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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, mix softened cream cheese, shredded cheese, garlic powder, salt, and bacon (if using) until smooth.
Use a spoon or piping bag to fill each jalapeño half with the cheese mixture. Set aside.
In another bowl, mix the sourdough discard, flour, baking powder, baking soda, and olive oil until a soft dough forms. Add a little extra flour if the dough feels too sticky.
Divide dough into small pieces. Flatten each one into a circle (about 2.5–3 inches wide) and wrap it around a stuffed jalapeño half, pressing the edges to seal.
Place the wrapped bites seam-side down on your baking sheet. Brush with beaten egg and sprinkle with everything bagel seasoning or coarse salt.
Bake for 18–22 minutes or until the dough is golden and slightly crisp on the edges.
Let them cool just enough to handle and serve warm.