Description

These Healthy Sourdough Discard Kolaches are soft, slightly tangy sweet rolls filled with a creamy lemon-vanilla cream cheese filling and topped with a buttery streusel. Made with whole grain spelt and einkorn flour, they offer a wholesome twist on traditional kolaches using sourdough discard to minimize waste and add flavor. Perfect for breakfast or a snack, these kolaches combine tender dough with a rich filling and crumbly topping for a delightful treat.

Ingredients

For the dough:

3 tbsp white sugar
3/4 cup whole grain spelt flour
1/4 cup active sourdough discard (unfed, straight from the fridge)
1/2 cup milk (warmed to about 90°F)
1 cup all-purpose einkorn flour (plus 2-4 tbsp for dusting)
1 large egg (at room temperature)
5 tbsp unsalted butter (melted and cooled)
1 large egg yolk
1 tsp sea salt

For the cream cheese filling:

6 oz softened cream cheese (Philadelphia recommended)
1/4 tsp pure vanilla extract
1 to 2 tsp fresh lemon juice
1/4 cup white sugar
1 1/2 tsp all-purpose flour
a pinch of salt

For the streusel topping:

1 tbsp plus 1 tsp white sugar
1/2 tbsp unsalted butter (chilled and cut into small pieces)
1 tbsp plus 1 tsp all-purpose flour

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Instructions

Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine einkorn flour and sea salt briefly. In a separate bowl, whisk warm milk, melted butter, sugar, egg, and egg yolk until blended. Stir in the sourdough discard. With the mixer on low, gradually pour the wet mixture into the flour until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until smooth and elastic, adding flour if needed. Transfer to a bowl, cover, let rise 1 hour at room temperature, then refrigerate overnight.
Make the Cream Cheese Filling: Using a mixer with paddle or handheld attachment, beat cream cheese, sugar, all-purpose flour, vanilla extract, and salt on low speed until smooth (about 1 minute). Scrape bowl, add 1 teaspoon lemon juice, mix, and adjust lemon juice to taste. Refrigerate covered until ready to use.
Prepare the Streusel Topping: In a small bowl, combine all-purpose flour, sugar, and chilled butter pieces. Rub mixture between fingers until it resembles wet sand. Cover and refrigerate until ready to use.
Form the Dough Balls: Remove chilled dough, punch down, place on floured surface. Line rimmed baking sheet with parchment. Shape dough into a 9-inch log and cut into 9 equal pieces (about 64 grams each). Cover with towel. Form each piece into tight balls by pinching edges and smoothing tops. Place seam side down on baking sheet, spaced 1 1/2 inches apart. Cover and let rise for 2-3 hours until size increases by half.
Prepare the Kolaches for Baking: Preheat oven to 350°F (175°C) with rack positioned evenly. Grease the bottom of a round 1/3-cup measuring cup with butter and dust with flour. Press firmly in the center of each dough ball to create an indentation, re-greasing as necessary. Spoon about 1 1/2 tbsp cream cheese filling into each indentation and smooth tops. Whisk leftover egg white with water for egg wash, brush edges of dough balls. Sprinkle streusel around edges, avoiding the filling.
Bake and Enjoy: Bake kolaches for 20-25 minutes, rotating halfway, until golden brown. In final minutes, raise baking sheet rack if necessary to achieve golden color. Transfer to wire rack and cool 20 minutes. Serve warm and enjoy this delicious sourdough-based treat.

Notes

The sourdough discard used is unfed and straight from the fridge, no need to activate before use.
The dough benefits from an overnight cold ferment for better flavor and texture.
Use cream cheese at room temperature for easy mixing.
The streusel topping adds a crunchy texture contrast; chilling helps maintain crumbly consistency.
Adjust lemon juice in the filling to balance sweetness and brightness.
Ensure dough balls are tightly formed for even rising and smooth appearance.
Use a greased measuring cup to press indentations gently without tearing dough.
Brush egg wash on dough edges only to prevent filling from drying or browning too much.
Kolaches are best served warm but can be stored in an airtight container for 2-3 days.