Sourdough croissants | bitterbaker.com

How to make croissants

Always wanted to impress your friends and family with buttery, flaky, homemade croissants? Well, today’s your lucky day. Here’s how you do it.

See recipe on Sourdough croissants here.

  • Step 1: Roll out the butter in between two sheets of plastic wrap (6″x6″). 

How to make croissants, step 1 | bitterbaker.com

  • Step 2: Roll out the dough to a square (12″x12″), and place the butter on top of the dough. 

How to make croissants, step 2 | bitterbaker.com

  • Step 3: Fold the dough over the butter and pinch the seems together, sealing in the butter. 

How to make croissants, step 3 | bitterbaker.com

  • Step 4: Roll out the dough to a rectangle (9″x19″).

How to make croissants, step 4 | bitterbaker.com

  • Step 5: Fold the dough in thirds. Start by fold the right wing over the middle.  

How to make croissants, step 5 | bitterbaker.com

  • Step 6: Then fold the left wing on top of the right. 

How to make croissants, step 6 | bitterbaker.com

  • Step 7: So that it looks like this. 

How to make croissants, step 7 | bitterbaker.com

  • Step 8: Wrap the three-folded dough in plastic wrap and let it rest in the fridge 1 hour. Then repeat step 4-7 three times. Let the dough rest, covered in plastic wrap, in between each repetition. 
  • Step 9: Take out the dough and roll it out to a 9″x19″ rectangle. Cut the dough in rectangles, about 4″ wide and 9″ tall. Let the pieces rest in the fridge 1 hour.

How to make croissants, step 8 | bitterbaker.com

  • Step 10: Take out the rectangles from the fridge and roll up the croissants. You now have three choices. Either let them rise for 2-3 hours before you bake them; keep them in the fridge to bake them within 12 hours, or freeze them to save them for later. 

How to make croissants, step 9 | bitterbaker.com

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