Breakfast Pockets Using Sourdough Discard are a fun and tasty way to start your day. These pockets are filled with hearty ingredients like eggs, cheese, and maybe some veggies or bacon, all wrapped up in flaky sourdough dough made from your sourdough starter discard. They have a nice crust on the outside and a warm, comforting filling inside, perfect for busy mornings or a weekend treat.
I love making these pockets because they’re a great way to use up sourdough discard instead of wasting it. Plus, they’re pretty easy to put together, and you can customize the filling however you like. Sometimes I add spinach or mushrooms, other times just cheese and ham — whatever I’m in the mood for. Baking them fresh fills the kitchen with a really inviting smell, which always makes me eager to dig in.
When I serve these breakfast pockets, I usually enjoy them with a side of fresh fruit or a bit of yogurt to keep things light and balanced. They’re also super portable, so I often pack them for a breakfast on the go or for a picnic. They remind me of the simple joy of homemade food and the little satisfaction that comes from making something delicious using parts of sourdough that might otherwise be tossed.
Key Ingredients & Substitutions
Sourdough discard: This is the star for the dough’s tangy flavor and texture. If you don’t have discard, plain yogurt or buttermilk can add moisture and a slight tang, but the texture may differ.
All-purpose flour: I use this for a tender yet sturdy dough. You can swap half for whole wheat flour for a nuttier taste, but the pockets might be a bit denser.
Eggs: They make the filling rich and creamy. For a veggie version, try adding scrambled tofu seasoned with turmeric and salt as an alternative.
Cheese: Cheddar adds a nice sharpness. Feel free to use mozzarella, pepper jack, or even vegan cheese if you prefer.
Bacon or sausage: Adds savory depth, but you can skip or replace with cooked mushrooms or sautéed spinach for a vegetarian twist.
How Do You Make Sure the Dough Is Perfect for Folding Without Breaking?
Kneading and resting the dough are key to making it stretchy and easy to shape. Here’s what I do:
- Knead on a lightly floured surface about 3–5 minutes until smooth and elastic.
- Let the dough rest covered for at least 20 minutes to relax the gluten.
- When rolling out, dust the surface and rolling pin lightly with flour to prevent sticking.
- Roll dough evenly, about 1/8 inch thick, so it cooks through but still folds without tearing.
- Seal edges well with a fork to keep filling inside during cooking.
These steps help prevent cracks and make your pockets look neat and hold their filling well.
Equipment You’ll Need
- Mixing bowls – I use a medium bowl for mixing the dough and a large one for preparing fillings; they keep ingredients organized.
- Rolling pin – makes it easy to roll out the dough evenly for a consistent size and shape.
- Skillet – perfect for cooking the pockets on the stove for a crispy exterior; I prefer non-stick for easy flipping.
- Fork – helps seal the edges securely, keeping fillings inside when cooking.
- Parchment-lined baking sheet – optional if you prefer to bake the pockets instead of stovetop frying.
- Spatula – handy for flipping and removing the pockets without breaking them.
Flavor Variations & Add-Ins
- Swap the eggs and cheese filling for cooked spinach and feta for a veggie version.
- Add cooked diced potatoes or sweet potatoes for extra heartiness.
- Use cooked ham or turkey instead of bacon for a different flavor profile.
- Mix in some chopped herbs like parsley, cilantro, or chives to add fresh flavor.
Breakfast Pockets Using Sourdough Discard
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour (plus extra for dusting)
- ¼ tsp baking powder
- ½ tsp salt
- 2 tbsp olive oil or melted butter (plus extra for cooking)
For the Filling:
- 3 large eggs
- ¼ cup diced cooked bacon or sausage (optional)
- ¼ cup finely chopped onion
- ¼ cup shredded cheddar cheese (or cheese of choice)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough and filling, 20 minutes for resting and rolling out the dough, and 10-20 minutes for cooking, depending on your method. Altogether, expect around 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
In a mixing bowl, combine the sourdough discard, flour, baking powder, salt, and olive oil. Stir everything together until you get a soft, slightly sticky dough. If it feels too sticky to handle, sprinkle in a little extra flour, one tablespoon at a time, until it firms up enough to work with.
2. Knead and Rest:
Lightly flour your countertop and knead the dough for 3 to 5 minutes until it feels smooth and elastic. Then, shape it into a ball, cover with a clean towel or plastic wrap, and let it rest while you prepare the filling. This rest helps relax the dough, making it easier to roll out later.
3. Prepare the Filling:
Heat a little butter or oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent. If using, add the cooked bacon or sausage to warm through. In a bowl, beat the eggs with salt and pepper, then pour into the skillet. Cook gently, scrambling until the eggs are just set but still moist. Remove from heat and stir in the shredded cheese. Allow this mixture to cool briefly.
4. Roll and Shape the Pockets:
Divide the rested dough into 6 equal portions. On a floured surface, roll each piece into a circle or square about 5 to 6 inches wide. Place a generous spoonful of filling on one half of each piece, leaving a small border around the edges. Fold the dough over the filling and seal the edges by pressing firmly with a fork.
5. Cook the Pockets:
Heat a skillet over medium heat and add a bit of oil or butter. Cook each pocket for 3 to 4 minutes on each side until they turn golden brown and are cooked through. You can also bake them on a parchment-lined baking sheet at 375°F (190°C) for 15 to 20 minutes if you prefer.
6. Serve and Enjoy:
Let the pockets cool for a minute or two, then serve warm. These handheld delights are perfect for a quick breakfast or brunch on the go!
Can I Use Frozen Sourdough Discard for the Dough?
Yes! Just thaw it completely in the fridge overnight and give it a good stir before using. This will help the ingredients combine smoothly.
Can I Make the Breakfast Pockets Ahead of Time?
Absolutely! Assemble the pockets and store them in the fridge for up to 24 hours before cooking. You can cook them straight from the fridge; just add a minute or two to the cooking time.
How Should I Store Leftover Breakfast Pockets?
Keep leftover pockets in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through to keep the crust flaky.
Can I Customize the Filling?
Definitely! Feel free to swap out ingredients like cheese, meats, or veggies to suit your taste. Just make sure any added filling is cooked and not too watery to avoid soggy pockets.