Sourdough Discard Croissants

February 7, 2025

2 days (resting & proofing) | Bake Time: 20-25 min

medium

12

If you love the rich, buttery layers of classic croissants and hate wasting sourdough discard, this recipe is for you. These sourdough discard croissants have a subtle tangy depth, thanks to the natural fermentation in the discard.

Unlike traditional croissants that rely solely on wild yeast, this recipe incorporates a small amount of commercial yeast to ensure a reliable rise while still preserving the complexity of sourdough flavor.

Remember that home-made croissants require patience and careful laminating, and you’ll have to start preparations well in advance, preferably two days in advance – but I assure you, it is well worth the effort.

A fresh croissant is best eaten as it is or spread with your favorite jam and enjoy with a large cup of coffee. Here are my detailed instructions how to make sourdough discard croissants.

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Ingredients:

Adjust Servings

	2 cup all-purpose flour
	2 cups bread flour
	1/2 cup sourdough discard (unfed)
	1/4 cup granulated sugar
	2 tsp salt
	2 tsp instant yeast (for extra rise) (optional, but helps if your discard is inactive)
	1 1/4 cups whole milk, lukewarm
	2tbsp unsalted butter, softened
	1 cup unsalted butter, cold For the butter block (beurrage)

For the egg wash:

	1 egg
	1 tbsp milk

Directions

1.

Day 1: Make the Dough & Laminate

1. First you need to prepare the croissant dough. You will need to leave it in the fridge overnight, so take this into account and start the preparations well in advance so that the croissants are ready to serve in time. 2. Make the dough In a bowl: mix the flour, sugar, salt, yeast (if using), and sourdough discard with a dough hook in a stand mixer or by hand. I would recommend using stand mixer for better results. 3. Then add the milk and mix until you have a rough dough. Knead for another 5-7 minutes to make the dough smooth. 4. Then add the softened butter and knead for another five (5) minutes until the butter is completely melted into the dough. 5. When the dough is well kneaded, shape the dough into a large ball, cover with plastic wrap, and let it chill in the refrigerator overnight. I would say 8 hours is enough, but you can leave it for longer. 4. Once you have prepared the dough, you can prepare the butter: Place the cold butter between two sheets of parchment paper and roll into 7x7 inch (18x18 cm) square. Leave it chill in the refrigerator.

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2.

Day 2: Roll out the Dough & Butter

1. The next day, you can roll out the dough. Remember that you have to leave the rolled out sheet in the refrigerator for a few more hours to chill. If you prefer, you can leave it overnight and make the croissants on the third day. 2. Carefully flour the table or the surface where you will be working with the dough. Roll out the chilled dough into a 10x20 inch (25x50 cm) rectangular sheet. 2. Take the butter you made the day before from the refrigerator and place it in the center of the dough and fold both sides of the dough over the piece of butter. Seal the edges. 3. Roll out the dough into a long rectangular sheet, then fold it into thirds. Refrigerate the dough for 30 minutes. Repeat this process 2 more times, so that you have folded the dough three times. 4. Refrigerate the dough for at least 2 more hours, or overnight if desired.

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3.

Day 3: Shaping and Baking

1. Remove the sheet of dough from the refrigerator. Roll out the dough again to a 10x20 inch (25x50 cm) rectangle. Then cut the sheet into 12 equal triangles. 2. Stretch each triangle slightly and roll them into a croissant shape, starting at the wide bottom and working your way up to the tip. Place the croissants on a baking sheet, seam side down. 3. Cover with a light cloth and let rise at room temperature for 2-3 hours, until the croissants are puffed up. 4. Preheat the oven to 200°C (400°F). 5. Whisk the egg and milk together in a bowl and brush the croissants with the egg. Bake the croissants for 20-25 minutes, until golden brown on top. Be careful in the last few minutes, as the croissants burn quickly.

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