Low Sodium Classic Croissants

Total time14 hr 20 min

Prep time1 hr 30 min

Cook time20 min

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Ingredients

12 servings

For the dough

3 ½ cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
¼ cup granulated sugar
2 ¼ tsp instant yeast (1 packet)
1 ½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup whole milk, warmed to about 95°f (35°c)
2 tbsp unsalted butter, softened

For the butter block

1 cup (2 sticks / 225g) unsalted european-style butter, cold

For the egg wash

1 large egg
1 tbsp whole milk

Instructions

1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, instant yeast, and salt. Add the warmed milk and 2 tbsp softened butter. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium and knead for 4–5 minutes until the dough is smooth and pulls cleanly from the sides of the bowl. The dough should be slightly tacky but not sticky.
2
Shape the dough into a flat rectangle roughly 8×5 inches, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to overnight. This rest relaxes the gluten and chills the dough so it stays firm during lamination.

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