Sourdough Discard Kolaches

This hearty sourdough discard kolaches recipe transforms what would normally be waste into a delicious Czech-inspired breakfast treat. The tang from the sourdough starter adds a special dimension to these traditional pastries, creating something truly memorable for your breakfast table.

I first discovered kolaches when my neighbor brought over a batch after I complained about throwing away sourdough discard. That first bite changed everything—now my family requests these every weekend, and I'm constantly experimenting with new fillings based on what's in season.

Ingredients

• All purpose einkorn flour adds a wonderful nutty flavor and creates a tender crumb that makes these kolaches special.
• Whole grain spelt flour brings depth and complexity to the dough while adding nutritional benefits.
• Active sourdough discard provides that distinctive tang and helps create the perfect texture in these pastries.
• Cream cheese forms the base of the traditional filling giving these kolaches their signature creamy center.
• Fresh lemon juice brightens the cream cheese filling and balances the richness perfectly.
• Streusel topping made with butter sugar and flour creates a delicious crunchy contrast to the soft pillowy dough.

Step-by-Step Instructions

Prepare the Dough

Combine all purpose flour and salt in your stand mixer bowl then separately whisk the milk melted butter sugar egg and yolk until completely smooth. Add your sourdough discard and stir until fully incorporated. With the mixer running slowly pour the wet ingredients into the dry ones allowing them to form a shaggy dough. Increase to medium low speed and knead for a full 8 minutes until the dough becomes elastic and pulls away from the sides of the bowl. The dough should feel slightly tacky but not sticky enough to coat your fingers completely.

Overnight Rise

Transfer the dough to a clean bowl and cover tightly with plastic wrap. Let it sit at room temperature for exactly one hour to activate the fermentation then refrigerate overnight. This slow cold fermentation develops complex flavors that make these kolaches truly special. The dough will nearly double in size by morning so choose a bowl with adequate room for expansion.

Make the Filling

Beat the cream cheese sugar flour vanilla and salt on low speed until completely smooth without any lumps. This usually takes about a minute of mixing but be patient and thorough. Add the lemon juice gradually tasting as you go until you achieve the perfect balance of sweetness and brightness. The filling should be thick enough to hold its shape when spooned into the dough.

Form and Fill

Divide the chilled dough into nine equal portions weighing approximately 64 grams each for consistency. Shape each piece into a tight ball by pinching the edges together underneath and rolling between your cupped hand and the countertop until smooth and taut. Space them evenly on a parchment lined baking sheet then create deep round indentations using a floured measuring cup pressing firmly in the center of each ball. Fill each depression with exactly 1.5 tablespoons of the cream cheese mixture.

Finish and Bake

Brush the exposed dough with egg wash being careful not to disturb the filling. Sprinkle the streusel topping generously around the edges of each kolache creating a decorative border that will turn golden brown during baking. Bake in a preheated 350°F oven for 22 minutes rotating the pan halfway through for even browning. The kolaches are ready when the edges are golden brown and the filling is just set but still has a slight jiggle in the center.

Bookmark

The sourdough discard is truly the star ingredient here. I discovered this by accident when I ran out of commercial yeast during a snowstorm and had to get creative. The depth of flavor it adds simply cannot be matched by traditional yeasted recipes. My grandmother who was skeptical of anything but her traditional Czech recipe actually asked me for mine after tasting these.

Ancient Grains Make A Difference

Using einkorn and spelt flours in these kolaches isn't just a fancy twist—it fundamentally changes both the flavor and texture of the final product. These ancient grains contain proteins and gluten structures that behave differently than modern wheat, creating a more tender crumb and nuanced, slightly nutty flavor profile. Einkorn in particular has a natural sweetness that complements the tanginess of the sourdough discard, while spelt adds wonderful complexity that you simply can't get from standard all-purpose flour.

If you're new to baking with these flours, expect your dough to feel slightly different—it may seem stickier at first, but resist the urge to add too much extra flour. The dough will firm up during the cold fermentation, and that slight stickiness contributes to the incredible tenderness of the final kolaches.

Perfect Pairings

These sourdough kolaches shine brightest when served alongside complementary foods and beverages. A French press of medium-roast coffee with fruity notes makes an ideal companion, as the slight acidity balances the richness of the cream cheese filling. For a complete breakfast spread, I love serving these with a side of crispy bacon and fresh seasonal fruit—the saltiness of the bacon and brightness of fresh berries create a perfect flavor balance.

If you're hosting a brunch, consider setting up a kolache bar with various toppings like homemade fruit compotes, chopped nuts, or even a drizzle of local honey. This allows guests to customize their experience while maintaining the integrity of your beautifully made kolaches. I've found that a small dollop of tart raspberry preserves added to the cream cheese filling before baking creates an incredible flavor contrast that guests always rave about.

Troubleshooting Tips

The most common challenge when making these kolaches is maintaining the proper indentation during baking. If you find the wells filling in after pressing, refrigerate the formed dough balls for 15 minutes before making the indentations. This firms up the dough and helps it hold its shape better during baking. The filling should be just firm enough to spoon but not so stiff that it doesn't settle into the indentation.

Another potential issue is over-proofing the dough, which can result in flat, spread-out kolaches. Watch for the dough to increase by about half its size during the final rise—not double. The dough should be puffy but still hold its shape well when gently pressed with a fingertip, springing back slowly but not completely.

If your kolaches brown too quickly, place a sheet of foil loosely over the top during the final minutes of baking. This protects the delicate tops while allowing the centers to finish cooking properly. Remember that proper cooling is essential—these need at least 20 minutes on a wire rack to set properly, or the filling may be too soft to hold its shape when served.

Recipe Q&A

→ Can I use all-purpose flour instead of ancient grains?

Yes, you can substitute both einkorn and spelt flour with regular all-purpose flour in equal amounts. Your kolaches will be slightly lighter in color and less nutty in flavor, but still delicious. You might need to adjust the liquid slightly as ancient grains absorb moisture differently.

→ How long do these kolaches stay fresh?

These kolaches taste best the day they're made but will keep in an airtight container at room temperature for up to 2 days. In warmer climates, refrigerate them for up to 4 days. They can also be frozen for up to 3 months - just thaw overnight in the refrigerator before reheating.

→ Can I make these without sourdough discard?

The sourdough discard gives these kolaches their signature tang and texture. In a pinch, you could substitute with 1/4 cup plain yogurt plus 1/4 teaspoon active dry yeast, but the flavor profile and texture will be different from the original recipe.

→ What fillings work well besides cream cheese?

While the cream cheese filling is traditional, kolaches are very versatile. You can add fruit preserves on top of the cream cheese, or substitute with fruit filling entirely. Popular options include apricot, cherry, blueberry, or poppy seed filling. Some savory versions use cheese, eggs, or sausage.

→ Why did my kolaches flatten during baking?

If your kolaches lost their shape during baking, your indentations may have been too shallow or the dough might not have been properly developed. Make sure to create deep enough wells for the filling using a measuring cup. Also ensure your dough has been kneaded sufficiently to develop gluten structure, which helps maintain shape during baking.

→ Can I make the dough ahead of time?

Yes! This recipe is designed to be prepared in advance. The dough benefits from an overnight rise in the refrigerator, which develops flavor and makes morning preparation easier. You can even shape the dough balls and refrigerate them covered for up to 24 hours before creating the indentations and adding fillings.