Go Back
–+ servings
Sourdough Discard Pockets

Sourdough Discard Pockets: Your New Favorite Breakfast Treat

Learn how to make Sourdough Discard Pockets, a delicious and easy way to use leftover sourdough in a savory breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 pockets
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Sourdough Discard from a recent feed (1-3 days)
  • 2 cups All-Purpose Flour or whole wheat flour for added fiber
  • 2 teaspoons Baking Powder no substitutes advised
  • 0.5 teaspoon Salt kosher or sea salt preferred
  • 0.5 cup Cold Butter or cold vegetable oil as a substitute
  • 2 large Eggs plus 1 for wash
For the Filling
  • 1 cup Shredded Cheddar Cheese or mozzarella or feta
  • 1 cup Cooked Bacon or Sausage optional; can use sautéed mushrooms or spinach
For the Egg Wash
  • 2 tablespoons Milk or almond, soy milk for plant-based

Equipment

  • baking sheet
  • mixing bowl
  • Pastry cutter
  • Fork

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine sourdough discard, flour, baking powder, and salt, stirring until well mixed.
  3. Cut cold butter into the flour mixture until it resembles coarse crumbs.
  4. Add two beaten eggs and mix until a soft dough forms, avoiding over-kneading.
  5. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
  6. Divide the dough into six equal portions and roll each into a circle or oval about 1/4 inch thick.
  7. Place desired fillings in the center of each dough round, being careful not to overfill.
  8. Fold each dough circle to create a half-moon shape and crimp the edges with a fork.
  9. Brush the tops with beaten egg mixed with milk and make small slits to allow steam to escape.
  10. Place on the lined baking sheet and bake for 18-20 minutes until golden brown.
  11. Remove from oven and let cool slightly on a wire rack before serving.

Nutrition

Serving: 1pocketCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

These pockets can be made ahead and frozen for quick breakfasts. Reheat directly from frozen.

Tried this recipe?

Let us know how it was!