Sourdough 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
Scale
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
