Ham and Swiss Sourdough Pockets
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These ham and Swiss sourdough pockets are made with a naturally fermented 100% sourdough brioche dough. They’re filled with melty Swiss cheese and ham, and brushed with melted butter Dijon sauce. These sourdough ham and cheese buns are perfect for lunch or as snacks!
You know those ham and Swiss sliders that people make on Hawaiian rolls? These are close relatives of those, but I wanted to make them with my 100% sourdough brioche dough, and I wanted them *stuffed*!
And so, these ham and Swiss stuffed sourdough pockets were born. And they are just so dang good. They are perfect for an easy lunch or dinner or as an appetizer to share!
Why You’ll Love These Ham and Swiss Sourdough Pockets
- Soft, buttery sourdough dough that’s light, fluffy, and packed with incredible flavor.
- Loaded with ham and melty Swiss cheese in every bite for the perfect savory filling.
- Brushed with a buttery Dijon poppy seed topping that takes them to the next level.
- Perfect for meal prep since they reheat beautifully for quick lunches or dinners.
- Freezer-friendly so you can always have homemade pockets ready to go!
- Simple to customize with your favorite cheeses, deli meats, or even a sprinkle of herbs inside.
- Better than store-bought I mean…enough said.
More Sourdough Recipes You’ll Love
Step-By-Step Instructions
Add the active sourdough starter, warm milk, flour, eggs, salt, and sugar to the bowl of a stand mixer. Mix until a shaggy dough forms, then slowly add the softened butter a tablespoon at a time. Knead for 7–10 minutes, until the dough is smooth, elastic, and slightly tacky.
Cover the bowl and let the dough rise at room temperature for 5–8 hours, or until it’s puffy and has increased in size by about 30–50%. You can also refrigerate it overnight after the first rise for easier shaping.
Turn the dough onto a lightly floured surface and divide it into 12 equal pieces (about 75 grams each). Roll each piece into a smooth ball.
Flatten each dough ball into a 6-inch circle. Add half a slice of Swiss cheese, 2–3 slices of ham, and the remaining half slice of cheese.
Pinch the edges together tightly to seal, then flip the pocket seam-side down and gently roll it into a smooth ball.
Place the pockets on a parchment-lined baking sheet and cover loosely with greased plastic wrap. Let them rise for 1–4 hours, or until they’re nice and puffy.
The pockets should look noticeably larger and feel light and airy. Gently press the side with a floured fingertip—if the indentation slowly springs back but doesn’t disappear right away, they’re ready to bake. If it springs back immediately, give them a little more time.
Whisk together the melted butter, Dijon mustard, Worcestershire sauce, and poppy seeds. Brush the mixture generously over each pocket.
Bake at 350°F (177°C) for about 30 minutes, or until the tops are golden brown and the internal temperature reaches 200–205°F. If they’re browning too quickly, loosely tent them with foil for the remaining bake time.
Helpful Tips for the Best Sourdough Pockets
- Use an active, bubbly starter. Your sourdough starter should be at or near its peak after feeding for the best rise and soft, fluffy pockets.
- Don’t add extra flour. This dough is naturally soft and slightly sticky. Adding too much flour can make the finished pockets dense instead of light and buttery.
- Seal the edges well. Pinch the dough together firmly before placing the pocket seam-side down. A good seal helps keep all that melty Swiss cheese inside while baking.
- Watch the dough, not the clock. Fermentation times will vary depending on how warm your kitchen is and how active your starter is. Look for dough that’s puffy and airy rather than sticking to the exact times.
- Don’t skip the second rise. This final proof gives the pockets their light, fluffy texture. Baking them too soon can result in a tighter crumb.
- Use the poke test. When you gently press the dough with a floured fingertip, the indentation should slowly spring back. If it bounces back immediately, let them rise a little longer.
- Brush on the butter topping just before baking. The Dijon butter mixture adds incredible flavor and helps create a beautifully golden crust.
- Check the internal temperature. For perfectly baked sourdough pockets, the center should reach 200–205°F (93–96°C).
- Tent with foil if needed. If the tops are browning faster than you’d like, loosely cover them with aluminum foil for the remainder of the bake.
- Let them cool for a few minutes. The cheese will be extremely hot straight from the oven. Let the pockets rest for 5–10 minutes before serving so the filling can set slightly.
Equipment
- Stand mixer with dough hook (recommended)
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (highly recommended)
- Bench scraper or dough scraper
- Rolling pin
- Baking sheet
- Parchment paper
- Plastic wrap
- Small mixing bowl (for the butter topping)
- Pastry brush
- Instant-read thermometer (for checking doneness)
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10–15 minutes, an air fryer at 325°F for 5–7 minutes, or microwave until warmed through.
Freezing
Allow the baked pockets to cool completely before freezing in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and reheat until hot before serving.
Ham and Swiss Sourdough Pockets
Ingredients
For the Sourdough Dough
- 150 g active sourdough starter ⅔ cup
- 122 g whole milk warmed to 100–110°F (38–43°C) (½ cup)
- 390 g all-purpose flour 2¾ cups
- 2 large eggs room temperature
- 2 g salt ¼ teaspoon
- 53 g granulated sugar ¼ cup
- 113 g salted butter softened (8 tablespoons)
For the Filling
- 24-36 slices deli ham about 2–3 slices per pocket, diced or left whole
- 12 slices Swiss cheese each slice cut in half
To Brush Over the Top
- 4 tablespoons salted butter melted (56 g)
- 1½ tablespoons Dijon mustard 23 g
- 1 teaspoon Worcestershire sauce 5 g
- 1 tablespoon poppy seeds 9 g
Instructions
Mix the Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the active sourdough starter, warm milk, flour, eggs, salt, and sugar. Note: If your kitchen runs cold and you want this to ferment overnight, keep the milk cold.
- Mix on low speed until a shaggy dough forms.
- With the mixer running on low, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more. Scrape down the sides of the bowl as needed.
- Increase the mixer speed to medium-high and knead for 7–10 minutes, or until the dough becomes smooth, elastic, and begins pulling away from the sides of the bowl.
- Tip: Brioche-style dough is naturally soft and slightly sticky. Resist the urge to add extra flour for the softest, fluffiest pockets.
Bulk Fermentation
- Cover the bowl and let the dough ferment at room temperature for 5–8 hours, or up to 10 hours in a cooler kitchen. My kitchen stays around 68℉ and takes between 8-10 hours.
- The dough is ready when it has increased in volume by about 30–50%, feels light and puffy, and shows visible signs of fermentation.
- For easier handling and even better flavor, you can refrigerate the dough overnight after the bulk rise. Make it fit your schedule!
Divide the Dough
- Turn the dough onto a lightly floured surface.
- Divide it into 12 equal portions, about 75 grams each.
- Roll each piece into a smooth ball. Cover the dough balls with a towel while you work.
Shape the Pockets
- Flatten each dough ball into a circle approximately 6 inches (15 cm) in diameter.
- Place ½ slice of Swiss cheese in the center, followed by 2–3 slices of ham (feel free to dice it or tear it up before adding), then top with the remaining ½ slice of Swiss cheese.
- Bring the edges of the dough up and over the filling, pinching them together tightly to completely seal the pocket.
- Turn the seam-side down and gently roll it into a smooth, round ball.
- Place each pocket onto a parchment-lined baking sheet about an inch or two apart.
Second Rise
- Cover the baking sheet loosely with greased plastic wrap.
- Allow the pockets to rise for 1–4 hours, or until noticeably puffy. The exact time will depend on the temperature of your kitchen and the activity of your starter.
- How to know second rise is done: The pockets should look noticeably puffier than when they were shaped and feel light when gently lifted. If you lightly press the dough with a fingertip, the indentation should slowly spring back but not disappear immediately. If it bounces back instantly, they need more time. If the indentation stays completely, they've likely risen a little too long.
Prepare the Butter Topping
- Preheat the oven to 350°F (177°C). In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, and poppy seeds until well combined.
- Brush the mixture generously over the tops of each pocket just before baking.
Bake
- Bake for 28–32 minutes, or until the pockets are deep golden brown and the internal temperature reaches 200–205°F (93–96°C).
- If the tops begin browning too quickly, loosely tent the pan with aluminum foil during the final portion of baking.
- Allow the pockets to cool for about 10 minutes before serving.
These are truly so delicious! My husband took them to work for a couple of days this past week, and they heated up beautifully. Let me know what you think if you make these sourdough ham-and-cheese-stuffed buns!