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Best Sourdough Discard Breakfast Pockets Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 pockets
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix sourdough discard, flour, baking powder, and salt until evenly combined.
  3. Cut cold butter into the mixture until coarse crumbs form, then fold in beaten eggs to create dough.
  4. Let dough rest 10 minutes to hydrate and soften.
  5. Divide dough into 6 equal portions.
  6. Roll each portion into a 5-inch circle about 1/4-inch thick.
  7. Add 2 tablespoons each of cheese, scrambled eggs, and protein to half of each dough circle.
  8. Fold over and crimp edges with a fork to seal.
  9. Brush pockets with egg wash made from egg and milk.
  10. Cut 2–3 small slits on top for venting and bake 18–20 minutes until golden.
  11. 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.