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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://ellaeatsdaily.com/healthy-sourdough-discard-kolaches-recipe/