Laminate the Dough (2-4 hours)

  • The lamination process will take a couple of hours to complete. Prepare your work surface and have extra flour, a ruler, a sharp knife, and plastic wrap ready. For the best results, the dough and butter should be about the same pliability before you begin. This happens when the dough is about 40–45ºF and the butter is 55–60ºF. At this temperature, the butter will be elastic and pliable without breaking. Once the butter is enclosed in the dough, aim to keep the dough around 55–60ºF while working to maintain even layers.
  • Enclose the Butter in the Dough: Remove both the butter block and the dough from the refrigerator. Lightly flour your work surface and take the chilled dough out of the pan. Gently roll it into a 12×18-inch rectangle. The dough may shrink slightly after chilling, but it shouldn’t need much rolling since it was already shaped in the sheet pan. Check the measurements with a ruler.
    Unwrap the butter block from the parchment paper and confirm that the dough and butter are about the same pliability. The butter should feel elastic and not break into pieces, and the dough should be around 40–45ºF. If needed, lightly warm by moving it around with your hands until the textures match.
    Turn the parchment paper over to release the butter block onto the center of the dough—it should line up exactly with the dough’s width. Fold each side of the dough over the butter so the edges meet in the center, like folding a letter. Pinch the seams to completely seal the butter inside the dough.
  • First Fold: Place the dough seam-side down with the 12-inch side vertical and the 6-inch side horizontal. Starting in the center, press gently with a rolling pin to make small indentations, moving upward and downward to help soften and spread the butter evenly inside the dough.
    At this point the dough is ready to be rolled into a 10 by 20-inch rectangle. Start in the middle of the dough and roll gently and evenly up to the top of the dough. Flip the dough 180 degrees, start in the middle and roll the dough gently and evenly. Flip the dough onto the other side and repeat the rolling, gently and evenly, starting in the middle and rolling up (then flipping the dough 180 degrees and doing it again) until the dough has reached about 20 inches long. Then rotate the dough 90 degrees so the 20 inch side is horizontal, start in the middle and roll up. Flip the dough 180 degrees and roll up again, continuing this process until the dough is rolled 10 by 20 inches.
    Next, begin rolling from the center outward. Roll gently up toward the top, flip the dough 180°, and roll again from the center upward. Flip the dough over and repeat this process, rolling from the center upward until the dough has reached about 20 inches long. Rotate the dough 90° so the long side is horizontal, then roll again from the center outward until the dough measures about 10 by 20 inches. Do your best to roll evenly and gently.
    Trim the edges with a sharp knife so they are neat and straight, then fold the dough in thirds, like folding a letter, to form a 10 by 6-inch rectangle. Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour, or place in the freezer for 20 minutes before the next fold.
  • Second Fold: After the dough has chilled and rested to about 60ºF, remove it from the refrigerator or freezer. If it feels too cold and stiff, allow it to warm slightly so the butter is pliable again. Place the dough seam-side down with the 6-inch side horizontal and the 10-inch side vertical. As before, press gently in the center with the rolling pin to loosen the butter, then roll evenly from the center outward, flipping and rotating as needed, until the dough measures about 10 by 20 inches. Trim the edges neatly with a sharp knife, fold in thirds to form another 10 by 6-inch rectangle, then wrap well and chill for 1 hour in the refrigerator or 20 minutes in the freezer if using right away.
    Make Ahead Note: At this point, the dough can be refrigerated for up to 48 hours if you’d like to shape and bake your croissants on a different day.

Shape and Proof (10-12 hours)

  • Roll and Shape: Roll the chilled dough into a 24 x 12-inch rectangle, about ¼–½ inch thick. Use the same gentle rolling technique as before: start in the middle and roll outward, working up toward the top, then flip the dough 180° and roll again from the center upward. Rotate as needed to keep the rectangle even, applying light, even pressure so you don’t crush the butter layers. Lightly dust with flour as you go if the dough begins to stick or looks like it’s going to split. Trim the edges neatly with a sharp knife to square off the dough.
    For smaller croissants, cut the dough into long triangles about 3 inches wide at the base and 12 inches long (yielding 16 croissants). For larger croissants, cut the triangles about 6 inches wide at the base and 12 inches long (yielding 8 croissants).
    To shape, gently stretch the base of each triangle, then roll it up from base to tip without pressing down, finishing with the tip tucked underneath. If needed, stretch the tip slightly as you finish rolling to create the classic croissant shape.
    Note (Chocolate Croissants): To make pains au chocolat, cut the laminated dough into rectangles about 3×6 inches. Place one or two chocolate batons (or a few pieces of dark chocolate) near one short edge, then fold the dough over the chocolate. Add a second baton and continue rolling until sealed. Place seam-side down on a parchment-lined baking sheet. You can also add a single baton of chocolate to a triangular croissant and roll it up as usual for a chocolate-filled variation.
  • Proof: Cover the croissants lightly with plastic wrap and let them rise at about 78º-80ºF for 10–12 hours, or overnight, until doubled, puffy, and jiggly with visible layers. If your kitchen is cooler, place the trays in a slightly warm, humid environment, such as a turned-off oven, and set a cup of boiling or very hot water on the pan alongside them to create gentle warmth and steam. Be careful not to let the butter melt; the goal is a slow, steady rise.
    Note: Do not bake the croissants until they have properly risen. Because this is a 100% sourdough recipe, proofing takes longer than commercially yeasted croissants. If they haven’t nearly doubled in size after the overnight proof, give them more time. Baking under-proofed croissants will cause the butter to leak out in the oven instead of creating those flaky, airy layers.

Bake the Croissants (30-35 minutes)

  • Bake: The croissants should be doubled in size, light, fluffy, and slightly jiggly when you shake the tray before baking. Preheat the oven to 375ºF (190ºC). In a small bowl, whisk together one egg with a splash of cream and a pinch of salt to make an egg wash.
    Gently brush the croissants, avoiding the cut edges so the layers stay open and don’t deflate. Bake for 30–35 minutes, rotating the pans halfway through, until the croissants are deeply golden brown and flaky. Transfer to a wire rack and let cool for at least 15 minutes before serving.

Notes

Cup Measurements: I usually provide recipes in both grams and cups, but croissants are one bake where precision really matters. Because this recipe is so technical, I’m only giving weight measurements. This ensures the best chance of success—especially for beginners. If you’re ready to tackle croissants, chances are you’ll want to use a scale anyway!
Butter: For the best croissant layers, use a European-style butter with at least 80% butterfat. It’s more pliable and has less water than most American butters, making lamination easier and flakier. I prefer using unsalted butter, but have tried this recipe with salted butter too and it works. If using American butter, try the flour-in-butter method from my Easy Homemade Croissants for more consistent results. 
Laminating with a Machine: After laminating dough by hand too many times to count, I decided to invest in a compact dough sheeter. A dough sheeter makes the laminating process SO much easier with very even layers. The sheeter creates even layers and keeps lamination quick and consistent. For best results, chill the dough until firm but pliable, flour lightly to prevent sticking, and reduce the thickness gradually rather than all at once. Trim the edges to keep layers neat, let the dough rest between folds, and roll to about 4 mm for croissants.

Nutrition

Calories: 364kcal, Carbohydrates: 37g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 303mg, Potassium: 64mg, Fiber: 1g, Sugar: 5g, Vitamin A: 660IU, Vitamin C: 0.01mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Amy Coyne

Hi! I'm Amy. Sourdough lover and Kentucky based mama, sharing my best recipes and tips, one bake at a time. So glad you're here!

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36 Comments

  1. Abeer says:

    Looks great and easy to follow. Which is best: to use an oven with or without a fan setting ?

    Reply

    1. We don’t recommend convection baking (the fan) for breads. That is best for cookies or similar items.

      Reply
  2. Erika says:

    I appreciate your wonderful content. Would I be able to use maple syrup or molasses instead of sugar in the recipe? Thank you!

    Reply

    1. I haven’t tried that, but I think you could probably experiment with it. I would probably pick maple syrup instead of molasses. A good rule of thumb is to add about 20–25% more than the sugar and slightly reduce the liquid in the dough so it doesn’t get too soft. Molasses can also work, but it has a much stronger flavor and will make the bread darker. It’s usually better to replace only half of the sugar with molasses. Let us know if you give it a try.

      Reply
  3. Alexandra Marks says:

    5 stars
    The croissant I made following this recipe looked and tasted better than most croissants you find in the bakeries.

    Reply

    1. I’m glad it turned out great! I agree that nothing beats a fresh homemade croissant!

      Reply
  4. Melanie says:

    5 stars
    This is my 3rd sourdough croissant recipe I’m trying and by far my favorite! I honestly have loved all of your recipes that I have tried so far. Thank you

    Reply
  5. Judy Cunningham says:

    I made the dough yesterday but it was very dense not fluffy. My mixer had a hard time mixing it. What could have gone wrong? I tried to see if it would rise. Nothing. What can I make from it.

    Reply

    1. That usually means the dough was under-hydrated or the butter was too cold, which can make croissant dough very stiff and hard on the mixer. If it didn’t rise at all, the levain may not have been active enough or the dough stayed too cold for fermentation. You can still use it—roll it thin and turn it into savory crackers, flatbreads, or a rough puff–style pastry with cheese or cinnamon sugar so it doesn’t go to waste.

      Reply
  6. Dmitriy says:

    Thanks for the recipe! please tell me, do I need to bake at the specified time and temperature using convection in the oven or without convection?

    Reply
    2. MELANIE says:

      5 stars
      Hi, This is my 3rd sourdough croissant recipe I try and by far my favorite! I have honestly loved all your recipes that I have tried so far. Thank you

      Reply