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.