Imagine the warm, comforting scent of freshly baked dough mingling with the rich aroma of crispy bacon and melted cheese. That’s the magic of Sourdough Breakfast Pockets. I remember the first time I made these delightful treats; the moment they came out of the oven, my family gathered around the kitchen, eager to share in the deliciousness. This recipe means a lot to me because it brings together the joy of cooking and the warmth of time spent with loved ones. Sourdough Breakfast Pockets are not just a meal; they are a way to create cherished memories. What makes them special is their versatility and the use of leftover sourdough discard, turning something that could be wasted into a delightful breakfast treat.
why make this recipe
Sourdough Breakfast Pockets are an excellent way to start your day. They are easy to make, and you can fill them with whatever you prefer—be it savory bacon and cheese or a sweet fruit filling. This recipe allows you to be creative while also minimizing food waste by using sourdough discard. Plus, they are perfect for busy mornings or as a snack on the go. You can make a batch ahead of time and enjoy them throughout the week. Whether you’re feeding a crowd or just want something quick and satisfying, these pockets are a fantastic choice.
how to make Sourdough Breakfast Pockets
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup water (as needed)
- 2 eggs
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Butter or oil for greasing the baking tray
Directions:
- Preheat your oven to 375°F (190°C) and grease a baking tray with butter or oil.
- In a bowl, combine the sourdough discard, flour, and salt. Mix to form a dough. Add water as needed until you achieve a smooth consistency.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick.
- Cut the dough into squares or circles, depending on your preferred shape.
- In a separate bowl, scramble the eggs and mix with the cooked bacon and cheese.
- Place a spoonful of the filling in the center of each dough piece.
- Fold the dough over the filling and seal the edges with a fork.
- Place the pockets on the prepared baking tray and bake for 15-20 minutes or until golden brown.
- Serve warm and enjoy your delicious breakfast pockets!
how to serve Sourdough Breakfast Pockets
Sourdough Breakfast Pockets are best served warm, straight out of the oven. You can enjoy them as they are or pair them with a side of fresh fruit or a light salad for a complete meal. They also make a great addition to brunch gatherings. Feel free to dip them in your favorite sauce or salsa if you like a little extra flavor!
how to store Sourdough Breakfast Pockets
If you have leftovers, place them in an airtight container and store them in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them for longer storage. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag. When you’re ready to enjoy one, simply reheat in the oven or microwave until warm.
tips to make Sourdough Breakfast Pockets
- When rolling out the dough, use enough flour on the surface to prevent sticking.
- Feel free to experiment with different fillings. Veggies, sausage, or even sweet options like fruit preserves work well.
- Make sure to seal the edges properly to avoid any filling leaking during baking.
- If the dough is too dry, add a little more water. If too wet, sprinkle in more flour.
variation
For a vegetarian option, you can replace the bacon with sautéed vegetables like spinach, mushrooms, or bell peppers. You can also try using different types of cheese, like feta or goat cheese, for a unique flavor.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour. Just note that it may change the texture of the dough.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling the night before and store it in the refrigerator until you’re ready to make the pockets.
Are these pockets freezer-friendly?
Yes, they freeze well. Just make sure to wrap them tightly to preserve freshness and prevent freezer burn.
Sourdough Breakfast Pockets
Ingredients
For the dough
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup water (as needed) Add gradually until smooth consistency is achieved
- 2 pieces eggs
For the filling
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
Other
- as needed Butter or oil for greasing the baking tray
Method
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking tray with butter or oil.
- In a bowl, combine the sourdough discard, flour, and salt. Mix to form a dough. Add water as needed until you achieve a smooth consistency.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick.
- Cut the dough into squares or circles, depending on your preferred shape.
Filling
- In a separate bowl, scramble the eggs and mix with the cooked bacon and cheese.
- Place a spoonful of the filling in the center of each dough piece.
- Fold the dough over the filling and seal the edges with a fork.
Baking
- Place the pockets on the prepared baking tray and bake for 15-20 minutes or until golden brown.
- Serve warm and enjoy your delicious breakfast pockets!