Sourdough Discard Breakfast Pockets
Why make this recipe
Sourdough Discard Breakfast Pockets are a fantastic way to use up leftover sourdough starter. They are easy to make, delicious, and packed with flavor. Plus, they are perfect for breakfast or a snack. By incorporating veggies and cheese, you can customize these pockets to suit your taste. They also freeze well, making them a smart choice for meal prep.
How to make Sourdough Discard Breakfast Pockets
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk (or non-dairy alternative)
- 1 tablespoon olive oil (or melted butter)
- 2 eggs
- 1 cup diced vegetables (such as bell peppers, onions, and spinach)
- 1 cup shredded cheese (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the sourdough discard, flour, baking powder, salt, milk, and olive oil until combined.
- In a separate bowl, beat the eggs and stir in the diced vegetables and cheese if using.
- Roll out the dough on a floured surface and cut it into squares.
- Place a spoonful of the filling in the center of each square.
- Fold the squares over to create pockets and seal the edges with a fork.
- Arrange the pockets on a baking sheet and bake for 15-20 minutes until golden brown.
- Let cool slightly before serving.
How to serve Sourdough Discard Breakfast Pockets
These breakfast pockets are best served warm. You can enjoy them on their own or with a dip like salsa or yogurt. They can also be paired with a fresh salad for a more filling meal.
How to store Sourdough Discard Breakfast Pockets
To store the pockets, let them cool completely and place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
Tips to make Sourdough Discard Breakfast Pockets
- Make sure your sourdough discard is at room temperature for easier mixing.
- Feel free to experiment with different vegetables and cheeses based on what you have on hand.
- If the dough is too sticky, sprinkle a little extra flour while rolling it out.
Variation
You can add cooked sausage or bacon to the filling for a heartier option. Alternatively, try using a different type of cheese like feta or mozzarella for a different flavor profile.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter instead of discard, but the texture might be slightly different.
What vegetables work best in these pockets?
You can use any vegetables you enjoy. Bell peppers, onions, spinach, and zucchini are great options.
Can I make these breakfast pockets ahead of time?
Yes! You can prepare and fill the pockets in advance, then bake them just before serving, or freeze them and bake them later.
Sourdough Discard Breakfast Pockets
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the sourdough discard, flour, baking powder, salt, milk, and olive oil until combined.
- In a separate bowl, beat the eggs and stir in the diced vegetables and cheese if using.
- Roll out the dough on a floured surface and cut it into squares.
- Place a spoonful of the filling in the center of each square.
- Fold the squares over to create pockets and seal the edges with a fork.
- Arrange the pockets on a baking sheet and bake for 15-20 minutes until golden brown.
- Let cool slightly before serving.
Notes
