Description

Sourdough Discard Breakfast Pockets are a creative and delicious way to use leftover sourdough starter discard by incorporating it into a soft, flaky dough filled with savory or sweet breakfast ingredients. These handheld pastries offer a golden, crispy exterior and a warm, flavorful interior, perfect for busy mornings, meal prep, or on-the-go breakfasts. Versatile and easy to customize, they help reduce waste while delivering a comforting and satisfying meal.

Ingredients

Scale

For the Dough:

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)

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 (for extra flavor):

Hot sauce, salsa, or pesto
Avocado slices or cream cheese for extra richness

Instructions

Prepare the Dough: Combine the sourdough discard, warm water, olive oil, and egg in a large bowl and whisk until smooth. In a separate bowl, mix the flour, sugar, salt, garlic powder, and baking powder. Gradually add the dry ingredients to the wet, mixing until combined, using hands if needed to form a dough. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30-60 minutes at room temperature to relax the gluten and develop flavor.
Prepare the Fillings: Scramble the eggs in a lightly greased pan, seasoning with salt and pepper, then set aside to cool. Cook bacon or sausage until crisp and crumble. Sauté spinach until wilted. Prepare cheese, herbs, and any optional add-ins such as avocado slices.
Assemble the Breakfast Pockets: Roll the rested dough on a floured surface to about 1/8-inch thickness. Cut into 4-5 inch circles or squares. Place a spoonful of scrambled eggs in the center of each piece, add bacon, cheese, spinach, herbs, and any additional fillings. Be careful not to overfill. Fold dough over filling creating a half-moon or rectangle shape, sealing edges by pinching tightly and crimping with a fork.
Brush with Egg Wash: Lightly brush the tops of the pockets with the beaten egg mixed with water to create a golden and glossy finish when baked.
Cook the Pockets: Preheat oven to 375°F (190°C). Place pockets on a parchment-lined baking sheet and bake 20-25 minutes until golden brown and cooked through. Alternatively, air fry at 375°F (190°C) for 10-15 minutes, flipping halfway for even crispiness.
Serve and Enjoy: Allow the pockets to cool a few minutes before serving. Offer dipping sauces such as salsa, sour cream, or ranch dressing to complement flavors.

Notes

Resting the dough is crucial for a soft, elastic texture and flavor development.
You can freeze unbaked pockets. Freeze on a baking sheet, then transfer to freezer bags. Bake from frozen, adding extra minutes to cooking time.
Customize fillings based on your preferences or available ingredients – savory or sweet options work well.
Avoid overfilling to prevent pockets from tearing or leaking during cooking.
Air frying yields a crispier texture without drying out the filling compared to baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

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