Garlic Butter Italian Croissants: Crispy, Savory Breakfast Treat

Tender Italian Garlic Croissants brushed with herb butter bake evenly and remain soft, perfect for breakfast or sliced and filled for a quick, satisfying start to the day.

Here’s how to make Italian Garlic Croissants — a savoury variation on the savoury Italian croissants (cornetti) I shared previously.

Italian croissants, or cornetti, can be sweet or savoury and are simpler to make than traditional French laminated croissants because they don’t require layered butter. The dough produces a soft, brioche-like crumb rather than a flaky, butter-layered texture.

They work well plain, as sandwich rolls, or frozen for later use, making them convenient to prepare ahead. Enjoy!

Key Ingredients for These Garlic Croissants

Garlic

Fresh garlic provides the main savoury flavour. Finely mince or press the cloves so the garlic softens in the oven and disperses evenly through the butter.

Salted Butter

Salted butter adds richness and helps the garlic and herbs coat the croissants while baking. If you use unsalted butter, add a small pinch of salt to the butter mixture.

Plain Yoghurt

Plain full-fat yoghurt keeps the dough tender and soft after baking. If your yoghurt is excessively thick, loosen it with a splash of milk so the dough mixes and kneads easily.

The full ingredient list with measurements is provided in the recipe card below.

How to Make Italian Garlic Croissants

Step 1: Combine the yeast with the sugar and lukewarm milk, then set aside until frothy.

Step 2: When the mixture is frothy, add it to the bowl of an electric mixer fitted with a dough hook. Add the flour, yoghurt, egg, and salt and mix until combined.

Step 3: Knead for about 20 minutes until the dough is smooth and very elastic.

Step 4: Shape the dough into a ball, cover, and let it rise for at least 1 hour or until doubled in size.

Step 5: Roll the dough into a circle, similar to rolling pizza dough.

Step 6: Cut the circle into 6 wedges with a pizza cutter or sharp knife. Roll each wedge from the base toward the tip, curve into a croissant shape, and arrange on a baking sheet lined with baking paper, leaving about 5 cm (2 inches) between them.

Step 7: Let shaped croissants rise at room temperature for 1 hour, loosely covered to prevent the surface from drying.

Step 8: While they rise, melt the butter and stir in the garlic, oregano, and parsley until combined.

Step 9: After the final rise, gently brush each croissant with the garlic and herb butter.

Step 10: Bake in a preheated oven at 170°C (340°F) for 20–25 minutes, or until light golden.

Step 11: Allow the croissants to cool briefly, then serve plain or use as sandwich rolls.

Extra Help from the Kitchen

Check Dough Softness – Aim for a slightly tacky but manageable dough after kneading. If it feels firm, add 1–2 teaspoons of milk and knead until softer.

Rest Before Rolling – Let the rolled dough rest for 5 minutes to relax the gluten; this makes shaping easier and more even.

Balance the Garlic Butter – Add garlic to warm, not hot, butter so the flavour blends without cooking the garlic prematurely.

Brush in Two Stages – For deeper flavour, brush half the garlic butter before baking and brush the remaining butter as soon as the croissants come out of the oven.

Watch Colour, Not Just Time – Look for an even light-golden colour rather than relying only on the clock, since oven temperatures vary and overbaking dries the rolls.

Variations and Twists

Cheesy Garlic Butter Croissants – Add finely grated Parmigiano Reggiano to the garlic butter or sprinkle it on top before baking for a savoury crust.

Italian Herb and Parmesan Crescent Rolls – Mix extra dried Italian herbs and finely grated cheese into the garlic butter to amplify the surface flavour.

Garlic Butter and Herb Twists – Twist each wedge slightly as you roll so the garlic butter and herbs nestle between layers.

Parmesan and Herb Topping – Sprinkle a light dusting of Parmigiano Reggiano and dried oregano after brushing with butter to add flavour and colour.

Garlic-Infused Butter Soak – Warm the butter briefly with garlic and herbs so the flavours infuse evenly before brushing onto the croissants.

Storage and Shelf Life

Store cooled croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze in airtight bags or containers for up to 2 months.

Thaw at room temperature and reheat briefly in a 170°C (340°F) oven until warm. Avoid reheating in a microwave to preserve texture.

Italian Garlic Croissants Recipe

Tender Italian Garlic Croissants brushed with herb butter bake evenly and stay soft, suitable for breakfast or sliced and filled for an easy meal.

Course:
Bread

Cuisine:
Italian

Prep Time: 2 hours 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours 55 minutes

Servings: 6

Author: Manuela Zangara

Ingredients

• 400 g – 3 ¼ cups all-purpose flour
• 7 g – 2 tsp active dry yeast
• 200 ml – ¾ cup + 2 tsp milk– lukewarm
• 125 g – ½ cup plain yoghurt
• 1 egg
• ½ tsp salt
• 1 tsp sugar
• 4 cloves garlic– minced
• 55 g – 4 tbsp salted butter– melted
• 1 tsp dried oregano
• 1 tsp dried parsleyOR 1 tbsp fresh chopped Italian parsley

Instructions

1. Mix the yeast with the sugar and lukewarm milk, then set aside to activate.
2. When frothy, add the mixture to a mixer fitted with a dough hook. Add flour, yoghurt, egg, and salt and mix to combine.
3. Knead about 20 minutes until the dough is smooth and elastic.
4. Shape into a ball, cover, and let rise for at least 1 hour or until doubled.
5. Roll the dough into a circle, then cut into 6 wedges.
6. Roll each wedge from the base to form croissants, place on a lined baking sheet with space between each.
7. Let the croissants rise for 1 hour at room temperature, loosely covered.
8. Melt the butter and mix with garlic, oregano, and parsley.
9. Brush the risen croissants with the garlic-herb butter.
10. Bake at 170°C (340°F) for 20–25 minutes until light golden.
11. Cool slightly and serve plain or as sandwich bread.