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Sourdough Discard Breakfast Pockets

Sourdough Discard Breakfast Pockets: Easy, Flaky Delights

Delightful Sourdough Discard Breakfast Pockets, a customizable, quick, and make-ahead breakfast solution using sourdough starter discard.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 pockets
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Sourdough Discard Ideally use fresh discard (1–3 days old)
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour
  • 1 tbsp Baking Powder Ensure it’s fresh for optimal leavening
  • 1 tsp Salt No substitutions recommended
  • 1/2 cup Cold Butter Substitute with chilled shortening if needed
For the Filling
  • 4 large Eggs Reserve one egg for the egg wash
  • 1 cup Shredded Cheddar Cheese Feel free to swap for your favorite cheese type
  • 1 cup Cooked Bacon or Sausage Optional; replace with cooked veggies for vegetarian alternative
For the Egg Wash
  • 1 tbsp Milk Can replace with cream or non-dairy milk

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • pastry cutter
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (218°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt.
  3. Cut cold butter into small cubes and work it into the dry ingredients until it resembles coarse crumbs.
  4. Add in two beaten eggs and mix until a cohesive dough forms. Let it rest for 10 minutes.
  5. Divide the dough into six equal pieces and roll each into a ball, then flatten to about 1/8 to 1/4 inch thick.
  6. Place desired fillings onto one half of each rolled dough, being careful not to overfill.
  7. Fold the dough over the fillings and crimp the edges with a fork to seal securely.
  8. Mix the reserved egg with one tablespoon of milk and brush the tops of each pocket.
  9. Cut small slits in the tops for steam to escape, then bake for 18–20 minutes until golden brown.
  10. Remove from oven and let cool slightly on a wire rack before serving.

Nutrition

Serving: 1pocketCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

Perfect for busy mornings, these breakfast pockets are easy to customize and can be made ahead of time for convenience.

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