Sourdough Croissants 

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

Step-by-step instructions!

Follow our easy instructions for success!

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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.

Knead The Dough:

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

Rest For 1 Hour:

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After the hour, 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.

Fold The Dough:

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

Rest For 3 Hours, Then Chill Overnight: 

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Ensure the dough and butter are the same consistency when starting the lamination process. Avoid having the dough too cold as it will tear when you roll it out, it needs to be room temperature.

NOTES

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