Sourdough Pop Tarts

Homemade pop tarts are the perfect blend of nostalgia and comfort food, and when you add sourdough into the mix, you take them to a whole new level. The natural tanginess of sourdough starter balances the sweetness of the filling and glaze, making each bite flavorful and unique.

This recipe is a wonderful way to use up sourdough discard, transforming what might otherwise go to waste into a flaky, buttery pastry treat. Not only do they taste amazing, but they’re also fun to make and customize with your favorite fillings.

Whether you enjoy them for breakfast, a snack, or even dessert, sourdough pop tarts will quickly become a family favorite. They’re versatile, delicious, and just the right amount of indulgent.

Cooking Time & Serving

• Prep Time: 30 minutes (plus 30 minutes chilling)

• Cook Time: 20–25 minutes

• Total Time: ~1 hour 25 minutes

• Serving Size: 1 pop tart

• Yield: 8–10 pop tarts

Ingredients

For the Dough

• 1 cup (120 g) all-purpose flour

• 1 cup (120 g) whole wheat flour (or more all-purpose)

• ½ cup (100 g) sourdough starter (active or discard)

• 1 tbsp sugar

• ½ tsp salt

• 1 cup (225 g) cold unsalted butter, cubed

• 2–3 tbsp ice water

For the Filling (choose one or mix & match)

• ½ cup jam or fruit preserves

• ½ cup Nutella or chocolate spread

• ½ cup cinnamon-sugar butter (2 tbsp butter + ¼ cup sugar + 1 tsp cinnamon)

For the Egg Wash

• 1 egg, beaten with 1 tbsp water

For the Glaze (optional)

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

• Sprinkles (optional)

How to Make Sourdough Pop Tarts

1. Prepare the Dough

   • In a mixing bowl, combine flour, sugar, and salt.

   • Cut in the cold butter until mixture resembles coarse crumbs.

   • Stir in sourdough starter, then add ice water a tablespoon at a time until dough comes together.

   • Divide dough in half, wrap in plastic, and chill for 30 minutes.

2. Roll & Cut Dough

   • On a floured surface, roll out one dough half into a rectangle about ⅛-inch thick.

   • Cut into even rectangles (about 3 x 4 inches). Repeat with the second half of dough.

3. Assemble Pop Tarts

   • Place half of the rectangles on a baking sheet lined with parchment.

   • Add 1–2 tbsp filling to the center of each piece, leaving edges clear.

   • Brush edges with egg wash, then top with a second rectangle of dough.

   • Seal edges with a fork, prick tops with a fork to vent.

4. Bake

   • Preheat oven to 375°F (190°C).

   • Brush tops with egg wash.

   • Bake for 20–25 minutes, until golden brown.

5. Glaze (optional)

   • Let pop tarts cool slightly before glazing.

   • Mix powdered sugar, milk, and vanilla until smooth. Spread or drizzle over cooled pastries.

   • Add sprinkles if desired.

Notes

• You can freeze unbaked pop tarts for later—just bake straight from the freezer, adding 3–5 extra minutes.

• Adjust sweetness to your taste by reducing or skipping the glaze.

• Jam-filled pop tarts may leak if overfilled—use just enough to cover the center.

• Sourdough discard works perfectly here; no need for active starter.

FAQs

Q: Can I make these gluten-free?
A: Yes, substitute with a 1:1 gluten-free flour blend, though texture may vary.

Q: How long do they keep?
A: Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Reheat in a toaster oven.

Q: Can I make them vegan?
A: Yes—use vegan butter, a flax egg for the wash, and plant-based milk for the glaze.

Q: Do I need to glaze them?
A: No—the glaze is optional, but it does give that classic pop tart look and sweetness.

Nutrition (per serving, based on 10 pop tarts)

(Values will vary depending on filling and glaze.)

Disclaimer

This recipe is intended as an occasional treat. Enjoy in moderation, as it contains butter and sugar. If you have food allergies (wheat, dairy, eggs, or nuts depending on filling), please substitute accordingly or avoid the recipe.