Today, I’m going to walk you through making these sourdough pop tarts using a simple, approachable recipe that’ll have your kitchen smelling amazing. If you’ve got some sourdough discard sitting in the fridge and are wondering what to do with it, this is the perfect project. Trust me, these are worth the effort—and yes, they’re as fun to make as they are to eat! Plus, the process is oddly therapeutic.
Sourdough pop tarts make an incredible addition to your breakfast rotation, but why stop there? Pair these flaky, tangy treats with a drizzle of Homemade Blueberry Sauce for an extra burst of flavor, or whip up a batch of Air Fryer Hash Browns to round out the meal. Whether you’re in the mood for sweet or savory, these recipes will take your breakfast game to the next level!
Why Sourdough Pop Tarts?
If you’re a sourdough baker, you know the joy (and sometimes guilt) of having leftover sourdough discard. But here’s the thing: that discard is basically flavor gold. Adding it to the crust of these pop tarts not only reduces waste but also gives them a subtle tangy depth that makes them taste extra special. It’s the perfect way to turn something you’d normally toss into a masterpiece.
And let’s face it, homemade pop tarts are just plain fun. You get to customize the filling, make them as big (or as tiny) as you want, and feel like a total baking rockstar when you pull them out of the oven. Kids love them, adults love them—honestly, it’s a win for everyone.
What Makes This Recipe Special?
This recipe combines the nostalgia of classic pop tarts with the sophistication of sourdough baking. Here’s what makes it stand out:
- Sourdough discard: A sustainable way to add tangy flavor while reducing food waste. Using sourdough discard also gives the crust a unique depth you can’t get from a standard pie dough.
- Flaky crust: Achieved with cold butter, the right mix of ingredients, and careful chilling at multiple stages. It’s crispy, buttery, and oh-so-satisfying.
- Customizable fillings: Strawberry jam is classic, but you can experiment with any flavor you love. Think raspberry, apricot, Nutella, or even savory options like cheese and herbs.
- Glaze magic: The simple powdered sugar glaze adds a sweet finish and makes these pop tarts look absolutely adorable. Sprinkles optional but encouraged!
What Tools Do You Need?
Before diving into the recipe, make sure you have these tools handy:
- Mixing bowl and spatula for combining ingredients
- Rolling pin for evenly flattening the dough
- Sharp knife or rectangular cutter for creating even pop tart shapes
- Pastry brush for applying egg wash to seal and glaze the dough
- Baking sheet lined with parchment paper to prevent sticking and ensure easy cleanup
- Whisk for mixing the glaze to the perfect consistency
Having these ready will make the process smooth and enjoyable. Trust me, a little organization goes a long way when baking!
Ingredients for Homemade Sourdough Pop Tarts
These ingredients are simple and straightforward—you might already have most of them in your kitchen! This recipe is perfect for using up sourdough discard while creating a buttery, flaky crust. Don’t forget to check the recipe card at the bottom of the post for exact measurements!
Main Ingredients:
- All-purpose flour: The base for the crust. It provides structure and helps achieve that signature flaky texture.
- Unsalted butter: Use cold butter to ensure a light, crispy crust. It’s the secret to that perfect flakiness!
- Fine sea salt: A pinch of salt enhances the overall flavor of the crust.
- Granulated sugar: Adds just a touch of sweetness to the crust without overpowering it.
- Sourdough discard: The star of this recipe! It brings a subtle tanginess to the crust and makes good use of leftovers.
- White vinegar: Helps tenderize the crust and enhances its texture.
Filling:
- Strawberry jam: A classic filling choice that pairs beautifully with the tangy crust. Feel free to substitute with your favorite jam or spread.
- Egg wash: This is key for sealing the edges and giving the pop tarts that golden, bakery-style finish.
Glaze:
- Powdered sugar: The foundation of a simple, sweet glaze that complements the tangy crust.
- Water: Just a splash is needed to bring the glaze to the right consistency for drizzling.
Got everything? Let’s move on to the fun part: putting it all together!
For the full list of quantities, check the recipe card below!
How to Make Sourdough Pop Tarts from Scratch
1. Prep the Crust
Start with the crust because, honestly, it’s the backbone of a good pop tart. In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter, and use a pastry cutter (or your hands, if you’re feeling rustic) to work it into the flour until you’ve got a crumbly texture—think pea-sized pieces of butter. The cold butter is what gives the crust its flakiness, so don’t rush this step.
Next, stir in the sourdough discard and white vinegar. The dough will come together, but it might feel a little sticky. Don’t worry; that’s normal. Shape it into a disc, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes. This chill time helps the butter firm up, which makes the crust extra flaky when it bakes. Patience is key here.
2. Roll and Cut
Once the dough is nice and cold, roll it out on a floured surface to about ¼-inch thickness. Use a sharp knife or a rectangular cutter to slice the dough into even rectangles. Aim for around 3×4 inches, but no one’s judging if they’re a little wonky. (Rustic charm, right?)
Pair up the rectangles—each pop tart needs a top and a bottom. You’ll want to make sure the pairs are similar in size so they seal evenly. If you have extra dough scraps, just roll them out again and cut more rectangles! Waste not, want not.
3. Add the Filling
Now for the fun part. Spoon a small amount of strawberry jam onto the center of each bottom piece, leaving a border around the edges. Don’t overdo it—too much filling and things will get messy fast. A heaping teaspoon should do the trick.
Brush the edges with egg wash, then place a top piece of dough over each filled bottom. Press the edges together gently, then use a fork to crimp them. Not only does this seal them shut, but it also gives them that signature pop tart look. Plus, the crimped edges are just so cute, don’t you think?
4. Chill Again
This step might seem annoying, but trust me, it’s worth it. Stick the assembled pop tarts in the fridge for another 20-30 minutes. This helps them hold their shape while baking. It’s a small step that makes a big difference in the final product.
5. Bake
Preheat your oven to 375°F (190°C). Place the pop tarts on a parchment-lined baking sheet, and brush the tops with more egg wash. Bake for 20-25 minutes, or until they’re golden brown and gorgeous. Your kitchen will smell amazing by this point, so be prepared for some serious anticipation.
6. Glaze and Enjoy
While the pop tarts are cooling, whisk together the powdered sugar and water to make a simple glaze. Once the pop tarts are cool to the touch (but still slightly warm), drizzle or spread the glaze on top. If you’re feeling extra fancy, toss on some sprinkles for good measure. Because let’s be real—sprinkles make everything better.
Tips for Success
- Keep the butter cold. Warm butter equals a sad, flat crust. Chill everything, including your hands if necessary!
- Don’t skip the second chill. It might feel like a hassle, but it’s what keeps your pop tarts looking sharp.
- Experiment with fillings. Not a fan of strawberry? Try Nutella, peanut butter, or even savory options like cheese and herbs.
- Be gentle with the dough. Overworking it can make the crust tough instead of flaky. Treat it with care!
Serving and Storing Your Pop Tarts
Once baked, these sourdough pop tarts are perfect for immediate enjoyment or saving for later. Serve them slightly warm for that bakery-fresh feel or at room temperature for a quick grab-and-go snack. To store leftovers, keep them in an airtight container at room temperature for up to two days. For a longer shelf life, freeze the pop tarts before or after baking and reheat them in a toaster or oven for the best results.
Creative Flavor Ideas
While strawberry jam is a classic choice, you can easily switch things up to keep this recipe exciting. Here are some fun ideas to try:
- Blueberry-Lemon: Use blueberry jam and a light lemon glaze for a refreshing twist.
- Apple-Cinnamon: Pair apple butter with a cinnamon sugar glaze for cozy vibes.
- Nutella-Banana: Spread Nutella and add thin banana slices for a decadent treat.
- Savory Spinach-Feta: Skip the glaze and use a savory filling for a unique appetizer or snack.
These variations will keep you coming back to this recipe time and time again. The possibilities are endless!