There’s a little magic in my kitchen that happens when sourdough discard meets kolaches—and trust me, this isn’t your basic bread recipe. One late night, fueled by a wild craving and a jar of sourdough discard, I decided to wing it and create Sourdough Discard Kolaches that would spark joy and bold flavor all at once. The anticipation was real—I mean, would this sourdough discard recipe turn out soft, pillowy, and packed with that perfect tang and sweetness? And friends, when that first batch came out of the oven golden and smelling like a warm hug, my excitement hit the roof!
What made this Sourdough Discard Kolaches a happy accident? It turned the sourdough discard, which usually gets tossed or ignored, into the star of my comfort food lineup. The kolache dough preparation gave this recipe structure, but the discard added its own ferment-y, tangy twist that made these homemade sourdough pastries anything but boring. I got playful with kolache filling options too—some sweet, some savory, all irresistible.
If you love sourdough discard recipes or have been hesitant about using that extra starter, believe me—this recipe flips the script. It’s a flavor adventure every time, turning weeknight meals or brunches into moments of comfort food with a twist. I’m beyond thrilled to invite you, fellow food lovers, to bring this Sourdough Discard Kolaches into your kitchen and watch your taste buds do a happy dance right alongside mine. Ready to get cozy with some seriously delicious kolaches? Let’s dive in!
Ingredients You Need
Here’s the bold, flavor-packed ingredient list you need for these unforgettable Sourdough Discard Kolaches. You’ll find everything at your local grocery store—no exotic hunting required!
- 1 cup sourdough discard (unfed or fed, as you prefer)
- 2 ½ cups all-purpose flour (substitute with bread flour if you want a chewier texture)
- ¼ cup granulated sugar (feels like a sweet hug in the dough)
- 1 packet active dry yeast (2 ¼ tsp) (this powers the perfect rise)
- ½ teaspoon salt (balances all the flavors)
- ¾ cup warm whole milk (about 110°F) (warm, but not hot to keep the yeast happy)
- 1 large egg (for that tender crumb and lovely color)
- 3 tablespoons unsalted butter, melted (I love adding extra butter for that rich, cozy touch!)
For brilliant kolache filling options, here’s what I love to keep on hand:
- Savory: Spicy sausage, cheddar cheese, cream cheese, jalapeños
- Sweet: Fruit preserves, cream cheese-frosted cinnamon sugar, poppy seed filling
Flavor boosters for your Sourdough Discard Kolaches:
- Add a teaspoon of vanilla extract to sweet fillings
- A pinch of smoked paprika enhances savory versions
- Brush the kolaches with melted butter after baking for extra richness
Pro tip: If you’re in a rush on a weeknight, prep the dough in your stand mixer to save time. Store any extra kolaches in an airtight container at room temperature for up to 2 days—then reheat gently for that fresh-baked vibe again!
Sourdough discard is such a cool ingredient because it reduces food waste while bringing a delicious punch. If you want more ideas on sourdough discard recipes, check out these fun twists like Sourdough Discard Cinnamon Sugar Twists and my favorite Sourdough Discard Blueberry Bread. Your taste buds will thank you!
Let’s Make Some!
Ready to turn that sourdough discard into the kolaches of your dreams? Follow along—I’ll walk you through every step of this delicious magic!
- Activate the yeast: Start by whisking warm milk, sugar, and active dry yeast in a mixing bowl. Let it sit for 5-10 minutes. You’ll know it’s ready when the mixture looks foamy and alive. This is where the magic starts happening!
- Mix the dough: Add sourdough discard, the large egg, and melted butter into your yeast mixture. Stir to combine. Gradually add the flour and salt while stirring or using a stand mixer fitted with a dough hook.
- Knead time: Knead until the dough is soft, smooth, and slightly tacky. If your dough feels too sticky, sprinkle a little more flour. Don’t worry if your Sourdough Discard Kolaches dough looks a little loose at first—that’s all part of the fun! In my kitchen, this usually takes about 6-8 minutes on medium speed.
- First rise: Cover the bowl with a clean kitchen towel and let it rise for about 1 hour, or until doubled in size. The waiting is half the fun because your kitchen starts smelling incredible by now!
- Shape your kolaches: After rising, punch down the dough gently. Roll it out on a floured surface to about ¼-inch thickness. Use a glass or round cutter to cut circles (about 3 inches wide).
- Fill the rounds: Place a spoonful of your chosen kolache filling options in the center of each circle. I’m obsessed with mixing cream cheese with jalapeños for a perfect spicy and creamy bite! Fold the edges up and pinch slightly to keep your filling nestled in.
- Second rise: Place your filled kolaches on a parchment-lined baking sheet. Cover and let rise another 30 minutes.
- Bake: Brush your kolaches with an egg wash (one beaten egg with a splash of water) for a beautiful glossy finish. Bake in a preheated 375°F oven for 15-20 minutes until golden brown and irresistible.
- Final touch: When fresh out of the oven, brush with melted butter for an extra cozy feel. Let cool slightly and prepare for the happy dances! Your Sourdough Discard Kolaches should smell incredible, and your kitchen will be a flavor hotspot.
If you want to mix things up, try this shortcut: prepare your dough the night before and refrigerate. Pull it out in the morning, shape, fill, and bake for a fresh breakfast bomb!
For more ideas and inspiration, I recommend checking out other homemade sourdough pastries like these delightful Sourdough Discard Brownies Recipe for when you want a sweet treat on the side.
How to Serve Up This!
Serving Sourdough Discard Kolaches is pure joy. I love them fresh and warm, paired with strong coffee or an ice-cold glass of milk.
- For savory kolaches, pair them with a tangy mustard dip or a fresh side salad dressed in citrus vinaigrette. The contrast pops beautifully.
- Sweet kolaches shine with a drizzle of honey or a dusting of powdered sugar. A little side of fresh fruit seals the deal.
Hosting brunch or game night? This Sourdough Discard Kolaches recipe is a total crowd-pleaser! People literally do happy dances when these hit the table with bold fillings like jalapeño cream cheese or classic apricot preserves.
Leftovers? No problem! Slice them in half and turn those kolaches into mini sandwiches with your favorite deli meats or nut butter for a cozy snack.
Want to experiment with fusion flavors? Inspired by Mexican sweet breads and Czech treats, I’ve blended flavors from spicy jalapeño-cilantro and sweet cream cheese-lime for a unique flavor punch.
I’ve poured my heart into these homemade sourdough pastries, and it shows when friends and family ask for seconds. If you’re curious about different takes, check out this making jalapeno kolaches with sourdough at home—it’s fire!
FAQs:
Will kitchen newbies succeed with making Sourdough Discard Kolaches?
Absolutely! These kolaches are forgiving and fun to make. Start with basic fillings and enjoy the process. I’ve tested variations where slight mess-ups still led to incredible flavor.
What if my Sourdough Discard Kolaches dough is too sticky or dry?
Adjust flour or milk a little at a time during mixing. Sticky dough is normal with sourdough discard, but a little extra flour can help during kneading. Trust your hands and the dough’s feel!
Can I use refrigerated sourdough discard?
Yes! Cold discard works well here and adds tangy depth. Just bring it close to room temperature for easier mixing.
How long do these kolaches stay fresh?
Stored airtight at room temp, they keep well for 2 days. For longer freshness, freeze them wrapped tight and reheat gently.
Can I freeze before baking?
Yes! After shaping and filling, freeze them on a tray, then bag. When ready, bake directly from frozen with a few extra minutes in the oven.
Do I need a stand mixer to make these Sourdough Discard Kolaches?
No way! Mixing by hand works great. Knead with energy and love. Both methods give delicious results.
What are the best kolache filling options?
I adore mixing sweet and savory in my batches: cream cheese-jalapeño, sausage and cheddar, strawberry jam with a dash of vanilla. Play around and find your favorites!
To keep exploring bold flavors with sourdough discard recipes, dive into this fantastic Sourdough Kolache – Amy Bakes Bread post. And for regional inspiration, check out Texas style kolache recipes with sourdough dough where deliciousness meets tradition.
Conclusion:
This Sourdough Discard Kolaches recipe truly lights up my kitchen and soul. There’s something so satisfying about turning something as simple as sourdough discard into homemade sourdough pastries packed with bold, satisfying flavor. Each bite feels comforting and special—a real gift to share with the people you love around your table.
My Sourdough Discard Kolaches Flavor Secrets:
- Always mix sweet and savory in your kolache filling to surprise the palate.
- Butter, butter, butter! Brush that final crust for an unbeatable finish.
- Let the dough rise fully—patient proofing yields the softest kolaches.
I’ve tested this recipe with spicy sausage, sweet apricot preserves, cream cheese and jalapeños, and even cinnamon sugar—each version perfect for different occasions, from weekend brunches to weeknight winners.
Fellow food lovers, trust your taste buds and your hands. These Sourdough Discard Kolaches are a canvas for creativity that rewards you with cozy, soul-warming bites every time. I can’t wait to hear about your flavor adventures—happy cooking and happy dancing!
Oh, and if you want more sourdough discard recipes that bring your kitchen joy, check out my Sourdough Discard Cinnamon Sugar Twists and this brilliant Sourdough Discard Blueberry Bread recipe. Let’s keep turning that discard into magic!
Ready to make your kitchen buzz with that incredible aroma? Dive into your Sourdough Discard Kolaches now!
Enjoy your flavor adventure, friend!
Sourdough Discard Kolaches
Sourdough Discard Kolaches are soft, fluffy pastries filled with sweet or savory fillings, perfect for using up leftover sourdough starter while enjoying a delicious treat.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 38 minutes
- Yield: 12 kolaches
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough discard
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 1/2 tsp salt
- Jam or cream cheese filling (optional)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add the sourdough discard, egg, and melted butter to the yeast mixture. Stir to combine.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Divide the dough into 12 equal pieces and shape each into a ball. Flatten each ball and press a small well in the center.
- Fill each well with your choice of jam or cream cheese filling.
- Place the kolaches on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
- Bake for 15-18 minutes until golden brown. Let cool slightly before serving.
Notes
For a savory twist, fill the kolaches with sausage and cheese instead of jam or cream cheese.