Introduction

These Healthy Sourdough Discard Kolaches are soft, tender pastries filled with a creamy lemony cream cheese center and topped with a buttery streusel. Perfect as a breakfast treat or a satisfying snack, they make great use of your sourdough discard in a delicious way.

Seven round pastries with a light golden-brown crust are arranged on a white parchment-lined black baking tray. Each pastry has an outer ring of flaky, slightly puffed dough dusted with sugar, and a smooth, creamy white filling in the center that looks soft and slightly glossy. The tray is set on a white marbled surface with a wooden edge visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 grams all-purpose einkorn flour (1 cup), plus 2-4 tablespoons for dusting
105 grams whole grain spelt flour (3/4 cup)
1 teaspoon sea salt (6 grams)
1/2 cup milk of choice (120 ml)
5 tablespoons unsalted butter, melted (70 grams)
3 tablespoons white sugar (38 grams)
1 large egg and 1 large egg yolk
1/4 cup active sourdough starter or discard (57 grams)
6 ounces softened cream cheese (170 grams)
1/4 cup white sugar (50 grams)
1 1/2 teaspoons all-purpose flour (4 grams)
1/4 teaspoon pure vanilla essence (1 gram)
A pinch of salt
1-2 teaspoons fresh lemon juice (5-10 grams)
1 tablespoon plus 1 teaspoon all-purpose flour (10 grams)
1 tablespoon plus 1 teaspoon white sugar (16 grams)
1/2 tablespoon unsalted butter, chilled and cut into pieces (7 grams)

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the einkorn flour and sea salt, mixing briefly. In a separate bowl, whisk together milk, melted butter, sugar, egg, and egg yolk until well combined. Stir in sourdough starter until incorporated.
Step 2: With the mixer on low speed, gradually pour the milk and sourdough mixture into the flour mixture, mixing until a shaggy dough forms with no dry flour visible. Increase speed to medium-low and knead for 8-10 minutes until smooth and elastic, adding more flour by tablespoons if needed.
Step 3: Transfer the dough to a clean bowl, cover with plastic wrap, and let rise at room temperature for 1 hour. Then refrigerate overnight.
Step 4: To make the cream cheese filling, beat cream cheese, sugar, flour, vanilla, and salt on low speed until smooth (about 1 minute). Scrape sides, add 1 teaspoon lemon juice, and mix. Adjust lemon juice to taste. Cover and refrigerate until needed.
Step 5: For the streusel topping, combine flour, sugar, and chilled butter in a small bowl. Rub between fingers until mixture resembles wet sand. Cover and refrigerate until ready.
Step 6: The next day, punch down the dough and place on a lightly floured surface. Shape into a 9-inch log and cut into 9 equal pieces (about 64 grams each). Cover with a towel. Form each piece into a smooth ball and place seam side down on a parchment-lined baking sheet, spaced 1 1/2 inches apart. Cover and let rise for 2-3 hours until roughly doubled.
Step 7: Preheat oven to 350°F (175°C). Grease the bottom of a 1/3-cup measuring cup with butter and dust with flour. Press firmly into center of each dough ball to create an indentation, re-greasing as needed.
Step 8: Spoon about 1 1/2 tablespoons cream cheese filling into each indentation and smooth tops. Whisk leftover egg white with a little water to make an egg wash, then brush dough edges. Sprinkle streusel over the edges, avoiding the filling.
Step 9: Bake kolaches for 20-25 minutes, rotating halfway through, until golden brown. For deeper color, move pan up a rack near the end if needed. Cool on a wire rack for 20 minutes before serving warm.

Tips & Variations

Substitute einkorn and spelt flours with all-purpose flour for a more traditional texture.
Add a teaspoon of lemon zest to the cream cheese filling for extra brightness.
Use your favorite jam or fruit preserves instead of cream cheese for variety.
Make the streusel topping ahead and store in the fridge for convenience.
Ensure the dough is smooth and elastic before the first rise for the best texture.

Storage

Store kolaches in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a low oven or microwave to restore softness. They can also be frozen after baking; thaw overnight and warm before serving.

How to Serve

A tray holds twelve round pastries arranged in three rows of four, each with a golden-brown flaky crust coated lightly with granulated sugar, creating a slightly crispy texture. Each pastry has a hollow center filled with smooth, creamy white cheese that looks soft and slightly glossy. The pastries rest on white parchment paper inside a dark metal baking tray. The background shows a white marbled surface with a small sprig of green herbs near the corner, adding a fresh touch. The lighting highlights the warm tones of the crust and the creamy filling, making the pastries look freshly baked and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of einkorn and spelt?

Yes, regular all-purpose flour will work fine and make the dough easier to handle, though the flavor and nutrition will be slightly different.

What can I do if I don’t have an active sourdough starter?

If you don’t have a sourdough starter, you can use commercial yeast instead—about 1 teaspoon of instant yeast. Adjust the rising times accordingly to allow for proofing.