Sourdough Croissant Bread – Buttery, Flaky & Irresistible!

Posted on March 15, 2025 · By Elisa

a loaf of bread sitting in a white bowl on top of a blue and white towel
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This Sourdough Croissant Bread combines the buttery, flaky layers of a classic croissant with the rich, tangy flavor of sourdough. It’s soft, airy, and perfect for slicing, making it a show-stopping breakfast or a luxurious addition to any meal.

The best part? This bread has all the magic of croissants with a simpler shaping process—no individual rolling required!

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Ingredients for Sourdough Croissant Bread

For the Dough:

  • ½ cup (120g) active sourdough starter
  • 1 cup (240ml) whole milk, warm
  • ¼ cup (50g) granulated sugar
  • 3 ½ cups (440g) bread flour
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, softened

For the Butter Block (Lamination):

  • 1 cup (226g) unsalted butter, cold
  • 2 tablespoons (15g) all-purpose flour (for dusting)

the Egg Wash:

  • 1 egg
  • 1 tablespoon milk

Kitchen Equipment Needed

  • Stand mixer with dough hook
  • Rolling pin
  • Pastry brush
  • Sharp knife
  • Loaf pan (9×5-inch)
  • Parchment paper

Step-by-Step Instructions

1. Prepare the Dough

  1. In a mixing bowl, combine sourdough starter, warm milk, and sugar. Stir to dissolve.
  2. Add bread flour and salt, mixing until a shaggy dough forms.
  3. Knead with a stand mixer (or by hand) for 5-7 minutes, until smooth.
  4. Add softened butter, one tablespoon at a time, kneading until fully incorporated.
  5. Cover and ferment at room temperature for 4-6 hours, until doubled.

2. Chill the Dough

  1. After fermentation, shape the dough into a rectangle and refrigerate for at least 1 hour.

3. Prepare the Butter Block

  1. Place cold butter between two sheets of parchment paper.
  2. Roll into a 7×10-inch rectangle, then refrigerate until firm.

4. Laminate the Dough (Layering the Butter)

  1. Roll the chilled dough into a 10×14-inch rectangle.
  2. Place the butter block in the center, folding the dough over like a letter.
  3. Roll out to 10×14 inches again, then fold into thirds.
  4. Repeat this rolling and folding process twice more, chilling for 30 minutes between folds.

5. Shape & Proof the Bread

  1. Roll out the laminated dough into a 10×14-inch rectangle.
  2. Cut into three equal strips, then stack the strips together.
  3. Twist and place in a buttered loaf pan.
  4. Cover and proof at room temperature for 6-8 hours (or overnight in the fridge) until puffy.

6. Bake Until Golden

  1. Preheat oven to 375°F (190°C).
  2. Brush with egg wash.
  3. Bake for 35-40 minutes, until deep golden brown.
  4. Let cool for 15 minutes before slicing.
a loaf of bread sitting in a white bowl on top of a blue and white towel Save

Expert Tips for the Best Sourdough Croissant Bread

Use active sourdough starter – Ensures a good rise and flavor.
Keep the butter cold – Prevents it from melting into the dough.
Proof overnight – Develops the best texture and tangy flavor.

Common Mistakes to Avoid

Skipping the chilling steps – Warm butter melts, ruining the layers.
Over-kneading after adding butter – Can break the dough’s structure.
Underproofing – The dough needs time to develop its airy, flaky texture.

Serving and Presentation Ideas

  • Serve warm with butter and honey.
  • Pair with jam, Nutella, or lemon curd.
  • Use for French toast or bread pudding.

How to Store & Make Ahead

Storage:

  • Store at room temperature for 2 days in an airtight container.
  • Refrigerate for up to 5 days.

Freezing:

  • Freeze slices for up to 3 months. Thaw and warm before serving.

Make-Ahead Tip:

  • Prepare the dough and refrigerate overnight before laminating.

Variations and Substitutions

  • Add cinnamon sugar – Sprinkle between layers for a sweet twist.
  • Make it chocolatey – Add chocolate chips or cocoa powder.
  • Try a savory version – Add grated cheese and herbs.

What to Serve with Sourdough Croissant Bread

  • A cappuccino or latte
  • Scrambled eggs and fresh fruit
  • A drizzle of caramel or maple syrup

Frequently Asked Questions (FAQ)

Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be slightly softer.

How do I know when the bread is proofed?

It should look puffy and spring back slowly when pressed.

Can I use store-bought croissant dough?

For authentic sourdough flavor, homemade dough is best!

Conclusion

This Sourdough Croissant Bread is buttery, flaky, and packed with deep sourdough flavor, making it a perfect homemade treat. Whether served for breakfast, brunch, or as an indulgent snack, this bread is worth the time and effort!

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more delicious baking recipes!

Calories Per Serving

Approximate Calories: 280 kcal per slice (based on 12 servings).

  • Preparation Time: 1 hour
  • Rest Time: 10-12 hours
  • Cook Time: 40 minutes
  • Total Time: 12-14 hours
  • Serves: 12
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a loaf of bread sitting in a white bowl on top of a blue and white towel Save

Sourdough Croissant Bread – Buttery, Flaky & Irresistible!

  • Author: Elisa
  • Total Time: 1H40
  • Yield: 12 1x
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Description

  • This Sourdough Croissant Bread is buttery, flaky, and rich in sourdough flavor! A homemade treat with layers of golden perfection.

 

  •  

Ingredients

Scale

For the Dough:

  • ½ cup (120g) active sourdough starter
  • 1 cup (240ml) whole milk, warm
  • ¼ cup (50g) granulated sugar
  • 3 ½ cups (440g) bread flour
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, softened

For the Butter Block (Lamination):

  • 1 cup (226g) unsalted butter, cold
  • 2 tablespoons (15g) all-purpose flour (for dusting)

For the Egg Wash:

 

  • 1 egg
  • 1 tablespoon milk

Instructions

1. Prepare the Dough

  1. In a mixing bowl, combine sourdough starter, warm milk, and sugar. Stir to dissolve.
  2. Add bread flour and salt, mixing until a shaggy dough forms.
  3. Knead with a stand mixer (or by hand) for 5-7 minutes, until smooth.
  4. Add softened butter, one tablespoon at a time, kneading until fully incorporated.
  5. Cover and ferment at room temperature for 4-6 hours, until doubled.

2. Chill the Dough

  1. After fermentation, shape the dough into a rectangle and refrigerate for at least 1 hour.

3. Prepare the Butter Block

  1. Place cold butter between two sheets of parchment paper.
  2. Roll into a 7×10-inch rectangle, then refrigerate until firm.

4. Laminate the Dough (Layering the Butter)

  1. Roll the chilled dough into a 10×14-inch rectangle.
  2. Place the butter block in the center, folding the dough over like a letter.
  3. Roll out to 10×14 inches again, then fold into thirds.
  4. Repeat this rolling and folding process twice more, chilling for 30 minutes between folds.

5. Shape & Proof the Bread

  1. Roll out the laminated dough into a 10×14-inch rectangle.
  2. Cut into three equal strips, then stack the strips together.
  3. Twist and place in a buttered loaf pan.
  4. Cover and proof at room temperature for 6-8 hours (or overnight in the fridge) until puffy.

6. Bake Until Golden

  1. Preheat oven to 375°F (190°C).
  2. Brush with egg wash.
  3. Bake for 35-40 minutes, until deep golden brown.
  4. Let cool for 15 minutes before slicing.

Notes

✔ Use active sourdough starter – Ensures a good rise and flavor.
✔ Keep the butter cold – Prevents it from melting into the dough.
✔ Proof overnight – Develops the best texture and tangy flavor.

  • Prep Time: 1H
  • Cook Time: 40
  • Category: BREAD
  • Cuisine: AMERICAN

Nutrition

  • Serving Size: 12
  • Calories: 280

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