Healthy Sourdough Discard Kolaches Recipe

Introduction

Healthy Sourdough Discard Kolaches are a delightful way to use up leftover sourdough starter and enjoy a unique breakfast treat. These tender pastries combine the tang of sourdough with creamy cheese filling, making them a special addition to any morning table. Plus, they’re easy to prepare ahead and customizable to your taste.

Ingredients

• 3 tbsp white sugar
• 3/4 cup whole grain spelt flour
• 1/4 cup active sourdough discard (unfed, straight from the fridge)
• 1/2 cup milk (warmed to about 90°F)
• 1 cup all-purpose einkorn flour (plus 2-4 tbsp for dusting)
• 1 large egg (at room temperature)
• 5 tbsp unsalted butter (melted and cooled)
• 1 large egg yolk
• 1 tsp sea salt
• 6 oz softened cream cheese
• 1/4 tsp pure vanilla extract
• 1 to 2 tsp fresh lemon juice
• 1/4 cup white sugar (for filling)
• 1 1/2 tsp all-purpose flour (for filling)
• A pinch of salt (for filling)
• 1 tbsp plus 1 tsp white sugar (for streusel)
• 1/2 tbsp unsalted butter (chilled and cut into small pieces, for streusel)
• 1 tbsp plus 1 tsp all-purpose flour (for streusel)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a dough hook, briefly mix the einkorn flour and salt. In another bowl, whisk together warmed milk, melted butter, sugar, egg, and egg yolk. Stir in the sourdough discard.
2. Step 2: With the mixer on low, gradually pour the milk mixture into the flour mixture until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until smooth and elastic, adding flour by tablespoons if needed.
3. Step 3: Transfer dough to a bowl, cover with plastic wrap, let rise at room temperature for 1 hour, then refrigerate overnight.
4. Step 4: Using a mixer with a paddle attachment, beat cream cheese, sugar, flour, vanilla, and salt on low speed until smooth. Add 1 tsp lemon juice, mix, then adjust for taste. Cover and refrigerate until use.
5. Step 5: Combine flour, sugar, and chilled butter for streusel in a bowl. Rub between fingers until mixture resembles wet sand. Refrigerate until needed.
6. Step 6: Next day, punch down dough on a floured surface. Shape into a 9-inch log and cut into 9 equal pieces. Form each into a smooth ball. Place on parchment-lined baking sheet 1 1/2 inches apart, cover, and let rise 2-3 hours until puffy.
7. Step 7: Preheat oven to 350°F (175°C). Grease and flour the bottom of a 1/3-cup measuring cup. Press it into the center of each dough ball to form an indentation. Fill each indentation with 1 1/2 tbsp cream cheese filling, smoothing the top.
8. Step 8: Whisk leftover egg white with a little water to make an egg wash; brush around edges of dough. Sprinkle streusel topping over edges, avoiding filling.
9. Step 9: Bake for 20-25 minutes until golden brown, rotating halfway. Move pan up a rack if needed for even coloring. Cool on a wire rack about 20 minutes before serving warm.

Tips & Variations

• Use all-purpose flour if einkorn or spelt are unavailable, but expect slight changes in texture and flavor.
• Swap sourdough discard with 1/4 cup plain yogurt plus 1/4 tsp active dry yeast if needed, though flavor will differ.
• Try mascarpone or a smooth ricotta-cream cheese blend for the filling for a different creaminess.
• Add fruit preserves or nuts on top of the cream cheese filling for variety.
• Don’t add too much flour when kneading sticky dough to avoid tough kolaches; use just enough for handling.
• Allow enough rising time so the dough puffs noticeably for the best texture.

Storage

Store kolaches in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days in warmer climates. To freeze, cool completely, layer with parchment paper in a freezer-safe container, and freeze up to 3 months. Thaw overnight in the fridge, then warm briefly in a 300°F oven for about 5 minutes or microwave for 10-15 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of einkorn and spelt?

Yes, all-purpose flour can replace einkorn and spelt in equal amounts, but the kolaches may be less nutty and slightly different in texture.

What if I don’t have sourdough discard?

You can substitute with 1/4 cup plain yogurt plus 1/4 teaspoon active dry yeast, though this will alter the flavor and texture somewhat.

Healthy Sourdough Discard Kolaches Recipe

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4.6 from 78 reviews

These Healthy Sourdough Discard Kolaches are a delicious and unique breakfast pastry that puts your sourdough discard to good use. Made with ancient grains like einkorn and spelt flour, this recipe features a soft, tangy dough filled with a creamy lemon-vanilla cream cheese filling and topped with a buttery streusel. Perfect for zero waste baking, these kolaches are tender, flavorful, and make a delightful morning treat that’s easy to prepare ahead and customize to your taste.

• Author: reem
• Prep Time: 45-60 minutes
• Cook Time: 20-25 minutes
• Total Time: 65-85 minutes
• Yield: 9 kolaches 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: Czech-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough:

• 3 tbsp white sugar
• 3/4 cup whole grain spelt flour
• 1/4 cup active sourdough discard (unfed, straight from the fridge)
• 1/2 cup milk (warmed to about 90°F)
• 1 cup all-purpose einkorn flour (plus 2–4 tbsp for dusting)
• 1 large egg (at room temperature)
• 5 tbsp unsalted butter (melted and cooled)
• 1 large egg yolk
• 1 tsp sea salt

For the Cream Cheese Filling:

• 6 oz softened cream cheese (Philadelphia recommended)
• 1/4 tsp pure vanilla extract
• 1 to 2 tsp fresh lemon juice
• 1/4 cup white sugar
• 1 1/2 tsp all-purpose flour
• a pinch of salt

For the Streusel Topping:

• 1 tbsp plus 1 tsp white sugar
• 1/2 tbsp unsalted butter (chilled and cut into small pieces)
• 1 tbsp plus 1 tsp all-purpose flour

Instructions

1. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, mix all-purpose einkorn flour and salt briefly. In a separate bowl, whisk together warm milk, melted butter, sugar, egg, and egg yolk. Stir in the sourdough discard until combined. Gradually pour this wet mixture into the flour bowl with the mixer on low, mixing until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until dough is smooth and elastic. Add additional flour by tablespoon if necessary. Transfer dough to a clean bowl, cover with plastic wrap, let rise at room temperature for 1 hour, then refrigerate overnight.
2. Make the Cream Cheese Filling: Using a stand mixer or hand mixer with paddle attachment, beat softened cream cheese, sugar, flour, vanilla extract, and salt on low speed until smooth, about 1 minute. Scrape down the sides, add 1 teaspoon lemon juice, and mix again. Adjust lemon juice to taste. Cover and refrigerate until needed.
3. Prepare the Streusel Topping: Combine flour, sugar, and chilled butter pieces in a small bowl. Rub the mixture between your fingers until it resembles wet sand. Cover and refrigerate until ready to use.
4. Form the Dough Balls: The next day, remove dough from fridge, punch down, and place on lightly floured surface. Shape dough into a 9-inch log and cut into 9 equal pieces (about 64 grams each). Cover with kitchen towel. Shape each piece into a rough ball, pinching edges around your thumbs and smoothing the top. Place balls seam side down on parchment-lined baking sheet, spaced 1 1/2 inches apart. Cover and let rise until about 1.5 times original size, 2-3 hours.
5. Prepare the Kolaches for Baking: Preheat oven to 350°F (175°C) and adjust rack. Grease bottom of 1/3-cup measuring cup with butter and dust with flour. Press firmly into center of each dough ball to form indentation, re-greasing as needed. Spoon about 1 1/2 tablespoons cream cheese filling into each indentation and smooth the tops. Whisk the leftover egg white with a little water for egg wash, brush edges of dough. Sprinkle streusel topping around edges, avoiding filling.
6. Bake and Enjoy: Bake kolaches for 20-25 minutes until golden brown, rotating pan halfway through. If needed, move pan to a higher rack in final minutes to promote browning. Cool on wire rack for about 20 minutes before serving warm.

Notes

• Use only enough flour to handle the dough to avoid tough kolaches.
• Allow dough to rise fully for best texture—sourdough needs extra time.
• Ensure cream cheese is softened but not melted for smooth filling.
• Do not skip streusel topping; it adds essential texture and flavor.
• Create deep indentations to prevent filling from spilling out during baking.
• Make ahead by refrigerating dough overnight for convenience.
• Store kolaches in airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
• Freeze cooled kolaches in layers separated by parchment paper for up to 3 months.
• Reheat from frozen in microwave briefly or bake at 300°F for 5 minutes for fresh-baked taste.
• Substitute flours and ingredients as needed but be aware of flavor and texture changes.

Keywords: sourdough discard recipe, kolaches, sourdough pastries, breakfast kolaches, ancient grains, einkorn flour recipe, spelt flour recipes, cream cheese filling, streusel topping, zero waste baking