Imagine a bread with the tang of sourdough, the shattering crispness of a croissant, and layer upon buttery layer you can pull apart with your fingers—now meet your new obsession: Flaky Sourdough Croissant Bread. This hybrid loaf brings together all the magic of French patisserie with a satisfying twist that makes every breakfast and snack feel like a special occasion. From its golden crown to its soft, swirled crumb, each bite delivers the irresistible balance of sweet, savory, and tangy. Whether you’re a seasoned sourdough enthusiast or a croissant lover looking for your next baking adventure, this is the treat you’ll want to make again and again.
Ingredients You’ll Need
You won’t believe how a handful of simple staples transforms into such a spectacular loaf. Each ingredient plays its own delicious role in the symphony of flavor, texture, and color that makes Flaky Sourdough Croissant Bread truly stand out.
- Sourdough starter (1 cup, 100% hydration): Brings natural fermentation for irresistible complexity and that signature tang.
- Warm whole milk (1 cup): Makes the crumb rich and tender with a hint of sweetness.
- Granulated sugar (1/4 cup): Delicately balances the sour notes and helps the golden crust develop.
- All-purpose flour (4 cups): Creates the structure and beautiful crumb you want in any great laminated bread.
- Salt (1 1/2 teaspoons): Enhances all the flavors and keeps your loaf from tasting flat.
- Unsalted butter (1 cup, cold): Laminates into dreamy, flaky layers—keep it cold for the ultimate lift!
- Egg (1, for egg wash): Brushed on top for a beautiful, shiny golden finish.
- Water (1 tablespoon, for egg wash): Loosens up the egg for even glazing.
- Extra flour (for dusting): Prevents sticking and keeps your lamination process smooth as silk.
How to Make Flaky Sourdough Croissant Bread
Step 1: Mix and Knead the Dough
In a large mixing bowl, whisk together your sourdough starter, warm milk, and sugar until the sugar dissolves. Add in the flour and salt, mixing until you have a shaggy dough that just comes together. Knead it by hand or mixer for about 8 to 10 minutes—you’re looking for a smooth, elastic ball. Cover and let it rest for 30 minutes to relax the gluten, which will make rolling much easier later.
Step 2: Chill the Dough
Pat your dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 4 hours, or overnight for maximum flavor. This extended chill gives you both great sourdough tang and makes the dough much easier to laminate with butter.
Step 3: Prepare the Butter Block
Pound your cold butter between two sheets of parchment paper until it’s a flat, even rectangle. You want it firm but pliable—it should feel cool to the touch, but you should still be able to bend it a bit. Pop it back in the fridge if it starts to soften too much.
Step 4: Laminate the Dough
On a lightly floured surface, roll your chilled dough into a rectangle that’s roughly twice the size of your butter block. Place the butter squarely in the center, then fold the dough over the butter to completely encase it. Roll it out gently into a long rectangle, and fold it over itself in thirds like a letter—this is your first “turn.” Wrap the dough and chill for one hour to relax and re-chill.
Step 5: Repeat the Folds
Take your rested dough and repeat the rolling and folding process two more times, chilling the dough for an hour between each turn. This step is what creates the irresistible, buttery layers that make Flaky Sourdough Croissant Bread so special. Don’t rush the chilling: keeping the butter cold gives you those crisp, flaky layers!
Step 6: Shape and Proof
After the final chill, roll your dough into a loaf shape or give it a gentle twist for a beautifully marbled, layered effect. Nestle it into a greased loaf pan, then cover and let rise in a warm place for 3 to 5 hours—until puffy and almost doubled. This slower, sourdough rise makes the flavor and structure extra satisfying.
Step 7: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Whisk together the egg and water, gently brushing it over the risen dough for a gorgeous, shiny top. Bake on the center rack for 30 to 35 minutes, or until deep golden brown and deliciously flaky on top. Let your masterpiece cool for at least 30 minutes before slicing—this keeps all those beautiful layers intact!
How to Serve Flaky Sourdough Croissant Bread
Garnishes
A simple swipe of softened butter is truly all you need, but a drizzle of honey, tart berry jam, or a sprinkle of powdered sugar takes your Flaky Sourdough Croissant Bread to brunch-worthy heights. For a savory spin, try flaky sea salt or a touch of herbed cream cheese.
Side Dishes
This bread is the ultimate centerpiece for a breakfast spread—pair it with soft scrambled eggs, smoked salmon, or crisp green salads. It also makes an excellent companion for soups and stews, soaking up every bit of broth with those irresistible layers.
Creative Ways to Present
Turn your loaf into croissant French toast for a decadent brunch, or slice and grill it for paninis that elevate any lunch. You can even cube stale slices, toast them, and toss into salads for the fanciest homemade croutons you’ll ever taste!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Flaky Sourdough Croissant Bread loosely wrapped at room temperature for up to two days. Store the loaf in a paper bag or bread box for the best texture—plastic traps moisture and can make the crust lose its glorious crunch.
Freezing
For longer storage, slice your bread and wrap each piece tightly in plastic wrap, then pop into a freezer bag. This way, you can grab a slice or two whenever you crave it; it freezes beautifully for up to a month without losing its buttery layers.
Reheating
The secret to reviving that flaky texture? A quick toast in the oven or toaster brings the crust back to life. Avoid microwaving, which makes the bread soft instead of crisp—just a few minutes at 350°F in the oven will have your Flaky Sourdough Croissant Bread tasting bakery-fresh!
FAQs
Can I use store-bought sourdough starter?
Absolutely! As long as your sourdough starter is bubbly and active, it will work wonderfully in this recipe and impart plenty of that classic flavor to your Flaky Sourdough Croissant Bread.
What’s the best way to keep the butter cold during lamination?
Work quickly, chill your dough and butter if they get soft, and don’t hesitate to refrigerate between steps. Cold butter makes flakier layers, so a little patience pays off!
How can I get a stronger sourdough flavor?
Letting the dough rest longer in the refrigerator before adding the butter—up to 24 hours—will seriously boost the tanginess and depth of your Flaky Sourdough Croissant Bread. Don’t be afraid to give it time!
Can I make this with non-dairy milk?
Yes! Substitute a rich non-dairy milk like unsweetened almond or oat milk. The texture will still be lovely, and the layers will puff up beautifully.
What if I don’t have a stand mixer?
No problem—kneading by hand works just fine. Just give the dough a little extra love and knead until it’s smooth and elastic before beginning your cold rest and lamination steps.
Final Thoughts
If you’ve never tried baking Flaky Sourdough Croissant Bread before, there is no better time to treat yourself to this scrumptious, show-stopping loaf! It’s easier than it looks, so much fun to create, and absolutely unforgettable. Don’t be surprised if it becomes the highlight of your baking repertoire—you’re about to win over every bread lover you know!
Print
Flaky Sourdough Croissant Bread Recipe
- Total Time: 14 hours 35 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the buttery, flaky goodness of homemade Flaky Sourdough Croissant Bread. This recipe combines sourdough tang with the delicate layers of a croissant, resulting in a truly decadent loaf. Perfect for breakfast or a gourmet sandwich, this bread will elevate any meal.
Ingredients
Sourdough Starter Mixture:
- 1 cup active sourdough starter (100% hydration)
- 1 cup warm whole milk
- 1/4 cup granulated sugar
Dough:
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
Laminating:
- 1 cup unsalted butter (cold, for laminating)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- extra flour for dusting
Instructions
- Mix Sourdough Starter: Combine starter, warm milk, and sugar. Add flour and salt. Knead and rest.
- Prepare Dough: Flatten and refrigerate.
- Create Butter Block: Make a rectangle and chill.
- Laminate Dough: Roll, fold, and chill multiple times.
- Shape and Bake: Form loaf, rise, egg wash, and bake.
Notes
- For a stronger sour flavor, extend refrigerated rest up to 24 hours before laminating.
- Keep butter cold for flakiness.
- Ideal for toasting or sandwiches.
- Prep Time: 14 hours
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 5g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
