Why make this recipe

These Easy Sourdough Discard Breakfast Pockets are a great way to use up sourdough discard while creating a delicious and filling meal. They are perfect for breakfast or a snack, and the fillings can be easily customized to suit your taste. By combining classic breakfast ingredients with a unique dough, you’ll enjoy a wonderful balance of flavor and texture. Plus, they’re convenient for meal prep or on-the-go eating!

How to make Easy Sourdough Discard Breakfast Pockets

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

Directions:

Combine the Wet Ingredients: In a large bowl, whisk together the sourdough discard, warm water, olive oil, and egg until smooth.
Add Dry Ingredients: In a separate bowl, mix together the flour, sugar, salt, garlic powder, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until combined. You may need to use your hands toward the end for a dough-like consistency.
Knead the Dough: Lightly flour your surface, then knead the dough for about 5-7 minutes until it’s smooth and elastic. Add more flour if necessary, but try not to overwork the dough.
Let It Rest: Cover the dough with a clean towel or plastic wrap and let it rest for 30-60 minutes at room temperature. This will allow the gluten to relax and make rolling easier.
Cook the Eggs: Scramble the eggs in a hot, lightly greased pan. Season with salt and pepper to taste. Set aside to cool slightly.
Prepare the Meats & Veggies: Cook the bacon or sausage until crisp, then crumble into small pieces. If using spinach, sauté it lightly in a pan with olive oil until wilted. Prepare any additional ingredients like cheese, herbs, or avocado slices.
Roll Out the Dough: On a lightly floured surface, roll the dough into a 1/8-inch thick circle or square, depending on your preferred shape. Cut into individual circles (about 4-5 inches in diameter) using a sharp knife or a round cutter.
Add the Fillings: Place a spoonful of scrambled eggs in the center of each dough circle. Top with bacon, cheese, spinach, and any optional add-ins (like herbs or avocado). Don’t overfill to avoid leaks!
Seal the Pockets: Fold the dough over the fillings to create a half-moon or rectangular shape, pinching the edges tightly to seal the pocket. You can crimp the edges with a fork for extra security.
Egg Wash: Lightly brush the tops of the pockets with the egg wash (beaten egg with water) to give them a golden, glossy finish when baked.
Bake: Preheat your oven to 375°F (190°C). Place the pockets on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the pockets are golden brown and the dough is fully cooked.
Air Fryer Option: Alternatively, you can cook these in an air fryer at 375°F (190°C) for 10-15 minutes, flipping halfway through for even crispiness.
Let Cool Slightly: Once baked or air-fried, allow the breakfast pockets to cool for a few minutes before serving.
Dipping Sauces: Pair these with dipping sauces like salsa, sour cream, or even a tangy ranch dressing to add an extra layer of flavor.

How to serve Easy Sourdough Discard Breakfast Pockets

These breakfast pockets are best served warm. Feel free to cut them in half to show off the delicious fillings. They pair well with sauces like hot sauce, salsa, or a dollop of cream cheese for added creaminess.

How to store Easy Sourdough Discard Breakfast Pockets

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag.

Tips to make Easy Sourdough Discard Breakfast Pockets

Make sure your sourdough discard is active; it helps with the dough’s rise.
Don’t overfill the pockets to prevent them from leaking during cooking.
Use a variety of fillings to keep things interesting—think different cheeses, veggies, or proteins!

Variation

Feel free to customize the fillings based on what you have on hand or personal preferences. You can try adding different herbs, using different cheeses, or even making them vegetarian by skipping the meat altogether!

FAQs

Can I use an air fryer for these breakfast pockets?
Yes! You can air fry them at 375°F (190°C) for 10-15 minutes, flipping halfway through for even cooking.

Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead and refrigerate it. Just let it come to room temperature before rolling it out.

Can I use different types of flour?
Absolutely! You can mix all-purpose flour with whole wheat flour for a heartier texture.

How long do the breakfast pockets last in the fridge?
They will last in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing them.

Can I add more veggies to the filling?
Definitely! Feel free to add any veggies you like such as bell peppers, mushrooms, or zucchini for extra flavor and nutrition.