Easy Flaky Sourdough Croissants

# What You Need:

→ Dough

01 - 2 cups plus 2 tablespoons bread flour

02 - 1/4 cup granulated sugar

03 - 2 teaspoons fine sea salt

04 - 1 cup cold whole milk

05 - 1/2 cup active sourdough starter at 100% hydration

06 - 2 tablespoons unsalted butter, softened

→ Butter Block

07 - 18 tablespoons cold unsalted butter

→ Egg Wash

08 - 1 large egg

09 - 1 tablespoon milk

# How To Make It:

01 - In a large bowl, combine bread flour, sugar, and salt. Add cold milk, sourdough starter, and softened butter. Mix until just combined, then knead until a smooth, elastic dough forms, approximately 8 minutes.

02 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.

03 - Place cold butter between two sheets of parchment paper. Pound and roll into an 8 by 6 inch rectangle. Chill until firm but still pliable.

04 - On a lightly floured surface, roll out dough to a 16 by 8 inch rectangle. Place butter block on one half, fold dough over the butter, and seal edges by pressing with a rolling pin.

05 - Turn dough 90 degrees and roll into a 24 by 8 inch rectangle. Fold into thirds by bringing one short end to the center, then folding the other end over (letter fold). Wrap and chill for 1 hour.

06 - Repeat rolling and folding process two more times, chilling 1 hour between each turn to maintain butter layers.

07 - After the final fold, wrap dough and refrigerate overnight, 8 to 12 hours, allowing flavors to develop.

08 - The next morning, roll dough to a 24 by 12 inch rectangle, approximately 1/4 inch thick. Cut into 12 long isosceles triangles using a sharp knife.

09 - Starting from the wide end of each triangle, roll tightly toward the tip. Curve into a crescent shape, tucking the tip underneath. Place on parchment-lined baking sheets.

10 - Cover loosely with a kitchen towel and proof at room temperature until doubled in volume, approximately 2 to 3 hours.

11 - Preheat oven to 400°F.

12 - Whisk egg with milk to create egg wash. Brush each croissant lightly with the mixture for a golden finish.

13 - Bake for 18 to 22 minutes until golden brown and crisp. Transfer to a cooling rack and cool slightly before serving.

# Expert Suggestions:

01 -

The sourdough starter adds a subtle tang that makes people pause mid-bite and ask what that incredible flavor is.
Laminating dough from scratch means you actually understand why those flaky layers exist, not just hoping they appear.
An overnight chill gives you flexibility—you can bake fresh croissants whenever you want without waking up at dawn.

02 -

Temperature control is everything—if your butter gets too warm, it'll melt into the dough instead of creating layers, so work quickly and chill often.
Don't skip the overnight rest after the final fold; that rest time transforms the dough's flavor and makes the croissants infinitely easier to handle.

03 -