Whole Wheat Croissant With Honey Glaze

Whole Wheat Croissants bring together the buttery flakiness of a classic French pastry with the nutty depth of whole grain flour. Whether you're craving a wholesome breakfast or an elegant brunch treat, this recipe makes it easy to indulge with a healthier twist.

What Are Whole Wheat Croissants?

Whole wheat croissants are a rustic variation of the beloved French pastry, incorporating wholemeal flour into the dough for a heartier bite and added fiber. While traditional croissants use only white flour, this version balances flavor and nutrition beautifully. They're a perfect example of comfort food meeting conscious baking.

Why Everyone Will Love This Recipe

• Buttery & Flaky: These croissants retain the rich, tender layers you'd expect from a traditional pastry.
• Wholesome Twist: Made with a blend of wholemeal and all-purpose flours, they’re more nutritious without sacrificing flavor.
• Family Favorite: Perfect for breakfast, weekend brunch, or special occasions.
• Naturally Sweetened: A touch of honey adds depth and aroma.
• Beginner Friendly: With a simple starter and clear steps, even novice bakers can succeed.

Pro Tips for the Best Whole Wheat Croissants

1. Use fresh yeast for the best rise and flavor.
2. Room-temperature butter spreads more evenly when brushing dough layers.
3. Don’t skip the second rise — it helps create those classic airy layers.
4. Add a little extra honey glaze after baking for a bakery-style finish.
5. Slice triangles cleanly with a sharp knife or pastry wheel for perfect rolls.
6. Frequently Asked Questions

Can I use all wholemeal flour instead of a mix?

Not recommended. Using only wholemeal flour can make the croissants dense. The mix keeps them light and flaky.

How long does the dough need to rise?

There are two rise periods: the first is about 2 hours, and the second (after shaping) is 1 hour.

Can I make these without eggs?

Yes, you can substitute with 1/4 cup of unsweetened yogurt or a flaxseed egg for each egg used, but texture may vary.

Why add a starter first?

The starter helps boost fermentation, enhances flavor, and improves texture, making the croissants lighter and more aromatic.

What does brushing with butter do before rolling?

It adds richness between the layers, similar to laminating dough, creating a flakier croissant without full lamination.

Can I make the dough the night before?

Yes! Prepare the dough and let it rise overnight in the fridge for a deeper flavor and more flexible schedule.

How to Freeze Whole Wheat Croissants

• Before Baking: After shaping, place croissants on a tray, freeze until solid, then store in freezer-safe bags. Bake from frozen, adding 5–7 minutes to the baking time.
• After Baking: Let cool completely, then wrap individually in plastic wrap and freeze for up to 2 months. Reheat directly from frozen in the oven.

How to Store Whole Wheat Croissants

Allow the croissants to cool completely, then place them in an airtight container or wrap tightly in foil. Store in the refrigerator for up to 3 days.

Reheat in a preheated oven at 325°F (165°C) for 5–7 minutes to regain flakiness.

How To Make Whole Wheat Croissants

Step 1

Step 1

Make the starter: in a bowl, combine both flours, yeast, milk, and water. Mix with a spatula, cover with cling film, and let it sit for 1 hour. Prepare the dough: Add the remaining flours, sugar, milk, water, and honey to the starter. Stir with a spatula, then mix in eggs one at a time. Add the salt, then softened butter, mixing until the dough absorbs it fully.

Make the starter: in a bowl, combine both flours, yeast, milk, and water. Mix with a spatula, cover with cling film, and let it sit for 1 hour. Prepare the dough: Add the remaining flours, sugar, milk, water, and honey to the starter. Stir with a spatula, then mix in eggs one at a time. Add the salt, then softened butter, mixing until the dough absorbs it fully.

Step 2

Step 2

Lightly knead the dough on a floured surface. Return to the bowl, cover, and let rise for 2 hours or until doubled. Punch down the dough and divide in half. Roll each half into a sheet and brush generously with melted butter.

Lightly knead the dough on a floured surface. Return to the bowl, cover, and let rise for 2 hours or until doubled. Punch down the dough and divide in half. Roll each half into a sheet and brush generously with melted butter.

Step 3

Step 3

Cut each sheet into triangles. Roll each triangle tightly from the base to the tip to form the classic croissant shape.

Cut each sheet into triangles. Roll each triangle tightly from the base to the tip to form the classic croissant shape.

Step 4

Step 4

Place croissants on a parchment-lined tray. Cover and let rise for another hour. Brush with egg wash and bake at 360°F (180°C) for 20 minutes or until golden brown.

Place croissants on a parchment-lined tray. Cover and let rise for another hour. Brush with egg wash and bake at 360°F (180°C) for 20 minutes or until golden brown.

Step 5

Step 5

While still warm, brush with honey and serve.

While still warm, brush with honey and serve.