why make this recipe

Sourdough Discard Breakfast Pockets are a fantastic way to use up sourdough discard while making a delicious meal. This recipe is not just easy, but it also offers a crispy texture along with a warm and cozy filling. Perfect for breakfast or even a quick snack, these pockets are customizable, allowing you to add your favorite ingredients. Plus, they make use of ingredients you likely already have in your pantry.

how to make Sourdough Discard Breakfast Pockets

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 (plus 1 for egg wash)
½ cup shredded cheddar cheese
¼ cup cooked bacon or sausage (optional)
1 tbsp milk (for egg wash)

Directions :

Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
In a bowl, mix sourdough discard, flour, baking powder, and salt.
Cut in cold butter until crumbly. Mix in 2 beaten eggs to form dough.
Let dough rest for 10 minutes, then divide into 6 portions.
Roll out each piece into a small circle or oval.
Add cheese, scrambled eggs, and bacon to each round.
Fold over and crimp edges with a fork to seal.
Brush with egg wash (1 egg + 1 tbsp milk).
Cut small slits in tops. Bake for 18–20 minutes until golden.
Cool slightly before serving.

how to serve Sourdough Discard Breakfast Pockets

Serve these breakfast pockets warm, right out of the oven. They pair well with a side of fresh fruit or a simple salad. You can enjoy them on their own or dip them into salsa or hot sauce for an extra kick.

how to store Sourdough Discard Breakfast Pockets

If you have leftovers, you can store the breakfast pockets in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven for a few minutes until warm. You can also freeze them for up to a month. Just make sure to wrap them tightly before freezing.

tips to make Sourdough Discard Breakfast Pockets

Make sure your butter is very cold; this helps create a flaky texture.
You can customize the filling with your favorite ingredients like vegetables or different types of cheese.
Don’t skip the egg wash, as it gives the pockets a beautiful golden color.

variation

You can try different types of cheese or add vegetables like spinach or bell peppers. If you want a vegetarian option, just leave out the meat entirely.

FAQs

Q1: Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may change the texture a bit. You might need to adjust the liquid if the dough seems too dry.

Q2: What can I use instead of sourdough discard?
You can use regular yogurt or another type of sourdough starter if you don’t have discard.

Q3: How can I make these pockets ahead of time?
You can prepare the pockets and freeze them before baking. When you’re ready to eat, just bake them straight from the freezer, adding a few extra minutes to the baking time.