Sourdough Breakfast Kolaches

These Sourdough Breakfast Kolaches are one of those bakes that is satisfying and so indulgent. The dough is a soft sourdough brioche made with a sweet levain, and if you let it ferment overnight the flavor gets even better. Each one is filled with a creamy savory cream cheese center, crack in an egg yolk, and finish them with a buttery crumble and bacon that turns the whole thing into the best breakfast pastry that you’ve ever had. Thank me later!

Why You’ll Love This Recipe

Soft sourdough brioche: long fermentation gives this dough an incredible flavor and ultra fluffy and tender crumb.
Savory creamy center: tangy cream cheese and egg yolk fill this pastry for the most indulgent and satisfying breakfast.
Buttery bacon crumble: adds crispness and texture for that perfect contrast to the creamy filling.
Perfect for overnight prep: ferment the dough ahead and prep the filling so breakfast is easy and stress free.
Perfect for a crowd: Have a large group to feed and want something impressive? This is just the recipe.

What is a Kolache?

Kolaches are a traditional pastry with Czech roots. Traditionally served at weddings or celebrations, the word “kolac” literally means cake in Czech. They’re a sweet or savory brioche pastry filled with fruit or cheese fillings, and oh my are they delicious! In the late 1800’s Czech immigrants brought kolaches to Texas, creating the American version of the kolache we know today.

Why Use a Sweet Levain?

Milder flavor! The added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.

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Tools You’ll Need:

Stand mixer with dough hook- I highly recommend a strand mixer for this dough as it is very enriched, but if you’re used to kneading by hand you can do that too.
Rubber spatula- for mixing cheese filling.
Mixing bowls- for filling and streusel.
Kitchen scale– recommended for accurate measurements. I love this scale linked here.
Measuring cups and spoons- for smaller ingredients or if not using a scale.
Parchment paper– to line pans to avoid burning. Silicone mats work great too!
2 baking sheets– for baking buns.
Small cookie scoop or Tablespoon– to portion cheese filling.
Glass cup– to make wells in the center of the kolache.
Hand mixer- for blending cream cheese filling.
Food thermometer (optional)- to make sure kolaches are done. This is my go-to kitchen thermometer linked here .

Gather Your Ingredients:

Sourdough starter– feeds your sweet levain and is your leavening agent. Essential for fermentation.
Milk- adds softness and tenderness to the crumb; works to hydrate the dough.
White granulated sugar- works to feed the levain and sweeten the dough.
Egg + egg yolks- adds creaminess and structure to the dough. Works to thicken and help cream cheese filling hold structure. Egg yolks are used in center of kolache for extra flavor and visual appeal. You can skip them of you prefer!
Honey- adds sweetness and tenderizes the dough. Works to slightly sweeten the cream cheese filling to balance out the tang.
Unsalted Butter– enriches the brioche dough, and adds golden crispness to crumble.
Avocado Oil– adds enrichment for a tender crumb and helps dough retain elasticity.
Bread flour– can be substituted for all purpose. Adds gluten to the dough, providing structure. Thickens cream cheese filling and key for crumble to achieve proper texture.
Salt- balances and enhances all other flavors.
Black Pepper– balances flavors in the crumble and filling.
Sharp white cheddar or Gruyere cheese- adds sharp boldness and melty cheese to the center filling.
Garlic and Onion Powder- to season the cream cheese filling and make it savory.
Cream cheese- gives filling that classic tang and creamy texture.
Grated Parmesan- adds cheesy depth to the crumble. You can substitute this for more cheddar or Gruyere if you want.
Smoked Paprika- to spicy and smoky taste to the crumble.
Bacon Crumbles– adds salty smoky crunch to the top of the kolaches.
Green Onions or Chives (optional)- Works for a garnish and to add that herby flavor.

Instructions

Step 1: Make the Sweet Levain (Night Before)

Baker’s Schedule: 8:00 PM- Night Before

To start your dough, you’ll want to mix a sweet levain the night before. If this sounds intimidating, it’s not! It’s literally just adding sugar to your starter. This curbs the tang of the sourdough.

In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it’s easy to asses the rise the next morning. When the sweet levain has doubled in size, it’s time to mix your dough.

Step 2: Make the Dough

In the bowl of your stand mixer (or a large mixing bowl), combine sweet levain, milk, sugar, honey, eggs, and oil. Mix wet ingredients with a whisk until loosely combined.

Add flour and salt to the dough. Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough into a ball.

Once dough has formed a rough ball, add the softened unsalted butter, one a tablespoon at a time.

Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky. If mixing by hand knead dough until butter has fully incorporated and dough is smooth and tacky.

If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough.

Do not add more than 25 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense dough. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand for a minute after mixing really helps bring the dough together.

Step 3: Bulk Fermentation

Spray a clean bowl with oil. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap.

If you used a stand mixer, perform one set of stretch and folds after 30 minutes to strengthen your dough. If you mixed dough by hand, perform 3 sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation. After stretch and folds are completed, cover dough and allow to continue proofing.

Let dough rise at 75–80°F until doubled in size, about 5–6 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere.

Dough doubled in size and ready to be shaped or refrigerated

Once dough has finished rising, you can cover and transfer to the refrigerator overnight for a longer ferment or you can skip this step and go straight to shaping your kolaches. I do find it to be easier to shape the dough when it has been refrigerated but it isn’t necessary.

Step 4: Prepare the Cream Cheese Filling

Allow cream cheese to soften completely at room temperature before mixing filling. Shred white cheddar or gruyere if needed.

Transfer cream cheese to a medium sized bowl and add shredded cheddar or gruyere, egg yolk, chives, garlic powder, onion powder, honey or sugar, salt, and pepper.

Beat filling with hand beaters for roughly one minute, until combined. It doesn’t need to be smooth.

Set aside filling for when you’re ready to assemble your kolaches.

Step 5: Prepare Crumble

Melt butter in a microwave safe bowl for 30 seconds to 1 minute and butter is melted. Add flour, grated Parmesan, black pepper and paprika to the bowl.

Mix with a spoon or fork until a crumbly mixture forms. Set aside for later when you are ready to assemble kolaches.

Step 6: Final Proofing

If dough was refrigerated overnight, remove from refrigerator and allow to warm on the counter about 30 minutes for better handling. If you didn’t chill dough, skip this step.

Line 2 cookie sheets with parchment paper or silicone mats and spray lightly with cooking oil. Set side.

Grease a clean work surface with a little cooking spray, and transfer dough from bowl to counter. Weight out 9 dough balls (roughly 130 grams), and shape them into taut balls.

Note: 130 grams makes large kolaches; if you want to make a dozen smaller kolaches weigh out dough to be 100-110 gram balls.

Transfer dough balls to prepared baking sheets and cover with oiled plastic wrap. Allow dough balls to proof 2 hours at room temperature.

Step 7: Assemble Kolaches

Preheat oven to 350°F (175°C). Prepare an egg wash with 1 egg yolk and 2 teaspoons of water in a small bowl. Beat together until smooth and set aside.

Gather your cream cheese filling, savory crumble, bacon pieces, and 9 eggs if you’re adding egg to the centers.

Grease the back of a small glass or use your fingers to press a deep well in the center of each dough ball.

Use a greased cup to form deep wells in center of kolaches

Fill the well of each kolache with 2 Tablespoons cream cheese filling. Spread the filling to fill the center of the kolache.

Brush the outside ring of the kolache with the egg wash. I like to do this with a paper towel to make sure you don’t end up with an eggy rim around the bottom of the kolache.

Step 8: Baking the Kolaches

Par-baking: If you’re adding the egg yolks to the centers of the cheese filling, you are going to par-bake the kolaches first. Bake the kolaches at 350°F (175°C) for 12 minutes.

add an egg yolk to the center of the kolache — Add egg yolks to center of kolaches after par-baking

To add the egg yolk center, you’re going to take a spoon and create a well in the center of the cream cheese filling about the size of 1 Tablespoon. Carefully crack an egg and separate the egg yolk, then add the egg yolk to the well you’ve created. Repeat this step with the remaining kolaches.

Brush the edges of the kolache with remaining egg wash, avoiding the cheese filling and egg yolk center.

Sprinkle 2 teaspoons approximately of crumble and 2 teaspoons of bacon pieces around the ring of the kolache where you brushed the egg wash.

Top kolaches with egg yolk, bacon and crumble then bake again

Return to the oven and bake kolaches for 12-15 more minutes until golden brown and fillings are just set. Internal temp should read around 200°F in bread portion of bun. Egg yolk centers should be just set, but not completely cooked.

Note: If you choose to skip the egg yolk addition, simply add the crumble and bacon after the egg wash prior to baking. Skip the par- bake, and bake at 350 F for 20-24 minutes or until internal temperature reads 200 F.

Cool on a wire rack for 15-20 minutes and centers are set.

Enjoy your Sourdough Breakfast Kolaches!

Yields 9 buns

How to Store:

With Egg Yolk Center- These kolaches are best served fresh because of thee egg yolk center. I don’t recommend trying to store or allowing them to sit out.

Without Egg Center- Store in an airtight container at room temp for 1 day, or refrigerate up to 4 days. Reheat gently at 300°F for 5–7 minutes. Serve warm.

FAQ’S:

Can I make the dough ahead of time?

Yes! After bulk fermentation, refrigerate the dough overnight. Shape and proof the next day.

Can I use whole eggs instead of just yolks?

No. If you add an entire egg you’ll risk overflow issues.

What’s a good cheese sub for cheddar?

Gruyère, fontina, or pepper jack are great swaps for flavor and meltability.

Do I have to add the crumble?

It’s optional, but adds wonderful flavor!

How do I prevent the yolk from overcooking?

Keep a close eye after the second bake. You want to make sure your bun is cooked through and reaches 200-205 F, but yolk is still jiggly.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough recipes like my Sourdough Boston Cream Donuts!