These flaky, buttery sourdough croissants are one of the most decadent sourdough recipes I’ve ever enjoyed. Layers of sourdough pastry dough and layers of butter are shaped and baked. These make the perfect brunch sandwich bread, a fancy breakfast, or a wonderful holiday roll.

six sourdough crescent rolls on a wire rack. A hand is reaching to pick one up

Table of Contents

There really isn’t anything much more decadent than sourdough crescent rolls. They are a bit of a labor of love, but the flavor and texture are totally worth it.

After multiple attempts and multiple fails, I finally perfected these seriously good croissants. Below, you will find step-by-step instructions and tips so you don’t have to have the same issues that I had. 

Make sure to watch the video, as well, to really understand the process.

Even the not-so-perfect attempts were seriously delicious. 

These are a definite step up from the croissants you get from a can. They are flaky, buttery, and slightly tangy from the fermented dough. Yum.

Perfect for holidays, to make a fancy sandwich for a brunch, or a seriously decadent French toast casserole for breakfast, these rolls are so versatile.

overhead photo of 5 sourdough crois

Tips:

  • Make sure to roll them tightly. I didn’t roll them tight enough in one of my attempts and they were kind of a fail. A delicious fail, but for the right shape and flakiness, they need to be tight.
  • Big key during the lamination is for the dough to never get too warm. (If it does, the butter will just melt into the dough and you will have something more like brioche as opposed to croissants with flaky layers.) 
  • During the lamination process, you have to work fairly quickly because you don’t want the butter to get too soft. If it does, you can stick it in the fridge for 30 minutes and then continue working on the dough.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

close up overhead photo of a sourdough croissant roll on a wire rack

Ingredients:

Butter – Lots of butter. But this is what gives the super flaky layers.

Flour – All-purpose flour will work just fine. No need for anything special here.

Sugar

Salt – Brings out all the flavor of the butter and flaky layers.

Milk – Choose whole milk for the best results. This is not a low fat recipe by any means. All that fat helps make those layers. Don’t skip it.

Sourdough starter: The starter needs to be active and bubbly. This is what gives the croissant rise and also helps break down the gluten and make the nutrients more bio-available.

Egg yolk – This is to create an egg wash which gives it the most amazing golden color.

nine sourdough crescent rolls resting on a wire rack on a white countertop
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Tools you may need:

Stand mixer

Measuring cups and spoon

Rolling pin

Baking sheet

FAQ:

five sourdough croissant rolls on a wire rack that is sitting on a white and black stripped towel

How do you proof a sourdough croissant?

After the dough is made, you want to let it sit at room temperature overnight or at least 8 hours. This proofs the dough. It takes longer than traditional croissants that use commercial yeast.

Are sourdough croissants healthier?

Sure. The wild yeasts in the sourdough starter help ferment the grains and break down the gluten, making them easiest to digest. They also help break down the anti-nutrients present in the grains, making the vitamins and minerals present in the grains easier for your body to absorb.

Can you freeze sourdough croissants?

Yes. Wrap the sourdough croissants in plastic wrap and then place in a freezer bag. Try to take out as much air from the bag as possible. Place in the freezer for up to 2 months.

five sourdough crescent rolls on a wire rack that is half on a black and white stripped towel and half on a countertop

What can I fill my croissant with?

Some of these ideas should be done after baking and some before.

  • Chocolate chips – Before baking
  • Marshmallows – Ever done the Jesus rising from the tomb experiment with the kids at Easter? Place a mini marshmallow in the middle and fold over the dough, sealing it around the edges. Bake, then discover that the marshmallow “magically” disappears.
  • Nutella – Before or after baking
  • Cheese: Shredded cheese, brie cheese, goat cheese, or mozzarella. Before or after baking.
  • Caramelized onions – After baking
  • Pastry cream – After baking when croissants are completely cooled
  • Ice cream – After baking when croissants are completely cooled
  • Fresh fruit – After baking

Why do you leave croissant dough overnight?

Leaving the dough overnight allows the yeasts and bacteria in the sourdough to ferment the flour which breaks down the gluten and the anti-nutrients in the grains. This in turn makes the vitamins and minerals easier for your body to digest.

Should croissants be refrigerated?

No, after baking, croissants do not need to be refrigerated.

What is the difference between croissants and crescent rolls?

Croissants use the laminating process to create the fluffy flaky layers, whereas crescent rolls use yeast to give them rise.

These croissants with sourdough starter are technically a combination of both.

How do you keep croissants fresh for a week?

Freeze them in an air-tight container until you are ready to use them.

three sourdough crescent rolls on a wire rack

How To Make Sourdough Croissants

croissant dough in a stand mixer

Create the dough

Knead dough. Add everything (except the 1.5 cups butter and the egg yolk) to a stand mixer and allow it to knead until it pulls away from the sides of the bowl and is glossy and stretchy. About 10 minutes on medium/low speed) should do.

Transfer the dough to a lightly greased bowl and cover tightly, using a lid, plastic wrap, or beeswax wraps.

fermented sourdough croissant dough

Allow to sit at room temperature overnight or 8 hours. This is the bulk ferment to get all of those sourdough benefits.

Prepare The Dough For Lamination

Chill the dough for 1 hour so that it is easier to work with.

sourdough croissant dough rolled on on payment paper into a rectangle

Roll out dough to 10” by 16”.

Chill for 4 hours, or overnight.

Prepare butter

drawing a square on parchment paper

I like to place the parchment paper onto my work surface and, using a ruler and pencil, make that size of rectangle as a template.

sticks of butter cut into 1/4 and placed into a rectangle on parchment paper

Cut the sticks of butter in about fourths vertically, and lay them out on parchment paper, creating an 8” by 10” rectangle.

folding parchment paper over butter on a white countertop

Fold the sides of the parchment up around the butter, creating a little 8” by 10” packet. Fold the parchment all around. 

hands holding a rolling pin rolling a butter packet wrapped in parchment paper.

Using a rolling pin, roll on top of it so that the butter fills the area. You want a 8 by 10 inch rectangle of butter.

Chill for 15-30 minutes. You want the butter to be about the same consistency as the dough, not super hard. If it is harder than the dough it will break up as opposed to creating a nice layer between the dough (see troubleshooting).

If the dough chills for several hours, and the butter for about 20 minutes, they should be about the same consistency.

Lamination

hands folding croissant dough over a butter packet into thirds

Peel the butter off of the parchment paper and put the butter in the middle of the dough and fold the sides over so that you basically create an envelope for the butter.

hands pinching dough over butter on parchment paper

Pinch the edges down. You shouldn’t see the butter at all, as it should be entirely encased in the croissant dough.

Roll out to 10” by 16” rectangle.

If the dough springs back or resists at all, put it in the fridge and allow the gluten to relax a bit. You don’t want to press the butter in too much so that it actually incorporates into the dough. You are trying to create layers!

Fold the dough/butter into thirds.

Tap the dough with the rolling pin so the butter is pliable yet not melted.

Roll out to 10 by 16 again and fold in thirds again.

*Big key during the lamination is for the dough to never get too warm. If it does, the butter will just melt into the dough and you will have something more like brioche as opposed to croissants with flaky layers. So at this point, you’ll want to refrigerate for 30 minutes to get it cool again.

Roll out 10 by 16 one more time.

Fold in thirds one more time (for 3 times total).

Put the dough back in the fridge for 4 hours.

Shape

woman wearing a black shirt cutting sourdough croissant dough into triangles with a knife on a white countertop.

Roll out the dough into 10 by 20 inch rectangle.

Measure every 4” down one long side. Then measure 4” down the other side, starting off set from the 4” on the other side (so that the marks are in the middle of the 4” on the other side).

sourdough croissant dough stacked on each other revealing tiny layers of dough and butter

Cut diagonally from a mark on one side to one on the other, to create a triangle.

woman wearing a black shirt shaping a sourdough croissants on a white countertop

Start at large end and tightly roll.

Allow to rise for 2 hours at room temp, or until puffy.

Place in the fridge for an hour. This is optional, but I found that they hold their shape better during baking.

Bake

Preheat oven to 375 degrees.

egg wash being brushed on sourdough croissants before baking

Brush with egg wash.

Bake for 30 minutes until golden.

overhead photo of five sourdough croissant rolls on a wire rack that is half on a white and black stripped towel and half on a countertop

TROUBLESHOOTING

If the butter all leaks out during baking, it was probably too cold when you started laminating. You want the consistency of the butter and dough to be similar, so that it doesn’t break up, but instead rolls out in the dough.

I did an experiment where I baked them right after rising, and baked them after chilling for an hour. They definitely held their shape better with the fridge time, but delicious either way.

sideview of sourdough croissants on a wire wrack to cool

Storage:

Store in an air-tight container for 1-3 days. Any longer storage, I suggest freezing them.

Freezing:

Wrap the sourdough croissants in plastic wrap and then place in a freezer bag. Try to take out as much air from the bag as possible. Place in the freezer for up to 2 months.

To reheat, place in a 350 degree oven for about 8 minutes.

sideview of a freshly baking sourdough crescent roll revealing all the thin flakey layers

Baking Schedule

8 PM: Create dough. Allow to bulk ferment overnight.

6 AM: Place the dough in the fridge for one hour.

7 AM: Roll out dough into a rectangle, place in fridge for 4 hours.

11 AM: Roll out butter onto parchment paper. Chill for 15-30 minutes.

11:30 AM: Start the lamination process.

12:00 ish PM: Place back into the fridge for 30 minutes

12:30 PM: Final roll and fold. Place back in fridge for 4 hours.

4:30 PM: Roll out dough and shape. Allow to rise at room temperature for 2 hours or until puffy.

6:30 PM: Bake or place in the fridge for an hour before baking. This helps the croissants hold their shape better.

Find More Decadent Sourdough Recipes:

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.

Save Pin Print

Sourdough Croissants

4.60 from 98 votes
By Lisa Bass
Flaky, buttery sourdough croissants are one of the most decadent sourdough recipes ever. These make the perfect brunch sandwich bread, a fancy breakfast, or a wonderful holiday roll.
Prep: 30 minutes
Cook: 30 minutes
Additional Time: 14 hours
Total: 15 hours
Servings: 12 croissants
sourdough croissants on a wire rack that is laid on a white and black towel.
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1/4 cup butter
  • 3 1/2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1 1/4 cups milk
  • 1/2 cup sourdough starter, active and bubbly

Butter layer

  • 1 1/2 cups unsalted butter

Egg Wash

  • 1 large egg yolk

Instructions 

  • Knead dough. Add everything (except the 1.5 cups butter and the egg yolk) to a stand mixer and allow it to knead until it pulls away from the sides of the bowl and is glossy and stretchy. About 10 minutes on medium/low speed) should do.
  • Transfer the dough to a lightly greased bowl and cover tightly, using a lid, plastic wrap, or beeswax wraps.
  • Allow to sit at room temperature overnight or 8 hours. This is the bulk ferment to get all of those sourdough benefits.

Prepare The Dough

  • Chill the dough for 1 hour so that it is easier to work with.
  • Roll out dough to 10” by 16”.
  • Chill for 4 hours, or overnight.

Prepare butter

  • Cut the sticks of butter in about fourths vertically, and lay them out on parchment paper, creating an 8” by 10” rectangle. I like to place the parchment paper onto my work surface and, using a ruler and pencil, make that size of rectangle as a template.
  • Fold the sides of the parchment up around the butter, creating a little 8” by 10” packet. Fold the parchment all around.
  • Using a rolling pin, roll on top of it so that the butter fills the area. You want a 8 by 10 inch rectangle of butter.
  • Chill for 15-30 minutes. You want the butter to be about the same consistency as the dough, not super hard. If it is harder than the dough it will break up as opposed to creating a nice layer between the dough (see troubleshooting). If the dough chills for several hours, and the butter for about 20 minutes, they should be about the same consistency.

Lamination

  • Peel the butter off of the parchment paper and put the butter in the middle of the dough and fold the sides over so that you basically create an envelope for the butter. Pinch the edges down. You shouldn’t see the butter at all, as it should be entirely encased in the croissant dough.
  • Roll out to 10” by 16” rectangle. If the dough springs back or resists at all, put it in the fridge and allow the gluten to relax a bit. You don’t want to press the butter in too much so that it actually incorporates into the dough. You are trying to create layers!
  • Fold the dough/butter into thirds.
  • Tap the dough with the rolling pin so the butter is pliable yet not melted.
  • Roll out to 10 by 16 again and fold in thirds again. *Big key during the lamination is for the dough to never get too warm. If it does, the butter will just melt into the dough. So at this point, you’ll want to refrigerate for 30 minutes to get it cool again.
  • Roll out 10 by 16 one more time.
  • Fold in thirds one more time (for 3 times total).
  • Put the dough back in the fridge for 4 hours.

Shape

  • Roll out the dough into 10 by 20 inch rectangle.
  • Measure every 4” down one long side. Then measure 4” down the other side, starting off set from the 4” on the other side (so that the marks are in the middle of the 4” on the other side).
  • Cut diagonally from a mark on one side to one on the other, to create a triangle.
  • Start at large end and tightly roll.
  • Allow to rise for 2 hours at room temp, or until puffy.
  • Place in the fridge for an hour. This is optional, but I found that they hold their shape better during baking.

Bake

  • Preheat oven to 375 degrees.
  • Brush with egg wash.
  • Bake for 30 minutes until golden.

Notes

  • Make sure to roll them tightly. I didn’t roll them tight enough in one of my attempts and they were kind of a fail. A delicious fail, but for the right shape and flakiness, they need to be tight.
  • Big key during the lamination is for the dough to never get too warm. (If it does, the butter will just melt into the dough and you will have something more like brioche as opposed to croissants with flaky layers.)
  • During the lamination process, you have to work fairly quickly because you don’t want the butter to get too soft. If it does, you can stick it in the fridge for 30 minutes and then continue working on the dough.

Nutrition

Calories: 415kcal | Carbohydrates: 35g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 432mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 889IU | Calcium: 47mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Sharing is caring!

4.60 from 98 votes (83 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




125 Comments

  1. Nicole says:

    While rolling I could see that the butter was broken up during the end of the second and beginning of the third roll. This would indicate that my butter was too cold, correct? Or is that normal?

    Reply
  2. Vanessa says:

    I feel silly asking think question, but how can I make these for breakfast? Like what would be the time schedule for this.

    Reply
  3. Samantha says:

    can you use einkorn flour for this? I love your recipes, and
    would love to try this soon, thank you!

    Reply
    1. Lisa says:

      There would need to be adjustments to it and couldn’t be done one for one. I’ve also never tried it so I’m not positive.

      Reply
  4. Mable Craig says:

    I made the croissants tonight and the temp of the butter and dough was the same I folded correctly and you could see the layers once I cut and rolled them in to crescents but when I baked them the butter all come out! What did I do wrong?

    Reply
    1. Lisa says:

      Usually this happens when the butter layer is too cold.

      Reply
  5. Maggie says:

    Technical, but worth it! I just pulled these out of the oven this evening! I did have a little butter leak, but my kitchen did get warm during part of the laminatiom since I was also baking bread. I tried to put it in the fridge after each fold, but I think the initial one was where I went wrong! But they still had amazing layers, puffed nicely, and had that nice sourdough tang! Thanks for another great recipe! I’ll be serving it with your chicken salad recipe tomorrow when my mom visits! 🙂

    Reply
  6. Britney says:

    Hi! I am wondering if you might know why my croissants didn’t rise after shaping? They sat for 4 hours but never doubled. Should I try leaving overnight? I’m wondering if my house is too cold maybe it just needed longer. They top layers were flaky but the middle was kind of clumpy and gooey

    Reply
    1. Lisa says:

      Oh bummer. It could’ve been the temperature of your house. It can take things a lot longer to rise in a cold house.

      Reply
  7. Maria says:

    Hi, Lisa! Would I be able to make these without a stand mixer?

    Reply
  8. Daisy says:

    Hi Lisa,
    By any chance, can we use coconut oil instead of butter? I’m allergic to cow dairy and don’t have any raw milk available here. Thanks so much for your awesome site, videos and great tips!

    Reply
    1. Lisa says:

      I don’t think this will work because of the lamination process and creating those flaky layers. Sorry!

      Reply
  9. Nat says:

    Hi Lisa!
    I love your blog and YouTube channel! I have a question though, I just started buying raw milk and was wondering if you use raw milk for this recipe to bulk ferment. Thanks!

    Reply
    1. Lisa says:

      Yes! We only use raw milk in our house.

      Reply
  10. Amy says:

    Oh goodness! These do look a little complicated, but what a treat! Definitely going to have to try my hand at them. Looks like another winner, Lisa!

    Reply
    1. Lisa says:

      They are totally worth it! Good luck.

      Reply