I first made these sourdough discard breakfast pockets on a sleepy Saturday when I had extra starter and a craving for something hand-held, warm, and cheesy. They come together fast, use that discard you’d otherwise toss, and bake into golden, flaky little pockets stuffed with scrambled eggs, cheddar, and bacon. Perfect for busy mornings, brunch guests, or a portable breakfast on the go.
Why you’ll love this dish
These pockets turn leftover sourdough discard into crunchy, cozy breakfast pockets with minimal fuss. They’re quick to make, frugal (you’re using discard), and reliably crowd-pleasing—kids love the handheld format and adults love that they can be prepped ahead.
“The crust turned out buttery and crisp while the inside stayed melty. Made a Sunday batch for weekday breakfasts and they disappeared by Tuesday.” — a quick review from my kitchen
What makes this special:
- Waste-not cooking: uses sourdough discard instead of throwing it away.
- Fast: about 45 minutes from start to table.
- Versatile: swap fillings for vegetarian or gluten-free options.
- Portable and freezer-friendly for meal prep.
How this recipe comes together
This is a straightforward, laminated-like approach without the fuss. You’ll mix the discard with dry ingredients, cut cold butter in for flakiness, bind with eggs, rest briefly, then portion and roll. Each round gets filled with cheese and fully-cooked scrambled eggs (plus optional bacon or sausage), sealed, egg-washed, and baked until golden. Expect six pockets, each easy to eat by hand.
Key Ingredients
- 1 cup sourdough discard (lukewarm or room temperature; active or unfed discard both work)
- 1 ½ cups all-purpose flour (substitute 1:1 gluten-free blend if needed)
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter (for best flake, use unsalted and keep it very cold)
- 2 large eggs (plus 1 egg for the egg wash)
- ½ cup shredded cheddar cheese (sharp or mild, or try Monterey Jack)
- ¼ cup cooked bacon or sausage, chopped (optional)
- 1 tbsp milk (for egg wash)
Ingredient notes and swaps:
- Butter: for a dairy-free version, use cold coconut oil or a vegan butter block, but texture will vary.
- Cheese: swap feta + herbs for a Mediterranean twist, or omit for dairy-free.
- Protein: use sautéed mushrooms or spinach for a vegetarian version.
- Discard: thick discard works fine; if very runny, reduce discard slightly or add a tablespoon more flour.
Step-by-step instructions
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment.
- Combine dry ingredients. In a mixing bowl, whisk together 1 cup sourdough discard, 1½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
- Cut in the butter. Add 2 tbsp cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture is crumbly and pea-sized.
- Mix in eggs to form dough. Beat 2 large eggs lightly, then stir them into the crumb mixture until a soft dough forms. If it feels too sticky, sprinkle a tablespoon of flour at a time until manageable.
- Rest the dough. Cover the bowl and let the dough rest for 10 minutes—this hydrates the flour and makes rolling easier.
- Portion and roll. Divide the dough into 6 equal pieces. Lightly flour a work surface and roll each piece into a small circle or oval about 4–5 inches across.
- Prepare the filling. Scramble and fully cook the eggs in a pan (season to taste). Divide ½ cup shredded cheddar and ¼ cup cooked bacon or sausage among the rounds.
- Assemble the pockets. Spoon scrambled egg and cheese onto half of each round. Fold the dough over and crimp the edges with a fork to seal.
- Egg wash and vents. Whisk 1 egg with 1 tbsp milk and brush the tops. Cut 2–3 small slits in each pocket to vent steam.
- Bake. Transfer to the prepared baking sheet and bake 18–20 minutes, until golden brown and crisp on top.
- Cool briefly. Let pockets cool 5 minutes before serving to avoid burning from hot filling.
Best ways to enjoy it
- Serve warm with a smear of chili jam or a dollop of sour cream for a savory kick.
- Pair with a simple salad and fresh fruit for a balanced brunch plate.
- Pack them with a side of yogurt and berries for a portable breakfast.
- For a brunch spread, arrange pockets on a wooden board with hot sauce, ketchup, and pickled vegetables.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 3 days. Let cool before refrigerating to avoid sogginess.
- Freeze: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheat: For best texture, reheat from thawed or refrigerated in a 350°F (175°C) oven for 8–12 minutes until heated through and crisp. Microwave in 30-second bursts will warm quickly but soften the crust; finish in a toaster oven if possible.
- Food safety: Always cook egg filling until fully set. Reheated pockets should reach 165°F (74°C) internal temperature.
Pro chef tips
- Keep the butter cold. Cold butter creates tiny steam pockets for flakiness. If your kitchen is warm, chill the dough 10–15 minutes before rolling.
- Don’t overfill. Too much filling makes sealing difficult and increases the risk of leaks.
- Use an egg wash for color. Egg + milk gives a beautiful sheen and helps toppings (sesame seeds, everything bagel seasoning) stick.
- Seal well. Press edges firmly and crimp with a fork. For extra insurance, brush edges with a little water before pressing.
- Bake on a preheated baking sheet if you want a crisper bottom—place the sheet in the oven to heat while you assemble.
Creative twists
- Veggie breakfast pockets: swap bacon for sautéed spinach, mushrooms, and caramelized onions.
- Mexican-style: add pepper jack, chopped cilantro, and a spoonful of green salsa. Serve with avocado.
- Sweet version: omit savory fillings, fill with jam or fruit compote and a sprinkle of sugar before baking for a hand-pie dessert.
- Cheesy herb: mix grated Parmesan, chives, and a pinch of garlic powder into the filling for a savory upgrade.
- Mini bites: divide into 10–12 smaller pockets for party appetizers.
Your questions answered
Q: How long does this take to make from start to finish?
A: Active work is about 25 minutes; with the 10-minute rest and 18–20 minute bake, count on ~45 minutes total.
Q: Can I use any sourdough discard?
A: Yes. Both fed/bubbly discard and unfed discard work. If your discard is very runny, reduce the discard by a tablespoon or add a little extra flour to reach a soft dough consistency.
Q: Can I make these ahead for breakfasts during the week?
A: Absolutely. Bake them, cool completely, then freeze individually. Reheat in the oven for best texture. You can also assemble raw, freeze on a tray, then bake from frozen adding a few extra minutes to the bake time.
Q: Is it safe to use eggs in a make-ahead dish?
A: Yes—scramble the eggs until fully set, chill promptly, and store in the fridge. When reheating, ensure pockets reach 165°F (74°C).
Q: How do I make these vegetarian or dairy-free?
A: For vegetarian, omit meat and add veggies like spinach and mushrooms. For dairy-free, use a vegan butter and dairy-free cheese (note texture differences).
Conclusion
These sourdough discard breakfast pockets are a smart way to use starter while making a fast, satisfying morning meal. If you enjoyed this savory version, you might also like the sweet spin in Blueberry Hand Pies with Sourdough Discard Cheddar Crust. For more ideas on using discard in doughs, check out this guide on Sourdough Discard Pizza Dough – This Jess Cooks.
Sourdough Discard Breakfast Pockets
Ingredients
For the dough
- 1 cup sourdough discard lukewarm or room temperature; both active or unfed discard work
- 1.5 cups all-purpose flour substitute 1:1 gluten-free blend if needed
- 1 tsp baking powder
- 0.5 tsp salt
- 2 tbsp cold butter for best flake, use unsalted and keep it very cold
- 2 large eggs plus 1 egg for the egg wash
- 1 tbsp milk for egg wash
For the filling
- 0.5 cup shredded cheddar cheese sharp or mild, or substitute with Monterey Jack
- 0.25 cup cooked bacon or sausage, chopped optional
Instructions
Preparation
- Preheat your oven to 425°F (218°C). Line a baking sheet with parchment.
- In a mixing bowl, whisk together the sourdough discard, all-purpose flour, baking powder, and salt.
- Add cold butter and use a pastry cutter or your fingers to work it into the flour until crumbly.
- Beat the eggs lightly, and stir them into the crumb mixture until a soft dough forms. Add a tablespoon of flour if the dough is too sticky.
- Cover the bowl and let the dough rest for 10 minutes.
Assembly
- Divide the dough into 6 equal pieces. Roll each piece into a small circle or oval about 4–5 inches across on a floured surface.
- Scramble and fully cook the eggs in a pan, season to taste, then divide shredded cheddar and chopped bacon or sausage among the rounds.
- Spoon the filling onto half of each round, fold the dough over, and crimp the edges with a fork to seal.
- Whisk 1 egg with 1 tablespoon of milk and brush the tops. Cut 2–3 small slits in each pocket for venting.
Baking
- Transfer the pockets to the prepared baking sheet and bake for 18–20 minutes until golden brown and crisp on top.
- Let pockets cool for 5 minutes before serving.
