Sourdough Greek Discard Saganaki Fried Cheese Bread Pockets

Name: Sourdough Greek Discard Saganaki Fried Cheese Bread Pockets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup (240 ml) active sourdough discard (fed within 4 hours), at room temperature, unfed is fine; ¾ cup (100 g) bread flour; ½ cup (65 g) all-purpose flour; ½ teaspoon (3 g) kosher salt; 2 tablespoons (30 ml) water, room temperature; 8 ounces (225 g) halloumi cheese, cut into 12 strips (about ⅓ inch / 8 mm thick); 1½ quarts (1400 ml) neutral oil (vegetable, canola, or peanut); ¼ cup (30 g) all-purpose flour, for dusting pockets before frying; 1 whole lemon, cut into wedges; 1 teaspoon (1 g) dried oregano (optional); pinch sea salt flakes, to taste (optional)

From the MyKitchenBank Kitchen

Crispy, golden fried cheese bread pockets made with sourdough discard, filled with melting halloumi cheese. These Greek-inspired saganaki are finished with a squeeze of fresh lemon and a sprinkle of oregano. Crunchy on the outside, soft and tangy on the inside, they're perfect as an appetizer or snack.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 12 pockets (3 per person)

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Ingredients

4 servings

For the dough
1 cup (240 ml) active sourdough discard (fed within 4 hours), at room temperature, unfed is fine
¾ cup (100 g) bread flour
½ cup (65 g) all-purpose flour
½ teaspoon (3 g) kosher salt
2 tablespoons (30 ml) water, room temperature
For filling
8 ounces (225 g) halloumi cheese, cut into 12 strips (about ⅓ inch / 8 mm thick)
For frying
1½ quarts (1400 ml) neutral oil (vegetable, canola, or peanut)
For dredging
¼ cup (30 g) all-purpose flour, for dusting pockets before frying
For serving
1 whole lemon, cut into wedges
1 teaspoon (1 g) dried oregano (optional)
pinch sea salt flakes, to taste (optional)

Equipment (8)

Deep pot or Dutch oven (at least 4-quart / 4 L capacity)
Instant-read thermometer
Slotted spoon or spider skimmer
Small bowl
Shallow dish for flour dredging
Paper towels
Cutting board and knife
Parchment paper

Steps

Before you start

Have sourdough discard at room temperature
Cut halloumi into 12 strips (about ⅓ inch / 8 mm thick)
Heat oil in a deep pot or Dutch oven to 350°F (175°C) before frying
Line a plate with paper towels for draining

1
Make the dough
- In a small bowl, combine 1 cup (240 ml) sourdough discard, ¾ cup (100 g) bread flour, ½ cup (65 g) all-purpose flour, and ½ teaspoon (3 g) kosher salt.
- Stir together with a fork or small spoon until a shaggy, sticky dough forms.
- Add 2 tablespoons (30 ml) water if the dough is too dry to come together; it should be slightly wetter than a standard bread dough but still manageable.
- Mix until there are no dry flour streaks, about 1 minute.
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Ready when: Shaggy dough with no dry flour visible
Tip: Don't overwork the dough; gentle mixing keeps these pockets tender.
2
Let dough rest
- Cover the bowl loosely with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
- This allows the flour to fully hydrate and makes the dough easier to work with.
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Ready when: Dough is slightly puffy and relaxed
Tip: Use this time to prep the halloumi strips and heat your oil.
3
Divide and shape dough
- Turn the rested dough out onto a lightly floured surface.
- Gently divide it into 12 equal pieces (each about the size of a walnut).
- Working with one piece at a time, flatten it into a rough oval about 3 inches (7.5 cm) long.
- Place one halloumi strip in the center of the oval.
- Fold the dough over the cheese, pinching the edges together firmly to seal.
- The pocket should be about 2½ inches (6 cm) long and roughly 1½ inches (4 cm) wide.
- Repeat with the remaining dough and cheese.
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Ready when: 12 sealed cheese-filled pockets with no gaps
Tip: Seal the edges tightly so cheese doesn't leak during frying. If the dough tears, pinch it closed.
4
Prepare oil and dredge pocketsOven 350°F / 175°C
- Heat 1½ quarts (1400 ml) neutral oil in a deep pot or Dutch oven to 350°F (175°C).
- Use an instant-read thermometer to confirm the temperature.
- While the oil heats, dust each sealed pocket lightly on all sides with all-purpose flour from the dredging bowl, tapping off any excess.
- Arrange the floured pockets on parchment paper, not touching.
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Ready when: Oil reaches 350°F (175°C) on the thermometer
Tip: Use a deep-fry thermometer, not a meat thermometer, for accuracy. Oil that's too cool will absorb into the dough; too hot will burn the outside before the inside cooks.
5
Fry first batch
- Carefully lower 6 pockets into the hot oil using a slotted spoon.
- Do not crowd the pan—they need room to move and cook evenly.
- Fry for 2½ to 3 minutes, stirring gently halfway through to ensure even browning.
- The pockets are done when they're golden brown on all sides and make a hollow sound when tapped with a spoon.
- Remove with a slotted spoon and transfer to a paper-towel-lined plate.
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Ready when: All sides golden brown, sounds hollow when tapped
Tip: Keep oil at 350°F (175°C). If temperature drops, wait a moment before adding more pockets. Fried too fast and they'll be soggy; too slow and greasy.
6
Fry second batchOven 350°F / 175°C
- Return the oil to 350°F (175°C) if needed.
- Fry the remaining 6 pockets the same way, 2½ to 3 minutes, until golden and hollow-sounding.
- Drain on paper towels.
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Ready when: All sides golden brown, sounds hollow when tapped
Tip: Don't skip the temperature check between batches; a drop of 10–15°F (6–8°C) is normal.
7
Season and serve
- While the pockets are still warm, sprinkle lightly with dried oregano and sea salt flakes if desired.
- Arrange on a serving plate and surround with fresh lemon wedges.
- Serve immediately—the pockets are best enjoyed warm when the halloumi inside is still melting.
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Ready when: Pockets plated and garnished
Tip: Squeeze lemon over each pocket just before eating; the bright acidity cuts through the richness beautifully.

Good to know

Tips

Sourdough discard does not need to be recently fed for this recipe; using 'unfed' discard (several days old) is fine and often preferred for deeper tang.
Halloumi has a high melting point, making it ideal for frying. If you substitute another cheese, ensure it won't leak by using slices thick enough to hold their shape.
For extra flavor, brush warm pockets with garlic-infused oil or sprinkle with grated lemon zest before the oregano.
Squeeze honey over the pockets instead of lemon for a sweet–savory contrast, Greek dessert-style.

Make ahead

Shaped pockets (unfired) can be frozen on a baking sheet for up to 3 days, then fried straight from the freezer, adding 1 minute to frying time. Do not thaw before frying.

Storage & reheating

Best served immediately while warm and crispy. Leftovers (if any) keep at room temperature in an airtight container for up to 4 hours, though texture will soften. To reheat, place on a baking sheet in a 300°F (150°C) oven for 5–7 minutes to re-crisp. Do not refrigerate or freeze cooked pockets.

Substitutions

halloumi cheese → feta cheese (firmer varieties work best). Feta is softer and will melt more, creating a creamier center. Use the same weight and prepare the same way.
halloumi cheese → kasseri or graviera cheese. Greek hard cheeses with similar melting properties; use the same weight and thickness.
bread flour → all-purpose flour (use 1⅛ cups / 165 g total). Sourdough discard already provides some gluten development; the pockets will be slightly more delicate but still good.
neutral oil (vegetable, canola, or peanut) → extra-virgin olive oil. Use a light or refined olive oil to avoid overpowering flavor, and monitor temperature carefully as it can degrade at high heat.