When I first shared this sourdough kolache recipe on Instagram stories, I knew the pressure was on. People immediately wanted to know how I made them. After perfecting the recipe, I am excited to finally share it.
Are you still searching for the perfect sourdough boule recipe? My sourdough bread recipe is a simple one and outlines every step.
Why This Sourdough Kolache Recipe Uses an Overnight Cold Ferment
Here’s the thing about kolaches – the dough is everything. This one gets an overnight cold ferment in the fridge, which does two things: deepens the flavor (classic sourdough tang, but not overpowering) and it makes the morning-of process easier. You’re basically doing all the hard work the night before and waking up to dough that’s ready to shape.
Don’t skip the room-temp rise before the fridge, it’s what sets you up for that soft, pillowy texture once they’re baked.
My Favorite Sausage for This Sourdough Kolache Recipe
I call these Sourdough Jalapeño Cheddar Kolaches because that’s always the move in the Sojo Home. After discovering Kiolbassa, a family-owned Texas sausage company out of San Antonio, we were hooked. Their ingredients are straightforward (no fillers, just good quality sausage) and the flavor is delicious. The sausages are on the thicker side, which is why I slice mine in half lengthwise before rolling. It keeps the dough-to-sausage ratio right.
That said, this dough works beautifully with whatever sausage you love. Make it yours.
Ingredients for 8 Kolaches
Dough
- ¾ cup active sourdough starter
- ¾ cup warm whole milk (90–100°F)
- 3 tablespoons sugar
- 1 egg
- 3 tablespoons melted butter
- 3 cups all-purpose flour
- 1 teaspoon salt
Filling
- Jalapeño cheddar sausage (I use Kiolbassa), cut in half lengthwise so it’s thinner, not shorter
Finishing
- 1 egg + 1 tablespoon milk (egg wash)
- Melted butter, for brushing after baking
How to make This Sourdough Kolache Recipe
- Mix the dough (KitchenAid, paddle attachment). Add the starter, warm milk, sugar, egg, and melted butter. Mix 30 seconds on speed 2. Add the flour and salt, and mix 1 minute until shaggy.
- Knead. Switch to the dough hook and knead on speed 2, until the dough is soft, smooth, and just slightly tacky (not sticky).
- Short rise. Transfer to a lightly oiled bowl, cover, and let sit for ~2 hours at room temperature until slightly puffy.
- Overnight cold ferment. Cover tightly and refrigerate 8–12 hours.
- The next morning, bring dough to room temp. Remove from the fridge and let sit for 45 minutes.
- Shape. Divide into 8 equal pieces, roll into smooth balls, and rest for 15 minutes.
- Final rise. Cover lightly and let rise for ~1.5 hours until puffy.
- Bake. Preheat oven to 375°F. Brush with egg wash. Bake 18-22 minutes until golden brown.
- Finish. Brush tops with melted butter immediately after baking.
Hot Tip (don’t skip): Kitchen temps rule over sourdough. If you have a cold kitchen, the rises may take longer, trust your eyes (and judgement) based on what the dough is actually doing. Don’t rely on the clock.
These have become a weekend staple in the Sojo Home. I like to keep a stash in the freezer, although they don’t seem to last a long time, haha! If you make them, I want to see! Tag me @mrsprofresh on Instagram or drop a comment below. Would love to hear how yours turn out.
xoxo,
Sonia
