Making croissants from scratch can seem a little intimidating, but trust me, this recipe for Bacon and Cheddar Croissants is totally doable, even if you’re not a baking expert.
These savory treats are perfect for breakfast, brunch, or even a light lunch. They’re flaky, buttery, cheesy, and filled with crispy bacon – what’s not to love?
I’ll walk you through each step, so you can enjoy these warm, delicious croissants fresh from your own oven.
Recipe Overview: Bacon and Cheddar Croissants
These aren’t your average, plain croissants. We’re taking things up a notch by adding sharp cheddar cheese and smoky, crispy bacon.
Think of them as the ultimate comfort food in pastry form.
They’re perfect for a weekend breakfast or a special brunch gathering.
You can also serve them alongside a bowl of soup or a fresh salad for a more complete meal.
The combination of the buttery, flaky croissant dough with the salty bacon and melted cheese is truly irresistible.
Ingredients You’ll Need for Bacon Cheddar Croissant
Here’s everything you’ll need to make these amazing croissants:
- All-purpose flour: 3 cups. This forms the base of our dough.
- Granulated sugar: 1/4 cup. Just a touch for a hint of sweetness.
- Salt: 1 teaspoon. To enhance all the flavors.
- Instant dry yeast: 2 1/4 teaspoons (1 packet). This makes the croissants rise and become light and airy.
- Warm water: 1 cup (between 100-110°F). This activates the yeast. Make sure it’s not too hot, or it will kill the yeast.
- Unsalted butter: 1 cup (2 sticks), cold and cut into small pieces. This is key for creating those flaky layers.
- Shredded cheddar cheese: 1 cup. Sharp cheddar works best for a strong flavor.
- Cooked crumbled bacon: 1/2 cup. Make sure its crispy. You can use pre-cooked bacon to save time.
- Egg: 1, lightly beaten. This is for brushing the croissants before baking, giving them a golden-brown finish.
If you don’t have instant dry yeast, you can use active dry yeast, but you’ll need to proof it first in the warm water with a pinch of sugar for about 5-10 minutes until it’s foamy.
Step-by-Step Instructions: Mastering Bacon Cheddar Croissant
Let’s get baking!
- Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the yeast and whisk again.
- Add the water: Pour in the warm water and stir until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the butter: While the dough is rising, place the cold butter pieces between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a roughly 6×8 inch rectangle. Keep it chilled.
- Laminate the dough (first turn): Once the dough has doubled, punch it down to release the air. Roll it out into a 12×16 inch rectangle. Place the chilled butter rectangle in the center of the dough, leaving a border around the edges. Fold the dough over the butter, like a letter, sealing the edges.
- Roll and fold: Gently roll the dough out into a 12×24 inch rectangle. Fold it into thirds, like a letter, again. This is your first “turn.”
- Chill: Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Second and third turns: Repeat steps 7 and 8 two more times. This creates all those amazing, flaky layers.
- Roll and fill: After the final chill, roll the dough out into a large rectangle, about 1/4 inch thick. Sprinkle the cheddar cheese and crumbled bacon evenly over the dough.
- Cut and shape: Cut the dough into triangles. Starting at the wide end of each triangle, roll it up towards the point. Place the croissants on a baking sheet lined with parchment paper.
- Second rise: Cover the croissants loosely with plastic wrap and let them rise for another 30-45 minutes, or until puffy.
- Egg wash: Preheat your oven to 375°F (190°C). Brush the croissants with the beaten egg.
- Bake: Bake for 18-20 minutes, or until golden brown and the cheese is melted and bubbly.
- Cool: Let the croissants cool on the baking sheet for a few minutes before serving.
Variations & Tips for Delicious Croissants
- Cheese variations: Feel free to experiment with different cheeses! Gruyere, Swiss, or even a little Parmesan would be delicious.
- Spice it up: Add a pinch of red pepper flakes to the cheese mixture for a little heat.
- Make-ahead: You can assemble the croissants up to the second rise, then cover them tightly and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
- Serving suggestions: These croissants are amazing on their own, but they’re also delicious with a side of fruit, a dollop of jam, or a cup of coffee.
Key Details:
- Prep time: 45 minutes (plus rising time)
- Cook time: 18-20 minutes
- Total time: 2 hours, 45 minutes (including rising time)
- Servings: 12 croissants
- Equipment you’ll need: Large mixing bowl, rolling pin, parchment paper, baking sheet.
Bacon and Cheddar Croissants
Flaky, buttery, and cheesy croissants filled with crispy bacon, perfect for breakfast, brunch, or lunch.
Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 1/4 cup
- Salt: 1 teaspoon
- Instant dry yeast: 2 1/4 teaspoons 1 packet
- Warm water: 1 cup between 100-110°F
- Unsalted butter: 1 cup 2 sticks, cold and cut into small pieces
- Shredded cheddar cheese: 1 cup
- Cooked crumbled bacon: 1/2 cup
- Egg: 1 lightly beaten
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the yeast and whisk again.
- Add the water: Pour in the warm water and stir until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the butter: While the dough is rising, place the cold butter pieces between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a roughly 6x8 inch rectangle. Keep it chilled.
- Laminate the dough (first turn): Once the dough has doubled, punch it down to release the air. Roll it out into a 12x16 inch rectangle. Place the chilled butter rectangle in the center of the dough, leaving a border around the edges. Fold the dough over the butter, like a letter, sealing the edges.
- Roll and fold: Gently roll the dough out into a 12x24 inch rectangle. Fold it into thirds, like a letter, again. This is your first 'turn.'
- Chill: Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Second and third turns: Repeat steps 7 and 8 two more times. This creates all those amazing, flaky layers.
- Roll and fill: After the final chill, roll the dough out into a large rectangle, about 1/4 inch thick. Sprinkle the cheddar cheese and crumbled bacon evenly over the dough.
- Cut and shape: Cut the dough into triangles. Starting at the wide end of each triangle, roll it up towards the point. Place the croissants on a baking sheet lined with parchment paper.
- Second rise: Cover the croissants loosely with plastic wrap and let them rise for another 30-45 minutes, or until puffy.
- Egg wash: Preheat your oven to 375°F (190°C). Brush the croissants with the beaten egg.
- Bake: Bake for 18-20 minutes, or until golden brown and the cheese is melted and bubbly.
- Cool: Let the croissants cool on the baking sheet for a few minutes before serving.