Sourdough Discard Breakfast Pockets Recipe
These Sourdough Discard Breakfast Pockets are a delicious and creative way to use sourdough starter discard. Filled with cheesy scrambled eggs and optional bacon or sausage, they make a perfect handheld breakfast treat. The dough is flaky and tender, baked to golden perfection for a satisfying morning meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 breakfast pockets 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 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
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon or sausage (optional)
Egg Wash
- 1 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 facilitate easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt thoroughly to create an even base for the dough.
- Incorporate Butter and Eggs: Cut the cold butter into the flour mixture until it resembles coarse crumbs. Then, add the 2 beaten eggs and mix until the dough comes together.
- Rest Dough: Allow the dough to rest for 10 minutes; this helps hydrate the flour for easier rolling and better texture.
- Divide Dough: Divide the rested dough into 6 equal portions to make individual pockets.
- Shape Pockets: Roll each portion into a small circle or oval, preparing them for filling.
- Add Filling: Place shredded cheddar cheese, scrambled eggs (prepared separately), and optional cooked bacon or sausage onto each dough round.
- Seal Pockets: Fold the dough over to enclose the filling and crimp the edges firmly with a fork to prevent leakage during baking.
- Apply Egg Wash: Beat together 1 egg and 1 tablespoon of milk; brush this mixture over the tops of each pocket to ensure a golden, shiny finish once baked.
- Make Slits and Bake: Cut small slits on top of each pocket to allow steam to escape, then bake them for 18–20 minutes or until nicely golden brown.
- Cool Slightly: Remove from oven and let the breakfast pockets cool slightly before serving to enjoy warm and flavorful bites.
Notes
- You can substitute cooked bacon with sausage or omit meat for a vegetarian option.
- Scramble eggs separately before adding to the pockets to ensure fully cooked filling.
- The dough may be a bit sticky; dust your surface and rolling pin lightly with flour for easier handling.
- These pockets are best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated.
- Freezing unbaked pockets is possible; bake from frozen by adding a few extra minutes to the bake time.
Keywords: sourdough discard, breakfast pockets, cheesy pockets, savory breakfast, sourdough recipe, homemade breakfast
