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This sourdough chocolate chip croissant bread sits somewhere between a classic sourdough loaf and a pain au chocolat. The dough is laminated with cold butter, which creates distinct flaky layers when it bakes, and the chocolate chips get folded in during the final turn so they stay as pockets rather than melting into the crumb. It takes most of a day from start to finish, but the active work is maybe 45 minutes. The rest is waiting.

I make this on weekends when I want something worth slicing slowly. It’s good plain, better toasted, and genuinely excellent with a little salted butter on top.

A Few Ingredient Notes

Sourdough starter: It needs to be active and bubbly, fed within the past 4 to 6 hours. A sluggish starter will give you a dense loaf. This recipe also calls for instant yeast as a boost, so even if your starter is on the younger side, the bread will still rise reliably.

Flour: All-purpose works well here. Bread flour gives a slightly chewier crumb if you prefer that, or you can do half and half. I wouldn’t go full bread flour since the dough already has a lot of butter and you don’t need extra gluten strength fighting against the layers.

Butter: You’re using butter two ways here. The softened butter goes into the dough itself for richness. The cold butter gets laminated in, and that’s what creates the layers. The cold butter needs to stay firm while you work with it, so keep it refrigerated and work quickly once it comes out.

Chocolate chips: Semisweet is the most balanced option here since the dough itself is already sweet. Dark chocolate works well if you want less sweetness overall. Mini chips distribute more evenly through the layers; standard chips give you bigger pockets of chocolate in each slice.

Sourdough Chocolate Chip Croissant Bread

Sourdough Chocolate Chip Croissant Bread

A laminated sourdough loaf with flaky, buttery layers and pockets of melted chocolate chips throughout. Most of the time is hands-off rising and chilling.

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Rise and Chill Time 3 hours hrs 40 minutes mins

Total Time 5 hours hrs

Servings: 12 Slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 cup / 240g active sourdough starter 100% hydration, fed and bubbly
• 3 3/4 cups / 470g all-purpose flour
• 1/3 cup / 65g granulated sugar
• 1 tsp salt
• 3/4 cup / 180ml whole milk lukewarm
• 1 large egg
• 1 tbsp instant yeast
• 10 tbsp / 140g unsalted butter softened (for the dough)
• 8 tbsp / 115g unsalted butter cold (for laminating)
• 1 1/4 cups / 225g semisweet chocolate chips

Method

 

1. In a large bowl, combine sourdough starter, lukewarm milk, egg, sugar, salt, and instant yeast. Mix until combined, then gradually add flour and softened butter. Knead until smooth and elastic, about 6 to 8 minutes with a mixer or 10 minutes by hand.
2. Cover and let rise at room temperature for 3 to 4 hours until visibly puffed.
3. While the dough rises, pound the cold butter between two sheets of parchment paper into a 7×7 inch square. Refrigerate until firm but still pliable.
4. On a lightly floured surface, roll the dough into a 10×10 inch square. Place the butter block diagonally in the center and fold the dough corners over it to fully enclose.
5. Roll into a 10×20 inch rectangle and fold into thirds like a letter. Wrap and refrigerate for 30 minutes. Repeat this process two more times, chilling for 30 minutes between each turn.
6. After the final chill, roll the dough into a 12×20 inch rectangle. Sprinkle chocolate chips evenly over the surface. Fold the dough over to enclose the chips and shape into a loaf. Place in a greased loaf pan.
7. Cover and proof at room temperature for about 2 hours until puffy and nearly doubled.
8. Preheat oven to 375°F (190°C). Bake for 30 to 35 minutes until deep golden brown. If the top colors too quickly, tent loosely with foil.
9. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 1 hour before slicing.

Notes

Keep the butter cold throughout lamination. If the dough starts to feel greasy at any point, put it back in the fridge for 15 minutes before continuing. The bread slices better once fully cooled. Freeze individual slices for up to 3 months and toast straight from frozen.

Getting the Layers Right

The lamination is the part that trips people up, but it comes down to one thing: temperature. If your butter gets too warm, it smears into the dough instead of staying as a separate layer, and you lose the flakiness. Cold butter folds cleanly and creates steam when it bakes, which is what pushes the layers apart.

Work on a lightly floured surface, move confidently but without rushing, and if at any point the dough starts to feel greasy or sticky, wrap it up and put it back in the fridge for 15 minutes before continuing. Three turns with proper chilling between each is all you need.

Questions About This Recipe

Can I use store-bought sourdough starter?

Yes, just make sure it’s active before you use it. If it’s been sitting in the fridge, feed it and let it peak before adding it to the dough.

Can I skip the instant yeast?

Yes. The bread will still rise, it just takes longer. Expect the first rise to take 6 to 8 hours instead of 3 to 4, and the final proof to run longer too. The sourdough flavor will be more pronounced this way.

My layers didn’t show up much. What happened?

Most likely the butter got too warm during lamination and merged into the dough. Make sure to chill between each turn, and don’t let the dough sit out too long at any stage.

How do I store leftovers?

Wrapped tightly at room temperature for up to 2 days. After that, slice and freeze. Frozen slices reheat well in the toaster straight from frozen and the chocolate gets melty again.

Can I swap the chocolate chips for something else?

Chopped chocolate bars work great and give you irregular pockets throughout. Dried cherries or chopped hazelnuts are also good additions alongside or instead of the chocolate.