Sourdough Croissants Recipe Made With Sourdough Starter

Instructions

1. In a mixing bowl, combine the active sourdough starter, 2 cups of all-purpose flour, warm water, salt, and sugar. Mix until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, adding more flour as needed to prevent sticking. The dough should be smooth and elastic.

3. Shape the dough into a ball, place it back into the bowl, cover with a damp cloth, and let it rest at room temperature for 1 hour.

4. While the dough rests, prepare the butter block. Lay out a sheet of plastic wrap and place the cold butter pieces in the center. Cover with another sheet of plastic wrap and gently pound the butter with a rolling pin until it forms a square about 8x8 inches. Refrigerate the butter block until needed.

5. After the dough has rested, roll it out on a floured surface into a rectangle about 12x8 inches. Place the chilled butter block in the center of the dough and fold the sides over the butter, sealing the edges.

6. Roll the dough into a rectangle again and fold it into thirds like a letter. This completes the first turn. Wrap the dough in plastic wrap and refrigerate for 1 hour.

7. Repeat the rolling, folding, and chilling process two more times for a total of three turns. Rest the dough in the refrigerator for at least 8 hours or overnight.

8. Preheat the oven to 400°F (200°C). Remove the dough from the refrigerator and roll it out to ¼-inch thickness. Cut the dough into triangles and gently stretch them before rolling them up into croissants.

9. Place the croissants on a baking sheet lined with parchment paper, brush them with the beaten egg wash, and let them rise at room temperature for 1-2 hours until puffy.

10. Bake the croissants in the preheated oven for 15-20 minutes or until golden brown and flaky.

11. Allow the croissants to cool slightly before indulging in the buttery delight of your homemade Sourdough Croissants.