Healthy Sourdough Discard Kolaches

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I never knew what to do with sourdough discard until my neighbor introduced me to kolaches. Growing up, we always tossed the extra starter in the trash – what a waste! Looking back, I can’t believe how much good sourdough went down the drain.

That’s because I didn’t realize how many amazing things you can make with discard, and these kolaches are proof. The tanginess from the starter adds something special to the traditional Czech pastry, and it’s such a simple way to use up what you’d normally throw away. For anyone with a sourdough starter at home, this recipe is going to be your new best friend.

What Kind of Flour Should I Use?

This recipe calls for both einkorn and spelt flour, which are ancient grain varieties that add a wonderful depth of flavor to these kolaches. If you can’t find einkorn flour, you can substitute it with regular all-purpose flour, though you might need to adjust the liquid slightly since einkorn absorbs less moisture. Spelt flour brings a slightly nutty, sweet taste to the dough and can be replaced with whole wheat flour in a pinch. Just keep in mind that using different flours might change the texture slightly – ancient grains typically create a more tender, delicate crumb compared to modern wheat flours.

Options for Substitutions

Let’s talk about what you can swap in this kolaches recipe while still keeping that wonderful texture and taste:

• Einkorn and spelt flour: You can replace both with regular all-purpose flour in equal amounts. Just note that your kolaches might be a bit less nutty in flavor and lighter in color.
• Sourdough starter/discard: This is pretty important for the recipe’s character, but in a pinch, you could use 1/4 cup of plain yogurt plus 1/4 teaspoon of active dry yeast. The texture and flavor won’t be quite the same, though.
• Milk: Any milk works here – dairy or plant-based. Almond, oat, or soy milk are all good options. Just avoid strongly flavored ones like coconut milk.
• Cream cheese: For the filling, you can use mascarpone cheese or a mix of ricotta and cream cheese. If using ricotta, drain it well first and blend until smooth.
• Lemon juice: You can swap this with lime juice, or even orange juice if you’d like a different citrus note.
• Vanilla essence: Vanilla extract works just the same, or try almond extract for a different flavor (but use only half the amount as it’s stronger).

Watch Out for These Mistakes While Baking

The trickiest part of making kolaches is getting the dough consistency right – if it’s too sticky, resist the urge to add too much extra flour, as this will make your kolaches tough; instead, use just enough flour on your hands and work surface to handle the dough. Another common mistake is not giving the dough enough time to rise properly – since we’re working with sourdough, these kolaches need more time than regular yeast versions, so be patient and wait until the dough has noticeably puffed up before shaping. The filling can make or break your kolaches, so make sure your cream cheese is properly softened at room temperature (not melted) to achieve that smooth, creamy texture without lumps. For the best results, don’t skip the streusel topping, and make sure to create deep enough wells in your dough before adding the filling – this prevents the cheese from spilling over during baking.

What to Serve With Kolaches?

These sweet and tender sourdough kolaches are perfect for breakfast or brunch alongside a hot cup of coffee or tea. Since they’re already filled with cream cheese, they pair wonderfully with fresh fruit like berries or sliced peaches on the side for a balanced morning meal. If you’re hosting brunch, serve them as part of a spread with scrambled eggs and crispy bacon or breakfast sausage for a complete feast. For an extra special touch, you could also put out some honey butter or fruit preserves that people can spread on any plain parts of the kolaches.

Storage Instructions

Keep Fresh: These kolaches taste best the day they’re made, but you can keep them in an airtight container at room temperature for up to 2 days. If you live in a warm climate, it’s better to pop them in the fridge where they’ll stay good for up to 4 days.

Freeze: Want to save some for later? Once completely cooled, place your kolaches in a freezer-safe container with parchment paper between layers. They’ll keep well for up to 3 months. Just remember that the cream cheese filling might change texture slightly after freezing.

Warm Up: To enjoy your stored kolaches, let frozen ones thaw overnight in the fridge. When you’re ready to eat, give them a quick 10-15 second warm-up in the microwave, or pop them in a 300°F oven for about 5 minutes. They’ll taste almost like fresh-baked!

Preparation Time	45-60 minutes
Cooking Time	20-25 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 25-30 g
• Fat: 90-100 g
• Carbohydrates: 150-170 g

Ingredients

• 120 grams all-purpose einkorn flour (1 cup), plus 2-4 tablespoons for dusting
• 105 grams whole grain spelt flour (3/4 cup)
• 1 teaspoon sea salt (6 grams)
• 1/2 cup milk of choice (120 ml)
• 5 tablespoons unsalted butter, melted (70 grams)
• 3 tablespoons white sugar (38 grams)
• 1 large egg and 1 large egg yolk
• 1/4 cup active sourdough starter or discard (57g)
• 6 ounces softened cream cheese (170 grams)
• 1/4 cup white sugar (50 grams)
• 1 1/2 teaspoons all-purpose flour (4 grams)
• 1/4 teaspoon pure vanilla essence (1 gram)
• A pinch of salt
• 1-2 teaspoons fresh lemon juice (5-10 grams)
• 1 tablespoon plus 1 teaspoon all-purpose flour (10 grams)
• 1 tablespoon plus 1 teaspoon white sugar (16 grams)
• 1/2 tablespoon unsalted butter, chilled and cut into pieces (7 grams)

Step 1: Prepare the Dough

In the bowl of a stand mixer fitted with a dough hook attachment, combine the all-purpose flour and salt, mixing briefly.

In a separate bowl or measuring cup, whisk together the milk, melted butter, sugar, egg, and egg yolk until well combined.

Stir in the sourdough starter until incorporated.

With the mixer on low speed, gradually pour the milk and sourdough mixture into the flour mixture, mixing until a shaggy dough forms and no dry flour remains.

Increase the speed to medium-low and knead for about 8-10 minutes, until smooth and elastic, adding more flour by tablespoons if necessary.

Transfer the dough to a clean bowl, cover with plastic wrap, let rise at room temperature for 1 hour, then refrigerate overnight.

Step 2: Make the Cream Cheese Filling

Using a stand mixer with a paddle attachment, or a handheld mixer, beat the cream cheese, sugar, flour, vanilla, and salt on low speed until smooth (about 1 minute).

Scrape down the sides, add 1 teaspoon of lemon juice, and mix to combine.

Adjust the lemon juice if needed for taste.

Transfer to a bowl, cover with plastic, and refrigerate until ready.

Step 3: Prepare the Streusel Topping

In a small bowl, combine flour, sugar, and chilled butter.

Rub the mixture between your fingers until it resembles wet sand.

Cover and refrigerate until ready to use.

Step 4: Form the Dough Balls

The following day, remove the dough from the refrigerator, punch it down, and place on a lightly floured surface.

Line a rimmed baking sheet with parchment paper.

Shape the dough into a 9-inch log, cut into 9 equal pieces (about 64 grams/2 1/4 ounces each), and cover with a kitchen towel.

Form each piece into a rough ball by pinching edges together around your thumbs and smoothing the top.

Place each ball seam side down on a clean counter, using your cupped hand to move in small circles until taut and round.

Arrange seam side down on the baking sheet, spaced 1 1/2 inches apart.

Cover with a towel and rise until increased in size by about half, approximately 2-3 hours.

Step 5: Prepare the Kolaches for Baking

Preheat the oven to 350°F (175°C) and adjust the oven rack for even baking.

Grease the bottom of a round 1/3-cup measuring cup with butter and dust with flour.

Press firmly into the center of each dough round to create an indentation, re-greasing as needed.

Spoon about 1 1/2 tablespoons of cream cheese filling into each indentation, smoothing the tops with a spoon.

Whisk together the egg and water for an egg wash (using the leftover egg white) and brush the edges of the dough.

Sprinkle the streusel over the edges, avoiding the filling.

Step 6: Bake and Enjoy

Bake the kolaches in the preheated oven for 20-25 minutes, or until golden brown, rotating the baking sheet halfway through for even browning.

In the final minutes, move the pan up a rack if needed for golden color.

Transfer to a wire rack to cool for about 20 minutes.

Serve warm and enjoy!