Flaky Sourdough Croissants Chocolate (Printable)

Buttery sourdough croissants with crisp layers and a luscious dark chocolate center, ideal for a special morning treat.

# What You'll Need:

→ Sourdough Croissant Dough

01 - 3.5 cups bread flour
02 - 0.5 cup active sourdough starter at 100% hydration
03 - 0.75 cup whole milk, cold
04 - 0.25 cup granulated sugar
05 - 2 teaspoons fine sea salt
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg for egg wash

→ Butter Layer

08 - 1.75 cups unsalted European-style butter, cold for laminating

→ Filling

09 - 4.2 ounces high-quality dark chocolate, minimum 60% cocoa, cut into 12 batons

# Directions:

01 - In a large bowl or stand mixer, combine flour, sourdough starter, cold milk, sugar, salt, and softened butter. Mix until a rough dough forms. Knead for 4-5 minutes until smooth and slightly elastic. Cover and let rest at room temperature for 30 minutes.
02 - Place dough in a lightly oiled bowl, cover, and bulk ferment at room temperature for 2-3 hours, performing 2 stretch-and-folds at 1-hour intervals. Refrigerate overnight for 8-12 hours.
03 - Place cold butter between two sheets of parchment paper. Pound and roll into an 8x8 inch square. Refrigerate until firm.
04 - On a lightly floured surface, roll dough into a 12x12 inch square. Place butter block in the center and fold dough over to encase butter. Roll out to a 24x8 inch rectangle. Fold into thirds using a letter fold. Chill for 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes between each turn.
05 - Roll dough out to a 24x12 inch rectangle, approximately 0.16 inches thick. Cut into 12 long triangles with a base of about 4 inches. Place a chocolate baton at the wide end of each triangle, then roll tightly toward the tip. Place on parchment-lined baking sheets with the tip side down.
06 - Cover loosely and proof at room temperature for 4-5 hours, or until doubled and very puffy. If the kitchen is cold, proof in a slightly warm, draft-free spot.
07 - Preheat oven to 400°F. Beat egg with 1 tablespoon water and gently brush croissants. Bake for 18-22 minutes until deep golden brown and crisp.
08 - Transfer to a wire rack and let cool at least 15 minutes before serving.

# Expert Advice:

01 -
  • That crackling outer shell gives way to impossibly tender, buttery layers that practically melt on your tongue.
  • Your sourdough starter finally gets to shine in a way that makes every feeding feel worthwhile.
  • Dark chocolate pooling inside as they bake transforms breakfast into something genuinely indulgent.
02 -
  • Temperature control is everything—if your dough warms up during lamination, the butter will start blending in instead of creating distinct layers, so work quickly and chill between every fold.
  • The overnight cold fermentation isn't just convenience; it develops deeper sourdough flavor and makes the dough far less sticky and temperamental to work with.
03 -
  • European-style butter with higher fat content creates noticeably flakier, more delicate layers—it's worth seeking out at specialty shops or better groceries.
  • If your kitchen is warm, proof croissants in the fridge overnight instead of at room temperature; they'll develop even better flavor and stay more manageable.
Go back