Introduction

Healthy Sourdough Discard Kolaches are a delightful way to use up your sourdough starter discard while enjoying a unique breakfast treat. These tender pastries combine the tanginess of sourdough with a creamy cheese filling, making them perfect for a special morning or brunch. Plus, they’re simple to prepare ahead of time.

Healthy Sourdough Discard Kolaches Recipe - Recipe Image

Ingredients

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

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine einkorn flour and sea salt, mixing briefly. In a separate bowl, whisk together warmed milk, melted butter, sugar, egg, and egg yolk until combined. Stir in the sourdough discard.
Step 2: With the mixer on low, gradually add the wet ingredients to the flour mixture until a shaggy dough forms with no dry flour left. Increase to medium-low speed and knead for 8-10 minutes until smooth and elastic, adding a little more flour as needed.
Step 3: Transfer dough to a clean bowl, cover with plastic wrap, and let rise at room temperature for 1 hour. Then refrigerate overnight for a slow rise.
Step 4: Meanwhile, make the cream cheese filling by beating cream cheese, sugar, flour, vanilla extract, and salt on low speed until smooth. Add 1 teaspoon lemon juice, mix well, adjust to taste, then cover and refrigerate.
Step 5: Prepare the streusel by mixing flour, sugar, and chilled butter in a bowl. Rub with fingers until the mixture resembles wet sand. Cover and chill.
Step 6: The next day, punch down the dough and place on a floured surface. Shape into a 9-inch log, cut into 9 equal pieces. Form each piece into a smooth ball and place seam side down on a parchment-lined baking sheet, spacing 1½ inches apart. Cover and let rise 2-3 hours until puffed.
Step 7: Preheat oven to 350°F (175°C). Grease the bottom of a 1/3-cup measuring cup with butter and dust with flour. Press firmly into the center of each dough ball to create an indentation for the filling.
Step 8: Spoon about 1½ tablespoons of cream cheese filling into each indentation, smoothing tops. Mix egg white (leftover) with a little water for egg wash and brush around dough edges. Sprinkle streusel over edges, avoiding the filling.
Step 9: Bake for 20-25 minutes, rotating halfway, until golden brown. If needed, move to a higher rack near the end for color. Cool on a wire rack about 20 minutes before serving warm.

Tips & Variations

Substitute einkorn flour with all-purpose flour if unavailable, but adjust liquids as einkorn absorbs less moisture.
Use whole wheat flour in place of spelt for a slightly different flavor and texture.
If you don’t have sourdough discard, try substituting 1/4 cup plain yogurt plus 1/4 tsp active dry yeast, though flavor will vary.
For the filling, mascarpone or a ricotta-cream cheese mix works well if drained and blended smooth.
Try adding fruit preserves or chopped nuts atop the cream cheese for a twist.
Don’t skip forming deep wells in the dough to keep the filling from spilling during baking.
Resist adding too much extra flour if the dough feels sticky; just flour your hands and work surface lightly to avoid tough kolaches.

Storage

Store kolaches in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days if your climate is warm. For longer storage, freeze completely cooled kolaches in a container layered with parchment paper for up to 3 months. Thaw frozen kolaches overnight in the fridge and warm them in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of einkorn and spelt?

Yes, you can substitute all-purpose flour for einkorn and whole wheat flour for spelt. Keep in mind the flavor and texture may be less nutty and slightly different, and you may need to adjust liquid amounts.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, use 1/4 cup plain yogurt plus 1/4 teaspoon active dry yeast as a substitute. The result won’t have the same tangy depth but will still produce tasty kolaches.

Healthy Sourdough Discard Kolaches Recipe

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★★★★★

4.9 from 146 reviews

These Healthy Sourdough Discard Kolaches are a delightful breakfast treat that make clever use of your sourdough discard. Featuring a tender dough made with ancient grains like einkorn and spelt flour, filled with a creamy tangy cream cheese filling, and topped with a buttery streusel, these kolaches are the perfect unique morning pastry. They are zero waste, make-ahead friendly, and customizable to suit your taste with various fillings or toppings. Ideal alongside coffee or fresh fruit, they bring a special touch to any breakfast or brunch.

Author: Ella
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

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

Cream Cheese Filling

6 oz softened cream cheese (Philadelphia cream cheese 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 salt

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

Prepare the Dough: In a stand mixer bowl fitted with a dough hook, combine the einkorn flour and sea salt briefly. In another bowl, whisk milk (warmed to 90°F), melted butter, sugar, egg, and egg yolk until smooth. Stir in sourdough discard. Slowly add this liquid mixture into the flour while mixing on low speed until a shaggy dough forms. Increase speed to medium-low kneading for 8-10 minutes until dough is smooth and elastic, adding flour by tablespoons if sticky. Transfer to a bowl, cover, let rise for 1 hour at room temperature, then refrigerate overnight.
Make the Cream Cheese Filling: Using a mixer with paddle attachment or handheld, beat cream cheese, sugar, flour, vanilla, and salt on low speed until smooth, about 1 minute. Scrape sides, add 1 tsp lemon juice, mix to combine and adjust lemon juice to taste. Cover and refrigerate until use.
Prepare the Streusel Topping: Combine flour, sugar, and chilled butter in a small bowl. Rub together with fingers until mixture resembles wet sand. Cover and refrigerate until needed.
Form the Dough Balls: Remove dough from fridge, punch down, and place on a floured surface. Shape into a 9-inch log and cut into 9 equal pieces (~64 grams each). Cover with towel. Shape each piece into a smooth ball by pinching seams, then place seam side down and roll in circular motions to smooth. Place on parchment-lined baking sheet spaced 1.5 inches apart. Cover and let rise for 2-3 hours until about 1.5 times larger.
Prepare Kolaches for Baking: Preheat oven to 350°F (175°C). Grease a 1/3-cup round measuring cup with butter and dust with flour. Press into center of each dough ball to form an indentation. Spoon about 1.5 tablespoons cream cheese filling into each well. Whisk leftover egg white with a splash of water for egg wash and brush dough edges. Sprinkle streusel topping around edges, avoiding filling.
Bake and Enjoy: Bake kolaches for 20-25 minutes, rotating halfway, until golden brown. If needed, move pan higher in oven for browning near end. Cool on wire rack for 20 minutes. Serve warm and enjoy your tangy, soft, and creamy sourdough kolaches.

Notes

Use einkorn and spelt for authentic flavor; all-purpose flour can substitute but adjust liquids.
Sourdough discard is key for flavor; yogurt + yeast can substitute but changes taste.
Milk can be dairy or plant-based; avoid strong flavored ones like coconut.
Cream cheese can be swapped with mascarpone or well-drained ricotta mixed with cream cheese.
Ensure dough is not too sticky by adding flour sparingly to avoid tough kolaches.
Be patient with rise times; sourdough needs longer fermentation for best texture.
Softened cream cheese (not melted) is essential for smooth filling without lumps.
Make deep enough wells in dough to hold filling and prevent spillage during baking.
Use the streusel topping to add texture and prevent filling overflow.
Store kolaches at room temperature up to 2 days or refrigerate up to 4 days; freeze up to 3 months.
Warm frozen kolaches in oven or microwave before serving for best taste.

Keywords: sourdough kolaches, sourdough discard recipe, breakfast pastries, healthy kolaches, cream cheese filling, spelt flour kolaches, einkorn flour, zero waste baking, make-ahead kolaches, streusel topping