Sourdough Pop-Tarts Recipe (Homemade with Sourdough Discard)
Homemade Sourdough Pop-Tarts are a delicious way to use extra sourdough discard while creating a nostalgic pastry that tastes far better than store-bought versions. These flaky pastries feature a buttery sourdough crust filled with sweet jam or chocolate and finished with a light glaze. The slight tang from the sourdough balances the sweetness perfectly, giving the pastry a deeper flavor and delicate texture.
Perfect for breakfast, brunch, or an afternoon snack, these homemade pastries can be customized with different fillings such as strawberry jam, blueberry jam, cinnamon sugar, Nutella, or even peanut butter. Once you try these homemade sourdough pop-tarts, you may never want the boxed version again.
Sourdough Pop-Tarts
Preparation Time
20 minutes
Chill Time
30 minutes
Baking Time
18–22 minutes
Total Time
About 1 hour 15 minutes
Servings
8 pop-tarts
Ingredients
For the Sourdough Pastry
- 2 cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ½ cup sourdough discard (unfed starter works perfectly)
- 2 tablespoons sugar
- ¼ teaspoon salt
- 3–4 tablespoons cold water
Filling Options
Choose one:
- ½ cup strawberry jam
- ½ cup blueberry jam
- ½ cup Nutella or chocolate spread
- ½ cup cinnamon sugar mixture
Egg Wash
- 1 egg
- 1 tablespoon milk
Optional Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Optional toppings:
- sprinkles
- crushed nuts
- freeze-dried fruit powder
Equipment Needed
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Fork
- Pastry brush
Instructions
Step 1: Prepare the Dough
In a large mixing bowl combine:
- flour
- sugar
- salt
Add the cold cubed butter. Using your fingers or a pastry cutter, mix the butter into the flour until the mixture looks like coarse crumbs.
Next, add the sourdough discard and begin mixing the dough.
Slowly add cold water one tablespoon at a time until the dough comes together.
The dough should be soft but not sticky.
Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. This helps the butter firm up and creates a flaky crust.
Step 2: Roll and Cut the Dough
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and roll it out on a lightly floured surface until about ⅛ inch thick.
Cut the dough into rectangles about 3 × 4 inches.
You should end up with 16 rectangles to create 8 pop-tarts.
Step 3: Add the Filling
Place half of the rectangles onto the prepared baking sheet.
Add 1 tablespoon of filling to the center of each rectangle.
Leave a small border around the edges so the filling does not leak out.
Avoid overfilling, which can cause the pastries to burst while baking.
Step 4: Seal the Pop-Tarts
Place the remaining rectangles on top of the filled ones.
Use a fork to press and seal the edges.
This creates the classic pop-tart crimped edge and keeps the filling inside.
Using the fork, poke a few small holes in the top to allow steam to escape during baking.
Step 5: Apply Egg Wash
In a small bowl whisk together:
- 1 egg
- 1 tablespoon milk
Brush the egg wash lightly over the tops of the pastries.
This step helps the crust become beautifully golden brown.
Step 6: Bake
Bake in the preheated oven at 375°F (190°C) for 18–22 minutes.
The pastries should be lightly golden and firm.
Remove from the oven and allow them to cool on the baking sheet for about 10 minutes.
Step 7: Add the Glaze (Optional)
In a small bowl whisk together:
- powdered sugar
- milk
- vanilla extract
The glaze should be smooth and pourable.
Spread the glaze over the cooled pop-tarts.
Add sprinkles or toppings if desired.
Allow the glaze to set for about 10 minutes before serving.
Flavor Variations
One of the best things about sourdough pop-tarts is how customizable they are.
Strawberry Classic
Use strawberry jam and top with pink glaze and sprinkles.
Brown Sugar Cinnamon
Mix brown sugar, cinnamon, and a little melted butter for the filling.
Chocolate Lovers
Fill with Nutella or chocolate chips and drizzle with chocolate glaze.
Lemon Blueberry
Use blueberry jam and add a little lemon zest to the glaze.
Storage Tips
Homemade pop-tarts store surprisingly well.
Room Temperature
Store in an airtight container for 2–3 days.
Refrigerator
Store for up to 5 days.
Freezer
Freeze baked pop-tarts for up to 2 months. Reheat in a toaster oven or air fryer.
Nutritional Information (Per Pop-Tart)
Approximate values
- Calories: 260 kcal
- Carbohydrates: 34 g
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 7 g
- Sugar: 14 g
- Fiber: 1 g
- Sodium: 150 mg
Nutrition will vary depending on the filling used.
Tips for Perfect Sourdough Pop-Tarts
Keep Ingredients Cold
Cold butter creates flaky pastry layers.
Don’t Overfill
Too much filling can cause leaking.
Chill the Dough
If the dough becomes soft while working, refrigerate it again for 10 minutes.
Use Sourdough Discard
This recipe works best with unfed sourdough starter discard because it adds flavor without too much rise.
Why Use Sourdough in Pop-Tarts?
Using sourdough discard adds a subtle tangy flavor and helps reduce food waste if you maintain a sourdough starter.
The natural fermentation also improves digestibility and adds depth to the pastry.
Instead of throwing away extra starter, turning it into pastries like these is a delicious and practical solution.
Final Thoughts
Sourdough Pop-Tarts are the perfect combination of nostalgia and homemade baking. With their buttery flaky crust, sweet filling, and customizable toppings, they are far more flavorful than store-bought toaster pastries.
They are also an excellent way to use sourdough discard creatively. Whether you enjoy them warm for breakfast, pack them in lunchboxes, or serve them as a sweet afternoon treat, these homemade pastries are sure to become a favorite in your kitchen.
