Delicious Sourdough Pop Tarts (Easy & Homemade Treats!)
Saturday mornings in my childhood home always smelled like butter, flour, and something sweet baking in the oven.
While my mom baked everything from muffins to biscuits, the day she introduced homemade pop tarts was pure magic. The golden crust, the warm fruit filling—it was store-bought nostalgia made even better.
Years later, in my quest to use up sourdough discard creatively, I decided to bring those pop tarts back with a tangy, flaky twist.
The result? Buttery, crisp pastries with just the right balance of sweetness and depth—the perfect homemade indulgence.
Why You’ll Love This Recipe
- Uses sourdough discard: A great way to reduce waste.
- Versatile fillings: Use jam, chocolate, cream cheese, or even savory options.
- Flaky, buttery pastry: The sourdough adds a unique depth of flavor.
- Perfect for meal prep: Make ahead and reheat for a quick breakfast.
- Fun to customize: Add icing, sprinkles, or different toppings.
Ingredients & Possible Substitutes
- 1 cup sourdough starter (discard or active)
- 2 cups all-purpose flour (substitute half with whole wheat for added fiber)
- 1 tablespoon granulated sugar (adjust based on desired sweetness)
- ½ teaspoon salt
- 1 teaspoon vinegar or lemon juice (for flakiness)
- ½ cup unsalted butter (cold and cubed)
- ¼ cup ice-cold water (add more if needed)
- ¼ cup cold milk (or buttermilk for richness)
- ½ teaspoon cinnamon (optional for added flavor)
- 1 egg (for egg wash)
- Fruit preserves or filling of your choice (strawberry, apricot, chocolate, nut butter, etc.)
- Powdered sugar, milk, and vanilla (optional for icing)
Prep & Cook Time
| Task | Time |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 1 hour |
| Bake Time | 20-25 minutes |
Step-by-Step Instructions
- Mix the dry ingredients: In a bowl, whisk together flour, sugar, and salt. Add the cinnamon if using.
- Cut in the butter: Use a pastry cutter or your hands to cut in the cold butter until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in the sourdough starter, vinegar/lemon juice, ice-cold water, and cold milk. Mix until the dough just begins to come together. Add more water if needed to form a dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to ensure a flaky texture.
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough: On a floured surface, roll the dough to about 1/8-inch thickness. Cut out rectangles (about 3×4 inches).
- Fill the pastry: Spoon about 1 tablespoon of your chosen preserves onto half of the rectangles. Lightly brush the bottom layer with egg wash (before adding the filling) to help seal the pop tarts and prevent leaks.
- Seal and crimp: Place the second rectangle on top of each filled rectangle. Press the edges firmly, then crimp the edges with a fork to seal.
- Brush with egg wash: Brush the top of each pop tart with egg wash (whisked egg with a little water) for a golden, glossy finish.
- Poke vent holes: Use a fork to poke a few holes in the top of each pop tart to allow steam to escape during baking.
- Bake: Transfer the pop tarts to the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
- Cool and ice (optional): Let the pop tarts cool on a wire rack. For a fun finishing touch, drizzle with a simple icing made from powdered sugar, a splash of milk, and a drop of vanilla extract.
Expert Tips for Perfect Sourdough Pop Tarts
- Keep everything cold: From butter to water, colder ingredients yield a flakier crust.
- Don’t overwork the dough: Handle it just enough to bring everything together to avoid toughness.
- Customize the fillings: Try Nutella, peanut butter and banana, or even a savory cheese and herb version.
- Seal the edges well: Press together firmly to prevent filling leaks while baking.
- Use a fork to vent: Prick the top to allow steam to escape and prevent puffing.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 4g |
| Fat | 12g |
| Carbohydrates | 34g |
| Sugar | 10g |
FAQs About Sourdough Pop Tarts
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend to substitute all-purpose flour.
How long do they stay fresh?
Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Can I freeze them?
Absolutely! Freeze unbaked or fully baked pop tarts for up to 3 months. Bake from frozen at 350°F until warm.
What’s the best way to reheat them?
For best results, reheat in a toaster or toaster oven. A microwave works in a pinch!
Enjoy These Homemade Sourdough Pop Tarts
These sourdough pop tarts blend nostalgia with homemade goodness.
Whether you stick with a classic jam filling or venture into creative territory, they’re sure to bring warmth to your kitchen. Happy baking!
