Sourdough Discard Breakfast Pockets Recipe: Crispy, Cozy, and Easy
why make this recipe
Sourdough Discard Breakfast Pockets are a fantastic way to use leftover sourdough discard while creating a delicious breakfast treat. They are crispy on the outside, cozy on the inside, and incredibly easy to make. You can enjoy them fresh from the oven, packed with cheese, eggs, and optional meats like bacon or sausage. Not only do they taste amazing, but they also help reduce food waste, making them a great choice for anyone looking to make the most of their kitchen ingredients.
how to make Sourdough Discard Breakfast Pockets
Ingredients:
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter
- 2 large eggs (plus 1 for egg wash)
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon or sausage (optional)
- 1 tbsp milk (for egg wash)
Directions:
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment.
- In a bowl, mix sourdough discard, flour, baking powder, and salt.
- Cut in cold butter until the mixture is crumbly. Then, mix in 2 beaten eggs to form the dough.
- Let the dough rest for 10 minutes, then divide it into 6 portions.
- Roll out each piece into a small circle or oval.
- Add cheese, scrambled eggs, and cooked bacon or sausage to each round.
- Fold the dough over and crimp the edges with a fork to seal.
- Brush the pockets with the egg wash (1 egg + 1 tbsp milk).
- Cut small slits in the tops. Bake for 18–20 minutes until golden.
- Cool slightly before serving.
how to serve Sourdough Discard Breakfast Pockets
Serve these tasty breakfast pockets warm from the oven. They make a great breakfast on their own, but you can also pair them with a cup of coffee or a glass of juice. They are perfect for a cozy morning at home or as a quick grab-and-go snack for busy days.
how to store Sourdough Discard Breakfast Pockets
Store any leftover breakfast pockets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also freeze them for longer storage. Just wrap each pocket tightly in plastic wrap and then in aluminum foil before placing them in the freezer.
tips to make Sourdough Discard Breakfast Pockets
- Make sure the butter is cold for a flakier texture.
- Feel free to customize the fillings with your favorite cheese or veggies.
- Experiment with different seasonings for added flavor.
variation
You can try different variations by adding ingredients such as spinach, mushrooms, or even different cheeses like feta or mozzarella. For a little kick, add some hot sauce or jalapeños.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may make the pockets denser.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
What can I do with extra sourdough discard?
You can use it in pancakes, waffles, or even in other baked goods like muffins or bread to enhance flavor and texture.
Sourdough Discard Breakfast Pockets
Ingredients
Method
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment.
- In a bowl, mix sourdough discard, flour, baking powder, and salt.
- Cut in cold butter until the mixture is crumbly. Then, mix in 2 beaten eggs to form the dough.
- Let the dough rest for 10 minutes, then divide it into 6 portions.
- Roll out each piece into a small circle or oval.
- Add cheese, scrambled eggs, and cooked bacon or sausage to each round.
- Fold the dough over and crimp the edges with a fork to seal.
- Brush the pockets with the egg wash (1 egg + 1 tbsp milk).
- Cut small slits in the tops.
- Bake for 18–20 minutes until golden.
- Cool slightly before serving.
