Easy Sourdough Croissant Bread Recipe

ByLaRee Colburn

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This easy sourdough croissant bread recipe has lots of golden flaky butter layers that remind me of a croissant.  Simple and easier to make than traditional croissants, this bread gets it’s flaky layers from the addition of grated butter to the dough during the bread making process.  Similar to my artisan sourdough bread, this recipe is actually my favorite way to make sourdough bread.  If I’m not careful, I can sit down and eat the whole loaf because the buttery flaky goodness is hard to resist.

croissant sourdough bread with butter
croissant sourdough bread stacked horizontal

Why You’ll Love This Recipe

  • Easy To Make
  • This is actually just artisan sourdough bread with butter added to it.  You get the same great taste of homemade sourdough croissants, but without all the hassle.
  • Healthy
  • Made with long fermented sourdough bread, and a little butter, this is the perfect no-sugar healthy bread.
  • Delicious
  • It tastes wonderful plain, but is even more delicious when slathered with some homemade jam.  

What are the health benefits of sourdough?

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion.  Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well.  When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest.  A lot of people who struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.   

In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.

Example of Timing For Making This Sourdough Croissant Recipe

Sourdough bread is so flexible, it can fit into any schedule.  Here’s a couple of examples of how you could fit sourdough baking into the margins of your day.

Option 1

  • Before bed feed sourdough starter
  • 8:00 a.m. the next morning mix ingredients
  • 8:30 a.m. add salt and begin stretch and folds over 2-3 hours
  • 11:00 a.m. bulk ferment for 2-3 hours
  • 2:00 p.m. shape and put in refrigerator
  • 5:00 p.m. bake in time for supper
  • OR
  • 7:00 a.m. the next morning – bake in time for breakfast 

Option 2 (this would work great if you work away from the house all day)

  • 7:00 a.m. Feed your sourdough starter
  • 5:30 p.m. Mix your ingredients
  • 5:45 p.m.  Add salt and begin your stretch and folds every 15 minutes (since this will be a tigher timeline)
  • 7:00 p.m. Bulk ferment on counter for 2 hours
  • 9:00 p.m.  Shape and put into the refrigerator
  • 6:00 a.m. Bake

For more of our favorite sourdough recipes, click here.

Ingredients

  • Flour – I like to use bread flour when making sourdough bread, but all-purpose flour works just fine too.  I prefer to source my flour from Azure Standard, but I can sometimes get good quality flour from Sam’s club as well.  You can also use whole wheat flour, but I prefer to mix it 50/50 with all purpose flour.
  • Water – Non-chlorinated water is best.  You can leave chlorinated water sit out on the counter for a few hours and the chlorine will naturally evaporate.  Always use warm water when working with sourdough as it will better activate the wild yeast in the sourdough.  If you like a stronger lemon flavor, you can also use lemon juice for part of the water in this recipe.
  • Sourdough Starter – it is best to use active sourdough starter in this beautiful bread.  Learn how to make your own sourdough starter here.
  • Salt – I prefer to use Redmond Real Salt, but use whatever you have available.
  • Butter – I like to use my own homemade butter (learn how to make it here), but you can use any kind of higher quality butter that you have.  Just don’t use margarine, it will be too soft.

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

Tools

Favorite Sourdough Recipes:

How to Make Sourdough Croissant Bread

Feed Starter

Feed starter 4-12 hours before mixing up your dough

Mix Ingredients

In a medium bowl, add water and active sourdough starter.  To the wet ingredients, add the flour and the salt.  Mix it until a shaggy dough forms.  Let the dough rest for 15-30 minutes to “autolyse”.  This just means you’re giving the flour a chance to absorb the water and the starter.

adding starter to croissant sourdough

Grate your refrigerated or frozen butter using a cheese grater, keeping it as cold as possible.  Add the cold butter to the dough and gently mix it in during the first set of stretch and folds (see below).  These layers of butter spread throughout the dough is what will create the flaky layers when the dough bakes.

grating butter for croissant sourdough
adding butter to croissant sourdough

Create Structure In Your Dough

Begin creating structure in your dough by doing a few sets of stretch and folds, coil folds and/or lamination every 15-30 minutes.  You will know your dough has good structure when it holds its shape and starts getting some bubbles on top.  Sometimes I only do 2-3 stretch and folds before letting it bulk ferment if I’m in a hurry, but I also try to do 2-3 coil folds and one lamination.  

mixing in butter for croissant sourdough

Bulk Ferment

Cover bowl with a loose fitting lid like a plate and leave it in the bowl at room temperature for 2-3 hours to let the dough rise and bulk ferment, being careful not to let the dough get too warm because you want to keep the butter cool to create those flaky layers in the dough.  You can check the dough temperature if you

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Shape

Turn dough out on clean surface with the top of the dough facing down.  Gently spread the dough out until it’s in a very thin layer.  This is called the lamination process and it creates really good layers in your dough.  Fold each side of the dough towards the middle, and then fold the ends in towards the middle.  Carefully add tension to the dough by pushing it away from you, and then pulling it back.  (See video).  

shaping croissant sourdough

Cold Ferment

Place dough upside down in a banneton or tea towel and flour lined bowl.  Cover with cloth or plastic wrap and place in the refrigerator for 2-12 hours.  Keep in mind that the dough will rise some while in the refrigerator, but it may not double in size like yeast bread.  It does a lot of its rising while baking.  Remember, this is very different than baking regular yeast bread.

Preheat Oven

There are two ways you can bake this bread.  In a dutch oven or without a dutch oven as an “open baked” loaf.  My favorite way is using a dutch oven, but either method works well.  If using the dutch oven method, be sure to place your dutch oven in your oven while it preheats to 450 degrees.

Score

When oven is hot, take the chilled dough out of the refrigerator and dump it out onto a piece of parchment paper.  Your dough should still be holding it’s shape.  Slash the top of the dough with whatever design you prefer, even just a simple “X” is fine.  You can also do an optional egg wash on top of the dough by brushing it with a beaten egg if you want it to be extra golden on top.

Bake

Dutch Oven Method

Remove dutch oven from pre-heated oven.  Remove lid and quickly place parchment paper with bread on it into the hot dutch oven.  Replace lid and quickly place it back into the oven.  Place a baking sheet on the rack under the dutch oven so the bottom of your bread doesn’t end up too hard and crusty.

Open Bake Method

Place parchment paper with bread on it onto a baking sheet or pizza stone and place it into the oven.  Below it place a baking sheet or pan and pour boiling water into it to create steam.  This will help to give your bread a crispy crust with a fluffy inside and will replicate the dutch oven baking.

Reduce heat to 425 degrees and bake for 25 minutes.  

Remove the lid if using a dutch oven.  

Bake for 15 more minutes until the loaf is a nice golden brown.

Remove bread from oven and place on a wire rack to cool.  

Slice and Enjoy

For best results, wait until bread is cool to slice with a sharp knife.  Sometimes I can’t wait that long, and slice it sooner.  The bread can look gummy if you slice it too soon, but it is so good with fresh butter that sometimes I do it anyway.

The easiest way to slice artisan-style sourdough bread is to cut it in half, and then lay the halves flat and slice.

croissant sourdough bread up close

Store leftover bread in an airtight container in the refrigerator for up to a week.

I hope you enjoy the taste of buttery sourdough croissants without all the work of actually making croissant dough.  

delicious flaky layers of croissant sourdough

If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21

croissant sourdough bread with butter

Tips

  • If you have a weak or runny sourdough starter, you’re gonna have flat and sloppy dough.  It’s really important to start with a strong and active starter.  Learn how to make a healthy sourdough starter without using a scale here. When you’re preparing to make bread especially, be sure to mix your starter thickly – with more flour than water. You want your starter to have a thick pancake-like consistency.
  • Work with your dough every few minutes until it has good structure and holds it shape (see video below).
  • Don’t overferment your dough.  Try not to forget the dough sitting on the counter for more than 2-3 hours during the bulk fermentation time.  If you overferment your dough it won’t hold it’s shape and will be a sloppy mess.  If you get interrupted before the bulk ferment is done and need to leave, just put it in the refrigerator.  You can always shape it after it’s been in the refrigerator.  Once again, it’s very flexible, but try not to let it sit out on the counter until it ferments into a sloppy ball or it won’t raise much in the oven.
  • I like to refrigerate or freeze my butter before grating it as it makes it so much easier to grate.
  • You may see some butter leak out of the loaf as it bakes, but you’ll still have beautiful buttery layers of bread that are so delicious.

FAQ

Sourdough starter is a fermented mix of flour and water that has captured the wild yeast that is in your environment.  It uses this yeast to raise your bread so you don’t have to purchase store bought yeast in order to make sourdough artisan bread.  As long as you have access to flour, water and salt, you can make this traditional bread.

Yes, you can. It will take longer to create good internal structure in the dough and it may not rise as well, but you can still make this recipe with discard. If you are new to sourdough, I would highly recommend making it with active sourdough starter instead of discard, but if you forget to feed your starter and still need to make bread, it will still work.

Yes, sourdough bread is healthier than yeast bread because of the phytic acid that is broken down during the fermentation process.  A lot of people that are gluten intolerant can eat long fermented sourdough bread without any digestion issues.  Sourdough bread also has a lower glycemic index than regular yeast bread and when eaten with a meal it actually lowers the glycemic level of the entire meal. This is really important for people that are diabetic.  More information on the glycemic level of sourdough bread here.

The best flour to use is a bread flour with a protein content of at least 11-14%.  My favorite flour for bread baking is from Azure Standard.  However, you can make this artisan sourdough bread with whatever flour you have on hand.  I’ve made many loaves with bleached all purpose flour and they turn out just fine.  If you plan to use whole wheat or whole grain flour, it’s best to make to use half whole grain and half all purpose flour.

Yes, you can freeze this sourdough croissant loaf.  Just wrap it in plastic wrap or place it into a freezer bag and freeze for up to 3 months. To thaw, set it out on the counter until it comes to room temperature. Can be reheated in 350 degree oven for 15 minutes for a fresh chewy sourdough texture.

Yes, just add chunks of baking chocolate into the dough during the shaping process.  Chocolate sourdough croissant bread is also very delicious.

More Recipes Like This

croissant sourdough bread stacked horizontal

Easy Sourdough Croissant Bread Recipe

This easy sourdough croissant bread recipe has lots of golden flaky butter layers that remind me of a croissant.  Simple and easier to make than traditional croissants, this bread gets it's flaky layers from the addition of grated butter to the dough during the bread making process.  Similar to my artisan sourdough bread, this recipe is actually my favorite way to make sourdough bread.  If I'm not careful, I can sit down and eat the whole loaf because the buttery flaky goodness is hard to resist.
Prep Time 8 hours
Cook Time 40 minutes
Rise time 8 hours
Total Time 8 hours 40 minutes
Serving Size 10

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Equipment

  • 1 mixing bowl
  • 1 Measuring cups
  • 1 Danish Dough Whisk
  • 1 Bench scraper
  • 1 Bread Lame Scoring Tool or Razor Blade
  • 1 Banneton basket (you can also use a towel-lined bowl – see video)
  • 1 parchment paper
  • 1 Cast Iron Dutch Oven (optional)

Ingredients

  • 1/2 cup sourdough starter
  • 1 1/2 cups warm water
  • 3 1/2 cups flour
  • 1 Tbl salt
  • 1/2 cup frozen butter, grated
US Customary – Metric

Instructions

  • Feed Starter
    Feed starter 4-12 hours before mixing up your dough
  • Mix Ingredients
    In a medium bowl, add water and active sourdough starter.  To the wet ingredients, add the flour and the salt.  Mix it until a shaggy dough forms.  Let the dough rest for 15-30 minutes to “autolyse”.  This just means you’re giving the flour a chance to absorb the water and the starter.
    Grate your refrigerated or frozen butter using a cheese grater, keeping it as cold as possible.  Add the cold butter to the dough and gently mix it in during the first set of stretch and folds (see below).  These layers of butter spread throughout the dough is what will create the flaky layers when the dough bakes.
    Create Structure In Your Dough
    Begin creating structure in your dough by doing a few sets of stretch and folds, coil folds and/or lamination every 15-30 minutes.  You will know your dough has good structure when it holds its shape and starts getting some bubbles on top.  Sometimes I only do 2-3 stretch and folds before letting it bulk ferment if I’m in a hurry, but I also try to do 2-3 coil folds and one lamination. 
  • Bulk Ferment
    Cover bowl with a loose fitting lid like a plate and leave it in the bowl at room temperature for 2-3 hours to let the dough rise and bulk ferment, being careful not to let the dough get too warm because you want to keep the butter cool to create those flaky layers in the dough.  You can check the dough temperature if you
  • Shape
    Turn dough out on clean surface with the top of the dough facing down.  Gently spread the dough out until it’s in a very thin layer.  This is called the lamination process and it creates really good layers in your dough.  Fold each side of the dough towards the middle, and then fold the ends in towards the middle.  Carefully add tension to the dough by pushing it away from you, and then pulling it back.  (See video).  
  • Cold Ferment
    Place dough upside down in a banneton or tea towel and flour lined bowl.  Cover with cloth or plastic wrap and place in the refrigerator for 2-12 hours.  Keep in mind that the dough will rise some while in the refrigerator, but it may not double in size like yeast bread.  It does a lot of its rising while baking.  Remember, this is very different than baking regular yeast bread.
  • Preheat Oven
    There are two ways you can bake this bread.  In a dutch oven or without a dutch oven as an “open baked” loaf.  My favorite way is using a dutch oven, but either method works well.  If using the dutch oven method, be sure to place your dutch oven in your oven while it preheats to 450 degrees.
  • Score
    When oven is hot, take the chilled dough out of the refrigerator and dump it out onto a piece of parchment paper.  Your dough should still be holding it’s shape.  Slash the top of the dough with whatever design you prefer, even just a simple "X" is fine.  You can also do an optional egg wash on top of the dough by brushing it with a beaten egg if you want it to be extra golden on top.
  • Bake
  • Dutch Oven Method
    Remove dutch oven from pre-heated oven.  Remove lid and quickly place parchment paper with bread on it into the hot dutch oven.  Replace lid and quickly place it back into the oven.  Place a baking sheet on the rack under the dutch oven so the bottom of your bread doesn’t end up too hard and crusty.
  • Open Bake Method
    Place parchment paper with bread on it onto a baking sheet or pizza stone and place it into the oven.  Below it place a baking sheet or pan and pour boiling water into it to create steam.  This will help to give your bread a crispy crust with a fluffy inside and will replicate the dutch oven baking.
    Reduce heat to 425 degrees and bake for 25 minutes.  
    Remove the lid if using a dutch oven.  
    Bake for 15 more minutes until the loaf is a nice golden brown.
    Remove bread from oven and place on a wire rack to cool.  
  • Slice and Enjoy
    For best results, wait until bread is cool to slice with a sharp knife.  Sometimes I can’t wait that long, and slice it sooner.  The bread can look gummy if you slice it too soon, but it is so good with fresh butter that sometimes I do it anyway.
    The easiest way to slice artisan-style sourdough bread is to cut it in half, and then lay the halves flat and slice.
    Store leftover bread in an airtight container in the refrigerator for up to a week.
    I hope you enjoy the taste of buttery sourdough croissants without all the work of actually making croissant dough.  

Notes

 

If you have a weak or runny sourdough starter, you’re gonna have flat and sloppy dough.  It’s really important to start with a strong and active starter.  Learn how to make a healthy sourdough starter without using a scale here. When you’re preparing to make bread especially, be sure to mix your starter thickly – with more flour than water. You want your starter to have a thick pancake-like consistency.

 

Work with your dough every few minutes until it has good structure and holds it shape (see video below).

 

Don’t overferment your dough.  Try not to forget the dough sitting on the counter for more than 2-3 hours during the bulk fermentation time.  If you overferment your dough it won’t hold it’s shape and will be a sloppy mess.  If you get interrupted before the bulk ferment is done and need to leave, just put it in the refrigerator.  You can always shape it after it’s been in the refrigerator.  Once again, it’s very flexible, but try not to let it sit out on the counter until it ferments into a sloppy ball or it won’t raise much in the oven.
I like to refrigerate or freeze my butter before grating it as it makes it so much easier to grate.
You may see some butter leak out of the loaf as it bakes, but you’ll still have beautiful buttery layers of bread that are so delicious.

I'm a homeschool Mom of 5, living out my dreams of growing a simple, sustainable life on our Nebraska homestead. I'm passionate about gardening, preserving, cooking from scratch and baking with sourdough. I enjoy milking Jersey cows and making our own dairy products. Come along with me as I share with you the skills you'll need to be successful at homesteading and frugal living.

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