Sourdough discard kolaches are the perfect blend of old-world comfort and modern home baking. These soft, bakery-style pastries transform leftover sourdough discard into tender, flaky dough filled with creamy goodness and topped with a buttery crumble. Ideal for breakfast, brunch, or special occasions, this recipe delivers rich flavor, minimal waste, and impressive results—without complicated steps. If you love homemade pastries that feel indulgent yet approachable, these kolaches belong in your kitchen.
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Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup milk
- ¼ cup melted butter
- ¼ cup granulated sugar
- 1 large egg
- 1 cup sourdough discard
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- Lemon juice, to taste
For the Streusel Topping
- ½ cup flour
- ¼ cup sugar
- ¼ cup cold butter, cubed
For the Egg Wash
- 1 large egg
Instructions for Sourdough Discard Kolaches
1. Prepare the Dough
In a stand mixer bowl, combine flour and salt. In a separate bowl, whisk milk, butter, sugar, egg, and sourdough discard until smooth. Gradually mix wet ingredients into dry until a shaggy dough forms.
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2. Knead
Knead on medium-low speed for 8–10 minutes until elastic. Add small amounts of flour only if necessary. Dough should be slightly tacky but manageable.
3. First Rise & Chill
Place dough in a greased bowl, cover, and let rise for 1 hour. Gently deflate, cover again, and refrigerate overnight to develop flavor.
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4. Make the Filling
Beat cream cheese, sugar, flour, vanilla, and a pinch of salt until smooth. Add lemon juice to taste. Chill until ready to use.
5. Prepare the Streusel
Mix flour and sugar. Cut in cold butter until crumbly. Refrigerate.
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6. Shape the Kolaches
Divide chilled dough into 9 equal pieces. Roll into balls, place on a lined baking sheet, cover, and let rise 2–3 hours until puffy.
7. Fill & Top
Preheat oven to 350°F (175°C). Press a deep well into each dough ball. Fill with cream cheese mixture. Brush with egg wash and sprinkle streusel on top.
8. Bake
Bake 20–25 minutes until golden brown. Cool slightly before serving.
Pro Tips
- Use room-temperature cream cheese for ultra-smooth filling
- Chill dough overnight for better structure and flavor
- Press deep wells to prevent filling overflow
- Rotate pan halfway through baking for even browning
Why This Recipe Works
- Uses sourdough discard efficiently
- Creates soft, flaky bakery-style pastries
- Perfect balance of sweetness and tang
- Customizable fillings for any occasion
Substitutions & Variations
- Flour: Swap part of the flour for spelt or whole wheat
- Filling: Use fruit preserves, chocolate, or nut fillings
- Dairy-Free: Use plant-based butter and cream cheese
- Spiced Streusel: Add cinnamon or nutmeg
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Dough and filling can be prepared 24 hours ahead
- Storage: Store at room temperature 2 days or refrigerated 4 days
- Freezing: Freeze baked kolaches up to 3 months
- Reheating: Warm in oven at 350°F for 10 minutes
Serving Ideas for Sourdough Discard Kolaches
- Fresh berries and yogurt
- Hot coffee or herbal tea
- Honey butter or fruit compote
- Scrambled eggs for a complete brunch
Nutrition (Per Serving Estimate)
- Calories: 250
- Protein: 5g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 1g
Frequently Asked Questions
Can I use unfed sourdough discard?
Yes, as long as it smells fresh and pleasant.
Can these be frozen?
Absolutely. Freeze baked kolaches and reheat when needed.
Why is my dough sticky?
Sourdough doughs are naturally soft. Add flour gradually if needed.
Can I change the filling?
Yes—fruit, chocolate, or savory cheese all work well.
Sourdough discard kolaches are a rewarding way to turn simple ingredients into elegant pastries. With their soft texture, creamy center, and buttery topping, they’re guaranteed to impress while reducing waste. Perfect for slow mornings or special gatherings, this recipe proves homemade baking can be both comforting and creative.
Sourdough Discard Kolaches
Equipment
- stand mixer
- Mixing bowls
- Whisk
- baking sheet
- parchment paper
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup sourdough discard
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- lemon juice, to taste
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup cold butter, cubed
- 1 large egg (for egg wash)
Instructions
- In a stand mixer bowl, combine flour and salt. In a separate bowl, whisk milk, butter, sugar, egg, and sourdough discard until smooth. Gradually mix wet ingredients into dry until a shaggy dough forms.
- Knead on medium-low speed for 8–10 minutes until elastic. Add small amounts of flour only if necessary. Dough should be slightly tacky but manageable.
- Place dough in a greased bowl, cover, and let rise for 1 hour. Gently deflate, cover again, and refrigerate overnight to develop flavor.
- Beat cream cheese, sugar, flour, vanilla, and a pinch of salt until smooth. Add lemon juice to taste and chill until ready to use.
- Mix flour and sugar for the streusel. Cut in cold butter until crumbly and refrigerate.
- Divide chilled dough into 9 equal pieces. Roll into balls, place on a lined baking sheet, cover, and let rise 2–3 hours until puffy.
- Preheat oven to 350°F (175°C). Press a deep well into each dough ball. Fill with cream cheese mixture. Brush with egg wash and sprinkle streusel on top.
- Bake for 20–25 minutes until golden brown. Cool slightly before serving.
Notes
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