Sourdough Croissants

These homemade sourdough croissants are better than the bakery ones! They are fresh, light, and flaky with a glossy golden brown coating.

Level up your breakfast or add an extra flare to sandwiches with this easy recipe that the whole family will love!



Add all dough ingredients into the bowl of a stand mixer with a dough whisk or dough hook attachment. Knead until a soft, sticky dough has formed.


Transfer the dough to a lightly greased bowl, cover with plastic wrap and rest for 1 hour at room temperature.

Fold The Dough:

Place the dough onto an un-floured surface and gently press it into a circle. Take one edge and fold it over into the center, turn the dough a quarter turn and repeat.

Rest For 3 Hours, Then Chill Overnight:

Return the dough to a lightly oiled bowl. Cover and allow the dough to rest at room temperature for another 3 hours.

Prepare Butter For Lamination:

Place the softened butter block in the center of sheets of parchment paper. Fold the edges of a sheet of baking paper to cover the butter.

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