I first made these sourdough discard kolaches on a slow Sunday morning when I wanted something flaky, slightly tangy, and a little bit wholesome to go with coffee. The dough uses discard from a fed sourdough starter, plus einkorn and spelt flours for an earthy depth — the result is tender, mildly nutty pastries filled with a bright cream cheese center and a buttery streusel crown. They’re a great way to use discard while making a bakery-style breakfast at home.
Why you’ll love this dish
These kolaches are the kind of pastry that feels special without being fussy. Using sourdough discard gives them a subtle tang and gentle rise without needing instant yeast. Einkorn and spelt add more nutrients and flavor than plain all‑purpose flour, and the cream cheese filling brightened with lemon keeps each bite rich but balanced.
Perfect occasions:
- Weekend brunch or morning coffee with guests.
- A meaningful way to use excess sourdough starter.
- Kid‑friendly snackboxes or potluck contributions.
“Flaky outside, creamy inside — these kolaches disappeared before the second pot of coffee was finished.” — a regular at my Sunday bake mornings
Preparing Sourdough Discard Kolaches: Irresistible Healthy Pastries
Step-by-step overview:
- Mix the wet dough ingredients and combine with flours until a soft, slightly sticky dough forms.
- Rest/proof the dough until puffy (allow time for the discard to act as the leavener).
- Prepare the cream cheese filling and the streusel topping.
- Shape dough into rounds, add filling, top with streusel, and bake until golden.
- Cool slightly and serve warm.
This overview helps set expectations: you’ll need a few hours total including proofing, but active hands-on time is modest (about 30–45 minutes).
What you’ll need
- 2 cups Einkorn Flour — adds depth and nutrients; substitute with all‑purpose flour if necessary (einkorn absorbs less water; see tips).
- 1 cup Spelt Flour — provides a nutty sweetness; whole wheat works if you prefer a denser crumb.
- 1 cup Sourdough Starter (discard, active) — essential for flavor and rise; make sure it’s recently fed and bubbly.
- 1 cup Milk (whole or 2%) — provides moisture and tenderness.
- 1/4 cup Sugar — for the dough; adjust for sweeter or less-sweet fillings.
- 2 large Eggs — structure and richness.
- 1/4 cup Butter, melted — for tenderness and moisture.
- 8 oz Cream Cheese, softened — main filling; room temperature for easy mixing.
- 1 tsp Vanilla Extract — lifts the filling flavor.
- 1 tbsp Lemon Juice — brightens and balances the cream cheese filling.
- 1 cup Flour — for streusel (all-purpose is fine).
- 1/4 cup Sugar — for streusel topping.
- 1/4 cup Chilled Butter — cut into small cubes to keep streusel crumbly.
Substitutions/notes inline:
- If you don’t have einkorn or spelt, use 3 cups all‑purpose (texture will be lighter).
- If your starter is low activity, let it warm and feed once before using; otherwise add a teaspoon of instant yeast as a backup and reduce proof time.
Directions to follow
- Warm the milk to about 95–105°F (warm to the touch, not hot). Whisk milk, sourdough starter, melted butter, sugar, and eggs until combined.
- In a large bowl, mix the einkorn and spelt flours. Add the wet mix and stir until a soft, slightly sticky dough forms. If dough seems very dry, add 1–2 tablespoons extra milk; if too wet, dust with a little einkorn/all‑purpose flour.
- Cover the bowl with plastic wrap or a damp towel. Let the dough rest in a warm spot until puffy and slightly expanded — typically 2–3 hours at room temperature, or you can refrigerate overnight for a slow ferment (longer time = tangier flavor).
- While dough proofs, make the cream cheese filling: beat the softened cream cheese with 1/4 cup sugar, vanilla, and lemon juice until smooth. Taste and adjust sugar/lemon to your preference. Chill until ready to use.
- Make streusel: cut 1/4 cup chilled butter into 1 cup flour and 1/4 cup sugar using a pastry cutter or two forks until coarse crumbs form. Keep it chilled in the fridge.
- When dough has risen, gently turn it out onto a lightly floured surface. Divide into 12 equal pieces (about golf‑ball size). Shape each into a smooth round and place on a lined baking sheet, leaving 2–3 inches between them.
- Press an indentation into the center of each round with your thumb or the back of a spoon to create a well for filling. Spoon about 1–2 tablespoons of cream cheese filling into each indentation.
- Sprinkle a tablespoon or two of chilled streusel over each filled well, pressing lightly so the crumb adheres but remains crumbly.
- Preheat oven to 375°F (190°C). Let the assembled kolaches rest while the oven heats for 10–15 minutes — they should look a bit puffy.
- Bake for 18–22 minutes, rotating the pan halfway, until tops are golden and streusel is set.
- Cool on a wire rack for at least 10 minutes (filling will firm up as it cools). Serve warm or at room temperature.
How to plate and pair
- Serve warm on a rustic wooden board with a dusting of powdered sugar for a café feel.
- Pair with strong coffee or a citrusy tea to cut richness.
- For brunch: add fresh fruit, a green salad with lemon vinaigrette, and a cheese platter to create balance.
- For a sweeter spread, pair with jam (apricot or raspberry plays nicely with the cream cheese).
Storage and reheating tips
- Room temperature: store in an airtight container for up to 2 days. Keep away from heat and humidity to preserve streusel texture.
- Refrigerator: up to 5 days; bring to room temperature or reheat before serving.
- Freezing: flash-freeze baked kolaches on a tray, then transfer to a zip-top bag. Freeze up to 2 months. Reheat from frozen at 325°F (160°C) for 10–15 minutes or until warmed through.
- Safe handling: keep cream cheese filling chilled before assembly; don’t keep prepared kolaches at room temperature longer than 2 hours if you’re in a warm environment.
Pro chef tips
- Gentle handling: einkorn and spelt have more fragile gluten; mix until just combined and avoid overworking to keep kolaches tender.
- Hydration watch: einkorn often needs a touch less liquid than modern wheats — add extra milk only if dough feels stiff.
- Cold streusel for crunch: keep the streusel very cold until just before baking to get a crumbly, sandy texture instead of melting into the filling.
- If your starter isn’t lively: give it a feed 4–6 hours before making dough, or use a room-temp environment to encourage activity. For guaranteed rise, add 1 tsp instant yeast and reduce proof time.
- Even filling: use an ice cream scoop or small spoon for uniform filling amounts so kolaches bake evenly.
Creative twists
- Fruit-filled: swap the cream cheese for a spoonful of apricot preserves beneath the cream cheese or replace cream cheese entirely with spiced fruit compote.
- Savory kolaches: omit sugar in dough, fill with herbed ricotta and sautéed onion or ham and cheese, and top with flaky salt instead of streusel.
- Gluten tweak: use 100% whole‑wheat pastry flour for a heartier, nuttier version — expect denser texture and hydrate slightly more.
- Vegan adaptation: replace butter with vegan stick butter, use a plant-based milk, and make a cashew cream filling in place of cream cheese. Add a 1/2 tsp xanthan gum if needed for structure.
Your questions answered
Q: How long does this take from start to finish?
A: Active hands-on time is about 30–45 minutes. Allow 2–3 hours for proofing at room temperature, or refrigerate overnight for a slower ferment (total time varies).
Q: Can I use commercial yeast instead of sourdough discard?
A: Yes — use about 1 tsp instant yeast, reduce the room-temp proof to 1–1.5 hours, and your kolaches will be less tangy but still tender.
Q: My starter is refrigerated discard and bubbly — can I use it straight from the fridge?
A: If it’s been recently fed and displays bubbles, it’s okay. If it looks flat or acidic, feed it and let it sit until active (bubbly) for best rise and flavor.
Q: Are these kolaches freezer-friendly?
A: Yes — bake and cool them, then freeze up to 2 months. Reheat from frozen in a moderate oven until warmed.
Q: Any allergen swaps for dairy or eggs?
A: Use plant-based milk and vegan butter, and replace eggs with a commercial egg replacer or a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) — texture will shift but still tasty.
Conclusion
If you want a related fruit-forward take, this apricot version gives great inspiration: How To Make Irresistible Apricot Kolaches: With Fresh Milled Flour. For another sourdough discard kolache approach and tips, check this helpful guide: Healthy Sourdough Discard Kolaches: Irresistible, Flaky Treats.
Enjoy baking — and remember, the discard is an asset, not waste.
Sourdough Discard Kolaches
Ingredients
Dough Ingredients
- 2 cups Einkorn Flour Adds depth and nutrients; substitute with all-purpose flour if necessary.
- 1 cup Spelt Flour Provides a nutty sweetness; whole wheat works if you prefer a denser crumb.
- 1 cup Sourdough Starter (discard, active) Essential for flavor and rise; make sure it’s recently fed and bubbly.
- 1 cup Milk (whole or 2%) Provides moisture and tenderness.
- 1/4 cup Sugar For the dough; adjust for sweeter or less-sweet fillings.
- 2 large Eggs Provides structure and richness.
- 1/4 cup Butter, melted For tenderness and moisture.
Cream Cheese Filling Ingredients
- 8 oz Cream Cheese, softened Main filling; room temperature for easy mixing.
- 1 tsp Vanilla Extract Lifts the filling flavor.
- 1 tbsp Lemon Juice Brightens and balances the cream cheese filling.
- 1/4 cup Sugar For the filling.
Streusel Topping Ingredients
- 1 cup Flour For streusel (all-purpose is fine).
- 1/4 cup Sugar For the streusel topping.
- 1/4 cup Chilled Butter Cut into small cubes to keep streusel crumbly.
Instructions
Preparation
- Warm the milk to about 95–105°F (warm to the touch, not hot). Whisk milk, sourdough starter, melted butter, sugar, and eggs until combined.
- In a large bowl, mix the einkorn and spelt flours. Add the wet mix and stir until a soft, slightly sticky dough forms. If dough seems very dry, add 1–2 tablespoons extra milk; if too wet, dust with a little einkorn/all-purpose flour.
- Cover the bowl with plastic wrap or a damp towel. Let the dough rest in a warm spot until puffy and slightly expanded — typically 2–3 hours at room temperature, or refrigerate overnight for a slow ferment.
- While dough proofs, make the cream cheese filling: beat the softened cream cheese with 1/4 cup sugar, vanilla, and lemon juice until smooth. Chill until ready to use.
- Make streusel: cut 1/4 cup chilled butter into 1 cup flour and 1/4 cup sugar until coarse crumbs form. Keep it chilled in the fridge.
Baking
- When dough has risen, gently turn it out onto a lightly floured surface. Divide into 12 equal pieces (about golf-ball size). Shape each into a smooth round and place on a lined baking sheet.
- Press an indentation into the center of each round with your thumb or the back of a spoon to create a well for filling. Spoon about 1–2 tablespoons of cream cheese filling into each indentation.
- Sprinkle a tablespoon or two of chilled streusel over each filled well, pressing lightly so the crumb adheres but remains crumbly.
- Preheat oven to 375°F (190°C). Let the assembled kolaches rest while the oven heats for 10–15 minutes — they should look a bit puffy.
- Bake for 18–22 minutes, rotating the pan halfway, until tops are golden and streusel is set.
- Cool on a wire rack for at least 10 minutes (filling will firm up as it cools). Serve warm or at room temperature.
