Sourdough Discard Croissants

There’s something about tearing into a just-baked croissant: shattering golden-brown flakes, a soft, buttery interior, and that warm, toasty aroma filling your kitchen.

These sourdough discard croissants are a cozy bakery treat you can make at home, transforming leftover starter into something truly special.

They’re a weekend project rather than a quick fix, but the hands-on time is surprisingly manageable, making them ideal for baking enthusiasts, sourdough lovers, and anyone who hates wasting discard.

I remember a gray Sunday when my starter jar was overflowing and I was tempted to toss some. Instead, I folded it into this dough, and a few hours after dawn the house smelled like a neighborhood boulangerie.

Those croissants turned a slow morning into a lingering, happy brunch.

They shine at relaxed Sunday breakfasts, holiday gatherings, or whenever you need an impressive-but-comforting bake. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, complex flavor from tangy sourdough discard and slow fermentation
• Elevates leftovers by turning unfed discard into bakery-style croissants
• Saves time with an overnight schedule perfect for morning baking
• Rewards patience with ultra-flaky layers and crisp, buttery texture
• Freezes beautifully for make-ahead breakfasts and special-occasion brunches

Ingredients

• 120 g sourdough discard — 100% hydration, unfed for flavor not rise
• 250 g whole milk — warmed to just above room temp for yeast activity
• 60 g granulated sugar — adds sweetness and tender crumb
• 7 g instant yeast — boosts fermentation alongside discard
• 500 g all-purpose flour — standard protein content for good layering
• 10 g fine sea salt — balances sweetness and strengthens gluten
• 40 g unsalted butter, melted and cooled — enriches dough without melting layers
• 250 g unsalted butter, cold — high-quality block butter for laminating
• 1 large egg — for a glossy egg wash finish
• 15 g whole milk — loosens egg wash for thin, even brushing

Step-by-Step Method

Mix the Wet Ingredients

Whisk the warm milk, sourdough discard, sugar, and instant yeast in the bowl of a stand mixer. Stir until the discard dissolves and the mixture looks mostly smooth.

Let it sit a few minutes while you prepare other ingredients to guarantee the yeast begins to hydrate and the mixture turns slightly foamy.

Bring the Dough Together

Add flour, salt, and melted cooled butter to the bowl. Mix with a spoon until a shaggy dough forms and no dry flour remains.

Scrape down the sides if needed. Assure the butter is fully incorporated before kneading so the dough hydrates evenly and develops a uniform texture.

Knead Until Smooth and Elastic

Attach the dough hook and knead on medium-low for 5–7 minutes. Stop and scrape the bowl once or twice.

Look for a smooth, slightly tacky, elastic dough that pulls cleanly from the bowl. If kneading by hand, work on a lightly floured surface until the same texture is achieved.

Chill the Dough Thoroughly

Shape the dough into a rough rectangle. Place it back in the bowl or on a tray, then cover tightly with plastic wrap.

Refrigerate at least 4 hours or overnight. Let the dough chill completely so it firms up. Cold dough is easier to roll, resists tearing, and better traps the butter layers.

Pound the Butter Block

Place the 250 g cold butter between two sheets of parchment. Use a rolling pin to pound and press it into a rectangle about 7 x 5 inches (18 x 13 cm).

Aim for even thickness throughout. This softens and flattens the butter while keeping it cool, creating a workable butter sheet for laminating.

Square and Chill the Butter

Use a bench scraper to neaten the edges of the butter block. Push stray bits back into the rectangle so thickness stays uniform.

Chill the butter 15–20 minutes, until firm but bendable. It should feel pliable, not rock hard, and similar in consistency to your chilled dough for easy layering.

Roll the Dough for Laminating

Lightly flour your work surface. Roll the chilled dough into a 14 x 10 inch (35 x 25 cm) rectangle with even thickness.

Keep edges as straight as possible by nudging them with your hands or scraper. Rotate the dough occasionally to prevent sticking and maintain a neat rectangular shape.

Encase the Butter Neatly

Place the butter block in the center of the dough so its short sides run parallel to the long sides of the dough. Fold the two short dough ends over the butter to meet in the middle.

Pinch seams and edges firmly to seal. Guarantee no butter is exposed so it can’t escape during rolling.

Roll the First Long Rectangle

Rotate the dough packet 90 degrees so the long seam runs left to right. Lightly flour the surface and top.

Gently roll into a long rectangle about 20 x 10 inches (50 x 25 cm). Use even pressure from the center outward. Avoid pressing too hard to keep the butter in smooth, continuous layers.

Make the First Letter Fold

Fold the top third of the dough down to the center. Fold the bottom third up over it, like folding a business letter.

Square the edges gently with your hands. Wrap tightly in plastic wrap and refrigerate 30–45 minutes. Allow the butter to re-firm so it doesn’t smear in the next roll.

Roll the Second Rectangle

Remove the dough and place it with the open ends facing you. Lightly flour again, then roll into another 20 x 10 inch (50 x 25 cm) rectangle.

Keep corners sharp and thickness even. If you feel the butter softening or the dough resisting, pause to chill briefly before continuing to roll.

Complete the Second Letter Fold

Fold the dough into a letter again: top third down, bottom third up. Align edges as best you can.

Wrap snugly in plastic wrap so it doesn’t dry out. Chill for another 30–45 minutes. Maintain a cool environment so the butter layers stay distinct, which creates flaky croissant structure.

Perform the Final Fold

Unwrap and place the dough with open ends facing you. Roll once more to 20 x 10 inches (50 x 25 cm).

Keep the surface lightly floured. Make a third letter fold, forming a neat, compact packet. Wrap tightly and refrigerate for at least 1 hour or up to overnight for maximum relaxation.

Roll the Final Large Sheet

When ready to shape, lightly flour the surface. Roll the laminated dough into a large rectangle about 24 x 12 inches (60 x 30 cm), roughly 1/4 inch (6 mm) thick.

Work gently to avoid compressing layers. Trim edges slightly as needed to keep the rectangle straight and corners clean.

Trim and Cut Triangles

Use a sharp knife or pizza cutter to trim the outer edges, revealing clean layers. Mark equal intervals along the long side to guide your cuts.

Cut long, tall triangles about 4 inches (10 cm) wide at the base. Work quickly to keep the dough cool and prevent the butter from softening.

Prepare and Roll Each Triangle

Make a small 1/2 inch (1 cm) slit at the center of each triangle base. Gently stretch the tip of the triangle.

Slightly pull the base apart at the slit, then roll from base to tip, tugging gently as you go. This tension helps create a tight spiral and a taller, more open crumb.

Shape Into Crescents

After rolling, place each croissant with the tip underneath to prevent unrolling. Gently bend the ends inward to form a crescent shape.

Transfer to parchment-lined baking sheets, spacing them well apart to allow expansion. Arrange them in even rows so air circulates and baking remains uniform.

Proof Until Puffy and Jiggly

Lightly cover the croissants with plastic wrap or a clean kitchen towel. Proof at room temperature until noticeably puffy, jiggly, and nearly doubled, about 2–3 hours.

Look for visible layers and a delicate wobble when you nudge the tray. Avoid under-proofing to prevent butter leakage.

Preheat and Prepare Egg Wash

About 20 minutes before baking, preheat the oven to 400°F (200°C), placing racks in the upper and lower thirds. Whisk together the egg and 15 g milk until smooth.

Keep the egg wash nearby with a pastry brush ready. Assure croissants are fully proofed before brushing to avoid deflating them.

Brush and Bake the Croissants

Gently brush each croissant with a thin, even coat of egg wash, avoiding pooling around the base. Bake for 18–22 minutes, rotating sheets halfway.

Watch for deep golden color, crisp edges, and well-defined layers. Remove promptly when done so they don’t over-darken or dry out.

Cool Briefly and Serve

Transfer croissants immediately from the baking sheets to a wire rack. Cool slightly so the interior sets while the exterior stays crisp.

Serve warm or at room temperature. For make-ahead, cool completely, then freeze. Reheat in a moderate oven to restore flakiness before enjoying.

Ingredient Swaps

• Flour: Use bread flour for extra chew and height; swap up to 50% with whole wheat or spelt and add 10–20 g extra milk if the dough feels stiff.
• Milk: Any dairy milk (2%, skim, or cream diluted with water) works; for dairy-free, use a rich, unsweetened plant milk like soy or oat.
• Butter: European-style butter gives better layers; for budget or regional limits, use regular unsalted butter but keep it very cold.

Dairy-free block “butter” can work for laminating, but avoid soft spreads.

• Sugar: Brown sugar or cane sugar can replace granulated 1:1, with slightly deeper flavor.
• Yeast: Swap instant yeast for active dry by using the same amount but fully dissolving and foaming it in the warm milk–sugar mixture first.

You Must Know

– Flavor Boost • To highlight the sourdough → Use discard that’s 5–7 days old and well-chilled, and extend the initial dough chill to a full overnight (12–16 hours).

Slightly older discard plus a long cold fermentation increases lactic tang and aroma without making the dough overly acidic or weak.

Serving Tips

• Serve warm with salted butter and fruit preserves for a classic French-style breakfast.
• Pair with café au lait, cappuccino, or strong black coffee for a simple, elegant morning spread.
• Split and fill with ham, Gruyère, and Dijon for easy croissant breakfast sandwiches.
• Plate with fresh berries, yogurt, and honey for a light brunch board.
• Use day-old croissants for indulgent croissant bread pudding or French toast casserole.

Storage & Make-Ahead

Store baked croissants in an airtight container at room temperature for 1–2 days or in the fridge up to 4 days, reheating to refresh crispness.

Shape croissants the night before and proof in the fridge, then finish rising and bake.

Freeze fully cooled croissants up to 2 months.

Reheating

Reheat croissants gently: in a 300°F (150°C) oven for 5–8 minutes, or briefly in a covered skillet over low heat.

Avoid the microwave, which softens and toughens flaky layers.

Café Breakfast Rituals

Most mornings, I picture a tiny café table by a fogged-up window, a warm croissant in hand and steam curling from a freshly poured cup of coffee.

I want that scene for you, too—without leaving your kitchen. When your sourdough discard croissants emerge, still crackling, set one on a small plate, not a baking sheet.

Sit down. Don’t hover at the counter. Let the first bite be slow: the shell shatters, whispering flakes onto the saucer, while the center pulls soft and tender, faintly tangy from the starter.

I like a strong, dark coffee or hot chocolate, nothing fussy. Just heat, aroma, and the quiet rustle of pastry layers as the house wakes up around us.

Final Thoughts

Give these sourdough discard croissants a try and enjoy the flaky, tangy layers fresh from your own oven.

Once you’ve made them once, have fun tweaking the filling, shaping, or sweetness to make them completely your own.

Frequently Asked Questions

Can I Make These Croissants Fully Naturally Leavened Without Instant Yeast?

Yes, you can. I’d increase active starter to about 200g, reduce milk slightly, and extend rises dramatically—think 4–6 hours plus overnight. Watch for billowy, jiggly dough, like a soft pillow perfumed with butter.

What’s the Best Way to Scale This Recipe for a Bakery-Sized Batch?

You’ll scale best by weight: decide your batch size, multiply every ingredient proportionally, then test hydration on a small run. I’d mix in multiple batches, maintaining cool dough and butter so your bakery smells like warm, flaky mornings.

How Do Altitude or Very Dry Climates Affect Croissant Proofing and Bake Time?

Altitude and dry air make your croissants proof faster but bake a touch longer; I’d watch for a soft, jiggly wobble, then bake until the kitchen smells richly buttery and their shells sing when tapped.

Can I Adapt This Dough for Pain Au Chocolat or Savory Stuffed Croissants?

Yes, you can. I’d roll the dough as written, then wrap it snugly around chocolate batons or chilled savory fillings, sealing tips firmly. You’ll smell butter, hear crackle, and reveal steaming pockets of molten goodness.

How Can I Troubleshoot Dense, Under-Layered Croissants After Baking?

You’re likely under-proofing or warming the butter. I’d let shaped croissants rise until wobbly and airy, keep laminations cold, dust lightly with flour, and roll gently so layers stay distinct, like crisp pages in a buttery book.