How to Make Sourdough Croissants at Home Successfully

You love buttery, flaky croissants but worry sourdough will be tricky. You’re not alone — making croissants with a sourdough starter adds depth, but also timing challenges. This guide shows how to make sourdough croissants at home successfully with clear steps, exact measurements, and tips so you’ll get airy layers and a crisp crust every time.

You’ll learn what to prep, how to laminate with confidence, proofing cues, and baking temps. Follow the steps and you’ll have bakery-style sourdough croissants that smell irresistible.

What You’ll Need (Ingredients + Tools for sourdough croissants)

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• Ingredients:
  • 500g bread flour
  • 200g active sourdough starter (100% hydration)
  • 250ml cold milk
  • 50g granulated sugar
  • 12g fine sea salt
  • 250g cold unsalted butter (for lamination)
• Tools:
  • Stand mixer or large bowl
  • Bench scraper and rolling pin
  • Ruler and baking sheet
  • Parchment paper and pastry brush
• Tip: Use an active, bubbly starter. Feed it 4–8 hours before mixing.

Preparing Your Dough and Butter (Getting Started)

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1. Mix the dough:
   • Combine 500g flour, 50g sugar, and 12g salt in a bowl.
   • Stir in 200g starter and 250ml cold milk until roughly combined.
   • Autolyse for 30 minutes (rest to hydrate).
2. Knead gently for 3–5 minutes until smooth. Don’t overwork.
3. Shape into a rectangle, wrap, and chill 1–2 hours while you prepare butter.

• Pro tip: Keep everything cold. Warm butter will smear into the dough and ruin layers.

Laminating, Shaping, Proofing, and Baking (Step-by-Step Instructions)

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1. Prepare butter block:
   • Pound and roll 250g cold butter into a 18×12 cm rectangle between parchment.
2. Enclose and roll:
   • Roll chilled dough to 30×20 cm, place butter, fold like an envelope.
3. Perform folds:
   • Do a book fold (3 folds), chill 30–45 minutes. Repeat 2 more times (total 3 folds).
   • Keep dough cold between turns.
4. Shape croissants:
   • Roll to 40×30 cm, cut triangles (base 10 cm), roll from base to tip.
5. Final proof:
   • Proof at room temp 60–90 minutes or refrigerate overnight for flavor.
6. Bake:
   • Brush with egg wash. Bake at 200°C/400°F for 18–22 minutes until deep golden.

• Warning: If butter leaks, dough was too warm. Chill and restart lamination if needed.
• Shortcut: If short on time, do two folds instead of three, but expect slightly fewer layers.

Troubleshooting, Serving, and Storage Tips (Common Issues + Make-Ahead)

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• Troubleshooting:
  • Dense interior: starter too weak or underproofed. Feed starter and allow longer proof.
  • Butter leaks: dough/ butter too warm—chill more often.
  • Flat croissants: not enough tension when shaping or overproofed.
• Serving:
  • Serve warm for crisp exterior and buttery aroma.
  • Pair with coffee, jam, or a light cheese.
• Storage & make-ahead:
  • Keep baked croissants at room temp for 24 hours, freeze up to 1 month.
  • Reheat frozen croissants at 160°C/320°F for 8–10 minutes.

You now have a practical plan for how to make sourdough croissants at home successfully. Pin this guide and try the overnight proof for deeper flavor. Which step will you try first — the lamination or the overnight proof? Save this for your next baking day and share with friends who love fresh pastries!