I still make these sourdough discard breakfast pockets any time I have leftover starter — they’re quick, comforting, and a clever way to turn what would be waste into a portable breakfast that’s delicious warm out of the oven.
Why you’ll love this dish
These pockets turn sourdough discard into flaky, savory pastries that eat like a handheld omelet. They’re perfect for busy mornings, crowd-pleasing brunches, or packing for a picnic. Using discard keeps food waste down and adds a subtle tang that plays beautifully with sharp cheddar and smoky bacon.
“Crisp outside, custardy inside — the tang from the discard lifts the whole pocket. My kids went back for seconds.” — a weekend brunch fan
What makes this recipe special:
- Budget-friendly: uses sourdough discard you’d otherwise throw away.
- Fast assembly: about 10–15 minutes active prep, 18–20 minutes bake.
- Portable and customizable: swap fillings to suit tastes or dietary needs.
- Kid- and lunchbox-approved: cool to the touch quickly and easy to eat on the go.
How this recipe comes together
Step-by-step overview before you start:
- Mix a soft, slightly tacky dough using sourdough discard, flour, baking powder, salt, cold butter, and eggs.
- Rest the dough briefly so the flour hydrates and rolling is easier.
- Divide and roll into rounds, fill with scrambled eggs, cheese, and cooked meat if using.
- Seal, egg-wash, vent, and bake until golden and puffed.
This gives you a quick mental map so you can move confidently through prep and assembly.
What you’ll need
- 1 cup sourdough discard (active or unfed)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter, cut into small pieces
- 2 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon or sausage (optional)
- Scrambled eggs made from the 2 large eggs indicated above
- 1 large egg + 1 tbsp milk (for egg wash)
Notes and substitutions:
- Flour: all-purpose works best; a light whole-wheat swap will yield a denser pocket.
- Cheese: swap for pepper jack, gruyère, or a dairy-free alternative.
- Meat: use diced ham, leftover roast, or a plant-based sausage for vegetarian versions.
- Egg-count clarification: the ingredient list shows 2 large eggs for the dough and also mentions scrambled eggs from those same 2 eggs — for clear, consistent results I recommend using 2 eggs in the dough as written and preparing the scrambled filling with 1–2 additional eggs (add to your grocery list) OR omit eggs from the dough and use the two eggs purely for filling if you prefer. See Tips and FAQs for more on this.
Step-by-step instructions
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the sourdough discard, all-purpose flour, baking powder, and salt until evenly combined.
- Add the cold butter pieces. Use a pastry cutter or your fingertips to cut the butter into the flour mix until it resembles coarse crumbs.
- Beat the 2 large eggs in a small bowl. Add them to the crumb mixture and stir until the dough comes together into a cohesive ball. If the dough is very sticky, add a tablespoon or two more flour.
- Let the dough rest for 10 minutes. This hydrates the flour and makes rolling easier.
- While the dough rests, scramble the filling eggs: whisk together eggs, season with salt and pepper, and cook gently over medium-low heat until soft curds form. Stir in cooked bacon or sausage if using. Keep warm.
- Divide the rested dough into 6 equal pieces. Lightly flour your work surface and roll each piece into a small circle or oval about 1/8–1/4 inch thick — thick enough to hold the filling without tearing.
- Place a spoonful of shredded cheddar and a portion of scrambled eggs (plus meat if using) on one half of each round, leaving a small margin around the edge.
- Fold the dough over the filling and press the edges together. Crimp the edges with the tines of a fork to seal tightly.
- Whisk together 1 large egg and 1 tablespoon milk. Brush this egg wash over each pocket for a glossy, golden finish.
- Cut small slits in the tops of each pocket to allow steam to escape during baking.
- Bake on the prepared sheet for 18–20 minutes, until the pockets are puffed and golden brown.
- Let the breakfast pockets cool for a few minutes before serving so fillings set and you avoid burns.
How to serve Sourdough Discard Breakfast Pockets Recipe
- Serve warm with a side of ketchup, salsa, or hot sauce for a tangy kick.
- Pair with a simple green salad or fruit salad for a brunch spread.
- For a savory plate, add roasted potatoes and a cup of coffee or tea.
- To make a grab‑and‑go breakfast, pack one with a small container of fruit and a chilled juice box.
Storage and reheating tips
- Refrigerate: Store cooled pockets in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes, or microwave for 30–60 seconds (microwave may soften the crust).
- Freeze: Cool completely, wrap individually in foil or plastic wrap, and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 15–20 minutes, or until heated through.
- Food safety: Keep fillings (eggs, meat, cheese) refrigerated until assembly. Reheat leftover pockets to 165°F (74°C) for safe consumption.
Helpful cooking tips
- Keep the butter cold: cold butter creates flakier pockets; warm butter makes the dough dense.
- Don’t overfill: overstuffing leads to leaks. Aim for about 2–3 tablespoons of filling per pocket.
- Venting is essential: small slits let steam escape and prevent sogginess.
- Egg wash makes a difference: it gives a show-stopping golden sheen and helps seal edges.
- Texture check: if the dough feels gummy after adding eggs, chill for 10–15 minutes before rolling.
- Make-ahead shortcut: prepare the dough the night before, wrap, and refrigerate. Roll and fill in the morning.
Creative twists
- Veggie version: swap meat for sautéed mushrooms, spinach, and roasted peppers.
- Mediterranean: use feta, sun-dried tomatoes, and chopped olives.
- Sweet twist: fill with cinnamon apples and a sprinkle of brown sugar for a handheld dessert (skip the savory fillings).
- Spicy: add diced jalapeños and pepper jack, or mix hot sauce into the scrambled eggs.
- Gluten-free: use a trusted 1:1 gluten-free flour blend and check binding — you may need an extra egg or a tablespoon of yogurt to hold the dough.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes. Make the dough, wrap tightly, and refrigerate up to 24 hours. Let it sit at room temperature 10–15 minutes before rolling.
Q: Do the pockets need to be cooked immediately after assembly?
A: You can assemble and refrigerate on the baking sheet for a few hours, covered. For best rise and texture, bake within the same day. If frozen, bake from frozen and extend bake time by 5–10 minutes.
Q: Can I use sourdough discard that’s been in the fridge?
A: Yes. Cold discard works fine; let it come closer to room temperature for easier mixing. Very runny or extremely dry discard may require a small flour or water adjustment.
Q: Why does the recipe seem to reference the same two eggs twice?
A: The written ingredient list includes 2 eggs for the dough and also mentions scrambled eggs. For clarity: the dough as written uses two eggs. If you want generous scrambled filling, plan on 1–2 additional eggs for the filling. You can also omit or reduce eggs in the dough and use the two eggs solely for the scramble — both approaches work; choose what suits your texture preference.
Q: Are these safe to pack for kids’ lunches?
A: Yes, if they’re cooled and stored in an insulated container with a cold pack. Consume refrigerated leftovers within 3 days.
Conclusion
If you like the idea of turning leftover sourdough discard into a satisfying, portable breakfast, these pockets are a great template to customize. For more sourdough discard breakfast inspiration, check out this proven variation: Easy Sourdough Breakfast Hot Pockets – Abbey Verigin. If you want another bacon-and-cheese handheld idea with similar assembly logic, see this recipe: Bacon, Egg & Cheese Breakfast Pockets — The Skinny Fork.
Enjoy turning discard into deliciousness — and don’t be afraid to experiment with fillings and cheeses.
Sourdough Discard Breakfast Pockets
Ingredients
Dough Ingredients
- 1 cup sourdough discard (active or unfed)
- 1.5 cups all-purpose flour Light whole-wheat can be used for denser pockets.
- 1 tsp baking powder
- 0.5 tsp salt
- 2 tbsp cold butter, cut into small pieces Keep butter cold for flakiness.
- 2 large eggs For dough; additional eggs needed for filling.
Filling Ingredients
- 0.5 cup shredded cheddar cheese Can be swapped for other cheeses.
- 0.25 cup cooked bacon or sausage Optional; can substitute with ham, or plant-based options.
- 2 large eggs, scrambled Use eggs in the filling; may need to adjust according to preference.
Egg Wash
- 1 large egg For brushing.
- 1 tbsp milk
Instructions
Preparation
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the sourdough discard, all-purpose flour, baking powder, and salt until evenly combined.
- Add the cold butter pieces and use a pastry cutter or your fingertips to cut the butter into the flour mix until it resembles coarse crumbs.
- Beat the 2 large eggs in a small bowl, add to the crumb mixture, and stir until the dough comes together into a cohesive ball. If very sticky, add a tablespoon or two of flour.
- Let the dough rest for 10 minutes to hydrate the flour.
Filling
- While the dough rests, scramble the filling eggs by whisking together eggs, seasoning with salt and pepper, and cooking gently over medium-low heat until soft curds form. Stir in cooked bacon or sausage if using.
Assembly
- Divide the rested dough into 6 equal pieces. Roll each piece into a small circle or oval about 1/8–1/4 inch thick.
- Place a spoonful of shredded cheddar and a portion of scrambled eggs (plus meat if using) on one half of each round and fold the dough over the filling.
- Press the edges together and crimp with a fork to seal.
- Whisk together 1 large egg and 1 tablespoon milk, then brush this mixture over each pocket.
- Cut small slits in the tops of each pocket to allow steam to escape.
- Bake for 18-20 minutes until the pockets are puffed and golden brown.
- Let the breakfast pockets cool for a few minutes before serving.
