Making croissants from scratch can feel a little intimidating, I get it! But trust me, this recipe for Garlic and Herb Croissants is so worth the effort, and it’s easier than you might think. We’re taking all the buttery, flaky goodness of a classic croissant and adding a savory, aromatic twist.
These are perfect for a weekend brunch, a special occasion, or even just a delicious afternoon snack. Imagine the warm, inviting smell of garlic and herbs filling your kitchen… It’s AMAZING!
Recipe Overview: Garlic and Herb Croissants
This recipe transforms simple ingredients into incredibly flavorful, savory pastries. Think of these as the ultimate upgrade to your usual bread basket.
They’re crispy on the outside, soft and layered on the inside, and packed with a delicious garlic and herb butter.
They’re amazing on their own, or you can serve them alongside soups, salads, or even as a unique base for sandwiches.
Seriously, once you try these, you’ll be finding excuses to make them all the time!
Detailed Ingredients for Garlic and Herb Croissants
Here’s what you’ll need to gather:
- All-Purpose Flour: 3 cups (plus extra for dusting). This provides the structure for our croissants. You can use bread flour for a slightly chewier texture, but all-purpose works perfectly.
- Active Dry Yeast: 2 1/4 teaspoons (1 packet). This is what makes the croissants rise and become light and airy. Make sure your yeast is fresh!
- Sugar: 1/4 cup. Just a touch to feed the yeast and add a hint of sweetness.
- Salt: 1 teaspoon. Salt is crucial for flavor! It also helps control the yeast activity.
- Warm Water: 1 cup (105-115°F). The temperature is important – too hot and it will kill the yeast, too cold and it won’t activate. Think of it like a comfortably warm bath.
- Unsalted Butter: 1 cup (2 sticks), cold. This is the key to those flaky layers! We’ll be using a technique called lamination, which basically means folding the butter into the dough multiple times.
- Fresh Garlic: 3 cloves, minced. Fresh garlic provides the best, most vibrant flavor.
- Fresh Herbs: 1/4 cup, finely chopped. I love using a mix of parsley, chives, and thyme. Feel free to experiment with your favorite herbs – rosemary or oregano would also be delicious!
- Egg: 1, for egg wash. This gives the croissants a beautiful golden-brown color and a slightly shiny crust.
Step-by-Step Instructions: Making the Best Croissants
- Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy. This shows that the yeast is alive and kicking!
- Make the Dough: Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. It should spring back when you poke it gently.
- First Rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Butter Block: While the dough is rising, place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and shape the butter into a 6-inch square. It helps to keep the butter cold, so work quickly!
- Lamination (First Fold): Once the dough has doubled, punch it down to release the air. Roll the dough out into a 12-inch square. Place the chilled butter block in the center of the dough at a diamond angle.
- Fold the corners of the dough over the butter, completely encasing it like an envelope. Pinch the edges to seal.
- Roll and Fold: Gently roll the dough out into a 20×12 inch rectangle. Be careful not to press too hard, or the butter might break through.
- Fold the dough into thirds, like a business letter. This is your first “turn.” Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Second and Third Turns: Repeat the rolling, folding, and chilling process (steps 7 and 8) two more times. This creates all those beautiful, flaky layers!
- Shape the Croissants: After the final chill, roll the dough out into a large rectangle, about 1/8 inch thick.
- Use a sharp knife or pizza cutter to trim the edges, making a clean rectangle. Then, cut the rectangle into triangles.
- Roll into Croissants: Starting at the wide base of each triangle, gently roll it up towards the point. Place the rolled croissants on a baking sheet lined with parchment paper, leaving some space between them.
- Second Rise: Cover the croissants loosely with plastic wrap and let them rise for another 30-45 minutes, or until they are puffy and almost doubled in size.
- Make the Garlic and Herb Butter: While the croissants are rising, melt 2 tablespoons of the butter in a small saucepan. Add the minced garlic and cook for about 1 minute, until fragrant. Remove from heat and stir in the chopped fresh herbs.
- Egg Wash and Bake: Preheat your oven to 375°F (190°C). Brush the risen croissants with the beaten egg.
- Bake for 15-20 minutes, or until they are golden brown and cooked through.
- Brush with Butter: Once out of the oven, brush the hot croissants with the melted garlic and herb butter.
Variations & Tips for this Croissant Recipe
- Cheese Please! Add a sprinkle of shredded cheese (like Parmesan or Gruyere) inside the croissants before rolling them up for an extra cheesy treat.
- Spice it Up: Add a pinch of red pepper flakes to the garlic and herb butter for a little kick.
- Make-Ahead: You can prepare the dough through the third turn and refrigerate it overnight. The next day, let it come to room temperature for about 30 minutes before shaping and baking.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, warm the croissants in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crispy.
- Serving: Serve these warm for the best flavor and texture. They’re fantastic with coffee, tea, or as part of a larger brunch spread.
Key Details
- Prep time: 45 minutes (plus rising time)
- Cook time: 15-20 minutes
- Total time: Approximately 3 hours (including rising time)
- Servings: 12 croissants
- Equipment you’ll need: Large bowl, rolling pin, parchment paper, baking sheet, pastry brush, small saucepan.
Garlic and Herb Croissant
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 2 1/4 teaspoons 1 packet active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup warm water 105-115°F
- 1 cup 2 sticks unsalted butter, cold
- 3 cloves fresh garlic minced
- 1/4 cup fresh herbs finely chopped (parsley, chives, thyme)
- 1 egg for egg wash
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
- Make the Dough: Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Butter Block: Place cold butter between parchment paper. Roll into a 6-inch square. Keep butter cold.
- Lamination (First Fold): Roll dough into a 12-inch square. Place chilled butter in the center at a diamond angle.
- Fold dough corners over butter, encasing it. Seal edges.
- Roll and Fold: Roll dough into a 20x12 inch rectangle. Fold into thirds like a letter. This is your first 'turn'.
- Chill: Wrap dough in plastic wrap and chill for 30 minutes.
- Second and Third Turns: Repeat rolling, folding, and chilling process two more times.
- Shape Croissants: Roll dough to 1/8 inch thick rectangle. Trim edges, cut into triangles.
- Roll into Croissants: Roll triangles from base to point. Place on baking sheet, leaving space.
- Second Rise: Cover and let rise for 30-45 minutes, until puffy.
- Make Garlic Herb Butter: Melt 2 tbsp butter, add minced garlic, cook 1 min. Remove from heat, stir in herbs.
- Egg Wash and Bake: Preheat oven to 375°F (190°C). Brush croissants with egg wash. Bake 15-20 minutes, until golden.
- Brush with Butter: Brush hot croissants with garlic herb butter.