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sourdough discard breakfast pockets 2026 05 05 174815 683x1024 1

Sourdough Discard Breakfast Pockets

Delicious Sourdough Discard Breakfast Pockets are a perfect way to use leftover sourdough starter, packed with flavor and customizable with veggies and cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pockets
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup sourdough discard Make sure it's at room temperature for easier mixing.
  • 1 cup all-purpose flour Additional flour may be needed for rolling.
  • 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 large eggs Beaten.
Filling Ingredients
  • 1 cup diced vegetables (such as bell peppers, onions, and spinach) Feel free to experiment with different vegetables.
  • 1 cup shredded cheese (optional) Can use different types like feta or mozzarella.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the sourdough discard, flour, baking powder, salt, milk, and olive oil until combined.
  3. In a separate bowl, beat the eggs and stir in the diced vegetables and cheese if using.
  4. Roll out the dough on a floured surface and cut it into squares.
  5. Place a spoonful of the filling in the center of each square.
  6. Fold the squares over to create pockets and seal the edges with a fork.
  7. Arrange the pockets on a baking sheet and bake for 15-20 minutes until golden brown.
  8. Let cool slightly before serving.

Notes

These breakfast pockets are best served warm. They can be enjoyed on their own or with dips like salsa or yogurt. To store, let them cool completely and place in an airtight container for up to 3 days, or freeze for up to 3 months.