Easy Sourdough Croissants Recipe

These easy sourdough croissants are made using a simple giant roll method that creates beautiful flaky layers without traditional lamination. Crispy and golden on the outside, soft and airy inside, with the delicious flavor of sourdough.

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Prep Time 15

Cook Time 32

Proofing time 8 20

Total Time 9 7

Course Breakfast, Brunch

Cuisine French

Servings sourdough croissants

Equipment

Ingredients

For the dough

190 ml water
25 g sugar
3 g salt
60 g thick sourdough starter prepared by mixing 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.

Keyword Easy Sourdough Croissants, Easy sourdough croissants recipe

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