Name: Air Fryer Sourdough Pop Tarts
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 cup all-purpose flour (plus 1 teaspoon ); 8 tablespoons unsalted butter (cold); ½ teaspoon fine sea salt; 2 tablespoons sugar; ½ cup sourdough discard; 1 teaspoon apple cider vinegar; ½ cup strawberry jam; 1 egg (lightly beaten (for egg wash)); ½ cup powdered sugar; 1 teaspoon water

Jump to Recipe

Add Preferred Source

I started making Air Fryer Sourdough Pop Tarts as a way to use up my sourdough discard and they turned out so incredibly good that they’re now on my regular rotation. The crust comes out flaky with this subtle buttery tang, the strawberry jam filling is sweet and thick inside every pastry, and the glaze on top sets into a beautiful finish.

Air Fryer Sourdough Pop Tarts. Photo Credit: Hungry Cooks Kitchen.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

I make these on weekend breakfast and for brunch gatherings whenever I have sourdough discard and want to turn it into something impressive. The dough can be made ahead and chilled overnight, making them an easy, stress-free morning bake. Leftovers keep in an airtight container at room temperature for up to 3 days or can be frozen for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Air Fryer Sourdough Pop Tarts Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Air Fryer Sourdough Pop Tarts with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Here’s exactly how I make this air-fried sourdough pop tarts recipe from start to finish, using simple ingredients.

Mix and Chill the Dough

In a medium bowl, whisk together the all-purpose flour, sugar, and salt. Grab your cold butter straight from the fridge and grate it directly into the bowl, then cut it in with a pastry cutter, a fork, or a cheese grater until the flour mixture resembles coarse crumbs.

Add the sourdough starter discard and apple cider vinegar, then stir with a fork until the dough starts to come together.

Use your hands to shape it into a ball, then press it into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

Prep Air Fryer and Work Surface

Preheat your air fryer to 325°F (160°C) so it’s hot and ready. Lightly flour your work surface so the dough doesn’t stick when you roll it out.

Roll and Cut the Dough

On the lightly floured surface, roll the chilled dough out into a rectangle about ⅛ inch thick using a rolling pin.

Cut it evenly into 4 long strips using a sharp knife, a bench scraper, or a pizza cutter, then brush the edges of each strip with egg wash using a silicone pastry brush. This helps the edges seal properly and gives the finished pop tarts that golden, glossy look.

Fill and Seal

Spoon 2 tablespoons of your store-bought or homemade strawberry jam onto the center of each strip, then place another strip of dough over the filling. Press the edges firmly with a fork to seal them shut, then brush the tops with another layer of egg wash.

Air Fry Until Golden

Place the assembled pop tarts in the air fryer basket lined with pre-cut square parchment paper, leaving a little space between each if you’re air-frying more than one piece at a time, so the hot air can circulate.

Air fry at 325°F (160°C) for 12 to 15 minutes, checking at the 10-minute mark. You’re looking for a deep golden brown color and a crisp exterior. Remove them carefully and let them cool completely on a wire rack before glazing.

Place the pop tarts in a parchment-lined air fryer basket and cook at 325°F (160°C) for 12–15 minutes until deep golden and crisp.

Glaze and Finish

In a small bowl, whisk together the powdered sugar and water until smooth, then drizzle the glaze over the cooled air-fried pop tarts. If you want to dress them up a little, scatter some coarse sugar or sprinkles on top while the glaze is still wet.

Serve and enjoy!

Air Fryer Sourdough Pop Tarts

Air Fryer Sourdough Pop Tarts are my favorite way to transform sourdough discard into something truly special and completely from scratch. The pastry is buttery, flaky, and golden with a gentle sourdough tang that makes it so much more interesting than a basic pie crust, and the sweet strawberry jam tucked inside and the simple powdered sugar glaze drizzled on top make every single one absolutely gorgeous. The air fryer bakes them up quickly with a perfectly golden and crispy crust that the oven takes much longer to achieve. I love making them for weekend brunches, slow Saturday mornings, and holiday breakfast spreads when I want something homemade that truly stands out.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 15

Cook Time: 15

Chill Time: 1

Total Time: 1 30

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: Air Fryer Sourdough Pop Tarts

Servings:

Calories: 559kcal

Author: Mandy Applegate

Ingredients

For the crust:

1 cup all-purpose flour plus 1 teaspoon
8 tablespoons unsalted butter cold
½ teaspoon fine sea salt
2 tablespoons sugar
½ cup sourdough discard
1 teaspoon apple cider vinegar

For the filling:

½ cup strawberry jam
1 egg lightly beaten (for egg wash)

For the glaze:

½ cup powdered sugar
1 teaspoon water

US Customary – Metric

Instructions

In a medium bowl, whisk together the flour, sugar, and salt. Grate the cold butter into the mixture, then cut it in with a pastry cutter or fork until it resembles coarse crumbs.
1 cup all-purpose flour, 8 tablespoons unsalted butter, ½ teaspoon fine sea salt, 2 tablespoons sugar
Add the sourdough discard and vinegar. Stir with a fork until the dough begins to come together, then use your hands to shape it into a ball. Form into a rectangle, wrap in plastic wrap, and chill for at least 1 hour (up to 24 hours).
½ cup sourdough discard, 1 teaspoon apple cider vinegar
Preheat the air fryer to 325°F (160°C). Line the air fryer basket with parchment paper.
On a lightly floured surface, roll the dough into a rectangle about ⅛ inch thick. Cut into 4 long strips. Brush the edges with egg wash.
Place 2 tablespoons of jam on each side of the strips, then fold over. Press the edges with a fork to seal and brush the tops with more egg wash.
½ cup strawberry jam, 1 egg
Place the prepared pop tarts in the basket or on the tray, leaving space between each one.
Air fry for 12–15 minutes, checking at the 10-minute mark, until golden brown and crisp. Remove carefully and cool on a wire rack before glazing.
Whisk together powdered sugar and water until smooth. Drizzle over cooled pop tarts and decorate with coarse sugar or sprinkles if desired.
½ cup powdered sugar, 1 teaspoon water

Notes

Here are a few tips I’ve picked up from making these more than once:

Use cold butter: Keeping the butter cold throughout the mixing process is what gives the crust its flaky, layered texture. Grate it straight from the fridge and work quickly.

Don’t skip the chill time: Resting the dough for at least 1 hour or up to 24 hours in the fridge makes it much easier to roll out without shrinking, and it improves the texture of the finished crust.

Watch the jam amount: Stick to 2 tablespoons of jam per pop tart. Too much filling makes them harder to seal and more likely to burst open during air frying.

Check at 10 minutes: Air fryers vary in heat output, so start checking at the 10-minute mark. You want a deep golden brown color with a crisp exterior, not pale or soft.

Cool completely before glazing: If the pop tarts are still warm when you add the glaze, it’ll slide right off and pool at the bottom. Give them a full cool on the wire rack first.

Store properly: Keep cool pop tarts at room temp in an airtight container for up to 3 days, or flash-freeze them on a lined tray in a single layer until frozen solid, so they don’t stick together, and the glaze stays intact when you stack and freeze them for up to 3 months.

Nutrition

Tried this recipe?Let us know how it was!

How to Store Leftovers

Let any leftovers cool completely on a cooling rack, then store them at room temperature in an airtight container for up to 3 days. Keep them in a single layer or separated with parchment paper to protect the glaze.

For longer storage, flash-freeze them in a single layer on a parchment-lined baking sheet for about 1 hour until frozen solid, then transfer them to a freezer bag or freezer-safe container and freeze for up to 3 months.

To reheat from frozen, pop them back in the air fryer or toaster oven until warmed through and the crust is crispy again. No need to thaw first, which makes grabbing one on a busy morning so easy.

What to Serve With Air Fryer Sourdough Pop Tarts

They’re pretty complete on their own, but if you’re building out a brunch spread, they pair really well alongside scrambled eggs, a fruit salad, or a tall glass of cold milk. The sweet, jammy filling and flaky crust balance nicely against something savory or fresh.

For a cozy morning treat, serve them warm with a strong cup of coffee or a latte. The slight tang from the sourdough crust plays off the bitterness of the coffee in a way that genuinely works and honestly takes the whole experience up a notch.

More Easy Recipes for You to Try at Home

If you love making your own homemade pop tarts in the air fryer, you’re going to enjoy these too.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Air Fryer Sourdough Pop Tarts

Ingredients You’ll Need