The history of sourdough croissants is closely related to the history of regular croissants, which originated in Austria. The ancestor of the croissant was a crescent-shaped pastry called kipferl, which dates back to the 13th century.

Kipferl was denser and sweeter than the modern croissant and was made with brioche dough. The croissant as we know it today was developed in France in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough.

Laminated dough is made by folding layers of dough and butter, creating the characteristic air pockets and crisp crust of the croissant. The croissant became a popular breakfast food in France and spread to other countries. Sourdough croissants are a relatively recent innovation, as sourdough baking has gained popularity recently. Sourdough baking is an ancient technique that uses natural fermentation to leaven the dough and enhance the flavor and nutrition of the bread. Sourdough croissants are made by replacing the yeast in the laminated dough with a sourdough starter, which adds complexity and depth to the taste and texture of the pastry.

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