This easy Sourdough croissants Recipe will help you make the best flaky sourdough croissants, using the easiest “Giant Roll” method.
If you love the flavor of sourdough but have always felt intimidated by making sourdough croissants, this recipe is for you.
Traditional sourdough croissants can take days to prepare, with multiple rounds of folding, chilling, and careful timing. While the results are wonderful, the process can feel overwhelming, especially for home bakers.
This easy sourdough croissant recipe simplifies the process without sacrificing the beautiful flaky layers that make croissants so special.
Instead of traditional lamination, we use a simple giant roll method that creates delicate layers with much less effort. There are no repeated folding sessions and no complicated butter block to prepare.
The result is a croissant that combines the rich buttery layers of a classic croissant with the wonderful flavor and aroma of sourdough.
These croissants bake up beautifully golden and crisp on the outside while remaining soft, light, and airy inside.
The major difference with the original Shortcut croissants (giant roll method) is that, since we use sourdough starter instead of commercial yeast, the proofing time is longer. The extra fermentation develops deeper flavor and gives the croissants a delicious subtle tang.
If you have an active sourdough starter and have been looking for an easier way to make croissants at home, this recipe is a wonderful place to start.
Why You’ll Love This Easy Sourdough Croissant Recipe
No Traditional Lamination
Classic Sourdough croissants require repeated rolling, folding, and chilling.
This recipe skips all of those complicated steps and uses a much simpler technique.
Wonderful Sourdough Flavor
The sourdough starter adds depth of flavor that cannot be achieved with commercial yeast alone.
The finished croissants have a delicate buttery taste with a subtle sourdough aroma.
Less Butter Than Traditional Croissants
This Shortcut Sourdough Croissant method uses less butter than classic croissant recipes while still producing beautifully flaky layers.
Beginner-Friendly
Even if you’ve never made sourdough croissants before, this recipe is easy to follow and much less intimidating than traditional methods.
Perfect Texture
The Sourdough croissants turn out crisp and flaky on the outside with a soft, airy interior.
Ingredients for making Easy Sourdough Croissants
For the Dough
- 190 ml water
- 25 g sugar
- 3 g salt
- 60 g thick active sourdough starter (I made the thick starter by mixing 25g active sourdough starter(1:1:1)+ 50 ml water+100g flour)
- 300 g all-purpose flour
For Laminating
- 100 g butter, softened
For Egg Wash
- 1 egg
How to Make Easy Sourdough Croissants
We can make these sourdough croissants in five simple steps:
- Prepare the dough
- Make the giant roll
- Shape the croissants
- Proof the croissants
- Bake
Step 1: Prepare the Dough
Add the water, sugar, salt, and sourdough starter into a mixing bowl.
Mix until the starter dissolves into the water.
Then add the flour and combine until a rough dough forms.
Knead for about 6 minutes until smooth and elastic. As we use sourdough starter to make the dough, it will be slightly more stickier than regular dough. So I like to use a stand mixer to knead this dough.
Use the dough hook attachment and knead the dough at low speed fore 6-8 minutes or until the dough is soft and smooth.
The dough should feel soft and supple.
Slap and fold the dough a few times and form a tensive dough ball.
Cover and let it rest for 10 minutes.
This short rest allows the gluten to relax and makes rolling easier.
Step 2: Make the Giant Roll
Roll the dough into a thin rectangle(approx. 36 cm x 46 cm) approximately 3 mm thick.
The exact dimensions are not critical. What matters most is keeping the thickness even throughout.
Spread the softened butter evenly over the entire surface.
Roll the dough tightly from one side, just as you would roll a jelly roll.
Pinch the seam closed.
Gently stretch the roll until it reaches 26-27 inches in length.
Because, a longer roll creates thinner layers and also chills faster.
Now coil the roll into a spiral to create the giant roll.
Seal the end and place the giant roll in a lightly dusted baking sheet.
Cover the Giant Roll and place the baking sheet in the freezer for about 15 minutes.
This chilling step firms the butter and makes the dough easier to work with.
Step 3: Divide and Shape the sourdough Croissants
Remove the chilled “giant roll croissant dough” from the freezer.
Roll it into a large circle approximately 50 cm in diameter and about 3 mm thick.
Using a pizza cutter or sharp knife, divide the circle into 12 equal triangles.
Starting from the wider end, roll each triangle toward the tip to form a croissant.
You can curve the ends slightly if desired.
Arrange the shaped croissants on a parchment-lined baking tray.
Leave enough space between them for expansion during proofing.
Step 4: Proof the Croissants
Cover the tray loosely with plastic wrap or a clean kitchen towel.
Let the croissants rise at room temperature until they become noticeably puffy and airy.
Since this dough relies entirely on sourdough starter for leavening, the proofing time will naturally be much longer than regular yeast croissants.
Expect the proofing to take approximately 7–8 hours, depending on room temperature and the strength of your starter.
The croissants are ready when they look airy, slightly jiggly, and noticeably expanded.
Do not rush this step.
Proper proofing is essential for achieving a light, open crumb.
Step 5: Bake the Croissants
Toward the end of proofing, preheat the oven to 200°C (400°F).
It may take around 15 minutes for the oven to get preheated. While the oven preheats, place the baking tray in the freezer.
This helps firm the butter and encourages better flakiness during baking.
After 15 minutes, both the oven and the croissants will be ready for baking.
Brush the croissants gently with egg wash. This will give a nice shine and golden color to the sourdough croissants when baked.
Bake at 200°C (400°F) for 15 minutes.
Then reduce the temperature to 190°C (375°F) and continue baking for around 20 minutes.
The croissants should become deeply golden and beautifully crisp.
How to Serve Sourdough Croissants
These croissants are best enjoyed slightly warm.
Serve them with butter, jam, honey, or fruit preserves.
They are equally delicious with savory fillings such as cheese, eggs, turkey, or smoked salmon.
Pair them with coffee, tea, or hot chocolate for a wonderful breakfast or afternoon treat.
Easy Sourdough Croissants Recipe :VIDEO
How to Store Sourdough Croissants
Allow the croissants to cool completely before storing.
Keep them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze them in a freezer-safe bag for up to one month.
How to Reheat Sourdough Croissants
To restore their crisp exterior, reheat croissants in a 180°C (350°F) oven for 5–7 minutes.
If frozen, thaw first and then warm in the oven.
Avoid microwaving whenever possible, as it softens the flaky layers.
Recipe Notes
Use an Active Starter
Your sourdough starter should be active, bubbly, and at peak rise for the best results.
Don’t Skip Chilling just before baking
Briefly chilling the croissants before baking helps keep the butter firm. As a result, the butter will not melt too quickly in the oven, and this will also help create beautiful flaky layers in the sourdough croissants.
Proof Fully
Sourdough croissants need patience. Allow them to become light and puffy before baking.
Enjoy Homemade Sourdough Croissants the Easy Way
This easy sourdough croissant recipe proves that making croissants at home doesn’t have to be complicated.
The giant roll method creates beautiful flaky layers with far less effort than traditional lamination, while the sourdough starter adds incredible flavor and aroma.
The result is a batch of sourdough croissants that are crisp, buttery, flaky, and wonderfully light inside.
Easy Sourdough Croissants Recipe
Ingredients
For the dough
- 190 ml water
- 25 g sugar
- 3 g salt
- 60 g thick, active sourdough starter 25 g active sourdough starter(1:1:1)+50 ml water +100 g flour
- 300 g all-purpose flour
For Laminating
- 100 g Butter
Egg wash
- 1 egg beaten
Instructions
Prepare the Dough
- In a mixing bowl, combine water, sugar, salt, and sourdough starter.Add flour and mix until a rough dough forms.Knead for 6-8 minutes until smooth and elastic. A stand mixer fitted with a dough hook works well for this step.Shape into a smooth dough ball, cover, and rest for 10 minutes.
Make the Giant Roll
- Roll the dough into a thin rectangle about 36 cm × 46 cm and approximately 3 mm thick.Spread the softened butter evenly over the surface.Roll tightly into a log and pinch the seam closed.Gently stretch the log until it is 26-27 inches long.Coil the log into a spiral to form a giant roll.Place on a lightly floured baking sheet, cover, and freeze for 15 minutes.
Shape the sourdough Croissants
- Roll the chilled dough into a circle about 50 cm in diameter and 3 mm thick.Cut into 12 equal triangles.Starting from the wide end, Roll each triangle into a croissant shape.Arrange on a parchment-lined baking sheet, leaving space between them.
Proof the Sourdough croissants
- Cover loosely and let rise at room temperature for 7-8 hours, or until noticeably puffy, airy, and slightly jiggly.
Bake the sourdough croissants
- Preheat oven to 200°C (400°F).While the oven preheats, place the tray of croissants in the freezer for 15 minutes.After 15 minutes, take them out from freezer, Brush with egg wash.Bake at 200°C (400°F) for 15 minutes.Reduce temperature to 190°C (375°F) and bake for around 20 minutes, until deep golden brown.
Video
Notes
- Use an active, sourdough starter at peak rise for the best results.
- Don’t skip the brief chilling before baking; it keeps the butter firm and improves flakiness; this will also prevent the butter from melting too quickly in the oven.
- Proof them until light, puffy, and airy before baking.