Recipe

Homemade Sourdough Pop-Tarts

Updated on 3 min read

Servings: 8 | Total Time: 1 hr 30 mins (includes chilling) | Difficulty: Moderate

Turn your sourdough discard into something nostalgic and irresistible — homemade pop-tarts with a tangy, buttery crust and sweet, jammy filling.
These Sourdough Pop-Tarts are flaky on the outside, soft inside, and topped with a simple vanilla glaze that gives every bite that bakery-style finish.

Perfect for using up sourdough discard, these treats taste like your favorite childhood breakfast, but better — wholesome, customizable, and made from scratch.

Look at the Recipe

  • Buttery, flaky pastry with a hint of sourdough tang
  • Filled with your favorite jam or spread
  • Topped with a glossy vanilla glaze and colorful sprinkles

Ingredients Needed

For the Dough

  • 1 cup (240 g) sourdough discard
  • 2 cups (250 g) all-purpose flour
  • 1 cup (230 g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 large egg (for brushing and sealing)
  • 2–3 tbsp cold water, as needed

For the Filling

  • ½ cup fruit jam, jelly, or preserves (strawberry, blueberry, raspberry — your choice)
  • Optional: 1 tbsp cornstarch mixed with 1 tbsp water (for thickening runny jams)
  • Optional Variations: 2 tbsp chocolate spread or peanut butter

For the Glaze

  • 1 cup (120 g) powdered sugar
  • 1–2 tbsp milk
  • ½ tsp vanilla extract
  • Sprinkles or crushed nuts, optional

How to Make Our Sourdough Pop-Tarts

  1. Prepare the Dough:
    In a large bowl, mix flour, sugar, and salt. Add cold butter cubes and cut in with a pastry cutter or fork until the mixture looks crumbly.
    Stir in sourdough discard and 2 tablespoons of cold water. Mix until a dough starts to form, adding a little more water if needed.
  2. Chill the Dough:
    Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat & Prep:
    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  4. Roll & Fill:
    On a lightly floured surface, roll out the dough to about ⅛-inch thick. Cut into rectangles (about 3×4 inches).
    Place half the rectangles on the prepared sheet. Spoon about 1 tablespoon of jam or filling into the center of each.
    Brush the edges with beaten egg, then top with another rectangle. Press edges to seal with a fork.
  5. Bake:
    Brush tops with more egg wash and prick each tart with a fork to let steam escape. Bake for 25–30 minutes, or until golden brown.
    Cool completely before glazing.
  6. Glaze & Decorate:
    Whisk together powdered sugar, milk, and vanilla. Drizzle or spread over cooled pop-tarts and top with sprinkles or nuts if desired.

Storage & Serving Suggestions

  • Room Temp: Store in an airtight container for up to 2 days.
  • Refrigerate: Keeps well up to 5 days.
  • Freeze: Unbaked pop-tarts can be frozen for up to 2 months — bake straight from frozen, adding a few extra minutes.
  • Reheat: Toast lightly in the oven or toaster — never microwave (it softens the crust).

Tips & FAQs

Can I make the dough ahead?
Yes, you can prepare the dough up to 2 days ahead and keep it refrigerated.

Can I use active starter instead of discard?
Discard works best since it adds tang without extra rise.

How do I keep the filling from leaking out?
Use the cornstarch slurry to thicken runny jams and seal the edges firmly with egg wash and a fork.

Can I make them savory?
Absolutely! Try cheese and spinach, pesto and tomato, or scrambled eggs and bacon.

Do I need to glaze them?
The glaze adds that signature pop-tart look, but they’re delicious plain too.

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