Flaky, warm pop tarts bring back the cozy mornings of my childhood those simple bites bursting with jam and sweetness. When I started baking these sourdough pop tarts, they quickly became my tasty way to use sourdough discard while creating a comforting treat that’s way better than anything store-bought. If you want to jump ahead and get baking, just hit the Jump to Recipe button below!
Table of Contents
Why You’ll Love These Sourdough Pop Tarts
- The sourdough discard adds incredible flavor and tenderness, producing a beautifully flaky crust you’ll adore.
- This recipe uses simple pantry staples, making it easy to whip up anytime without a long shopping list.
- Homemade pop tarts taste fresher, less processed, and so much more satisfying than store-bought ones.
- Making these pop tarts is fun and stress-free perfect for busy adults wanting a comforting treat without fuss.
Sourdough Starter vs. Discard for this Recipe
Many wonder whether to use the sourdough starter or discard here. The key is that this recipe isn’t relying on sourdough to leaven the dough; instead, the discard adds flavor and tenderness. So, sourdough discard is perfect—it’s a great way to reduce waste without sacrificing taste. Whether you use active starter or discard, your pop tarts will come out delicious, but discard is especially practical for everyday baking.
Ingredients You’ll Need
For these sourdough pop tarts, you’ll need high-quality simple ingredients: all-purpose flour, cold unsalted butter, fine sea salt, granulated sugar, sourdough discard, white vinegar, strawberry jam for the filling, egg wash, powdered sugar, and water for the glaze. Scroll down to the recipe card for exact measurements.
What’s the Best Flour for a Flaky Crust?
All-purpose flour is the most accessible choice and works wonderfully for this flaky crust. If you want to experiment, pastry flour lower in protein can create an even more tender and delicate texture. But don’t worry, using AP flour here keeps things simple, and your pop tarts will still turn out flaky and delicious.
Essential Tools for Perfect Pop Tarts
To make these pop tarts, some simple tools will make your life easier:
- A cheese grater to grate cold butter quickly and evenly this helps keep your butter cold and creates flakiness.
- A pastry cutter or bench scraper to cut the butter into the flour until you get pea-sized crumbles.
- If you don’t have a pastry cutter, no worries two knives or even your fingers work fine, just be gentle.
- A rolling pin for smoothing and flattening your dough.
- A fork for sealing the edges tightly to prevent any filling leaks during baking.
Ingredients
- 1 cup + 1 teaspoon all-purpose flour
- 8 tablespoons unsalted butter (cold)
- 1/2 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1/2 cup sourdough discard
- 1 teaspoon white vinegar
- 1/2 cup strawberry jam (see notes)
- egg wash (1 egg lightly beaten)
- 1/2 cup powdered sugar
- 1 teaspoon water
How to Make Sourdough Pop Tarts (Step-by-Step)
Let’s walk through the simple steps to baking these flaky, flavorful sourdough pop tarts. Detailed photos for each step will guide you along the way.
1. Make the Flaky Sourdough Crust
- Grate the cold butter: Using a cheese grater, grate the unsalted butter while it’s still cold into the flour mixture. This is key for flakiness.
- Cut the butter into the flour: Use a bench scraper or pastry cutter until the mixture resembles large crumbles, about pea-sized.
- Bring the dough together: Add sourdough discard and vinegar, mix with a fork, then use your hands to form a cohesive ball of dough. Press it into a rectangle.
- Chill the dough: Wrap in plastic wrap, roll flat, and refrigerate for at least one hour to help maintain the cold butter.
2. Prepare the Filling & Assemble
- Roll out dough: On a floured surface, roll your dough to 1/8 inch thickness and cut into four long rectangles.
- Add egg wash: Brush the edges lightly to help seal your tarts.
- Add filling and fold: Spoon strawberry jam on one side, fold over, and press edges firmly with a fork to seal completely.
- Final egg wash: Brush the tops for a beautiful golden finish.
3. Bake to Golden Perfection
- Preheat oven: Get your oven ready at 350°F (177°C) and prep a baking sheet with parchment.
- Bake: Place pop tarts on the sheet and bake for 25–30 minutes until golden brown.
- Cool: Transfer to a rack to cool before glazing.
4. Mix and Add the Glaze
- Prepare glaze: Whisk powdered sugar and water until smooth.
- Glaze your tarts: Once cooled, pour the glaze on top and sprinkle sprinkles or coarse sugar for a pretty finish.
Aisha’s Tips for Foolproof Sourdough Pop Tarts
- Don’t overfill your pop tarts to avoid leaks and messy baking.
- Chilling the dough is key, it keeps the butter cold and the crust flaky.
- Vent your tarts by poking small holes after sealing to let steam escape during baking.
- Use a fork to seal edges tightly to keep all that delicious filling inside.
Filling & Frosting Variations (Sweet & Savory)
Try these tasty twists on the classic sourdough pop tart for fun flavor changes:
| Variation Type | Filling Ingredients | Glaze/Topping Suggestion |
|---|---|---|
| Sweet | Brown sugar + cinnamon (2 tbsp brown sugar + 1 tsp cinnamon) | Cinnamon glaze or simple sugar sprinkle |
| Sweet | Nutella + sliced banana | Powdered sugar glaze with chopped hazelnuts |
| Savory | Shredded cheese + chopped herbs (1/4 cup cheese + 1 tbsp mixed herbs) | Brush with melted butter and sprinkle extra herbs |
| Savory | Cream cheese + smoked salmon | Light lemon glaze or dill topping |
How to Store, Freeze, and Reheat Your Pop Tarts
Storing
Store baked pop tarts at room temperature in an airtight container for up to two days, or refrigerate up to five days for longer freshness.
Freezing Baked Pop Tarts
Freeze fully baked pop tarts in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the toaster or oven until warmed through.
Freezing Unbaked Pop Tarts
Freeze unbaked pop tarts on a parchment-lined tray, then transfer to a freezer bag. Bake directly from frozen, adding about 5–10 minutes to the baking time.
Substitutions for Dairy-Free & Vegan Sourdough Pop Tarts
| Original Ingredient | Dairy-Free / Vegan Substitute | Notes |
|---|---|---|
| Unsalted Butter | High-quality vegan butter block (cold) | Ensure it’s cold, just like dairy butter, for a flaky crust. |
| Egg Wash (1 egg) | 2 tbsp plant-based milk (almond, soy) or aquafaba | Brush on just before baking to help with browning and sealing. |
| Water (in glaze) | 1 tsp plant-based milk or a few drops of lemon juice | Lemon juice adds a nice tang that complements the sweetness. |
Frequently Asked Questions (FAQ)
Why did my filling leak out?
Filling leaks usually happen because it was overfilled or the edges weren’t sealed well enough.
Why is my pop tart crust tough instead of flaky?
If the dough was overworked or the butter was too warm, the crust can become tough. Keep butter cold and handle dough gently.
Can I make these with kids?
Absolutely! Kids can have fun adding sprinkles, mixing glaze, and pressing edges with a fork.
How can I make my pop tarts a uniform shape?
Use a ruler or create a simple paper template to cut even rectangles for consistent shapes.
Conclusion
Making these sourdough pop tarts from scratch is such a rewarding way to bring warmth and homemade joy to your kitchen. I hope you find comfort in the flaky crust and luscious filling, just like I have. Don’t hesitate to leave a comment with any questions, share your baking results, or tell me what fillings you tried. I love hearing from you! And if you enjoyed this recipe, please rate it to help others discover this delightful treat. Happy baking!
Sourdough Pop Tarts
Ingredients
Equipment
Method
- Whisk flour, sugar, and salt in a bowl, then grate in cold butter and cut it into the dry ingredients until large crumbles form.
- Incorporate sourdough discard and vinegar with a fork, then use your hands to form the dough into a cohesive rectangular ball.
- Flatten the wrapped dough with a rolling pin, then chill it in the refrigerator for at least one hour.
- Preheat oven to 350°F (177°C) and prepare a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough to 1/8″ thick, cut into four strips, and brush the edges with egg wash.
- Place two tablespoons of jam on one side of each strip, fold the dough over, seal the edges with a fork, and brush the tops with egg wash.
- Bake the pop tarts on the prepared sheet for 25-30 minutes until golden, then cool them on a rack.
- Whisk powdered sugar and water for the glaze, then drizzle it over each cooled pop tart and decorate as desired.
