Everything Croissant Recipe

Mix dry ingredients

In a large mixing bowl combine 4.25 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons instant yeast, and 1.5 teaspoons fine salt. Whisk briefly to distribute the ingredients evenly.

Warm liquids

Combine 1 cup whole milk and 1/2 cup warm water (105–110°F / 40–43°C). The liquid should be warm but not hot to the touch.

Form dough

Make a well in the dry ingredients and add the milk/water mixture and 2 tablespoons softened unsalted butter. Mix with a wooden spoon or mixer (dough hook) until a shaggy dough forms, about 2–3 minutes by hand or 1–2 minutes on low with a mixer.

Knead briefly

Turn dough onto a lightly floured surface and knead by hand for 3–4 minutes until smooth but still slightly tacky. If using a mixer, knead on medium-low for 3 minutes.

First chill

Shape dough into a rectangle about 1" thick, wrap in plastic, and refrigerate for at least 30 minutes to relax the gluten and cool the dough before laminating.

Prepare butter

Place 1 cup cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 7 x 8 inch rectangle about 1/4" thick. Keep the edges as straight as possible. Chill the butter block until firm but pliable, about 15–20 minutes in the refrigerator. It should be the same firmness as the dough when laminating.

Enclose butter

On a lightly floured surface, roll chilled dough into a 10 x 14 inch rectangle. Place the chilled butter block centered on the lower two-thirds of the dough. Fold the top third of dough over the butter, then fold the bottom third up over that (book fold) so the butter is fully enclosed. Seal edges by pressing lightly.

First roll and fold

With the seam side down, roll the packet gently to a 10 x 18 inch rectangle, using even pressure. Fold into thirds (letter fold). Rotate the dough 90 degrees so the short end faces you. Wrap in plastic and chill for 20–30 minutes until firm but not rock solid.

Second and third folds

Repeat the roll to 10 x 18 inches and letter fold two more times, chilling 20–30 minutes between each fold. This yields three letter folds (total 9 layers). After the final chill, rest the dough 30–45 minutes in the fridge until easy to roll but still cold.

Roll out for cutting

Lightly flour your surface and roll the rested dough to a 12 x 20 inch rectangle about 1/4" (6 mm) thick. Trim uneven edges so you have straight sides. Brush off excess flour.

Triangle cuts

Cut the rectangle into 3 equal strips lengthwise (about 4 x 20 inches). Then, cut each strip into triangles about 4 inches wide at the base (you should get about 9–12 triangles depending on sizing). For classic croissants, make triangles with a 4:8 base:height ratio.

Shape croissants

Gently stretch the base of each triangle, then roll from base toward the tip, keeping a slight tension to create a tight spiral but avoid tearing layers. Place croissants on parchment-lined baking sheets with the tip tucked under to prevent unrolling, leaving 2 inches between each for proofing.

Final proof

Cover loosely with lightly greased plastic wrap or a clean damp towel. Proof at 75–80°F (24–27°C) until they have nearly doubled in size and feel puffy when touched, about 1.5–2 hours. Alternatively proof in a cool oven with the light on. Do not overproof; they should still hold shape.

Make everything seasoning

In a small bowl combine 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1 teaspoon coarse sea or kosher salt, 1 teaspoon dried minced garlic, and 1 teaspoon dried minced onion. Mix well and set aside.

Prepare egg wash

Whisk 1 large egg with 1 teaspoon water until smooth. Strain if desired for a very even wash.

Brush and sprinkle

When croissants are proofed, brush each gently with egg wash, avoiding heavy brush strokes that could deflate them. Immediately and evenly sprinkle the everything seasoning on top, pressing lightly so seeds adhere. Reserve any extra seasoning for other uses.

Bake

Preheat oven to 400°F (200°C) with a rack in the middle. Bake croissants for 12–16 minutes, rotating the pans once halfway through, until deep golden brown and hollow-sounding when tapped. Thicker or larger croissants may need up to 18 minutes.

Brush with butter

Remove croissants from oven and immediately brush lightly with 1 tablespoon melted butter for shine and extra flavor, if using.

Cool

Transfer croissants to a wire rack and cool for 10–15 minutes before serving so layers set and interior finishes steaming off. Serve warm or at room temperature.