Sourdough kolaches are a beloved breakfast pastry: enriched, tender dough enriched with egg yolks and butter, filled with creamy cheese and bright fruit jam. Made with 100% natural yeast, they are ideal for brunch, a special weekend breakfast, or preparing ahead and freezing for quick mornings. These kolaches are rich, slightly sweet and irresistibly soft—definitely worth making at home.
Ingredients in Sourdough Kolache
- Sourdough starter: An active, ripe starter (doubled, bubbly with a mild aroma) to build the levain.
- Milk: Whole milk gives the richest texture; 2% can be used if needed. Warm before mixing.
- Egg yolks: These make the dough especially tender and give it a golden color. Reserve the whites for other uses.
- Unsalted butter: Use unsalted so you can control the salt level in the dough.
- Sugar: Granulated sugar balances the dough and helps the levain in enriched doughs.
- Bread flour: Higher protein flour supports gluten development for a light, springy roll.
- Cream cheese filling: A sweetened cream cheese mixture to pipe around the jam center.
- Fruit filling: Use your favorite jam, or make a simple berry filling with fruit, sugar, cornstarch and lemon.
Sample Sourdough Schedule for Sourdough Kolache
A predictable schedule helps when baking with sourdough, since fermentation is slower than with commercial yeast. The sample below assumes a dough temperature around 78°F. If you prefer to bake in a single day, skip the cold bulk fermentation and shape the rolls the same day after the levain is ready.
| Day 1 | Levain |
| 8:00PM – 8:00AM | Make a stiff sweet levain and let it rise overnight. |
| Day 2 | Mixing/Bulk Fermentation/Cold Ferment |
| 8:00 AM | Mix the dough. |
| 8:15 AM | Begin bulk fermentation at 78–80°F. |
| 12:15 PM | End bulk fermentation. Option 1: Refrigerate the dough 12–24 hours and shape the next morning. Option 2: Shape and continue the same day. |
| 12:15PM – 7:00AM | Cold bulk fermentation. |
| Day 3 | Shaping/Baking |
| 7:00 AM | Shape dough into rolls. |
| 11:00 AM | Proof in a warm place for 3–4 hours until puffed and aerated. Press each ball down and fill only when it has properly risen. |
| 11:30 AM | Bake and enjoy! |
What is Kolache?
Kolache originated in the Czech Republic as a fruit-filled pastry. In its traditional form it can be sliced and topped with streusel or filled with plums and other fruits. The Americanized version—popular in Texas bakeries—features enriched dough filled with cream cheese and jam. These sourdough kolaches combine that bakery-style richness with the depth of natural fermentation for a tender, flavorful breakfast pastry.
How to Make Sourdough Kolaches
Making a Sweet Stiff Levain
A stiff sweet levain (about 50–65% hydration) works well for enriched doughs because it adds elasticity and tempers sourness. Use your 100% hydration starter at its peak, then mix a small levain with flour, water and a bit of sugar. Knead it until cohesive, place it in a warm spot and let it double in 10–12 hours. Use it at its peak for the mildest flavor.
- Use 100% hydration starter at peak activity.
- Mix about 20 g starter with 100 g all-purpose flour, 50 g water and 20 g sugar.
- Knead until it forms a dough ball, then rest in a warm spot 10–12 hours until doubled.
Mix the Dough
In a stand mixer fitted with a dough hook (or by hand), combine the ripe stiff levain, warmed milk, sugar, egg yolks, melted butter, salt and bread flour. Mix on low, then increase speed and knead until the dough is smooth, elastic and slightly sticky—about 10–15 minutes total. The dough should be shiny and pass the windowpane test. Transfer to a covered container for bulk fermentation.
Bulk Fermentation
Let the dough ferment as a single mass in a covered container for about 4–5 hours at roughly 78°F. The dough should feel elastic and slightly puffed when ready. A warm environment speeds fermentation; a cooler one slows it.
Cold Fermentation
After bulk fermentation, refrigerate the covered dough overnight or up to 48 hours. Chilling firms the dough for easier shaping and develops flavor. When ready to shape, remove the dough briefly to make dividing and handling easier, then prepare your baking sheets with parchment.
Shaping and Proofing Sourdough Kolache Dough
Divide the dough into 24 pieces (about 85 g each). Shape each piece into a smooth ball by pulling the sides up and rolling with a cupped hand to create surface tension. Place 12 balls per sheet, cover, and proof in a warm spot until puffed and airy—typically 3–4 hours from chilled. The dough should feel light and leave a small indentation when gently pressed.
Filling Sourdough Kolache
While the dough proofs, prepare the cream cheese filling and jam. Whip the cream cheese, powdered sugar, egg yolk, flour and vanilla until smooth, then transfer to a piping bag. Spoon or pipe jam into a second bag. When the rolls are proofed, press a 16-ounce jar bottom or a 1/4-cup measure into the center of each ball to form an indentation. Pipe a ring of cream cheese around the edge and spoon jam into the center.
Fruit filling: Mash or blend 2 cups berries, then simmer with 1/2 cup sugar, 2 tbsp cornstarch, a pinch of salt and 1 tbsp lemon juice until thickened (about 15–20 minutes). Chill before using.
Baking Sourdough Kolache
Preheat the oven to 375°F. Brush the edges lightly with an egg wash, then bake the kolaches for 18–20 minutes until golden and bubbly. Allow them to cool briefly and serve warm for the best texture and flavor.
If you love these Sourdough Kolache, you will also love
- Sourdough Cinnamon Rolls
- Sourdough Sticky Pecan Rolls
- Kolache without sourdough
- Sourdough Star Bread
- Flaky Sourdough Biscuits
Frequently Asked Questions
Because these kolaches contain cream cheese, keep leftovers refrigerated. Store in the refrigerator for up to 24 hours, then freeze for longer storage.
Underproofing is the most common reason. Allow the dough balls to proof longer until they are puffed and spring back slightly when pressed. Temperature affects rise time—warmer conditions speed proofing.
Yes. This dough works well for stuffed pastries. Use less filling or ensure the dough is fully proofed to reduce excessive oozing.
Oozing can happen if the dough was underproved or if there is too much filling. Let the dough proof fully and use moderate amounts of filling to avoid overflow.
Sourdough Kolache
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