These zaatar croissants are a true baking project, but they reward every bit of effort with crisp, buttery layers and a fragrant, savory filling. The dough is laminated with cold butter, shaped into crescents, and filled with just enough zaatar to bring earthy, herby flavor to every bite. They are elegant enough for a special breakfast and comforting enough to make any quiet morning feel memorable.
Why You’ll Love This Recipe
If you enjoy a hands-on bake, this recipe is deeply satisfying. The process is more about patience than difficulty, and the result is a tray of beautifully flaky croissants with a distinctive savory twist. The zaatar adds a warm, aromatic note that balances the rich pastry without overpowering it. You will also love how impressive these look straight from the oven, with golden tops and delicate layers. They are perfect for brunch, holidays, or any time you want to make something that feels bakery-worthy at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
13.5 ounces European-style butter, very cold, equal to 3 sticks plus 3 tablespoons
1 3/4 cups whole milk
1 1/2 tablespoons instant yeast
4 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
2 teaspoons kosher salt
1 large egg
1 teaspoon water
1/4 cup zaatar
2 teaspoons extra virgin olive oil
Directions
Start by melting 3 tablespoons of the butter in a small saucepan over medium-low heat. Add the milk and warm the mixture until it reaches 85 to 90 degrees Fahrenheit. In the bowl of a stand mixer, whisk in the instant yeast. Add the flour, sugar, and salt, then knead with a dough hook on low speed until a dough forms. Increase to medium-low and knead until the dough is smooth, soft, and no longer sticky.
Cover the bowl and let the dough rest for 30 minutes. Transfer it to plastic wrap and shape it into a 10 x 7-inch rectangle about 1 inch thick. Wrap well and chill for 2 hours.
While the dough chills, make the butter block. Arrange the remaining cold butter on plastic wrap and press it into an 8-inch square, about 1/2 to 1 inch thick. Wrap tightly and chill for at least 45 minutes.
To laminate, place the chilled dough in the freezer for 30 minutes. Roll it on a lightly floured surface into a 17 x 8-inch rectangle. Set the butter block in the center, fold the dough over it, and seal the seams. Roll the packet into a 24 x 8-inch rectangle, then fold it in thirds like a business letter. Wrap and chill for 30 minutes.
Repeat the rolling and folding process one more time, then chill the dough for 2 to 24 hours.
To shape the croissants, freeze the dough for 30 minutes, then roll it into an 18 x 16-inch rectangle. Cut it lengthwise into two long rectangles. Mark and cut triangles. Mix the zaatar with the olive oil, reserving about 1 teaspoon of zaatar for the tops. Add about 1/2 teaspoon of filling to each triangle, roll into crescents, and place them on parchment-lined sheet pans.
Cover loosely and let rise until doubled, about 2 1/2 to 3 hours. Preheat the oven to 425 degrees Fahrenheit. Whisk the egg with the water and a pinch of salt for the egg wash. Brush the croissants lightly, sprinkle the tops with the reserved zaatar, then bake one sheet at a time at 400 degrees Fahrenheit for 8 to 12 minutes, until deeply golden.
Servings and timing
This recipe makes 24 croissants.
Prep time: 7 hours 40 minutes
Cook time: 48 minutes
Total time: 8 hours 28 minutes
Because much of the prep time is chilling and rising time, this recipe is ideal for a weekend baking project or for splitting over two days.
Variations
You can make these croissants a little more intense in flavor by adding a touch more zaatar to the filling, but keep it moderate so the pastry still stays balanced. A sprinkle of sesame seeds on top works well with the herb blend. For a slightly tangier finish, serve the baked croissants with labneh on the side. You can also shape leftover scraps into small swirls, brush them with butter, and bake them as a bonus pastry.
Storage/Reheating
Store the baked croissants in an airtight container in the refrigerator for up to 3 days. Reheat them on a parchment-lined baking sheet in a 200 degree Fahrenheit oven for about 5 minutes, or until warmed through and lightly crisp again.
For longer storage, freeze the croissants in an airtight container or freezer bag for up to 6 months. Reheat from frozen or thaw first before warming in the oven.
You can also freeze the shaped, unbaked croissants before their final rise. When ready to bake, allow them about 3 hours to rise before going into the oven.
FAQs
Can I make the dough ahead of time?
Yes. After the second fold, the dough can chill in the refrigerator overnight before shaping.
Why is European-style butter recommended?
It has a higher fat content, which helps create better layers and a richer flavor.
Is this recipe difficult for beginners?
It is not overly difficult, but it does require patience, careful rolling, and proper chilling between steps.
What does zaatar taste like in these croissants?
It adds an earthy, herby, slightly tangy flavor that pairs beautifully with buttery pastry.
Can I use active dry yeast instead of instant yeast?
Yes, but dissolve and activate it properly first, and expect the dough to rise a bit more slowly.
How do I keep the butter from leaking out?
Keep the dough cold at every stage and chill it whenever it starts to soften too much.
Can I bake more than one tray at a time?
You can, but baking one tray at a time often gives the most even browning and best lift.
How do I know when the croissants have proofed enough?
They should look puffed, noticeably larger, and softly jiggly when the tray is gently moved.
Can I make them smaller?
Yes. Cut smaller triangles and reduce the baking time slightly while watching for golden color.
What should I serve with zaatar croissants?
They are excellent with tea, coffee, labneh, fresh vegetables, olives, or a simple breakfast spread.
Conclusion
Zaatar croissants are the kind of bake that feels special from start to finish. The process asks for time, but the result is wonderfully flaky, golden pastry with a savory filling that makes them stand out from ordinary croissants. Whether you bake them for guests or simply for the joy of making them yourself, they are a delicious project well worth taking on.
Flaky, buttery croissants filled with savory zaatar, offering crisp layers and an earthy, herby flavor perfect for breakfast or brunch.
Ingredients
13.5 ounces European-style butter, very cold
1 3/4 cups whole milk
1 1/2 tablespoons instant yeast
4 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
2 teaspoons kosher salt
1 large egg
1 teaspoon water
1/4 cup zaatar
2 teaspoons extra virgin olive oil
Instructions
Melt 3 tablespoons of the butter and warm it with the milk to 85 to 90°F.
In a stand mixer bowl, whisk in the yeast, then add flour, sugar, and salt. Knead with a dough hook until smooth and no longer sticky.
Cover and let the dough rest for 30 minutes. Shape into a 10 x 7-inch rectangle, wrap, and chill for 2 hours.
Make the butter block by pressing the remaining cold butter into an 8-inch square. Wrap and chill for at least 45 minutes.
Place the chilled dough in the freezer for 30 minutes, then roll into a 17 x 8-inch rectangle. Place the butter block in the center, fold dough over it, and seal the seams.
Roll into a 24 x 8-inch rectangle and fold in thirds like a letter. Wrap and chill for 30 minutes.
Repeat the rolling and folding one more time, then chill the dough for 2 to 24 hours.
Freeze dough for 30 minutes, then roll into an 18 x 16-inch rectangle. Cut into triangles.
Mix zaatar with olive oil, reserving about 1 teaspoon of zaatar for topping. Add about 1/2 teaspoon filling to each triangle and roll into crescents.
Place on parchment-lined baking sheets, cover loosely, and let rise until doubled, about 2 1/2 to 3 hours.
Preheat oven to 425°F. Whisk egg with water and a pinch of salt for egg wash. Brush croissants, sprinkle with reserved zaatar, and bake one sheet at a time at 400°F for 8 to 12 minutes until deeply golden.
Notes
European-style butter gives the best flaky layers due to its higher fat content.
Keep the dough cold throughout lamination to prevent butter leakage.
The dough can be chilled overnight after the second fold.
Serve with labneh, tea, coffee, olives, or fresh vegetables.
Baked croissants can be refrigerated for up to 3 days or frozen for up to 6 months.
