There’s something so rewarding about transforming what would typically be kitchen waste into a delightful treat. That’s exactly what inspired these Healthy Sourdough Discard Kolaches with Cream Cheese Filling. As I stood in my kitchen, a bowl of sourdough discard stared back at me, and I felt that familiar tug of creativity—I couldn’t let it go to waste!
These tender kolaches are a harmonious blend of tangy sourdough and rich cream cheese, all embraced by a soft dough made from ancient grains. The result? A perfect brunch option that’s not only delicious but also a clever choice for reducing food waste. Each bite offers a comforting texture and a slightly tangy flavor that pairs wonderfully with your morning coffee. So, whether you’re hosting friends or indulging in a cozy breakfast solo, these kolaches will surely impress. Let’s dive into the recipe and put that sourdough discard to good use!
Why love Sourdough Discard Kolaches?
Deliciously Unique: These kolaches showcase the incredible flavor of sourdough discard, turning what was once wasted into a mouthwatering treat.
Simple Ingredients: Whipping up this recipe requires minimal pantry staples, making it accessible for any home cook.
Versatile Options: Feel free to customize the filling with fruit preserves or ricotta for a different twist.
Perfectly Cozy: Ideal for brunch or as a comforting breakfast, they pair beautifully with coffee or tea.
Waste-Reducing: Enjoy the satisfaction of repurposing sourdough discard while indulging in a delightful pastry!
Sourdough Discard Kolaches Ingredients
• Get ready to create a delightful treat with these simple yet essential ingredients!
For the Dough
- All-purpose flour – Provides structure; a versatile standard if you’re not using ancient grains.
- Einkorn flour – Adds depth of flavor; substitute with all-purpose flour, adjusting liquid as needed.
- Spelt flour – Offers a nutty sweetness; whole wheat flour can be used as a replacement.
- Sourdough starter – Brings that signature tanginess and acts as a leavening agent; it’s crucial for authentic sourdough flavor.
- Milk – Hydrates the dough; feel free to use non-dairy milk for a vegan option.
- Butter (melted) – Infuses richness into the dough; substitute with a non-dairy alternative for a vegan version.
- Sugar – Sweetens the dough; adjust to taste or substitute with honey or maple syrup if desired.
- Egg & egg yolk – Adds moisture and richness; for vegan adaptations, consider using flaxseed meal or an egg replacer.
For the Filling
- Cream cheese – The creamy filling base; make sure it’s softened for easy mixing.
- Lemon juice – Brightens the filling flavor; adjust according to your taste preference.
For the Topping
- Streusel topping – Adds delightful texture; made from flour, sugar, and butter to elevate your kolaches beautifully.
Let’s bring those sourdough discard kolaches to life in the kitchen!
How to Make Sourdough Discard Kolaches
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Combine Flours: In a mixer, combine the all-purpose flour and salt, mixing them lightly to ensure an even distribution. This is the foundational step to build your delicious dough!
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Mix Wet Ingredients: Whisk together the milk, melted butter, sugar, egg, and egg yolk until combined. Incorporate your sourdough starter, stirring gently to ensure it blends smoothly with the other ingredients.
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Form the Dough: Slowly mix your wet ingredients into the flour mixture until a shaggy dough begins to form. Knead the dough for 8-10 minutes until it’s smooth and elastic, adding more flour if needed for texture.
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Let It Rise: Place the kneaded dough in a bowl, cover it, and let it rise at room temperature for 1 hour. After that, refrigerate it overnight to develop flavor and structure.
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Prepare the Filling: While the dough is chilling, beat together the softened cream cheese, sugar, flour, vanilla, and salt until completely smooth. Refrigerate the filling until you’re ready to use it.
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Make the Streusel: In a separate bowl, mix flour, sugar, and melted butter together until it resembles wet sand. Set this aside in the fridge to chill.
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Shape the Dough: The next day, punch down your chilled dough and shape it into a log. Cut it into 9 equal pieces, rolling each piece into a ball. Let them rise on a prepared baking tray until doubled in size, around 2-3 hours.
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Preheat Oven: Preheat your oven to 350°F (175°C). Once the kolaches have risen, create indents in the center of each ball and fill them generously with the cream cheese mixture.
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Brush and Bake: Lightly brush the edges of each kolache with an egg wash, sprinkle with your streusel topping, and bake them in the preheated oven for 20-25 minutes until they’re golden brown and delightful.
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Cool and Enjoy: Once baked, let them cool for 20 minutes on a wire rack before serving. Enjoy the tempting aroma wafting through your kitchen!
Optional: Serve warm with a drizzle of honey for extra sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These sourdough discard kolaches are perfect for meal prep, allowing you to enjoy fresh pastries on busy mornings! You can prepare the dough up to 24 hours in advance by following the kneading and rising steps, then refrigerate it overnight. The cream cheese filling can also be made a day ahead and stored in the refrigerator, keeping it fresh and ready to use. When you’re ready to bake, simply form the kolaches and let them rise until doubled, about 2-3 hours, before filling and baking. Just remember, for the best flavor and texture, don’t skip the chilling step for the dough or the filling—this ensures your kolaches turn out just as delicious!
Expert Tips for Sourdough Discard Kolaches
- Dough Consistency: Monitor your dough as you knead; avoid over-flouring as this can result in tough kolaches.
- Rising Time: Allow your sourdough discard kolaches ample rising time; patience rewards you with a lighter texture.
- Softened Cream Cheese: Ensure your cream cheese is softened, not melted, for a smooth and creamy filling.
- Deep Indentations: Make deep indents in the dough before filling to prevent the cream cheese from spilling during baking.
- Chill the Dough: Don’t skip refrigerating the dough overnight; this step enhances the flavors beautifully.
What to Serve with Sourdough Discard Kolaches?
These delightful pastries invite many tasty companions to create the perfect brunch experience.
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Fresh Berries: The natural sweetness and acidity of berries like strawberries or blueberries elevate the kolaches brilliantly, creating a harmonious balance. Their bright color also adds visual appeal to your spread.
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Citrusy Salad: A fresh citrus salad with oranges and grapefruit can brighten your breakfast table, offering a refreshing contrast to the creamy filling of the kolaches. It’s an invigorating way to start the day!
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Herbal Tea: Pair your kolaches with a soothing herbal tea infused with chamomile or mint. Its gentle flavors complement the sourdough’s tang and the creaminess, making each bite feel even more comforting.
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Greek Yogurt: Serve a dollop of thick Greek yogurt on the side for a protein boost. The tangy yogurt not only mirrors the sourness of the kolaches but adds a delightful creaminess that balances everything out.
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Maple Syrup: Drizzle some pure maple syrup over your warm kolaches for added sweetness. This will be especially delightful if you are serving variations with fruit preserves!
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Coffee: A steaming cup of freshly brewed coffee pairs perfectly, enhancing the overall experience with its rich, deep flavors. It’s the classic breakfast duo that never disappoints!
These pairing ideas will help create a breakfast or brunch spread that not only satisfies the taste buds but also brings warmth and joy to your table.
How to Store and Freeze Sourdough Discard Kolaches
- Room Temperature: Keep leftovers in an airtight container for up to 2 days to maintain softness without refrigeration.
- Fridge: If you prefer them chilled, store in the fridge for up to 4 days, ensuring they’re sealed properly to avoid drying out.
- Freezer: These kolaches can be frozen for up to 3 months; place parchment between layers to prevent sticking. Thaw in the fridge before reheating.
- Reheating: For warm, melty goodness, reheat in the oven at 350°F (175°C) for about 10-15 minutes after thawing.
Sourdough Discard Kolaches Variations
Feel free to let your creativity shine and customize these kolaches to make them your own!
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Vegan Option: Replace cream cheese with dairy-free cream cheese or silken tofu blended with a touch of lemon zest for a creamy texture.
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Sweeten It Up: Swap sugar for honey or maple syrup in the dough for a deeper flavor; just adjust the wet ingredients accordingly.
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Fruit-Filled Delight: Use fruit preserves or lemon curd instead of cream cheese for a burst of fruity goodness that pairs perfectly with the dough.
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Nutty Twist: Incorporate chopped nuts like walnuts or pecans into the streusel for an added crunch and flavor contrast.
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Spice It Up: Add a teaspoon of cinnamon or nutmeg to the cream cheese filling for a warm and inviting spice that complements the tanginess of the sourdough.
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Herb-Infused: Stir in some fresh herbs, like rosemary or thyme, into the cream cheese mixture for a savory twist that brings a garden-fresh note.
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Whole Grain Boost: Experiment with different ancient grain flours such as Kamut or barley for a unique flavor profile and heartier texture.
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Add a Zing: Mix in a dash of cayenne or chili powder in the dough for a subtle kick that contrasts beautifully with the sweet filling.
Sourdough Discard Kolaches Recipe FAQs
How ripe should my sourdough starter be?
Absolutely! Your sourdough starter should ideally be at its peak ripeness, which means it’s bubbly and has doubled in size after being fed. This typically occurs about 4-6 hours after feeding at room temperature. A well-fed starter adds that delightful tang to your kolaches while acting as a leavening agent.
How do I store leftover kolaches?
Very easy! You can store leftover sourdough discard kolaches in an airtight container at room temperature for up to 2 days. If you prefer a longer shelf life, refrigerate them for up to 4 days. Just make sure they are sealed well to keep them from drying out.
Can I freeze kolaches, and if so, how?
Absolutely! To freeze your sourdough discard kolaches, allow them to cool completely, then place parchment paper between the layers to prevent sticking. Store them in a freezer-safe container or bag. They can last up to 3 months in the freezer. To enjoy, simply thaw them in the fridge overnight, and reheat in the oven at 350°F (175°C) for about 10-15 minutes until warm.
What if my kolaches don’t rise properly?
If your kolaches didn’t rise as expected, it may be due to your sourdough starter not being active enough. Ensure that your starter is bubbly and at its peak before starting. Additionally, check the temperature of your kitchen; sourdough dough thrives in warmer conditions (around 75-78°F). If it’s cool, consider placing the dough in a slightly warmer spot or extend the rising time.
Are these kolaches suitable for those with allergies?
Great question! This recipe contains dairy (milk and cream cheese) and gluten (from the flour). If you’re looking to make them dairy-free, feel free to substitute with non-dairy milk and a vegan cream cheese alternative. For a gluten-free version, you would need to use a gluten-free flour blend, adjusting the liquid as necessary for the right dough consistency. Always check ingredient labels for potential allergens!
Sourdough Discard Kolaches: Creamy, Waste-Reducing Delights
Ingredients
Equipment
Method
- Combine Flours: In a mixer, combine the all-purpose flour and salt, mixing them lightly for even distribution.
- Mix Wet Ingredients: Whisk together the milk, melted butter, sugar, egg, and egg yolk until combined. Incorporate sourdough starter.
- Form the Dough: Mix wet ingredients into flour mixture until a shaggy dough forms. Knead for 8-10 minutes until smooth.
- Let It Rise: Place in a bowl, cover, and let rise for 1 hour. Refrigerate overnight.
- Prepare the Filling: Beat cream cheese, sugar, flour, vanilla, and salt until smooth. Refrigerate until use.
- Make the Streusel: Mix flour, sugar, and melted butter until it resembles wet sand. Chill.
- Shape the Dough: Punch down the chilled dough, shape into a log, cut into 9 pieces, and let rise on a baking tray.
- Preheat Oven: Preheat oven to 350°F (175°C). Create indents in balls and fill with cream cheese mixture.
- Brush and Bake: Brush edges with egg wash, sprinkle with streusel, and bake for 20-25 minutes until golden.
- Cool and Enjoy: Once baked, let cool for 20 minutes before serving.