These Sourdough Discard Kolaches are soft, pillowy pastries filled with sweet cream cheese just like the beautiful ones in your image. They rise tall, bake golden, and stay incredibly tender thanks to the sourdough discard, which adds moisture, flavor depth, and a bakery-style texture without making them taste sour. Kolaches are a classic Central European pastry popular in Texas bakeries today, and this version transforms leftover discard into a delicious treat that is perfect for breakfast, snacks, or weekend baking. If you love soft dough and creamy fillings, these kolaches will become a favorite in your sourdough collection.
Why You’ll Love This Recipe
These kolaches bake into beautifully rounded pastries with a creamy center and golden edges. The dough is easy to work with, enriched with butter, sugar, and milk for softness. The sourdough discard improves texture and richness without long fermentation. The filling mixes together quickly and stays smooth after baking. This recipe produces consistent results, even for beginners.
Ingredients
For the Dough
- 1 cup (240ml) warm milk
- ½ cup (120g) sourdough discard
- ¼ cup (50g) granulated sugar
- 1 large egg
- 4 tbsp (57g) unsalted butter, softened
- 3 to 3½ cups (360–420g) all-purpose flour
- 2¼ tsp instant yeast
- 1 tsp salt
For the Cream Cheese Filling
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) sugar
- 1 egg yolk
- 1 tsp vanilla extract
For Topping
- Melted butter, for brushing
- Powdered sugar, optional
Preparation Steps
STEP 1: Prepare the Dough
In a large bowl, mix warm milk, sourdough discard, sugar, egg, and softened butter until combined. Add yeast, salt, and 3 cups of flour. Mix until a soft dough forms, adding more flour only if needed.
STEP 2: Knead the Dough
Knead by hand or mixer for 7–10 minutes until smooth, stretchy, and slightly tacky. The dough should feel soft, not stiff.
STEP 3: First Rise
Place the dough in a bowl, cover, and let rise for 1–1½ hours or until doubled.
STEP 4: Make the Cream Cheese Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
STEP 5: Shape the Kolaches
Divide dough into 12 even balls and arrange on a lined baking sheet. Gently press the center of each ball with your fingers or a small cup to create a deep well, as shown in the image.
STEP 6: Fill
Spoon cream cheese filling into each well. The filling should be slightly mounded.
STEP 7: Second Rise
Cover and let rest 20–30 minutes until puffy.
STEP 8: Bake
Bake at 350°F (175°C) for 15–18 minutes, until the edges are golden but not dark.
STEP 9: Finish
Brush with melted butter and dust lightly with powdered sugar if desired.
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Variations
- Fruit Kolaches: Add a spoon of fruit jam or pie filling over the cream cheese (apricot, peach, strawberry, cherry).
- All-Cheese Version: Skip the fruit and use only the cream cheese filling for pure creaminess.
- Cinnamon Sugar Edge: Brush the dough edges with butter and sprinkle cinnamon sugar before baking for a sweet bakery-style finish.
- Savory Kolaches: Use sausage and cheese filling instead of sweet cream cheese for a Texas-style breakfast kolache.
- Lemon Kolaches: Add lemon zest and a little lemon juice to the filling for a bright citrus flavor.
Cooking Notes
Use softened cream cheese so the filling mixes smoothly. Enriched dough rises slower, so keep it in a warm place. Press deep wells so the filling stays centered while baking. Adding too much flour makes the dough dense, keep it soft for pillowy results. If the tops brown too quickly, loosely cover with foil for the last few minutes.
Serving Suggestions
Serve warm with coffee, tea, or for brunch platters. They are great reheated for breakfast the next day. You can drizzle a simple powdered sugar glaze or serve with fresh berries. Perfect for holiday mornings, family gatherings, and gifting to friends.
Tips
- For perfect shape, press the wells again halfway through the second rise.
- If dough is sticky, oil your hands instead of adding more flour.
- Bake on the middle rack for even browning.
- Do not overfill or the cheese may bubble over.
- Store sealed to keep them soft.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 15–18 minutes
- Total Time: 1 hour 45 minutes (including rising)
Nutritional Information (Per Kolache)
Approx. 210 calories – 6g protein – 7g fat – 30g carbs
FAQs
Why did my kolaches spread too much?
- The dough may have been too soft or overproofed. Use slightly less milk next time.
Can I refrigerate the dough overnight?
- Yes, chill overnight and shape the next day for deeper flavor.
Can I freeze them?
- Yes. Freeze baked and cooled kolaches for up to 2 months.
Why is my filling leaking?
- Overfilling or wells not deep enough can cause overflow.
Can I make them without yeast?
- This recipe needs yeast for structure, but discard-only kolaches are possible with longer fermentation.
Conclusion
These Sourdough Discard Kolaches bake soft, golden, and beautifully filled just like the picture, with a creamy center and tender dough that stays fresh for days. The sourdough discard brings extra flavor and softness, making this a perfect recipe for using leftovers while creating bakery-quality pastries at home.