(Flaky, Buttery & Perfect for Using Sourdough Discard)
There’s an unmistakable nostalgia that washes over you when you savor a warm pop-tart straight from the toaster. However, once you embark on the journey of creating food from scratch, those familiar boxed delights, with their preservatives and unnatural dyes, begin to fade in allure. Enter homemade sourdough pop-tarts, a delightful twist on a childhood favorite, bringing it back to life with a flaky, buttery pastry that melts in your mouth. Each tart is generously filled with vibrant, real fruit preserves, bursting with flavor and color. With wholesome ingredients that you can actually feel better about, these treats transform a simple snack into a moment of joy, evoking cherished memories while elevating your baking experience.
These Sourdough Discard Pop-Tarts are a delightful, flaky treat that you can easily whip up at home using your sourdough discard. They offer an incredible taste that far surpasses any store-bought version. Crafted with just a handful of pantry staples, these pop-tarts can be filled with your favorite fillings or homemade preserves, allowing you to tailor each one to your taste preferences. Perfect as a delicious snack for all ages, these treats are sure to bring a smile to anyone who tries them!
Why You’ll Love These Sourdough Pop Tarts
• A great way to use sourdough discard
• Flaky homemade pastry with rich buttery flavor
• Made with simple pantry ingredients
• Kid-approved breakfast or snack
• Easy to customize with different fillings
These pop tarts are perfect for slow mornings, baking with kids, or prepping ahead for quick breakfasts during busy weeks.
Filling Ideas
One of the best things about homemade pop tarts is how easy they are to customize.
Try filling them with:
• Strawberry jam
• Raspberry jam
• Blueberry jam
• Apple butter
• Cinnamon brown sugar filling
• Nutella
• Peanut butter and jelly
You can even make savory versions using cream cheese and jam or sausage and cheese.
How to Store
Store baked pop tarts in an airtight container at room temperature for up to 5 days.
Reheat in the toaster oven or microwave for a warm treat.
How to Freeze
These pop tarts freeze beautifully.
To freeze before baking:
- Assemble the pop tarts.
- Place them on a baking sheet and freeze until solid.
- Transfer to a freezer bag.
Bake directly from frozen, adding 2–3 extra minutes to the bake time.
To freeze after baking:
Allow pop tarts to cool completely, then freeze in an airtight container for up to 6 months.
Pointers for the Best Homemade Pop-Tarts
• Keep the butter cold for a flakier pastry.
• Don’t overfill or the jam may leak during baking.
• Chill the assembled pop tarts for 10 minutes before baking to help them hold their shape.
• If the dough becomes sticky while working, return it to the refrigerator for a few minutes.
Baker’s Tips
- Weigh your ingredients. Measuring with a scale is much more accurate than using measuring cups and will better guarantee your chances of success.
- Both an active sourdough starter and a discard will work. No starter? Just add 28g of flour and 28g of water to your dough.
- Don’t overwork your dough. This will cause your dough to turn out tough and rubbery.
- Let the pop-tarts cool completely before glazing. Otherwise, the glaze will melt and slide off your tarts.
Sourdough Pop Tarts
Prep Time
40 minutes
Cook Time
20 minutes
Serves
6
Ingredients
Preserves (optional: replace with Jam in recipe)
- 226g Fruit (fresh or Frozen)
- 57g Sugar
- 1/2 tsp Lemon Juice
Dough
- 57g Butter
- 57g Sugar
- 35g Powdered Sugar
- 1 tsp Vanilla Extract
- 57g Sourdough Discard
- 1 Large Egg Yolk
- 225g All-purpose Flour
- 1/4 tsp Salt
- 2 Tbs Water
Filling
- 88g Preserves or Jam
- 1 tsp corstartch
- 2-3 Tbs Water
Glaze
- 106g Powdered Sugar
- 1-2 Tbs Milk
- 1-2 drops Food Coloring (optional)
- Decorative Sprinkles (optional)
Steps
1
Make the fruit preserves: add fruit, sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved. turn heat to high and boil 1-2 minutes, stirring occasionally. (optional: replace with Jam in recipe)
2
Preheat oven to 350°F. Line baking sheet with parchment paper.
Make the Dough: Mix the butter, sugar, powdered sugar, and vanilla until well combined. Add the sourdough discard and egg yolk and mix. Add Flour and mix on low until combined into a crumbly dough. Add water as needed until the dough comes together, creating a cohesive dough.
3
On a floured surface or parchment paper roll out the dough to a 14 inch square about 1/4 inch thick. (the thinner the better)
Trim the rough edges. Cut out 12 4 by 3 inch rectangles. Place 6 rectangles onto the baking sheet.
4
Make the Filling: Add fruit preserves or jam and cornstarch into bowl and mix together until well combined.
5
Assemble the pop-tarts: Spoon about 1 Tbs of filling onto the middle of each of the 6 rectangles. Dab water around the edges of each filled rectangle. Place the remaining rectangles on top. Using a fork, crimp the edges, then poke holes in the top of the dough.
6
Bake for 20 to 25 minutes. until the edges are lightly golden brown. Allow to cool completely before glazing.
7
Make the glaze: in a small bowl, mix powdered sugar, milk, and food coloring. Whisk together until a smooth, thick glaze forms. (If too runny, add 1 Tbs powdered sugar until desired thickness)
Frost each pop tart with glaze and top with decorative sprinkles.
Final Thoughts
Homemade sourdough pop tarts evoke a delightful mix of nostalgia and wholesome comfort. The process of making these treats is reminiscent of childhood baking adventures, filled with good memories and creativity. Though they might emerge from the oven with a slightly uneven shape, a glaze that drips alluringly down the sides, and a sprinkle of colorful toppings often applied with unrestrained enthusiasm by little hands, these imperfections only add to their charm and character.
Crafted from real ingredients, each pop tart features a flaky, buttery pastry that provides the perfect contrast to the warm, fruity jam filling nestled inside. The combination of these elements makes for a truly special dessert that you’ll find yourself wanting to bake over and over again. Whether enjoyed as a sweet breakfast, a delightful snack, or a charming addition to a dessert table, these homemade sourdough pop tarts are a treat that brings both joy and comfort to the table.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! The active starter works just fine. The flavor may be slightly tangier than with discard but still delicious.
Why are my pop-tarts leaking?
Too much filling or not sealing the edges well can cause leaking. Leave a small border around the edges and crimp tightly with a fork.
Can I make these ahead of time?
Absolutely. These are perfect for freezer meal prep. Bake a batch and freeze or for easy breakfasts.
Can I make them without glaze?
Yes! The glaze is absolutely optional. They’re delicious plain or simply dusted with a little powdered sugar.
Do these taste sour?
Not really. The sourdough adds depth of flavor rather than strong sourness.
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Meet Marissa
Hello, friends! I’m Marissa, a stay-at-home mom with two feral, energetic kids. I spend my days chasing after my little ones, baking wholesome goods, and getting lost in my books. I’ve developed a passion for baking for my family, and I’ve decided to share my journey and the recipes I love with all of you. I hope you enjoy it!
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