Sourdough Pop Tarts
Homemade Sourdough Pop Tarts are a fun and delicious way to use sourdough starter or discard. These pastries have a flaky, buttery crust with a lightly tangy flavor and are filled with sweet jams, chocolate, or fruit preserves. Unlike store-bought versions, homemade pop tarts are fresher, less processed, and customizable with your favorite fillings and glazes.
Perfect for breakfast, snacks, or dessert, sourdough pop tarts bring a homemade twist to a nostalgic treat.
Why You’ll Love This Recipe
- Great way to use sourdough discard
- Flaky, buttery pastry
- Customizable fillings
- No preservatives like store-bought versions
- Perfect for breakfast or snacks
Ingredients
For the Dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup cold unsalted butter, cubed
- ½ cup sourdough starter (active or discard)
- 2–3 tablespoons cold water
For the Filling
- ½ cup fruit jam (strawberry, raspberry, or blueberry)
- or chocolate spread
- or cinnamon sugar mixture
For the Glaze (Optional)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Dough
In a large bowl, mix the flour, sugar, and salt. Add the cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the sourdough starter and add cold water a tablespoon at a time until a soft dough forms.
2. Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30–60 minutes. Chilling helps the butter stay cold and creates a flakier crust.
3. Roll Out the Dough
Preheat the oven to 375°F (190°C).
Roll the dough on a lightly floured surface until about ⅛ inch thick. Cut into rectangles about 3 × 4 inches.
4. Add the Filling
Place half of the rectangles on a baking sheet lined with parchment paper.
Add 1–2 teaspoons of jam or filling in the center of each rectangle, leaving space around the edges.
5. Seal the Pop Tarts
Place another rectangle of dough on top. Press the edges with a fork to seal. Use the fork to poke a few holes on top to allow steam to escape.
6. Bake
Bake for 20–25 minutes, or until the pastries are golden brown.
Allow them to cool slightly before adding glaze.
7. Add the Glaze
Mix powdered sugar, milk, and vanilla until smooth. Spread the glaze over the cooled pop tarts.
Optional: sprinkle with colorful sprinkles or crushed nuts.
Flavor Variations
You can customize sourdough pop tarts with many delicious fillings:
Classic Strawberry
Use strawberry jam with a simple vanilla glaze.
Brown Sugar Cinnamon
Mix brown sugar, cinnamon, and a little melted butter.
Chocolate Hazelnut
Fill with chocolate spread and drizzle with chocolate glaze.
Apple Cinnamon
Use homemade apple filling with cinnamon and sugar.
Tips for Perfect Pop Tarts
- Keep the butter very cold for a flaky crust.
- Do not overfill to prevent leaking during baking.
- Chill the assembled pastries for 10 minutes before baking if the dough becomes soft.
- Use parchment paper to prevent sticking.
Storage
Store pop tarts in an airtight container at room temperature for 2–3 days.
You can also freeze them for up to 2 months. Reheat in a toaster oven or oven for the best texture.
Final Thoughts
These Sourdough Pop Tarts are a creative way to use sourdough starter while making a nostalgic treat completely from scratch. The flaky crust and sweet filling make them perfect for breakfast, lunchboxes, or an afternoon snack.
Once you try homemade pop tarts, you may never go back to the packaged ones again. With endless filling options and a delicious sourdough twist, this recipe is sure to become a favorite in your kitchen.