I’ve always loved the way warm kolaches smell through the house — a soft, pillowy dough with a sweet (or savory) surprise in the center. These sourdough kolaches use your active starter to add depth and gentle tang, turning a simple pastry into something you’ll reach for at brunch, potlucks, or a cozy weekend bake.
Why you’ll love this dish
Sourdough kolaches are approachable, forgiving, and endlessly customizable. They’re great for using up an active starter (or a fed discard), make a crowd-pleasing brunch item, and freeze beautifully for quick breakfasts. Because the dough relies on natural starter activity, it develops extra flavor without complicated steps or fancy equipment.
“Soft, slightly tangy dough wrapped around jam or cheese — these kolaches disappeared minutes after they came out of the oven.” — a happy weekend baker
They’re ideal when you want something homemade but not fussy: kids love the sweet fillings, and savory versions are perfect for picnics or lunchboxes.
Step-by-step overview
In short: mix wet ingredients with your starter, fold in the flour and salt to form a soft dough, knead briefly, let it rise until doubled, shape into squares, add filling, and bake until golden. Expect about 1 hour active prep plus a proofing hour and a quick bake — great for weekend mornings.
What you’ll need
- 1 cup sourdough starter (active and bubbly is best; fed discard will also work but the rise may be slower)
- 1/4 cup sugar
- 1/2 cup milk, warmed (about 100–110°F / 38–43°C)
- 1/4 cup butter, melted
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Filling of choice (fruit preserves, sweetened cream cheese, poppy seed filling, or cooked breakfast sausage & cheese)
Notes and substitutions:
- Milk: swap with unsweetened almond or oat milk for a dairy-free version, but reduce liquid slightly if using very thin plant milks.
- Butter: use neutral oil for dairy-free; flavor will change slightly.
- Flour: all-purpose gives a tender crumb; for whole wheat, substitute up to 1 cup and expect a denser bun.
- Starter: if your starter is cold, give it a feed 4–8 hours before baking so it’s bubbly and active.
Step-by-step instructions
- In a large mixing bowl, whisk together the sourdough starter, sugar, warmed milk, melted butter, and the egg until smooth.
- Add the flour and salt gradually. Stir until the mixture comes together into a shaggy dough.
- Turn the dough onto a lightly floured surface. Knead for about 4–6 minutes until it feels smooth and slightly elastic. It should be soft but not sticky; dust with flour only as needed.
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and leave in a warm spot. Let it rise for about 1 hour, or until roughly doubled in size (timing depends on starter strength and room temperature).
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- Gently deflate the risen dough. Roll it out on a floured surface to about 1/2 inch thickness.
- Cut the dough into squares (about 3×3 inches yields palm-sized kolaches). Transfer them to the prepared baking sheet, leaving a little space between each.
- Spoon about 1 teaspoon (or more to taste) of your chosen filling into the center of each square. For wet jams, a bit less prevents sogginess; for thick fillings like sweetened cream cheese, you can be more generous.
- Fold the four corners of each square gently toward the center to make a tidy parcel, leaving some filling visible. Press lightly so seams hold.
- Bake for 15–20 minutes until the kolaches are puffed and golden brown. Rotate the tray halfway through if your oven runs hot on one side.
- Let them cool for a few minutes on the sheet, then transfer to a rack. Serve warm or at room temperature.
Best ways to enjoy it
Serve warm with coffee or tea for a relaxed brunch. Sweet kolaches pair nicely with unsweetened yogurt or a light fruit salad to balance the richness. For a savory spread, arrange sausage-cheese kolaches with pickles and a crisp green salad. Plate two or three kolaches per person on a wooden board for casual entertaining, or stack them in a basket lined with a tea towel for picnics.
Storage and reheating tips
- Room temp: Store cooled kolaches in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you use perishable fillings (cream cheese, meat), refrigerate and consume within 2–3 days. Store in a sealed container.
- Freezing: Freeze fully cooled kolaches on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temp, then reheat.
- Reheating: Warm individual kolaches in a 325°F (160°C) oven for 5–8 minutes or microwave for 15–20 seconds (short bursts) to avoid sogginess.
Food safety note: don’t leave kolaches with dairy or meat fillings at room temperature for more than 2 hours.
Pro chef tips
- Starter activity matters: use a bubbly, recently fed starter for the best rise. If using discard, expect a longer proof or slightly denser texture.
- Avoid overflouring: add only enough flour to make the dough manageable. Too much flour yields tough kolaches.
- Warmspot trick: proof the dough in an oven with the light on or on top of a warm (not hot) stove to speed rising in cool kitchens.
- Moist fillings: place a small piece of parchment under very wet jam before adding if you find leaking is an issue, or choose thicker preserves.
- Shiny finish: brush lightly with a beaten egg before baking for a glossy, golden crust.
Creative twists
- Savory: folded kolaches filled with crumbled cooked breakfast sausage and shredded cheddar; add a pinch of black pepper to the dough for extra flavor.
- Sweet: lemon curd plus a sprinkle of powdered sugar when cooled; poppy seed filling with a glaze.
- Cheese-forward: use a sweetened cream cheese filling dotted with jam for the classic Czech-style kolache.
- Gluten-free: swap to a tested gluten-free all-purpose blend and reduce liquid slightly; expect a different texture and handle the dough more gently.
- Quick “mini” version: roll dough thinner and make smaller squares for faster baking and more snackable kolaches.
Your questions answered
Q: Can I use sourdough discard for this recipe?
A: Yes. Discard can be used, but the dough will rely on less active yeast, so proofing may take longer or the rise may be less pronounced. Give it extra time to double, or add a teaspoon of instant yeast for more reliable lift.
Q: How long does the dough need to rise?
A: About 1 hour at room temperature is a guideline if your starter is active and your kitchen is warm. Cooler temperatures or less-active starter may need 1.5–2 hours. Look for a roughly doubled volume rather than following time strictly.
Q: Can I prepare these ahead and bake later?
A: Yes. After shaping, you can refrigerate the kolaches (covered) overnight and bake from cold—add a few extra minutes to the bake time. Alternatively, freeze baked kolaches and reheat when needed.
Q: Why didn’t my kolaches rise well?
A: Common reasons: starter wasn’t active, dough was over-floured, or the proofing environment was too cool. Try feeding the starter ahead of time or proofing in a warmer spot.
Conclusion
If you want a take on kolaches that highlights natural sourdough flavor and a flexible, family-friendly method, this recipe hits the mark. For another home-tested sourdough kolache approach and ideas for filling and shaping, check out this detailed guide: Homemade Sourdough Kolaches (Easy Starter or Discard Recipe …). For a slightly different technique and extra photos to guide shaping, see Sourdough Kolache – Amy Bakes Bread.
Sourdough Kolaches
Ingredients
Dough Ingredients
- 1 cup sourdough starter (active and bubbly) Fed discard will also work but the rise may be slower.
- 1/4 cup sugar
- 1/2 cup milk, warmed About 100–110°F / 38–43°C.
- 1/4 cup butter, melted You can use neutral oil for dairy-free option.
- 1 large egg
- 2 1/2 cups all-purpose flour For a whole wheat version, substitute up to 1 cup.
- 1/2 teaspoon salt
Filling Options
- to taste Filling of choice (fruit preserves, sweetened cream cheese, poppy seed filling, or cooked breakfast sausage & cheese) Adjust quantities based on filling type.
Instructions
Preparation
- In a large mixing bowl, whisk together the sourdough starter, sugar, warmed milk, melted butter, and the egg until smooth.
- Add the flour and salt gradually. Stir until the mixture comes together into a shaggy dough.
- Turn the dough onto a lightly floured surface. Knead for about 4–6 minutes until it feels smooth and slightly elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and leave in a warm spot. Let it rise for about 1 hour or until roughly doubled in size.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
Shaping and Filling
- Gently deflate the risen dough. Roll it out on a floured surface to about 1/2 inch thickness.
- Cut the dough into squares (about 3x3 inches). Transfer them to the prepared baking sheet, leaving space between each.
- Spoon about 1 teaspoon of your chosen filling into the center of each square.
- Fold the four corners of each square gently toward the center to make a parcel, leaving some filling visible.
Baking
- Bake for 15–20 minutes until the kolaches are puffed and golden brown.
- Let them cool for a few minutes on the sheet, then transfer to a rack. Serve warm or at room temperature.
