Warm, flaky, and a little tangy, these Sourdough Croissants made with Sourdough Starter turn a weekend into a bakery day. Follow these mobile-friendly steps to build buttery layers at home; if you love savory versions, try the cheese croissants for an easy twist.

Why You’ll Love This Sourdough Croissants made with Sourdough Starter

Deep, tangy flavor from natural fermentation.
Buttery, flaky layers that feel bakery-made.
Great for meal prep — freeze extras for quick breakfasts.
Family-friendly hands-on baking project.
Delicious leftover sandwiches and toast the next day.

Ingredients Needed

Dough & Starter:
- 150 grams active sourdough starter
- 113 grams filtered water
- 113 grams whole milk
- 450 grams organic unbleached all-purpose flour
- 45 grams granulated sugar
- 9 grams sea salt
- 50 grams butter, melted
Beurrage (butter filling):
- 250 grams unsalted butter, room temperature for butter filling

Step-by-Step Instructions

Feed your sourdough starter and measure: for this recipe, you need 150 grams of active, mature sourdough starter. Active starter is sourdough starter that has been fed equal parts flour and water within the past 4-6 hours and has doubled and is bubbly. If you want to set aside the exact amount, combine 50 grams of sourdough starter, 50 grams of flour and 50 grams of water; you will use all of it for the recipe, so reserve extra if needed.
Make the dough: whisk the 150 grams starter, melted butter, water and whole milk together. Add flour, sugar and salt, then mix until a dough forms. Cover and rest 30 minutes, then flip onto a counter and knead 3–5 minutes until smooth and no longer sticky.
Bulk rise and chill: place dough in a butter-greased bowl, cover, and let it double at room temperature (about 4–6 hours). After doubling, refrigerate for at least 12 hours and up to 3 days, covered so it doesn’t dry out.
Prepare beurrage: fold parchment into an 8×8" packet, layer room-temperature butter slices about 1/4" thick, enclose and roll into a square. Chill 6 minutes until pliable but not hard; you want butter similar in firmness to the chilled dough.
Laminate and fold: roll chilled dough into an 8×17" rectangle, place beurrage on bottom half, fold dough over to enclose. Roll to 18", perform the described folds twice, chill briefly if butter softens, then roll to final 8×24". Trim, cut triangles, and roll each into croissants; expect about 10–12 croissants.
Proof and bake: apply a light egg wash, proof croissants 2–4 hours until doubled, then brush again and bake at 380°F for 25–30 minutes until a deep golden color. Let cool on the sheet 15 minutes before serving.

Serving Suggestions Sourdough Croissants made with Sourdough Starter

Split and fill with ham and gruyere for a classic croque-monsieur feel.
Serve warm with butter and your favorite jam for brunch.
Turn into a sandwich with eggs, arugula, and a smear of aioli.
Pair with a hearty main like creamy paprika chicken drumsticks for a comforting meal.
Offer alongside coffee, tea, or a citrusy mimosa.

Tips for Success Sourdough Croissants made with Sourdough Starter

Keep ingredients and workspace cool to prevent the butter from melting while laminating.
Use an active, bubbly starter for best lift and flavor.
If butter breaks through dough, chill the dough briefly and continue when firmer.
Let croissants rest on the baking sheet after baking to reabsorb any leaked butter.
Freeze unbaked, shaped croissants on a tray, then transfer to bags for up to 2 months.

Variations

Here are a few easy ways to change it up:

Savory: add grated cheese or herbs to the dough or layer thin prosciutto before rolling.
Sweet: brush with honey and sprinkle sliced almonds before the final bake.
Dairy-free: use a high-fat vegan butter for beurrage and a neutral plant milk in the dough.

Sourdough Croissants

Warm, flaky, and tangy croissants made with sourdough starter, perfect for a weekend baking project.

Print Recipe Pin Recipe

Prep Time 4

Cook Time 30

Total Time 4 30

Course Breakfast, Snack

Cuisine French

Servings 10 croissants

Calories 250 kcal

Ingredients

Dough & Starter

150 grams active sourdough starter Needs to be fed within the past 4-6 hours
113 grams filtered water
113 grams whole milk Used for the dough
450 grams organic unbleached all-purpose flour
45 grams granulated sugar
9 grams sea salt
50 grams butter, melted

Beurrage (butter filling)

250 grams unsalted butter, room temperature For the butter filling

Instructions

Preparation

Feed your sourdough starter and measure 150 grams.
In a bowl, whisk together the 150 grams starter, melted butter, water, and whole milk.
Add flour, sugar, and salt, then mix until a dough forms.
Cover the dough and let it rest for 30 minutes.
Flip the dough onto a counter and knead for 3-5 minutes until smooth and not sticky.

Bulk Rise and Chill

Place dough in a greased bowl, cover and let it double at room temperature (about 4-6 hours).
After doubling, refrigerate for at least 12 hours up to 3 days.

Prepare Beurrage

Fold parchment into an 8x8” packet and layer room-temperature butter slices about 1/4” thick.
Chill for 6 minutes until pliable but not hard.

Laminate and Fold

Roll chilled dough into an 8x17” rectangle and place the beurrage on the bottom half.
Fold the dough over to enclose the butter and roll to 18,” then perform folds twice.
Chill briefly if butter softens and roll to final 8x24.”
Trim, cut triangles, and roll into croissants; expect about 10-12 croissants.

Proof and Bake

Apply a light egg wash, proof croissants for 2-4 hours until doubled.
Brush again and bake at 380°F for 25-30 minutes until golden.
Let cool on the sheet for 15 minutes before serving.

Notes

Keep ingredients and workspace cool when laminating. Use an active, bubbly starter for best results. Freeze unbaked croissants on a tray, then transfer to bags for up to 2 months.

Keyword Bakery, baking, Croissants, Pastry, sourdough