Sourdough Croissant Bread

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Sourdough croissant bread is an artisan loaf with buttery layers and a flaky crust…all without the fuss of making traditional croissants. It’s a simple no-knead sourdough boule filled with butter, creating a delicate and tender loaf that is beyond delicious.

If you've made my no-knead sourdough or sourdough cheddar jalapeño bread, this recipe will feel familiar.

But what sets this apart is that sourdough croissant bread has a flaky, croissant-like crust and buttery flavor without the work of laminating and shaping traditional croissants.

It’s delicious slathered with canned strawberry jam or Instant Pot apple butter. And we love to pair it with butternut squash soup with leeks for dinner or my cottage cheese recipe for breakfast.

Why You’ll Love This Recipe

Buttery: The added butter creates an extra-tender boule with butter flavor throughout.

Artisan: This is a beautiful artisan-style bread with a flaky exterior and layered, buttery crumb.

Easier Than Croissants: There’s no lamination or complicated shaping required!

Sourdough: Sourdough croissant bread is naturally leavened with sourdough starter, so you get all of the flavor and benefits of fermented grains.

Simple Ingredients: All you need is flour, water, butter, salt, and a healthy sourdough starter. That’s it!

Key Ingredients

Butter: I recommend using unsalted butter. Make sure you stick it in the freezer about an hour before baking.

Flour: I used bread flour, but you could also use all-purpose. If you prefer fresh-milled, you can use my fresh-milled sourdough or half fresh-milled sourdough recipes.

Sourdough Starter: I used an all-purpose flour starter. But any active starter will work, including an einkorn sourdough starter or fresh-milled sourdough starter.

Get the full list of ingredients and measurements on the printable recipe card below.

Variations

Chocolate Chip: Add chocolate chips along with butter during the stretch and folds.

Everything Bagel: Add everything bagel seasoning to the dough or sprinkle it on top before baking.

Cheddar: Add shredded cheddar cheese (similar to my cheddar jalapeño sourdough bread) during the stretch and folds.

Herb: Add fresh, dried, or even freeze-dried herbs during the stretch and folds.

How To Make Sourdough Croissant Bread

Step 1: Freeze the butter for about 1 hour. Shred it, then return it to the freezer until needed.

Step 2: In a large bowl, combine the bread flour, water, sourdough starter, and salt. Mix by hand for about 5 minutes, or until fully combined.

Cover with a damp towel and rest for 30 minutes.

Step 3: Begin the stretch and fold process.

Stretch and fold the dough until you begin to feel resistance from the dough (for me it’s about 5-8 times).

Cover with a damp towel and let the dough rest for 30 minutes.

Step 4: Sprinkle half of the frozen shredded butter over the dough.

Perform another set of stretch and folds. It’s okay if the butter isn’t fully incorporated. Cover and rest for 30 minutes.

Step 5: Add the remaining butter and perform another set of stretch and folds. Cover and rest for 30 minutes.

After 30 minutes, do one final cycle of stretch and folds.

Step 6: After the final cycle of stretch and folds, cover the dough and bulk ferment until the dough has risen by about 70% or so and bubbles start to form around the edges of the dough (usually around 6-8 hours for me).

The trick to flaky croissant bread is to ensure the butter doesn’t melt. So for this recipe, try to keep the dough in a place no warmer than 72° F.

Do not use a warm proofing box for this recipe.

Step 7: Turn the dough onto a clean work surface.

Shape the dough into a loose ball by turning and dragging it toward yourself to build surface tension. Rest for 15 to 20 minutes.

Step 8: Place the dough smooth side down in a floured banneton or towel-lined bowl.

Fold the long sides to the center and pinch to seal. Then, fold the short sides about 1 inch toward the center and pinch to seal.

Tip: The butter can make the seams difficult to seal. Pinch them as well as you can now, then reseal them after the cold proof if needed.

Step 9: Cover it with plastic wrap or a plastic bag (I like to use a plastic shopping bag), and stick it in the fridge for 12-15 hours.

Step 10: Place a Dutch oven in the oven and preheat to 475°F. Heat for at least 20 minutes so the Dutch oven is piping hot.

When you are ready to bake, remove the dough from the fridge. If the dough’s seams opened during the cold proof, reseal them.

Turn the dough out onto parchment paper, smooth side up.

Step 11: Rub the top with flour, and score the dough with a lame or razor blade.

Step 12: Use the parchment as a sling to lower the dough into the hot Dutch oven. Leave the parchment underneath while baking.

Reduce the oven to 450°F. Cover and bake for 25 minutes.

Remove the lid and bake for another 12 to 15 minutes, or until the loaf is golden brown and reaches an internal temperature of 190°F to 200°F.

Step 13: Remove from the Dutch oven and let cool to room temp on a wire rack.

Then, let the bread cool for an additional hour to allow the butter to firm up and prevent a gummy crumb.

Tips for Success

• Keep the butter very cold so it doesn't melt into the dough. This creates the flaky, croissant-like crust.
• Ferment the dough at a cooler temperature to prevent the butter from softening too much. This is different from my regular no-knead sourdough recipe, which can ferment at a warmer temperature.
• Sourdough fermentation times vary, so watch the dough rather than the clock. It should be jiggly with bubbles forming around the bowl’s rim. Usually, I wait until it has risen about 70% or so.
• Let the bread cool an additional hour after it reaches room temp. I’ve learned from experience that the butter needs time to firm (especially the butter that melts to the bottom of the bread). If you cut it too soon, the crumb can be gummy.
• Some of the butter will melt out during baking. This is normal and creates that delicious crust!
• This recipe uses fewer stretch and folds than my other sourdough recipes to prevent the warmth of your hands from melting the butter.

Serving Suggestions

Toast: This bread makes delicious sourdough toast! I use less butter or oil when toasting since the bread already has plenty of butter in it.

French Toast: The buttery flavor and flaky crust make this bread especially delicious for French toast.

Sandwiches: I like to use this bread for grilled cheese sandwiches. It’s also great toasted for slow cooker French dips or your other favorite sandwiches.

Soup: Pair with tomato and vegetable soup, butternut squash and leek soup, Crock Pot lasagna soup, or Tuscan kale white bean soup.

Eggs: I often enjoy sourdough croissant bread topped with fluffy scrambled eggs or paired with a slow cooker egg casserole.

Storing

• Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
• Avoid the fridge if possible, as it can dry out your sourdough croissant bread.
• Freezing sourdough is easy! For longer storage, slice the cooled loaf and freeze the slices in a freezer-safe bag for up to 3 months.

Sourdough Croissant Bread FAQs

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