Flaky Sourdough Croissants (From Scratch!)

These sourdough croissants are the real deal—crispy on the outside, buttery and soft on the inside, with real layers thanks to slow fermentation and classic French lamination. I’ve made these at home multiple times now and they’re truly worth the process. You don’t need to be a pro baker to pull these off—just give yourself time, follow each step, and enjoy the process.

They’re also naturally leavened with sourdough starter (no commercial yeast needed), and I love knowing that something so delicious is made with such simple, whole ingredients.

These are the croissants you make when you want that French bakery vibe without spending $6 per pastry.

---

Ingredients

Dough:

• 450g organic all-purpose flour
• 1 tsp salt
• 40g sugar
• 230ml water
• 150g active sourdough starter (I activate mine with 113g starter, 113g water, and 113g flour—let it sit at room temp 4–8 hrs until doubled)
• 50g grass-fed butter or ghee, room temperature

Butter Packet:

• 250g grass-fed butter or ghee, room temperature
• 1 ½ Tbsp flour

Egg Wash:

• 1 egg white

---

Instructions

1. Feed Your Starter

In the morning, feed your starter and let it sit at room temperature (around 70–80°F) until it doubles or triples—about 4 to 8 hours.

---

2. Make the Dough

Add all dough ingredients to a stand mixer with a dough hook. Knead for 5–8 minutes until a sticky dough forms. Place in a greased bowl, cover, and let ferment at room temp for 3 hours. Then refrigerate overnight, tightly covered.

---

3. Laminate with Butter

In the morning, mix the butter and flour in a bowl. Place between two sheets of parchment and roll into a 6×8-inch rectangle. Chill for 10–20 minutes—cold but still pliable.

Roll out the dough on a floured surface to 8×16 inches. Place butter in the center, fold top and bottom of dough over the butter to meet in the middle, enclosing it.

---

4. First Fold

Turn the dough a quarter turn. Roll it gently to 10×20 inches, dusting with flour as needed. Brush off excess flour and fold like a pamphlet (top third down, bottom third over top). Chill for 30 minutes, covered.

---

5. Second Fold

Rotate the dough 90°, roll to 10×20 inches again. Trim edges if needed (I save scraps for a bonus “funny shaped” croissant!). Fold the same way, chill for 20–30 minutes.

---

6. Third Fold

Repeat the same fold again. After the final fold, chill at least 2 hours—or up to a full day—before shaping. It can hang in the fridge until you’re ready.

---

7. Shape the Croissants

Roll chilled dough to 11×24 inches. Mark 2-inch points along the edges and cut long triangles using a ruler and sharp knife or pizza cutter.

Stretch the base of each triangle, then roll from base to tip. Curve ends if desired for a crescent shape. Place on parchment-lined trays.

---

8. Proof

Let croissants proof uncovered or lightly covered for 4–5 hours, until puffed and jiggly. You should see visible layers. This step is key for the airy interior.

---

9. Bake

Preheat oven to 400°F. Brush croissants with egg white. Bake for 20–30 minutes until golden brown and crisp. Check at 20 minutes and continue until they’re browned to your liking.

---

10. Cool + Store

Let croissants cool to room temp for best flakiness. They’re best the day they’re baked, but you can store them in an airtight container for a couple days or freeze and reheat in the oven.

---

Tips for Success

• Don’t rush the proofing. This is where the real flakiness comes from.
• Use grass-fed butter or ghee for the best flavor and clean ingredients.
• Embrace the process. If they don’t look perfect the first time, that’s okay—homemade is always better.

---

Why You’ll Love This Sourdough Croissant Recipe

These sourdough croissants are a labor of love—but they are so worth it. If you’ve been intimidated by laminated dough, this step-by-step method is super doable at home. Plus, using sourdough gives them an amazing flavor and digestibility.

And yes, I’ve definitely pulled one out of the freezer, reheated it, and eaten it in my car with hot coffee. No regrets.

Print

Maria Ronan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Links on this site may include affiliate links to Amazon and its affiliate sites on which the owner of this website will make a referral commission. Thank you for supporting Meals With Maria! My videos and website are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Maria Ronan is not liable and/or responsible for any advice, services, or product you obtain through this video and website.