Name: Easy Sourdough Discard Breakfast Pockets Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup sourdough discard (active, not fed); 2 cups all-purpose flour (or a mix of all-purpose and whole wheat for a heartier dough); 1/2 cup warm water; 1/4 cup olive oil (or melted butter for richness); 1 tablespoon sugar or honey (for a touch of sweetness); 1 teaspoon salt; 1 teaspoon baking powder (for a little lift); 1 egg (for the dough); 1/2 teaspoon garlic powder (optional, for a savory touch); 1 cup scrambled eggs (about 2 eggs); 1/2 cup cooked bacon, crumbled (or sausage, or smoked salmon); 1/2 cup shredded cheese (cheddar, mozzarella, or a mix); 1/2 cup spinach (fresh, sautéed or steamed); 1 tablespoon fresh herbs (such as parsley, chives, or dill); 1 egg, beaten with 1 tablespoon water; Hot sauce, salsa, or pesto; Avocado slices or cream cheese for extra richness

Introduction

Sourdough Discard Breakfast Pockets are a clever way to transform leftover sourdough discard into a tasty, handheld morning meal. Crisp on the outside and filled with savory or sweet ingredients, these pockets are perfect for busy mornings or meal prep. Let’s explore how to make this delightful breakfast treat your new favorite.

The image shows a close-up of a flaky pastry cut in half, revealing its filling. The pastry has a golden-brown, crispy top layer with visible layers of soft, light, and airy dough inside. The filling consists of creamy scrambled eggs mixed with small pieces of pink ham and bits of green herbs, likely chives, adding a pop of color. The pastry is placed on a wooden board with a few chopped green herbs scattered around. The background has a soft focus with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Dough:

1 cup sourdough discard (active, not fed)

2 cups all-purpose flour (or a mix of all-purpose and whole wheat)
1/2 cup warm water

1/4 cup olive oil (or melted butter)
1 tablespoon sugar or honey

1 teaspoon salt
1 teaspoon baking powder
1 egg (for the dough)

1/2 teaspoon garlic powder (optional)

For the Fillings:

1 cup scrambled eggs (about 2 eggs)

1/2 cup cooked bacon, crumbled (or sausage, or smoked salmon)
1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
1/2 cup spinach (fresh, sautéed or steamed)

1 tablespoon fresh herbs (such as parsley, chives, or dill)

For the Egg Wash:

1 egg, beaten with 1 tablespoon water

Optional Add-ins:

Hot sauce, salsa, or pesto
Avocado slices or cream cheese

Instructions

Step 1: Combine the sourdough discard, warm water, olive oil, and egg in a large bowl. Whisk until smooth.

Step 2: In another bowl, mix the flour, sugar, salt, garlic powder, and baking powder. Gradually add this to the wet ingredients, mixing until combined. Use your hands near the end to form a dough.

Step 3: Lightly flour your surface and knead the dough for 5-7 minutes until smooth and elastic. Add flour if needed but avoid overworking.

Step 4: Cover the dough and let it rest for 30-60 minutes at room temperature to relax the gluten.

Step 5: Prepare the fillings: scramble eggs and season with salt and pepper; cook and crumble bacon or sausage; sauté spinach if using; ready any cheese, herbs, and optional add-ins.

Step 6: Roll the rested dough on a floured surface to about 1/8-inch thickness. Cut into 4-5 inch circles or squares.

Step 7: Place a spoonful of scrambled eggs in the center of each dough piece. Add bacon, cheese, spinach, herbs, and optional ingredients. Avoid overfilling.

Step 8: Fold the dough over to form a half-moon or rectangle shape and pinch the edges tightly to seal. Crimp edges with a fork for extra security.

Step 9: Brush the tops with the egg wash for a golden finish.

Step 10: Bake at 375°F (190°C) on a parchment-lined baking sheet for 20-25 minutes until golden brown. Alternatively, air fry at 375°F for 10-15 minutes, flipping halfway.

Step 11: Let cool for a few minutes before serving. Serve with salsa, sour cream, or ranch dressing if desired.

Tips & Variations

Don’t skip the resting time to ensure a soft, elastic dough and better flavor development.

For a sweeter option, fill pockets with apple cinnamon, berries and mascarpone, or chocolate and banana.

Use an air fryer for a crispier crust without drying out the filling.

Freeze unbaked pockets on a tray until solid, then store in a freezer bag for quick breakfasts—bake from frozen adding a few extra minutes.

Try gluten-free flour blends or vegan fillings to customize for dietary needs.

Don’t overfill pockets to prevent leaks; a generous spoonful is enough.

FAQs

Can I use sourdough discard that hasn’t been fed recently?

It’s best to use active sourdough discard that hasn’t been recently fed for optimal flavor and texture. Unfed discard might affect the dough’s rise and taste.

What if my dough is too sticky or too dry?

If sticky, gradually add more flour as you knead. If too dry, add a teaspoon of water at a time until the dough comes together smoothly.