Sourdough Discard Breakfast Pockets Recipe
Introduction
Sourdough discard breakfast pockets are a delicious and creative way to use leftover sourdough starter. Filled with cheesy scrambled eggs and savory bacon or sausage, these golden pockets make a perfect hearty breakfast or brunch treat.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter
- 2 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon or sausage (optional)
- 1 large egg
- 1 tbsp milk
Instructions
- Step 1: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Step 2: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt, mixing well to distribute the ingredients evenly.
- Step 3: Cut in the cold butter until the mixture becomes crumbly. Then, beat 2 large eggs and mix them into the dough until it forms a cohesive ball.
- Step 4: Allow the dough to rest for 10 minutes, which helps hydrate the flour and makes rolling easier.
- Step 5: Divide the rested dough into 6 equal portions to make individual breakfast pockets.
- Step 6: Roll each portion into a small circle or oval shape on a floured surface, thick enough to hold the filling without tearing.
- Step 7: Place shredded cheddar cheese, scrambled eggs (from the 2 eggs included in the dough step), and cooked bacon or sausage on one half of each dough round.
- Step 8: Fold the dough over to enclose the filling and use a fork to crimp the edges tightly to prevent filling leakage during baking.
- Step 9: Whisk together 1 egg and 1 tablespoon of milk to make an egg wash, then brush this over each pocket for a glossy, golden finish after baking.
- Step 10: Cut small slits in the tops of each pocket to allow steam to escape, then bake on the prepared baking sheet for 18–20 minutes until they are golden brown.
- Step 11: Let the breakfast pockets cool slightly before serving to allow fillings to set and avoid burns.
Tips & Variations
- For a vegetarian version, skip the bacon or sausage and add sautéed mushrooms or spinach instead.
- Use sharp cheddar for a bolder flavor or mix in some fresh herbs like chives or parsley for extra freshness.
- Ensure the dough is thick enough when rolled out to prevent tearing and leaking during baking.
Storage
Store leftover breakfast pockets in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes to keep them crispy. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it wrapped in plastic for up to 24 hours before assembling the pockets.
What can I use instead of sourdough discard?
If you don’t have sourdough discard, you can substitute with plain yogurt or buttermilk to add moisture and tanginess, though the texture may vary slightly.
PrintSourdough Discard Breakfast Pockets Recipe
These Sourdough Discard Breakfast Pockets are a delightful and creative way to use excess sourdough starter. Filled with cheesy scrambled eggs and optional savory bacon or sausage, these golden, flaky pockets are perfect for a hearty breakfast or brunch treat. Baked until golden and glossy, they combine the tangy flavor of sourdough with classic breakfast ingredients for a satisfying meal on the go.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 breakfast pockets 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Dough Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter
- 2 large eggs
Filling Ingredients
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon or sausage (optional)
- Scrambled eggs made from the 2 large eggs indicated above
Egg Wash
- 1 large egg
- 1 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt, stirring thoroughly to mix evenly.
- Incorporate Butter and Eggs: Cut the cold butter into the flour mixture until it becomes crumbly. Beat 2 large eggs and mix them into the dough until a cohesive ball forms.
- Rest the Dough: Let the dough rest for 10 minutes to allow the flour to hydrate, making it easier to roll out.
- Divide Dough: Divide the dough into 6 equal portions for making individual breakfast pockets.
- Roll Out Dough: Roll each portion into a small circle or oval shape on a floured surface, thick enough to hold filling without tearing.
- Add Filling: On one half of each dough circle, place shredded cheddar cheese, scrambled eggs (prepared using 2 eggs), and cooked bacon or sausage if desired.
- Seal Pockets: Fold the dough over the filling and crimp edges with a fork to seal tightly, preventing leaks during baking.
- Apply Egg Wash: Whisk together 1 egg and 1 tablespoon milk, then brush this egg wash over each pocket to create a glossy, golden crust.
- Vent and Bake: Cut small slits on top of each pocket to allow steam to escape, then bake on the prepared sheet for 18–20 minutes until golden brown.
- Cool and Serve: Allow the pockets to cool slightly before serving to set the filling and avoid burns.
Notes
- You can substitute the cooked bacon or sausage filling with vegetables or omit it for a vegetarian option.
- Make sure the butter is cold to achieve a flaky texture in the dough.
- Resting the dough is essential for easier rolling and better texture.
- Egg wash gives a nice golden color but can be skipped if dairy/egg-free is preferred.
- Store leftover pockets in an airtight container for up to 2 days and reheat before serving.
Keywords: sourdough discard, breakfast pockets, cheesy breakfast, savory pockets, baked pockets, sourdough recipe
