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Sourdough Discard Breakfast Pockets

Golden brown sourdough discard breakfast pockets on white plate with crispy edges
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Flaky, buttery crust filled with scrambled eggs, cheese, and your favorite breakfast meats. A delicious way to use up sourdough discard!

Ingredients

Scale
  • 1 cup (240g) active sourdough discard (unfed)
  • 1 cup (240g) all-purpose flour
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 teaspoon salt
  • 2–4 tablespoons ice water
  • 4 large eggs
  • 2 tablespoons milk or cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup (4oz) shredded cheddar cheese
  • 4 slices cooked bacon or sausage, crumbled (optional)

Instructions

  1. In a large bowl, combine the sourdough discard, all-purpose flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining, about 2-3 minutes.
  2. Sprinkle 2 tablespoons of ice water over the mixture and gently toss with a fork. Continue adding ice water, one tablespoon at a time, until the dough just comes together. Do not overmix.
  3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. While the dough chills, whisk together the eggs, milk, salt, and pepper. Scramble the eggs in a skillet over medium-low heat until just cooked through and slightly glossy, about 3-4 minutes. Remove from heat and stir in the cheese and crumbled bacon or sausage. Let the filling cool completely.
  5. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter to cut out circles from the dough.
  6. Place 2-3 tablespoons of the cooled filling onto one half of each dough circle, leaving a 1/4-inch border. Fold the other half over the filling to create a half-moon shape. Use a fork to crimp the edges tightly to seal.
  7. Place the pockets on a baking sheet lined with parchment paper. Cut 2-3 small slits in the top of each pocket. Brush the tops with milk or an egg wash (1 egg beaten with 1 tablespoon water). Bake for 15-20 minutes, or until golden brown and flaky.
  8. Let the pockets cool for 5 minutes before serving warm.

Notes

  • The dough can be made ahead and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.
  • Make sure your filling is completely cool before assembling to prevent soggy dough.
  • Do not overwork the dough to keep the pockets tender and flaky.
  • Brush with melted butter instead of egg wash for an extra crispy crust.

Nutrition

Find it online: https://www.benefitiany.com/sourdough-discard-breakfast-pockets/