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 european-style unsalted butter, ice cold (3 sticks plus 3 tbsp total)
• 1 3/4 cups whole milk
• 1 1/2 tbsp instant yeast
• 4 1/2 cups all-purpose flour, unbleached
• 1/4 cup white sugar
• 2 tsp kosher salt

For the egg wash:

• 1 large egg
• 1 tsp water
• A pinch of kosher salt

For the za’atar filling and topping:

• 1/4 cup za’atar seasoning blend
• 2 tsp extra-virgin olive oil

Step 1: Prepare the Butter-Milk Mixture and Dough

• 3 tablespoons European-style unsalted butter
• 1 3/4 cups whole milk
• 1 1/2 tbsp instant yeast
• 4 1/2 cups all-purpose flour, unbleached
• 1/4 cup white sugar
• 2 tsp kosher salt

In a small saucepan, melt 3 tablespoons of the European-style unsalted butter over medium-low heat.

Add the whole milk and gently warm the mixture to 85 to 90°F.

In the bowl of a stand mixer, whisk the instant yeast into the warm butter-milk mixture.

Add the all-purpose flour, white sugar, and kosher salt.

Using the dough hook on low speed, knead the ingredients together until a dough forms, which should take about 2 to 3 minutes.

Increase the speed to medium-low and continue kneading for another minute until the dough is smooth, soft, and no longer sticky.

Remove the bowl from the mixer, cover it with plastic wrap, and let the dough rest for 30 minutes.

Step 2: Shape and Chill the Dough

Place a piece of plastic wrap on your counter and transfer the rested dough to it.

Gently shape the dough into a 10- by 7-inch rectangular block, about 1 inch thick.

Wrap it securely in plastic wrap.

I like to use two layers if I’m worried about air exposure.

Transfer the wrapped dough to a flat surface in the refrigerator and chill for 2 hours.

Step 3: Make and Chill the Butter Block

• 13.5 oz European-style unsalted butter, ice cold (minus 3 tbsp used in Step 1)

While the dough is chilling, prepare the butter block.

On a sheet of plastic wrap, arrange the remaining European-style unsalted butter (3 sticks, or 12 tablespoons plus the remaining 2 1/2 tablespoons) into a square shape.

Use a rolling pin to press and flatten the butter into an 8-inch square, about 1/2 to 1 inch thick.

Shape and smooth the sides as needed.

Wrap the butter square tightly in plastic and chill it on a plate in the refrigerator for at least 45 minutes.

Step 4: Laminate the Dough with Butter

• chilled dough from Step 2
• chilled butter block from Step 3
• a little all-purpose flour for dusting

After chilling, place the dough in the freezer for 30 minutes.

On a lightly floured surface, roll the dough into a 17- by 8-inch rectangle.

Unwrap the chilled butter block and place it in the center of the dough.

Fold the long sides of the dough over the butter so they meet in the middle, then pinch the seam shut.

Use your hands and a rolling pin to seal the edges well.

Roll the dough-and-butter packet lengthwise into a 24- by 8-inch rectangle, keeping edges as straight as possible.

Fold the dough into thirds like a business letter to form an 8-inch square, wrap it tightly in plastic, and chill for 30 minutes.

Folding the dough in thirds creates beautiful layers once baked.

Step 5: Perform Second Fold and Chill Again

• laminated dough from Step 4
• a little all-purpose flour for dusting

Unwrap the dough and place it on a lightly floured surface with the opening facing right, like a book.

Roll the dough out again, this time to a 24- by 8-inch rectangle.

Fold the rectangle into thirds like a business letter to form another 8-inch square.

Wrap the dough tightly in plastic and chill for 2 to 24 hours.

I prefer resting the dough overnight; this gives the layers time to relax and improves the texture of the croissants.

Step 6: Shape the Croissant Dough

• chilled and laminated dough from Step 5
• a little all-purpose flour for rolling

Move the dough into the freezer for 30 minutes.

On a generously floured surface, roll the dough into an 18- by 16-inch rectangle, ensuring the long side faces you.

Use a ruler and pizza cutter or sharp knife to cut the dough in half lengthwise, creating two rectangles.

Mark 3-inch intervals along the top edge and stagger marks on the bottom edge by starting at 1 1/2 inches, then every 3 inches.

Slice the dough into triangles by connecting the marks.

Save any scraps for another use.

Roll each triangle, stretching and shaping into crescents.

(This recipe calls for a za’atar and olive oil filling in the original instructions, but since it is not in your ingredient list, you can fill or leave plain as desired.) Position each croissant on parchment-lined sheet pans.

Cover lightly with plastic wrap and let them rise until doubled in size, 2 1/2 to 3 hours.

Step 7: Bake the Croissants

Preheat your oven to 425°F.

If desired, you can make an egg wash by whisking an egg with a pinch of salt and a teaspoon of water (even though it’s not in the provided ingredients, it’s a classic finishing touch).

Lightly brush the tops of the croissants with the egg wash.

Bake the croissants one sheet at a time, lowering the oven temperature to 400°F once they’re in.

Bake for 8 to 12 minutes or until golden brown.

I like to cool the croissants slightly before serving—this helps the flaky texture set.