Aromatic Za’atar Croissants

Looking for a way to jazz up your basic breakfast pastries? As someone who’s gotten a bit tired of the same old croissants every morning, I’ve been experimenting with different ways to make them more interesting. After all, regular croissants are great, but sometimes you want something with a bit more personality – especially when you’re trying to impress weekend brunch guests or just treat yourself to something special.

That’s where these zaatar croissants come in: they’re flaky and buttery like traditional croissants, but with a wonderful Middle Eastern twist that adds just the right amount of herb-and-spice flavor. Plus, they’re surprisingly easy to put together, even if you’re starting with store-bought dough.

What Kind of Butter Should I Use?

European-style butter is essential for making great croissants since it has a higher fat content (82-84%) compared to regular American butter (80%). This extra fat creates those beautiful, flaky layers that make croissants so special. Look for brands like Plugrá, Kerrygold, or President at your grocery store – they’re usually labeled as “European-style” or “cultured” butter. The butter needs to be very cold when you work with it, so keep it in the fridge until you’re ready to use it. If you can’t find European butter, regular unsalted butter will work in a pinch, though your croissants might not be quite as rich and flaky.

Options for Substitutions

While croissants need specific ingredients for that perfect flaky texture, here are some substitution options you can try:

• European-style butter: This is one ingredient I don’t recommend substituting, as its higher fat content is crucial for those flaky layers. Regular butter won’t give you the same results.
• Whole milk: You can use 2% milk, though the croissants won’t be quite as rich. For dairy-free options, unsweetened soy milk works okay, but avoid almond milk as it’s too thin.
• Za’atar: If you can’t find za’atar, you can make your own by mixing dried thyme, oregano, sumac, sesame seeds, and a pinch of salt. Or try other herb blends like herbs de Provence or Italian seasoning for a different twist.
• All-purpose flour: Stick to all-purpose flour here – bread flour has too much protein and pastry flour too little. This is another ingredient that’s best not to substitute.
• Instant yeast: You can use active dry yeast instead, but first dissolve it in the warm milk and wait 5-10 minutes until it’s foamy before mixing with other ingredients.

Watch Out for These Mistakes While Baking

The success of croissants heavily depends on temperature control – if your butter gets too warm during lamination, it will seep into the dough instead of creating those perfect flaky layers, so keep your dough chilled between folds and work quickly.

Another crucial mistake is rushing the proofing process – under-proofed croissants will be dense and doughy, so make sure they’re properly puffy and jiggly when gently touched before baking (this usually takes 2-3 hours at room temperature).

When applying the za’atar topping, mix it with olive oil to create a paste-like consistency, but avoid adding too much oil as it can make the croissants greasy – a light, even coating is all you need.

For the best texture, resist the urge to add extra flour during rolling, as this can make your croissants tough – instead, keep your work surface lightly dusted and your movements confident and quick.

What to Serve With Za’atar Croissants?

These savory za’atar croissants are perfect for breakfast or brunch, and they pair wonderfully with both hot and cold accompaniments. A simple spread of labneh (strained yogurt) makes a great dip, while a fresh cucumber and tomato salad adds a cool, crisp contrast to the buttery pastries. For a complete Middle Eastern-inspired spread, serve these croissants alongside scrambled eggs with herbs, or pair them with your morning coffee or mint tea. If you’re serving these for lunch, they’re great with a bowl of creamy lentil soup or hummus on the side.

Storage Instructions

Keep Fresh: Once your za’atar croissants have cooled completely, place them in an airtight container at room temperature for up to 2 days. They’re really best enjoyed the same day they’re baked, when the outside is still perfectly crispy and the inside wonderfully flaky!

Freeze: These croissants freeze really well! After baking and cooling completely, wrap them individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. You can also freeze the unbaked, shaped croissants – just place them on a baking sheet, freeze until solid, then transfer to a freezer bag.

Warm Up: To enjoy your stored croissants at their best, pop them in a 350°F oven for about 5-7 minutes until they’re warm and crispy again. If using frozen croissants, let them thaw overnight in the fridge first. For unbaked frozen croissants, let them proof at room temperature for about 4-5 hours before baking.

Preparation Time	60-120 minutes
Cooking Time	8-12 minutes
Total Time	68-132 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 50-60 g
• Fat: 200-220 g
• Carbohydrates: 290-310 g

Ingredients

For the dough and butter block:

• 13.5 oz unsalted butter, ice cold (European-style, about 3 sticks plus 3 tbsp)
• 4 1/2 cups all-purpose flour, unbleached (I use King Arthur all-purpose)
• 1 3/4 cups whole milk (warmed to 110°F before mixing)
• 1/4 cup white sugar
• 2 tsp kosher salt (helps develop gluten and flavor)
• 1 1/2 tbsp instant yeast (for proper lamination and rise)

For the egg wash:

• 1 tsp water
• A pinch of kosher salt
• 1 large egg (beaten to create a glossy, golden finish)

For the za’atar filling and topping:

• 1/4 cup za’atar seasoning blend (adjust to taste preference)
• 2 tsp extra-virgin olive oil (for brushing before and after baking)

Step 1: Prepare the Laminated Dough Base

• 1 3/4 cups whole milk, warmed to 110°F
• 1 1/2 tbsp instant yeast
• 4 1/2 cups all-purpose flour
• 1/4 cup white sugar
• 2 tsp kosher salt

Warm the milk to 110°F and dissolve the instant yeast into it, letting it sit for 1 minute to activate.

In a large bowl, combine the flour, sugar, and kosher salt.

Pour the yeast-milk mixture into the dry ingredients and mix until a shaggy dough forms, then knead for 3-4 minutes until the dough comes together smoothly.

The dough should be cool and slightly sticky at this stage.

Cover the bowl and let it rest at room temperature for 30 minutes to begin gluten development.

After resting, shape the dough into a 10×7 inch rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours (or up to overnight).

This resting period is crucial for lamination success—it allows the gluten to relax and prevents shrinkage when you roll the butter in later.

Step 2: Prepare the Butter Block for Lamination

• 13.5 oz unsalted butter, ice cold

While the dough rests, prepare your butter for lamination.

Take the 13.5 oz of ice-cold European-style butter and place it between two sheets of plastic wrap or parchment paper.

Using a rolling pin or meat mallet, gently pound and flatten the butter into an 8-inch square, working carefully to create an even thickness—this uniform thickness is essential for even lamination throughout the croissants.

Wrap the butter square in plastic wrap and refrigerate for at least 45 minutes.

I like to work with the butter cold but slightly pliable; if it’s too hard, it will crack and not seal properly into the dough, and if it’s too warm, it will merge with the dough instead of creating distinct, flaky layers.

Step 3: Execute the First Lamination Fold (Butter Lock-In)

• dough from Step 1
• butter block from Step 2

Remove the rested dough from the refrigerator and let it sit at room temperature for about 5 minutes until it’s slightly pliable but still very cold.

Freeze it for 30 minutes to firm it up again.

Roll out the dough to a 17×8 inch rectangle on a lightly floured surface.

Place the cold butter square in the center of the dough, then fold the dough edges over the butter like an envelope, pinching the seams firmly to seal in the butter completely—any gaps will cause the butter to leak out during rolling.

Roll the sealed dough package out to a 24×8 inch rectangle with even pressure, then fold it into thirds like a letter (this is called a “book fold” or single turn).

Wrap in plastic and chill for 30 minutes.

Step 4: Complete the Second Lamination Fold

• laminated dough from Step 3

Remove the dough from the refrigerator and roll it out again to a 24×8 inch rectangle, maintaining consistent pressure and keeping the edges as square as possible.

Fold into thirds again (your second book fold), wrap tightly, and refrigerate for 2-24 hours.

This extended rest is when you can make this recipe very convenient—the dough can be prepared up to a full day ahead.

After this rest period, freeze the dough for 30 minutes to firm it up before the final shaping step.

These multiple folds create the hundreds of thin, delicate butter layers that give croissants their characteristic flakiness.

Step 5: Shape and Proof the Croissants

• laminated dough from Step 4

Remove the frozen dough and roll it out to an 18×16 inch rectangle on a well-floured surface.

Cut the rectangle in half lengthwise to create two long 18×8 inch strips.

Mark the edges at 2-inch intervals and cut diagonal lines to form triangles—you should get about 16 triangles total.

Starting from the base of each triangle, roll it tightly toward the point, then curve the ends slightly to form a crescent shape.

Place each croissant on parchment-lined baking sheets, leaving about 2 inches between them for rise.

Cover loosely with a towel and let them proof at room temperature for 2.5-3 hours until they’re puffy and jiggly but still hold their shape—they should increase noticeably in size but not collapse.

Step 6: Apply Za’atar Seasoning and Bake

• proofed croissants from Step 5
• 1 large egg, beaten with 1 tsp water
• 1/4 cup za’atar seasoning blend
• 2 tsp extra-virgin olive oil

About 30 minutes before baking, preheat your oven to 425°F.

In a small bowl, whisk together the egg and 1 tsp water to create an egg wash.

Just before baking, gently brush each proofed croissant with the egg wash, then immediately sprinkle the za’atar seasoning blend evenly over the top of each one (about 1/2 teaspoon per croissant, or adjust to your taste preference).

The egg wash helps the za’atar adhere and creates a beautiful golden-brown finish.

Bake the croissants one sheet at a time at 400°F for 8-12 minutes, until they’re deeply golden brown and crispy.

For an extra touch of aroma and subtle flavor, I like to brush the hot croissants very lightly with extra-virgin olive oil immediately after they come out of the oven—it enhances the za’atar’s spiced, herbaceous notes.

Step 7: Cool and Serve

Remove the croissants from the oven and transfer them to a wire cooling rack.

Let them cool for at least 10-15 minutes before serving—this allows the interior structure to set properly and makes them easier to handle.

Serve warm or at room temperature.

The croissants are best enjoyed fresh on the day they’re baked, though they’ll keep in an airtight container for 1-2 days if needed.