Why Make This Recipe

Easy Sourdough Discard Breakfast Pockets are a great way to use leftover sourdough discard while creating a delicious and filling meal. These pockets are perfect for breakfast, snacks, or even lunch. They are versatile, easy to make, and customizable with your favorite ingredients. Plus, they give an added boost of flavor and texture that makes your mornings a little brighter.

How to Make Easy Sourdough Discard Breakfast Pockets

Ingredients:

1 cup sourdough discard (active, not fed)
2 cups all-purpose flour (or a mix of all-purpose and whole wheat for a heartier dough)
1/2 cup warm water
1/4 cup olive oil (or melted butter for richness)
1 tablespoon sugar or honey (for a touch of sweetness)
1 teaspoon salt
1 teaspoon baking powder (for a little lift)
1 egg (for the dough)
1/2 teaspoon garlic powder (optional, for a savory touch)
1 cup scrambled eggs (about 2 eggs)
1/2 cup cooked bacon, crumbled (or sausage, or smoked salmon)
1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
1/2 cup spinach (fresh, sautéed or steamed)
1 tablespoon fresh herbs (such as parsley, chives, or dill)
1 egg, beaten with 1 tablespoon water
Hot sauce, salsa, or pesto
Avocado slices or cream cheese for extra richness

Directions:

Combine the Wet Ingredients: In a large bowl, whisk together the sourdough discard, warm water, olive oil, and egg until smooth.
Add Dry Ingredients: In a separate bowl, mix together the flour, sugar, salt, garlic powder, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until combined. You may need to use your hands toward the end for a dough-like consistency.
Knead the Dough: Lightly flour your surface, then knead the dough for about 5-7 minutes until it’s smooth and elastic. Add more flour if necessary, but try not to overwork the dough.
Let It Rest: Cover the dough with a clean towel or plastic wrap and let it rest for 30-60 minutes at room temperature. This will allow the gluten to relax and make rolling easier.
Cook the Eggs: Scramble the eggs in a hot, lightly greased pan. Season with salt and pepper to taste. Set aside to cool slightly.
Prepare the Meats & Veggies: Cook the bacon or sausage until crisp, then crumble into small pieces. If using spinach, sauté it lightly in a pan with olive oil until wilted. Prepare any additional ingredients like cheese, herbs, or avocado slices.
Roll Out the Dough: On a lightly floured surface, roll the dough into a 1/8-inch thick circle or square, depending on your preferred shape. Cut into individual circles (about 4-5 inches in diameter) using a sharp knife or a round cutter.
Add the Fillings: Place a spoonful of scrambled eggs in the center of each dough circle. Top with bacon, cheese, spinach, and any optional add-ins like herbs or avocado. Don’t overfill to avoid leaks!
Seal the Pockets: Fold the dough over the fillings to create a half-moon or rectangular shape, pinching the edges tightly to seal the pocket. You can crimp the edges with a fork for extra security.
Egg Wash: Lightly brush the tops of the pockets with the egg wash (beaten egg with water) to give them a golden, glossy finish when baked.
Bake: Preheat your oven to 375°F (190°C). Place the pockets on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the pockets are golden brown and the dough is fully cooked.
Air Fryer Option: Alternatively, you can cook these in an air fryer at 375°F (190°C) for 10-15 minutes, flipping halfway through for even crispiness.
Let Cool Slightly: Once baked or air-fried, allow the breakfast pockets to cool for a few minutes before serving.
Dipping Sauces: Pair these with dipping sauces like salsa, sour cream, or even a tangy ranch dressing to add an extra layer of flavor.

How to Serve Easy Sourdough Discard Breakfast Pockets

Serve these pockets warm and enjoy them on their own or with your choice of dips like hot sauce or salsa. They make a lovely meal any time of day. Feel free to add fresh avocado slices on the side or a spread of cream cheese for added richness.

How to Store Easy Sourdough Discard Breakfast Pockets

Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze them for longer storage. Just make sure to lay them flat in a single layer before placing them in a freezer-safe bag. They can be reheated in the oven or an air fryer for the best texture.

Tips to Make Easy Sourdough Discard Breakfast Pockets

Use leftover vegetables or meats you have in your fridge to customize the filling.
If you want a crunchier texture, consider baking them a little longer or adding a sprinkle of breadcrumbs.
Experiment with different cheeses for unique flavors.

Variation

You can easily switch up the fillings based on your taste preference. Try adding cooked mushrooms, different types of cheese, or even leftover stir-fry. For a vegetarian option, simply omit the meats and add more veggies.

FAQs

Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and store it in the fridge for up to 24 hours before rolling and filling.

What can I use instead of sourdough discard?
If you don’t have sourdough discard, you can use plain yogurt or buttermilk to keep the dough moist.

Can I cook these pockets on the stovetop?
Yes! You can cook them in a lightly greased skillet over medium heat, flipping them until both sides are golden brown. Just make sure they are cooked through.