There’s something incredibly comforting about pulling a tray of golden, flaky pastries out of the oven first thing in the morning. The smell of buttery layers, melted cheese, and savory bacon filling the kitchen? Pure happiness. And the best part? These handheld breakfast pockets are made using sourdough discard you might otherwise throw away. Simple ingredients. Big flavor. Zero waste.
Table of Contents
Sourdough Breakfast Pockets
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Fork
- Knife or pizza cutter
Ingredients
- For the Dough
- 2 cups all-purpose flour
- ½ cup sourdough discard unfed, room temperature
- ½ cup cold unsalted butter cubed
- ¼ cup cold water
- ½ teaspoon salt
- For the Filling
- 4 large eggs
- ½ cup shredded cheddar cheese
- 4 strips cooked bacon chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- In a large bowl, combine flour and salt.
- Add cold cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Stir in sourdough discard and cold water until a dough forms.
- Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium-low heat, scramble the eggs until softly set.
- Remove from heat and stir in shredded cheddar, chopped bacon, salt, and pepper. Let cool slightly.
- Roll the chilled dough on a floured surface into a large rectangle about ⅛-inch thick.
- Cut into 8 equal rectangles.
- Spoon filling onto one half of each rectangle, leaving space around the edges.
- Fold dough over filling and press edges together. Seal with a fork.
- Whisk egg and water together, then brush over each pocket.
- Transfer to prepared baking sheet.
- Bake for 18–22 minutes until golden brown and flaky.
- Allow to cool slightly before serving.
Notes
- Calories: 310
- Protein: 10g
- Carbohydrates: 24g
- Fat: 20g
- Saturated Fat: 11g
- Fiber: 1g
- Sodium: 380mg
Why You’ll Love These Sourdough Breakfast Pockets
Have you ever looked at your sourdough discard and thought, “I can’t throw this away again”? Same here. That jar in the fridge deserves better. And these Sourdough Breakfast Pockets are the perfect solution.
They’re flaky. They’re buttery. They’re stuffed with creamy scrambled eggs, melty cheese, and crispy bacon bits, just like the golden pockets in the photo above. Think of them as the love child of a croissant and a breakfast sandwich.
The Perfect Way to Use Sourdough Discard
Instead of tossing your discard, you transform it into something magical. The slight tang adds depth, balancing the richness of eggs and cheese beautifully.
Flaky, Buttery, and Golden
The layers puff up in the oven, creating that irresistible crispy exterior with a soft, savory filling inside. One bite and you’ll hear that delicate crunch. It’s breakfast poetry.
If you love discard baking, you might also enjoy Easy Fluffy Sourdough Discard Pancakes
for soft, airy mornings, or Cinnamon Sourdough Oatmeal Breakfast Bars, when you want something grab-and-go but slightly sweet.
Ingredients You’ll Need
Simple ingredients. Big flavor.
For the Dough
- 2 cups all-purpose flour
- ½ cup sourdough discard (unfed)
- ½ cup cold butter (cubed)
- ¼ cup cold water
- ½ teaspoon salt
For the Filling
- 4 large eggs
- ½ cup shredded cheddar cheese
- 4 strips cooked bacon (chopped)
- Salt and pepper to taste
Optional Add-Ins
- Diced bell peppers
- Green onions
- Cooked sausage
- Spinach
If you love tender sourdough bakes, you may also enjoy, Flaky Sourdough Biscuit which uses similar layering principles for fluffy texture.
Or, if you prefer muffin-style discard baking, check out Sourdough Cornbread Muffins With Discard, for another comforting sourdough discard recipe.
Step-by-Step Instructions
Let’s break it down.
Prepare the Dough
Mix flour and salt. Cut in cold butter until crumbly. Stir in sourdough discard and cold water. Form into a dough ball. Chill for at least 30 minutes.
Cold dough = flaky layers. Don’t skip this.
Make the Breakfast Filling
Scramble eggs gently over medium-low heat. Keep them soft, slightly underdone is perfect because they’ll cook more in the oven. Mix in cheese and bacon.
Assemble the Pockets
Roll out dough into rectangles. Add a spoonful of filling in the center. Fold over and seal edges with a fork. Brush with egg wash for that glossy golden finish.
Bake to Golden Perfection
Bake at 400°F (200°C) for 18-22 minutes until puffed and deeply golden brown.
Let them cool slightly before biting in. The filling will be hot!
If you enjoy crisp, structured sourdough textures, Easy Sourdough Discard Crackers show how controlled moisture creates better results.
Tips for Extra Flaky Layers
Keep Everything Cold
Butter should be cold. Water should be cold. Even your hands, okay maybe not frozen, but cool.
Don’t Overfill
Too much filling causes leaks. And nobody wants egg lava in the oven.
If you enjoy working with structured sourdough doughs, you might also love, Sourdough Cinnamon Raisin Bagels, which also relies on careful shaping and resting.
Variations You’ll Want to Try
Sausage and Egg
Swap bacon for cooked breakfast sausage. Add a pinch of paprika for warmth.
Veggie Lovers
Spinach, mushrooms, onions, and feta create a delicious vegetarian option.
Sweet Breakfast Pocket
Feeling adventurous? Skip the eggs. Fill with cream cheese and strawberry jam. The sourdough tang pairs beautifully with sweetness.
For inspiration, see Sourdough Discard Apple Hand Pies, which show how sourdough discard works beautifully in sweet pastry form.
Or, if you want a structured breakfast base, explore Sourdough English Muffins, for another make-ahead morning option.
However, for everyday meal prep, savory fillings remain the most practical.
How to Store and Reheat
Refrigerator Storage
Store in an airtight container for up to 4 days.
Freezer Instructions
Freeze individually wrapped pockets for up to 2 months. Reheat in the oven at 350°F until warmed through.
Avoid microwaving if possible, it softens the flaky crust.
Make-Ahead Breakfast Solution
Make a batch Sunday night. Freeze them. All week long, breakfast is done in minutes.
It’s like giving your future self a high five.
Common Mistakes to Avoid
- Overworking the dough
- Using warm butter
- Overfilling
- Overbaking
Simple adjustments make a huge difference.
Serving Ideas
Serve with:
- Fresh fruit
- A green smoothie
- Hot coffee
- A drizzle of hot sauce
Or just eat them straight off the baking tray. No judgment.
FAQs
Can I freeze Sourdough Breakfast Pockets?
Absolutely. Sourdough Breakfast Pockets freeze beautifully. Cool them completely, wrap individually, and freeze up to 2 months. Reheat directly from frozen in the oven at 375°F for 18-22 minutes to maintain a crisp crust.
How do I prevent soggy bottoms?
Let the filling cool slightly before assembling and avoid overfilling.
Can I air fry sourdough breakfast pockets?
Yes! Cook at 375°F for about 10-12 minutes until golden.
Can I prepare the sourdough breakfast pockets ahead of time?
Yes, refrigerate the dough up to 2 days before using.
How do I keep breakfast pockets flaky?
To keep Sourdough Breakfast Pockets flaky:
Use cold butter
Chill dough before rolling
Avoid overworking
Bake at high heat (400°F)
These steps protect the layered texture in your homemade breakfast pockets.
These Sourdough Breakfast Pockets turn simple ingredients and leftover discard into something extraordinary. They’re flaky, savory, portable, and endlessly customizable. Whether you’re meal prepping or impressing brunch guests, this easy discard recipe deserves a permanent spot in your kitchen.
One batch and you’ll wonder why you ever threw discard away.
