Golden Croissant with Sourdough Twist

Name: Golden Croissant with Sourdough Twist
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 12 servings
Ingredients: 500g all-purpose flour; 200g sourdough starter; 10g salt; 60g granulated sugar; 250ml water; 25g unsalted butter; 250g unsalted butter (cold); Extra flour for dusting; 1 egg; 1 tablespoon milk

Highlighted under: Classic Bakery Favorites

I’ve always loved the flaky layers of a traditional croissant, but adding a sourdough twist takes it to a whole new level. The tangy flavor of sourdough complements the buttery richness perfectly. Making these croissants involves a bit of patience, but the reward is an irresistibly golden pastry that's crisp on the outside and soft on the inside. I can’t wait for you to experience this delightful combination of textures and flavors in your own kitchen!

Created by

Mario

Last updated on 2026-01-27T11:45:28.516Z

When I first experimented with incorporating sourdough into a croissant recipe, I was unsure of how the flavors would meld. But the magic happened during the fermentation process, where the natural yeast created a wonderful depth of flavor. I remember the first time I pulled these from the oven, the warm, tangy aroma filled my kitchen and had everyone eagerly waiting to dig in.

To ensure the best texture, it's crucial to keep your butter cold during lamination. This helps create those beautiful flaky layers. I've also found that scoring the tops right before baking enhances the final appearance with a perfectly shaped rise. Trust me, each bite is worth the effort!

Why You'll Love This Recipe
The delightful tanginess of sourdough meets buttery decadence
Crispy layers that shatter beautifully with each bite
A baking project that impresses friends and family alike

Mastering the Lamination Process

Lamination is crucial for achieving that flaky texture we all adore in croissants. The layers of dough and butter create steam during baking, which lifts the layers apart. To ensure your butter stays cold, work quickly and keep the dough in the fridge when not in use. If you find your dough is becoming too warm during the rolling process, give it a 10-minute rest in the fridge before continuing.

For the folds, it’s essential to apply even pressure when rolling the dough. Aim for a thickness of about 1/4 inch for optimal layering. If you encounter any tearing, press the edges together gently rather than adding more flour, as too much flour can toughen the dough.

Understanding the Ingredients

The quality of your sourdough starter can greatly impact the flavor of your croissants. A well-fed starter will provide that delightful tanginess, whereas a neglected one may yield a more muted taste. If you don’t have a robust starter, you can substitute it with additional flour and water combined with a little yeast to introduce fermentation.

Butter plays a pivotal role in creating the rich flavor and tender crumb. Using high-fat content butter (at least 82%) ensures optimal lamination. Some bakers prefer European-style butter for its superior texture and flavor, but standard unsalted butter works just fine. If you need a dairy-free option, replace the butter with a vegan counterpart, ensuring you keep it cold as well.

Ingredients

Gather all the ingredients before starting to ensure a smooth process!

For the Dough

500g all-purpose flour
200g sourdough starter
10g salt
60g granulated sugar
250ml water
25g unsalted butter

For the Butter Layer

250g unsalted butter (cold)
Extra flour for dusting

For the Egg Wash

1 egg
1 tablespoon milk

Ensure all ingredients are at the correct temperatures for optimal results!

Instructions

Following these steps carefully will yield the best results!

Prepare the Dough

In a large bowl, mix the flour, salt, sugar, water, and sourdough starter until combined. Knead the dough for about 10 minutes until smooth. Place it in a greased bowl, cover with plastic wrap, and let it rise for 2 hours.

Laminate the Dough

Roll the dough out on a floured surface into a rectangle. Place the cold butter between two sheets of parchment paper, flatten it into a rectangle, and then place it on top of the dough. Fold the dough over the butter like an envelope, seal the edges, and roll it out to create layers. Perform a series of folds, chilling the dough in between each fold.

Shape the Croissants

After the final fold, roll the dough into a large rectangle, then cut into triangles. Starting from the wide end, roll each triangle tightly towards the point. Place on a lined baking sheet, cover, and let them prove for 1 hour.

Bake the Croissants

Preheat your oven to 400°F (200°C). Mix the egg and milk for the egg wash, and brush the croissants lightly. Bake for 15-20 minutes or until golden brown. Let them cool slightly before enjoying!

Don’t skip the cooling time; it enhances the flavor!

Pro Tips

Keep your ingredients chilled, especially the butter, for best results. Patience is key during the proofing stages for perfect texture.

Storage and Reheating Tips

Once baked, allow the croissants to cool on a wire rack for at least 10 minutes before serving. This helps the exterior maintain its crispness. If you have leftover croissants, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them individually wrapped in plastic and then placed in a zip-top bag for up to a month.

To reheat, preheat your oven to 350°F (175°C). Place the croissants on a baking sheet and heat for about 5-10 minutes, or until warmed through. This method revives their flaky quality more effectively than using a microwave.

Serving Suggestions and Variations

These croissants are delightful on their own, but you can elevate your serving experience by pairing them with homemade jams, or even savory spreads like herbed cream cheese. For a breakfast treat, consider sandwiching them with scrambled eggs and smoked salmon for a gourmet twist.

Feeling adventurous? You can customize your croissants by adding fillings before rolling them. Popular choices include chocolate, almond paste, or ham and cheese. Just be careful not to overfill; keep it simple to allow the layers to shine through.

Questions About Recipes

→ Can I freeze the croissants?

Yes, you can freeze unbaked croissants. Just shape them, place on a baking tray, freeze until solid, then store in a freezer bag.

→ How long can I keep the sourdough starter?

A healthy sourdough starter can be kept indefinitely as long as it’s fed regularly, typically every 1-2 weeks if stored in the fridge.

→ What if my dough is too sticky?

Make sure to flour your work surface and your hands to help manage the stickiness. You can also add a little extra flour when mixing.

→ Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works, but bread flour will yield a flakier texture due to its higher protein content.