There’s something so satisfying about turning a bit of your sourdough discard into something warm and comforting like Sourdough Discard Kolaches. For me, this recipe became part of my kitchen rhythm after I realized I didn’t want to waste any of my sourdough starter. I’d been tossing the discard or trying odd recipes that never quite hit the mark. Then one day, I stumbled upon this kolache dough recipe, and it felt like a game-changer—simple, forgiving, and so delicious. This Sourdough Discard Kolaches dish feels like a little hug from the oven, whether you’re winding down after work or hosting a casual brunch with friends.
This recipe has found its way into my weekly cooking because it’s both approachable and adaptable. I can whip up sweet kolaches filled with jam or cream cheese, or go savory with sausage or cheese. The beauty of sourdough pastry here is that it’s not just tasty; it’s a clever way to use starter discard, so you’re never wasting any of your effort nurturing your starter.
If you’re new to sourdough discard recipes or have been looking for a reliable, satisfying kolache dough, this one will become a staple. It’s straightforward but results in a fluffy, tender pastry that tastes just right every time. Plus, the process has plenty of room for tweaks and substitutions depending on what you have on hand. I’d encourage you to give these Sourdough Discard Kolaches a try on your next baking day—you’ll end up with a batch of treats that are hard to resist and easy to share.
For inspiration, check out some homemade sourdough kolaches recipes like this one from Homemade Sourdough Kolaches (Easy Starter or Discard Recipe … if you want to explore different starter-based approaches. And if you love this, you might also appreciate these Sourdough Discard Brownies or Cinnamon Sugar Sourdough Churro Bites, both great ways to use your extra starter.
What You’ll Need for This Sourdough Discard Kolaches:
Here’s your straightforward ingredient list to make these Sourdough Discard Kolaches come to life:
- 1 cup sourdough discard (unfed or fed, room temperature)
- 2 ¾ cups all-purpose flour (Swap for bread flour if you want a chewier texture)
- ¼ cup granulated sugar (I usually add a little extra for that perfect balance of sweetness)
- 1 package active dry yeast (about 2 ¼ tsp) (You can substitute with instant yeast, just reduce the proofing time slightly)
- ½ teaspoon salt
- ½ cup warm milk (about 110°F) (Whole milk works best, but 2% or plant-based alternatives are fine)
- 2 large eggs (Room temperature keeps dough smooth)
- ¼ cup unsalted butter, melted and slightly cooled (Don’t have butter? Use an equal amount of oil for a dairy-free option)
Shopping note: You can find all these ingredients at most grocery stores. This Sourdough Discard Kolaches recipe stays budget-friendly—it uses pantry staples, and the star is the sourdough discard you already have on hand, saving you money.
Quick prep tip: Measure your flour properly by spooning it into the cup and leveling it off instead of packing it down, so your kolache dough turns out light and airy. Also, warm your milk just enough to activate the yeast—not hot, or it might kill it.
Storage tip for ingredients: Keep your flour in an airtight container to maintain freshness, and store your yeast in the fridge or freezer after opening to prolong its life.
Here’s my little secret that makes this Sourdough Discard Kolaches extra special: I always include a bit more melted butter brushed on top before baking. It gives the pastries a soft, golden crust and a wonderful aroma as they bake.
How to Make This Sourdough Discard Kolaches:
Let’s walk through the process together! Making these Sourdough Discard Kolaches is relaxing and rewarding—you’ll love how your kitchen fills with that welcoming sourdough scent.
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Give it a gentle stir, then let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast might be old—try fresh yeast to keep your Sourdough Discard Kolaches rising perfectly.
- Mix wet ingredients: In a large bowl, beat the eggs and melted butter together. Add the sourdough discard and once the yeast mixture is ready, stir it in here. Mixing these well ensures your Sourdough Discard Kolaches dough is smooth and ready for flour.
- Add dry ingredients: Gradually add the flour and salt to the wet mix. Stir with a wooden spoon or dough whisk until the dough begins to form and pull away from the sides of the bowl.
- Knead the dough: Turn your dough onto a lightly floured surface. Knead for about 8-10 minutes until it’s soft, smooth, and just a little springy when you poke it. This step takes patience but it really sets your Sourdough Discard Kolaches dough up for a great texture.
- Let it rise: Lightly oil a clean bowl and place your dough inside, covering it with a damp towel or plastic wrap. Let it rise in a warm spot for 1 to 1 ½ hours, or until doubled. While it rises, perhaps prep your fillings—sweet or savory.
- Shape your kolaches: Punch down the dough gently and roll it out to about ¼ inch thickness. Using a round cutter (3-inch works well), cut circles and place them on a parchment-lined baking sheet.
- Add filling: Add about a teaspoon of your chosen filling in the center of each dough circle. For sweet kolaches, jams or cream cheese blends are fabulous. For savory kolaches, try sausage, cheese, or a mix of sautéed veggies.
- Second rise: Cover your filled kolaches loosely and let them rise for another 30 minutes. This extra proofing puffs up your Sourdough Discard Kolaches for that tender bite.
- Bake: Preheat your oven to 375°F (190°C). Before baking, brush the edges with a little more melted butter for flavor and shine. Bake for 15-18 minutes, or until golden brown and puffed.
- Cool and enjoy: Let them cool a bit before serving. Your kitchen will smell amazing when these Sourdough Discard Kolaches come out of the oven!
A helpful shortcut: If you’re short on time, you can skip the second rise and just bake immediately after shaping and filling. Your kolaches might be slightly denser but still tasty.
If your Sourdough Discard Kolaches looks a little flat when they come out, don’t worry—it can sometimes happen if the dough was a bit too cold or the yeast was on the weaker side. Next time, try a warmer spot for proofing or a fresher yeast packet.
How long does this take from start to finish? Plan on about 3 hours including all rises. It’s a perfect weekend or day-off bake where you can enjoy the process, and maybe multitask by prepping a simple salad or setting the table for guests.
While your kolaches bake, take a moment to clean up your workspace or think about how you’ll serve these beautiful treats.
Serving Your Sourdough Discard Kolaches:
This Sourdough Discard Kolaches truly shines when served warm, fresh from the oven. My favorite way to enjoy them is on a cozy evening at home with a cup of tea or coffee.
I love pairing sweet kolaches with fruit salads or yogurt on the side, making it a light but satisfying breakfast or brunch. Savory kolaches, on the other hand, go beautifully with a fresh green salad or roasted vegetables, rounding out a meal nicely.
For occasions, these Sourdough Discard Kolaches are perfect for family gatherings, kids’ lunchboxes, or even taking to a potluck. They hold up well for a few hours without drying out, making them great to bring along.
Presentation tip: Arrange your kolaches on a pretty platter, maybe dust a little powdered sugar over sweet ones, and garnish savory ones with chopped fresh herbs. It makes the whole spread inviting and festive.
Leftovers? Reheat these kolaches gently in a low oven or toaster oven, wrapped loosely in foil, to bring back that just-baked softness. You can also slice them and toast for an excellent sandwich base the next day.
Seasonal variations are fun too—I’ve tried adding pumpkin puree to the dough in fall or swapping out sweet fillings for apple butter or cinnamon sugar for an autumn twist.
My family and friends always ask for these Sourdough Discard Kolaches at brunches and casual get-togethers. They’re a crowd-pleaser that keeps everyone coming back for more.
Common Questions About This Sourdough Discard Kolaches:
- Can I make parts of this Sourdough Discard Kolaches ahead of time?
Absolutely! You can prepare the dough the day before and refrigerate it after the first rise. Let it warm up and rise again before baking for fresh kolaches whenever you want. - What’s a good substitute for eggs in this Sourdough Discard Kolaches?
Try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) if you want a vegan alternative. The texture will be a bit different but still delicious. - Can I freeze the kolaches?
Yes, freeze them unbaked on a tray, then transfer to a freezer bag. When ready, thaw, let them rise again, and bake. Or freeze baked kolaches and reheat in the oven. - How can I adjust this Sourdough Discard Kolaches for more or fewer people?
The recipe scales well—just multiply or divide by the number of servings you want. The dough is forgiving, so don’t stress small changes. - Can I use whole wheat flour for the kolache dough?
You can swap part of the all-purpose flour with whole wheat (half or less), but the texture will be heartier and less tender. Experiment to find your favorite balance. - What fillings work best?
Sweet kolaches shine with cream cheese and jam combos or fruit preserves. For savory kolaches, cooked sausage, cheese, and sautéed onions are classic and simple. - Why did my kolaches come out dense?
Common causes are under-proofing, cold dough, or inactive yeast. Make sure to proof in a warm spot and check your yeast for activity.
If you want to see other home cooks’ takes on sourdough kolaches I’ve found helpful, check out the Facebook community discussing their recipes here, plus this recipe collection from Patricia J Davis that features easy sourdough kolaches with various fillings here.
Final Thoughts on This Sourdough Discard Kolaches:
This Sourdough Discard Kolaches hold a special place in my recipe collection because they turn something often discarded into a treat everyone loves. The balance of a soft, slightly tangy sourdough pastry with your favorite filling is simply a winner in my kitchen.
My Top Tips for This Sourdough Discard Kolaches:
Use room temperature ingredients for smoother dough
Don’t rush the rising times—they’re key for that light, fluffy texture
Experiment with fillings but keep portions moderate to avoid sogginess
For variations, I enjoy pumpkin-spiced sweet kolaches in autumn, classic sausage-cheese savory kolaches year-round, and berry cream cheese combos that always get rave reviews.
The sausage kolaches tend to be the most requested version during family gatherings—they’re hearty and satisfying.
I encourage you to make this recipe your own. Tweak the filling, swap out flours, or try new spice blends. What matters most is the joy you get from baking and sharing these Sourdough Discard Kolaches.
If you want to keep turning your sourdough discard into delicious treats, also try out these Sourdough Discard Brownies and Cinnamon Sugar Churro Bites for a bit of sweetness after this savory or sweet kolache session.
I hope you love baking and sharing these kolaches as much as I do. They’re approachable, delicious, and a wonderful way to use your starter discard in a satisfying way. Happy baking, friends!
Sourdough Discard Kolaches
These Sourdough Discard Kolaches are soft, fluffy pastries filled with your choice of sweet or savory fillings, perfect for using up sourdough discard while enjoying a delicious treat.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 kolaches
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough discard (unfed)
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ⅓ cup warm milk (110°F)
- 2 large eggs, divided
- 6 tbsp unsalted butter, melted
- ½ tsp salt
- 1 cup fruit jam or sweet cheese filling (for sweet kolaches) or 1 cup cooked sausage or ham and cheese (for savory kolaches)
- 1 egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-7 minutes until foamy.
- In a large bowl, whisk together sourdough discard, 1 egg, melted butter, and salt.
- Add the yeast mixture to the sourdough mixture and stir to combine.
- Gradually add flour, mixing until a soft dough forms.
- Turn dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 to 1 ½ hours or until doubled in size.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Punch down dough and divide into 12 equal portions. Roll each into a ball and place on the prepared baking sheet.
- Using your thumb, create a well in the center of each dough round to hold the filling.
- Fill each well with about 1 tablespoon of your chosen filling.
- In a small bowl, whisk together egg yolk and water for the egg wash. Brush the edges of each kolache lightly.
- Bake for 18-22 minutes or until golden brown on top.
- Remove from oven and let cool slightly before serving.
Notes
For an extra glossy finish, brush baked kolaches with melted butter once they come out of the oven. They’re best enjoyed fresh but can be stored in an airtight container for up to 2 days.