Making croissants from scratch might seem intimidating, but trust me, this cheddar and chive version is worth every bit of effort.

Imagine flaky, buttery layers giving way to a savory, cheesy center with a hint of fresh onion flavor. They are perfect for a weekend brunch, a special breakfast, or even as a delightful side to a warm bowl of soup.

These aren’t your average croissants. The addition of sharp cheddar and fresh chives takes them to a whole new level of deliciousness.

Cheddar and Chive Croissant Overview

These savory croissants are a delightful twist on the classic French pastry. They boast a rich, buttery flavor complemented by the sharpness of cheddar cheese and the mild onion taste of fresh chives.

They’re incredibly versatile. I like to serve them warm, straight from the oven, for breakfast or brunch.

They also make a wonderful addition to a bread basket at lunch or dinner. You can even pair them with a salad for a light yet satisfying meal.

The key to their amazing texture is the lamination process, which creates all those wonderful, flaky layers. It might sound complicated, but I’ll guide you through it step-by-step.

Ingredients for Cheddar and Chive Croissant

Here’s what you’ll need to make these tasty treats:

All-purpose flour (4 cups, plus extra for dusting): This provides the structure for our dough. I find all-purpose works great, but you could also use bread flour for a slightly chewier croissant.
Granulated sugar (1/4 cup): Just a touch to feed the yeast and add a hint of sweetness.
Instant dry yeast (2 1/4 teaspoons, or 1 packet): This is what makes our croissants rise and become light and airy. Make sure your yeast is fresh for the best results.
Salt (1 teaspoon): Enhances the flavors and controls the yeast activity.
Warm water (1 1/4 cups, 105-115°F): The perfect temperature to activate the yeast without killing it. It should feel warm, not hot, to the touch.
Unsalted butter (1 1/2 cups, cold): This is the key to those flaky layers! Make sure your butter is very cold. I like to use unsalted butter so I can control the overall saltiness of the recipe.
Shredded sharp cheddar cheese (1 cup): Adds a wonderful cheesy flavor. Sharp cheddar provides a nice tang, but you can use your favorite cheese.
Fresh chives (1/4 cup, chopped): These add a pop of fresh, oniony flavor.
Egg (1, beaten, for egg wash): This gives the croissants a beautiful golden-brown color and a slightly glossy finish.

If you’re out of chives, finely chopped scallions (green onions) can work as a substitute. They offer a similar mild onion flavor.

Step-by-Step Instructions: Making the Perfect Cheddar and Chive Croissant

Let’s get baking! Don’t be intimidated by the steps. Just follow along, and you’ll be enjoying freshly baked croissants in no time.

Make the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Add 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 to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Prepare the Butter Block: While the dough is rising, prepare the butter. Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8 inch rectangle. Keep it chilled.
Laminate the Dough (First Turn): Punch down the risen dough and roll it out into a 12×16 inch rectangle. Place the chilled butter block on one half of the dough. Fold the other half of the dough over the butter, sealing the edges.
Roll and Fold: Gently roll the dough into a 12×16 inch rectangle again. Be careful not to press too hard and squish the butter out. Fold the dough into thirds, like a letter. 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 6 and 7 two more times, rolling, folding, and chilling the dough. This creates all those beautiful layers.
Final Chill: After the third turn, wrap the dough and chill for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, making the dough easier to work with.
Shape the Croissants: On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/4 inch thick.
Cut the Triangles: Cut the dough into triangles. I usually aim for triangles that are about 4 inches wide at the base and 8 inches long.
Add Filling: Sprinkle a small amount of cheddar cheese and chopped chives at the base of each triangle.
Roll and Shape: Starting at the base, roll up each triangle towards the tip. Curve the ends slightly to create a crescent shape.
Second Rise: Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until puffy.
Preheat and Bake: 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 cooked through.
Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are best enjoyed warm!

Variations & Tips for this Croissant Recipe

Cheese Variations: Feel free to experiment with different types of cheese. Gruyere, Swiss, or even a sprinkle of Parmesan would be delicious.
Herb Options: If you’re not a fan of chives, try using other fresh herbs like dill, parsley, or thyme.
Make-Ahead: You can prepare the dough through step 9 (the final chill) and store it in the refrigerator for up to 2 days. You can also freeze the unbaked, shaped croissants for up to 2 months. Thaw them overnight in the refrigerator before proceeding with the second rise 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 preheated 350°F (175°C) oven for 5-7 minutes, or until heated through.
Serving Suggestions: Try serving them along side flavorful jams and also a bowl of fruit.

Key Details

Prep time: 45 minutes (plus rising and chilling time)
Cook time: 18-20 minutes
Total time: 3 hours (including rising and chilling)
Servings: 12 croissants
Equipment you’ll need: Large bowl, rolling pin, parchment paper, baking sheet, pastry brush.

Cheddar and Chive Croissant

Flaky, buttery croissants filled with savory cheddar cheese and fresh chives, perfect for breakfast, brunch, or a delightful side.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 20

Total Time 3 5

Course Breakfast

Cuisine French

Servings 12 servings

Calories 350 kcal

Ingredients

All-purpose flour 4 cups, plus extra for dusting
Granulated sugar 1/4 cup
Instant dry yeast 2 1/4 teaspoons, or 1 packet
Salt 1 teaspoon
Warm water 1 1/4 cups, 105-115°F
Unsalted butter 1 1/2 cups, cold
Shredded sharp cheddar cheese 1 cup
Fresh chives 1/4 cup, chopped
Egg 1, beaten, for egg wash

Instructions

Make the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Add 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 to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Prepare the Butter Block: While the dough is rising, prepare the butter. Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x8 inch rectangle. Keep it chilled.
Laminate the Dough (First Turn): Punch down the risen dough and roll it out into a 12x16 inch rectangle. Place the chilled butter block on one half of the dough. Fold the other half of the dough over the butter, sealing the edges.
Roll and Fold: Gently roll the dough into a 12x16 inch rectangle again. Be careful not to press too hard and squish the butter out. Fold the dough into thirds, like a letter. 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 6 and 7 two more times, rolling, folding, and chilling the dough. This creates all those beautiful layers.
Final Chill: After the third turn, wrap the dough and chill for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, making the dough easier to work with.
Shape the Croissants: On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/4 inch thick.
Cut the Triangles: Cut the dough into triangles. I usually aim for triangles that are about 4 inches wide at the base and 8 inches long.
Add Filling: Sprinkle a small amount of cheddar cheese and chopped chives at the base of each triangle.
Roll and Shape: Starting at the base, roll up each triangle towards the tip. Curve the ends slightly to create a crescent shape.
Second Rise: Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until puffy.
Preheat and Bake: 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 cooked through.
Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are best enjoyed warm!