Flaky Sourdough Breakfast Pockets

This hearty Sourdough Discard Breakfast Pocket recipe transforms your leftover sourdough starter into delicious handheld pastries filled with savory scrambled eggs, melty cheese, and optional bacon or sausage. These golden pockets have become my weekend brunch staple for using up discard while creating something truly special.

I discovered this recipe during a particularly active sourdough baking phase when my discard jar was overflowing. What started as a practical solution has become the most requested weekend breakfast in our house, especially when we have overnight guests.

Ingredients

• Sourdough discard adds a subtle tang and helps reduce kitchen waste while creating a tender texture
• All purpose flour provides structure to the dough while keeping it light
• Cold butter creates those delicious flaky layers when baked
• Baking powder helps the dough rise even without a long fermentation
• Eggs play double duty in this recipe binding the dough and creating the filling
• Cheddar cheese adds rich melty goodness choose sharp varieties for maximum flavor
• Cooked bacon or sausage optional but adds wonderful savory depth and protein

Step-by-Step Instructions

Preheat Oven

Set your oven to 425°F and line a baking sheet with parchment paper. This high temperature will create that beautiful golden crust while the parchment prevents sticking and makes cleanup a breeze.

Mix Dry Ingredients

In a large bowl thoroughly combine the sourdough discard all purpose flour baking powder and salt. This even distribution ensures consistent flavor and texture throughout your dough. I like to whisk these ingredients together to prevent any lumps especially in the baking powder.

Incorporate Butter and Eggs

Use a pastry cutter or your fingertips to work the cold butter into the dry ingredients until you achieve a crumbly texture. Cold butter is crucial here as it creates steam pockets during baking that make the pastry flaky. Beat the eggs separately before adding them to the mixture then stir until a cohesive ball forms. The dough will feel slightly tacky but should hold together.

Rest the Dough

Allow your dough to rest for 10 minutes undisturbed. This resting period lets the flour fully hydrate and the gluten relax making the dough much easier to roll out. I sometimes cover it with a clean kitchen towel during this time to prevent it from drying out.

Divide and Roll Dough

Split the dough into 6 equal portions I find a kitchen scale helpful for precision then roll each piece into circles about 14 inch thick on a lightly floured surface. Aim for rounds approximately 6 inches in diameter with even thickness throughout.

Add Filling

Place a generous portion of shredded cheese scrambled eggs and your choice of meat on one half of each dough circle leaving a half inch border around the edge. Resist the temptation to overfill as this can cause leakage during baking.

Seal Pockets

Carefully fold the empty half of dough over your filling creating a half moon shape. Press the edges firmly together then use a fork to create decorative crimping that ensures a tight seal. This step is crucial for keeping all that delicious filling inside during baking.

Apply Egg Wash

Whisk together an egg with a tablespoon of milk to create a smooth egg wash. Brush this mixture generously over the tops and sides of each pocket. This creates that irresistible golden sheen and adds an extra layer of flavor to the crust.

Vent and Bake

Use a sharp knife to cut 2 or 3 small slits in the top of each pocket. These vents allow steam to escape during baking preventing the pockets from bursting at the seams. Bake for 18 to 20 minutes until deeply golden brown watching carefully in the last few minutes to prevent burning.

Cool and Serve

Allow the pockets to rest for 5 minutes before serving. This brief cooling period lets the filling set slightly making them easier to handle and preventing burnt mouths. The pastries will still be wonderfully warm but much more pleasant to eat.

Bookmark

The sourdough discard is truly the secret ingredient here. While you could make these with regular flour and additional leavening, the discard adds a subtle complexity that elevates them beyond ordinary breakfast pastries. My daughter who claimed to hate sourdough bread absolutely devours these pockets and specifically requests them for special occasion breakfasts.

Make-Ahead Options

These breakfast pockets are perfect for meal prep. You can prepare them up to the point of baking, freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to enjoy, bake directly from frozen adding about 5 to 7 minutes to the baking time. The texture remains almost identical to freshly made.

Filling Variations

While the classic egg and cheese filling is delicious, these pockets welcome endless variations. Try spinach and feta for a Greek inspired version, or roasted vegetables and goat cheese for something more elegant. For meat lovers, chorizo and pepper jack create a spicy Southwestern twist. The key is to make sure any vegetables are well drained to prevent soggy pockets.

Serving Suggestions

These pockets shine as a standalone breakfast but pair beautifully with fresh fruit or a light salad for brunch. For special occasions, I serve them alongside a simple yogurt parfait bar allowing guests to customize their meal. They also make excellent additions to breakfast buffets since they can be eaten without utensils and hold their heat remarkably well.

The Sourdough Advantage

Using sourdough discard in these pockets does more than prevent waste. The natural acids in the starter help break down the flour, making the nutrients more bioavailable. The slight tang also balances the richness of the cheese and eggs, creating a more complex flavor profile than you would get from standard breakfast pastries.

Recipe Q&A

→ Can I make these breakfast pockets ahead of time?

Yes! You can prepare these pockets completely, bake them, and then refrigerate for up to 3 days or freeze for up to 3 months. To reheat, warm them in a 350°F oven for 10-15 minutes from refrigerated or 20-25 minutes from frozen for the best texture.

→ What if I don't have sourdough discard?

While sourdough discard gives these pockets their distinctive tangy flavor, you can substitute with 1 cup of plain yogurt mixed with 1 tablespoon of lemon juice. The texture and flavor will be different but still delicious.

→ Can I add vegetables to the filling?

Absolutely! Sautéed spinach, bell peppers, mushrooms, or caramelized onions make excellent additions. Just make sure to cook vegetables beforehand to remove excess moisture and let them cool before adding to the filling.

→ Why does the dough need to rest?

The 10-minute rest period allows the flour to fully hydrate and the gluten to relax, making the dough easier to roll out and creating a more tender final texture in the baked pockets.

→ How do I prevent the filling from leaking out?

Make sure to properly seal the edges by crimping firmly with a fork. Don't overfill the pockets, leave about a 1/2-inch border around the edges when adding filling. Also, cutting small vents in the top helps release steam without causing the pockets to burst.

→ Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter instead of discard. The flavor might be milder and the texture slightly different, but the pockets will still turn out well. You may need to adjust the flour slightly as active starter can be more hydrated than discard.