Sourdough Breakfast Hot Pockets are the perfect portable grab and go breakfast option. These simple breakfast buns are filled with the benefits of fermented sourdough, packed with protein and freezer friendly.
If you are anything like us, mornings are usually busy and off to an early start. I am always thinking up recipe ideas that can be prepared ahead of time and are easy to grab and go on rushed mornings. My husband is out the door most mornings by 6am and these Sourdough Breakfast Hot Pockets are a portable breakfast option he can quickly heat before he goes. As a bonus, they can easily be customized based on your taste preferences and what you have on hand.
Why You’ll Love This Recipe
Simple. The dough requires only 5 ingredients you likely have on hand.
Sourdough. You get the benefits of fermented grains by using sourdough in this recipe, making these hot pockets easier to digest. This recipe is very forgiving, and I find it works with both active sourdough starter and sourdough discard meaning you can make these on a whim if you didn’t plan ahead.
Adaptable. The filling options are endless. Use up veggies and meat you have on hand and change up the cheese for different flavor combinations based on your family’s preference.
Ingredients
Water.
Flour. I use all purpose flour in this recipe. You can use part whole wheat with success, though I have not tried using entirely whole wheat flour in this recipe.
Sourdough Starter. I am not super rigid when it comes to sourdough, and I have found that both active starter and sourdough discard work in this recipe.
Honey. Sugar can be substituted in equal amounts.
Olive Oil. Any neutral flavored oil works here. Sometimes I use avocado oil.
Salt.
Eggs. Eggs make up the bulk of the filling for a protein rich breakfast. You can reduce the amount of eggs used and substitute in some cottage cheese or additional meat for more protein.
Vegetables. I use finely diced peppers and onions, but most veggies will work here. Mushrooms, spinach and kale would all be great additions.
Ham. I add some meat for extra protein, though it can be omitted to make these Sourdough Breakfast Hot Pockets vegetarian. Sausage and bacon can also be used in place of ham.
Cheese. I used cheddar to make these but mozzarella, pepper jack, gouda or any cheese you prefer can be used in place.
How To Make Sourdough Breakfast Hot Pockets
In a large bowl, mix together water, sourdough starter, honey, olive oil and salt. Stir in flour and then knead for 5 minutes to create a smooth dough. Cover, and set aside for 4-6 hours until doubled in size.
Once dough is almost done rising, heat a large skillet.
Add the olive oil and sauté the peppers and onions until softened. Stir in the ham.
Whisk together the eggs and season with salt and pepper. Add the eggs to the pan and cook until lightly scrambled. Avoid over cooking the egg mixture as it will continue to cook a bit in the oven. Stir in cheese.
Divide the dough into 9 equal portions. Press or roll out each dough ball into a circle. I find rolling the edges a little thinner helps the filling be evenly distributed within the hot pockets.
Evenly divide the egg mixture between the dough, then pinch the edges of the dough together to seal the bun.
Flip so the seam side is down, and roll the hot pocket on the counter to shape.
Place on a baking sheet and brush with the egg wash. Top with sesame seeds, coarse salt or everything but the bagel seasoning.
Bake at 400 for 20-25 minutes until golden. Cool before storing.
Sourdough Breakfast Hot Pockets
Sourdough Breakfast Hot Pockets are the perfect portable grab and go breakfast option. These simple breakfast buns are filled with the benefits of fermented sourdough, packed with protein and freezer friendly.
Ingredients
- 1 cup warm water
- 1/2 cup active sourdough starter
- 1 tbsp honey
- 2 tbsp olive oil, separated
- 1 tsp salt
- 3 cups all purpose flour
- 12 eggs, 1 for egg wash
- 1/2 cup red onion, diced
- 1/2 cup green pepper, diced
- 3/4 cup ham, diced
- 3/4 cup cheddar cheese, shredded
- Sesame seeds, coarse salt or everything but the bagel seasoning for topping
Instructions
- Stir together the water, sourdough starter, honey, 1 tbsp of olive oil and salt.
- Mix in the flour and knead for 5 minutes until a smooth dough is formed. Cover and set aside to rise 4-6 hours until doubled in size.
- Heat 1 tbsp olive oil in a large skillet. Saute onions and peppers until softened, then stir in ham.
- Preheat oven to 400 F.
- Whisk together 11 eggs and season with salt and pepper. Add to the skillet and scramble. Cook through, but avoid over cooking so they don't become rubbery while the hot pockets bake in the oven.
- Stir in cheese.
- Divide the dough into 9 portions and press or roll out into 5-6 inch circles. Roll the edges out slightly thinner than the center so the filling is evenly distributed within the hot pocket, and the dough isn't too thick at the bottom.
- Divide the filling evenly between the dough. Pinch the edges together over top of the filling to seal. Flip the seam side down and use your hands to shape it on the counter top.
- In a small bowl, whisk together remaining egg with 1 tbsp water.
- Transfer the breakfast hot pockets to a parchment lined or greased baking sheet. Brush the tops with egg wash and sprinkle sesame seeds, coarse salt or everything but the bagel seasoning over top.
- Bake for 20-25 minutes until golden.
I hope your family enjoy’s this recipe and it makes your mornings a little bit easier.
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