Description
These Sourdough Discard Breakfast Pockets transform extra sourdough starter into golden, flaky, protein-packed handheld breakfasts ready in just 35 minutes, combining tangy dough with customizable, hearty fillings.
Ingredients
Scale
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cold butter
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon or sausage (optional)
- Scrambled eggs made from the 2 large eggs
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, flour, baking powder, and salt until evenly combined.
- Cut cold butter into the mixture until coarse crumbs form, then fold in beaten eggs to create dough.
- Let dough rest 10 minutes to hydrate and soften.
- Divide dough into 6 equal portions.
- Roll each portion into a 5-inch circle about 1/4-inch thick.
- Add 2 tablespoons each of cheese, scrambled eggs, and protein to half of each dough circle.
- Fold over and crimp edges with a fork to seal.
- Brush pockets with egg wash made from egg and milk.
- Cut 2–3 small slits on top for venting and bake 18–20 minutes until golden.
- Cool 3–5 minutes before serving.
Notes
Avoid overmixing the dough to maintain a tender texture, and ensure fillings are cooled and not overly wet to prevent soggy pockets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg
Keywords: sourdough discard, breakfast pockets, sourdough recipe, handheld breakfast, no waste recipes