Sourdough Kolaches

5 from 2 votes

Sourdough Kolaches are soft, stuffed rolls you can whip up with a sourdough starter or discard. They're easy, kid-friendly, and perfect for busy days.

Prep Time30

Cook Time25

Ferment12

Total Time12 55

Course: Main Course

Cuisine: American

Keyword: breakfast, dinner, discard, kolache, sourdough

Servings:

Calories: 426kcal

Author: Stephanie Dieckman

Ingredients

Dough ingredients:

¼ cup milk 60 g
¼ cup water 50 g
2/3 cup active sourdough starter 160 g
1 egg 50 g
2 tablespoons sugar 25 g
¼ cup softened butter 57 g
1 teaspoon salt 6 g
2 ¼ cups all-purpose flour 270 g

Cheeseburger filling:

1 lb ground beef
1 small onion diced
½ lb bacon diced
8 oz cream cheese softened
1 cup shredded cheese
1 teaspoon salt
½ teaspoon pepper

Egg wash:

1 egg
1 teaspoon water

Instructions

Make the Dough: In a large bowl or stand mixer, combine ingredients, mix and knead 5–10 minutes until smooth and elastic (it should feel soft and slightly tacky, not wet or unworkable).
Bulk Ferment: Cover and let the dough rise at room temperature until puffy and doubled, about 4–12 hours depending on your kitchen temperature and starter strength.
Prep Your Filling: After the bulk ferment, prepare your desired filling and let it cool completely so it doesn’t melt the dough. For bacon cheeseburger filling, bacon, onion, and ground beef must be cooked prior to mixing the filling ingredients.
Divide the Dough: Turn the dough out onto a lightly floured surface and divide into 12 equal pieces. Form each piece into a ball and cover with a towel.
Shape the Kolaches: Roll each piece of dough into a 5" circle. Add filling to the center, then bring the edges up and pinch tightly to seal.
Second Rise: Place shaped kolaches on a parchment-lined baking sheet seam-side down, cover, and let rise until puffy, about 2–4 hours.
Egg Wash: Whisk egg wash, then lightly brush the tops for shine and golden color.
Bake: Bake for 25 minutes at 350°F.
Cool + Serve: Let the kolaches cool 10–15 minutes before serving so the filling sets. Enjoy warm or cool completely before storing or freezing.

Notes

Sourdough discard option: If using sourdough discard, add 1 tablespoon instant yeast to the ingredients when mixing dough and shorten the bulk rise to about 1–2 hours, or until doubled and puffy.
Fresh milled flour option: Substitute all-purpose flour with fresh milled hard white wheat 1:1. Fresh milled flour absorbs liquid differently, so add extra flour 1 tablespoon at a time if the dough feels sticky.
Dough texture: The dough should be soft and slightly tacky, not wet or stiff.
Filling tip: Always let fillings cool completely before assembling to prevent leaks and tearing.
Freezer-friendly: Baked kolaches freeze well and reheat easily for quick breakfasts or lunches.

Nutrition