Ingredients
Scale
- 14 g sourdough starter
- 70 g water
- 70 g bread flour
- 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
- 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
- 1 egg
- 1 tsp whole milk or heavy cream
Instructions
- Feed your starter: Combine 14 g sourdough starter and 70 g water with 70 g bread flour the night before. Let it ferment overnight.
- Mix the dough: In the morning, mix 185 g whole milk, 50 g sugar, 150 g active sourdough starter, 28 g unsalted butter, 1 egg, 425 g all-purpose flour, and 10 g salt until a soft dough forms.
- Bulk fermentation: Place the dough in a greased bowl, cover, and let it rise until doubled in size (7–8 hours at 80°F).
- Optional cold proof: Refrigerate the dough for 12–36 hours for deeper flavor.
- Prepare the filling: Brown the ground sausage in a skillet, then sauté veggies in the sausage grease until softened. Combine with whisked eggs and seasonings.
- Shape the dough: Turn out the dough, knead briefly, and divide it into 12 pieces. Shape each piece into a smooth ball.
- Form each pocket: Flatten the dough, add filling, and seal by pinching the edges together. Repeat until all are filled.
- Second proof: Let the pockets rise for up to 2 hours in a warm spot.
- Preheat oven and make egg wash: Preheat to 375°F and whisk together egg and milk for the wash.
- Brush the tops with egg wash and bake for 30–40 minutes until golden brown. Let cool before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
If you have active sourdough starter, you can skip the feeding step.
For a vegetarian option, substitute sausage with vegan chorizo or omit altogether.
These pockets can be stored in the refrigerator for up to 4 days or frozen for up to 6 months.
- Prep Time: 40 minutes
- Cook Time: 675 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 85 mg