Sourdough Breakfast Pockets
INGREDIENTS
Feed Your Starter
- 14 g sourdough starter
- 70 g water
- 70 g bread flour
Main Dough
- 185 g whole milk
- 50 g sugar
- 150 g active sourdough starter from above
- 28 g unsalted butter (softened)
- 1 egg
- 425 g all-purpose flour
- 10 g salt
Filling (Sausage, Egg, and Cheese)
- 1 lb ground sausage — breakfast sausage, chorizo, or vegan chorizo
- 10 eggs
- 15 g heavy cream or whole milk
- 1 tsp smoked paprika (optional)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- salt and pepper to taste
- 114 g shredded cheddar cheese
- 100–150 g diced veggies of your choice optional; red bell pepper, onion, mushroom, or jalapeño (*See Notes)
- 50 g greens of your choice optional; spinach or kale
Egg Wash
- 1 egg
- 1 tsp whole milk or heavy cream
Before You Begin
This recipe card follows a same-day fermentation timeline. You can also bulk ferment the dough overnight. Visit the Baker's Timeline section for sample schedules.Note: This recipe was developed and tested in metric (grams). Volume measurements (cups and spoons) are automatically converted and untested — use at your own risk. For best results, use a kitchen scale.
Equipment
- Stand mixer with a dough hook
- Large skillet
- Parchment paper or a Silpat
- Half sheet pan or two quarter sheet trays
- Half sheet pan cover — for the second proof.
Instructions
- Feed your starter: The night before, combine 14 g sourdough starter and 70 g water. Then, add 70 g bread flour and stir until smooth. Cover loosely and let ferment overnight (10–12 hours). If you already have 150 g of active starter ready to go, you can skip this step.
- Mix the dough: In the morning, combine 185 g whole milk, 50 g sugar, 150 g active sourdough starter, 28 g unsalted butter (softened), 1 egg, 425 g all-purpose flour, and 10 g salt in a large mixing bowl or the bowl of a stand mixer. Knead until a soft, smooth dough forms, about 10–15 minutes by hand or 7–12 minutes in a stand mixer on a low speed (typically Speed 1 or 2). Your finished dough should be slightly tacky but should not stick to your hands or work surface.
- Bulk fermentation: Place the dough ball in a greased bowl, turning it to coat all sides. Cover and let rise until doubled in size. As a guideline, this takes about 7–8 hours at 80°F (26.5°C) or 10–12 hours at 73°F (23°C).
- Optional cold proof: For deeper sourdough flavor and a longer fermentation, refrigerate the risen dough for 12–36 hours. It does not need to return to room temperature before shaping.
- Prepare the filling: Brown 1 lb ground sausage in a skillet over medium heat. Once browned, transfer the sausage to a medium mixing bowl and blot away any excess grease with a paper towel. Sauté 100–150 g diced veggies of your choice (optional) in the remaining sausage grease (add extra oil if needed) until softened and lightly browned, about 5 minutes.
- In a mixing bowl, whisk together 10 eggs, 15 g heavy cream, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and pepper to taste. Pour into the skillet and stir continuously until just set and glossy. Add more salt and pepper, if needed. Remove from the heat and stir in 50 g greens of your choice (optional) until wilted, about 2 minutes. Transfer the egg mixture to the mixing bowl with the sausage and toss to combine. Finally, fold in 114 g shredded cheddar cheese. Let the mixture cool slightly before filling the dough.
- Shape the dough: Line a half sheet tray with parchment paper or a Silpat. Turn the dough out onto your work surface and give it a quick knead. Divide into 12 pieces, about 70 g each. For the following steps, you shouldn't need bench flour, but if your dough is very sticky, use a light dusting as needed.
- Form each piece into a ball by pinching the bottom seam closed, then rolling it against the counter under your palm until smooth. Cover the dough balls as you work so they don't dry out.
- Working with one dough ball at a time, flatten it into a 5-inch circle. Press the outer edge thinner than the center — this will widen the circle to about 6.5 inches. Scoop a heaping 1/3 cup of filling and place it in the center.
- Gather the edges of the dough up and around the filling, pinching them together at the top to seal. Place the filled pocket seam-side down on your prepared pan. Repeat with the remaining dough and filling.
- Second proof: Cover and let rise in a warm spot for up to 2 hours, ideally at 80–85°F (26.5–30°C). Do not proof longer than 2 hours for food safety. You may not notice much visual change, but this proofing time still helps create softer rolls.
- Preheat oven and make egg wash: Toward the end of the second proof, preheat your oven to 375°F (190°C). In a small bowl, whisk together 1 egg with 1 tsp whole milk or heavy cream.
- Brush the tops with the egg wash. Add a small slash to each with a paring knife to prevent large air pockets in the rolls. Bake for 30–40 minutes, rotating the pan halfway through. They're done when the tops are deep golden brown. Let cool on a wire rack.
- Store in an airtight container in the fridge for up to 4 days or the freezer for up to 6 months.
Notes
Veggies: The suggested veggie quantities are entirely flexible — add as many as you like. Just keep in mind that the more veggies you add, the more filling you'll have. If you don't want leftovers, use fewer eggs or less sausage to offset the added volume.
Freezer storage: These rolls freeze really well. Wrap each one individually in plastic wrap, then place them in a freezer-safe zip-top bag for up to 6 months.
Nutrition Facts
Sourdough Breakfast Pockets
Serving Size
1 sandwich
Amount per Serving
Calories
412
% Daily Value*
Fat
20
g
31
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
195
mg
65
%
Sodium
709
mg
31
%
Potassium
273
mg
8
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
18
g
36
%
Vitamin A
1179
IU
24
%
Vitamin C
12
mg
15
%
Calcium
125
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
