Sourdough Discard Kolaches
These Sourdough Discard Kolaches are soft, bakery-style pastries made with tender sourdough discard dough, filled with creamy sweetened cream cheese, and topped with a buttery streusel. Perfect for breakfast or brunch, they combine old-world Czech tradition with modern sourdough baking.
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
Use room-temperature cream cheese for a smooth filling. Chill the dough overnight to improve structure and flavor. Avoid over-flouring the dough, as sourdough doughs are naturally soft and slightly tacky. Dough and filling can be prepared up to 24 hours in advance. Store at room temperature for 2 days or refrigerate for up to 4 days. Freeze baked kolaches for up to 3 months and reheat at 350°F for 10 minutes.