Sourdough Pop Tarts
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I never expected sourdough discard to make Sourdough Pop-Tarts this good, and the tangy dough creates soft, flaky layers that balance sweet jam perfectly. The glaze adds the perfect touch of sweetness. I look forward to having discard in my fridge so I can make these again.
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I make these on weekend mornings for breakfast, pack them as lunchbox snacks, and bring them to bake sales and potlucks as a dessert because they travel perfectly without falling apart. Kids love the sweet jam and glaze, while adults enjoy the tangy sourdough flavor. Store at room temperature for up to 3 days, or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
These homemade Pop-Tarts come together more easily than you might think, and the flaky sourdough crust makes them worth every minute of effort.
Mix the Dough
Start by whisking together your flour, sugar, and salt in a medium bowl. Grate the cold butter directly into the flour mixture using a cheese grater. I keep a box grater in my kitchen because it makes better results than trying to cut cold butter with a knife.
This technique creates those perfect little butter pieces that make a flaky crust. Use a pastry cutter or fork to work the butter into the flour until it looks like coarse crumbs.
Add the Wet Ingredients and Chill
Pour in your sourdough discard and apple cider vinegar, then stir everything with a fork until the dough begins to come together. Once it’s mostly combined, use your hands to shape it into a ball, then form it into a rectangle.
Wrap it tightly in plastic wrap and refrigerate for at least an hour. You can actually leave it in there for up to 24 hours if you’re prepping ahead.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Prepare Your Baking Sheet
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Roll and Cut the Dough
On a lightly floured surface, roll your chilled dough into a rectangle about ⅛ inch thick. You want it thin but not so thin that it tears when you’re working with it. This rolling pin helps you achieve the perfect ⅛-inch thickness every time.
Cut the dough into 4 long strips in a rectangular shape using a pizza cutter; these will become your Pop-Tarts shells. I use my bench scraper for this because it gives me perfectly straight cuts.
Brush the edges of each strip with your beaten egg wash.
Fill and Seal
Spoon 2 tablespoons of strawberry jam onto one side of each strip, leaving space around the edges. Fold the other half of the dough over the jam, creating a pocket.
Now press the edges firmly with a fork to seal them; this step is crucial for keeping all the jam inside while they bake. Brush the tops with more egg wash for that gorgeous golden finish.
Bake Until Golden
Transfer your Pop-Tarts to the prepared baking sheet and slide them into the oven. Bake for 25-30 minutes, or until golden brown all over.
You’ll know they’re done when the crust looks crispy and the edges are deeply golden. Let them cool completely on a wire rack before glazing; if you glaze them while they’re warm, the icing will melt right off.
I always grab a wire cooling rack for this step, so the airflow underneath helps them cool evenly and keeps the bottoms from getting soggy.
Make the Glaze and Decorate
Whisk together your powdered sugar and water until you have a smooth, drizzleable glaze. If it’s too thick, add a tiny bit more water.
If it’s too thin, add more powdered sugar. Drizzle it over the cooled Pop-Tarts and add coarse sugar or sprinkles for a festive touch.
Serve and Enjoy
Let the glaze set for about 10 minutes before serving, allowing it to firm up nicely. You can enjoy these Pop-Tarts at room temperature, or warm them in the toaster for 30 seconds to get that fresh-baked feel.
They’re perfect for breakfast on the go, afternoon snacks with tea, or packing in lunchboxes for a homemade treat that beats anything from the store. Enjoy!
If you’re taking them to a potluck, stack them in this sheet pan carrier, and keep parchment paper between layers to avoid the glaze from sticking together.
Equipment
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
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 oven to 350°F (180°C). Line a baking sheet 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 one side of each strip, 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
- Transfer to the baking sheet and bake for 25–30 minutes, until golden brown. Cool on a wire rack.
- 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
Video
Notes
- Keep everything cold: Your butter should be cold from the fridge in a large mixing bowl, and your dough should remain chilled until you’re ready to roll it. This creates those flaky layers you’re looking for in the finished pastry.
- Skip the disc shape: Although this recipe utilizes sourdough discard, it differs from a traditional sourdough pie crust. Shape the dough into a rectangle before chilling, rather than a disc shape like you would for a pie. The rectangle makes it easier to cut even strips for your Pop-Tarts.
- Try homemade strawberry jam: If you have homemade strawberry jam on hand, use it for even better flavor. You can also substitute blueberry jam or any other favorite fruit filling.
- Homemade Sourdough Pop Tarts: You can freeze unbaked Pop-Tarts on a baking sheet until they are solid, then transfer them to a freezer bag. Bake straight from frozen, adding 5 extra minutes to the baking time.
- Cool completely before glazing: I know it’s tempting to glaze them right away, but warm Pop-Tarts will cause the glaze to melt into a runny mess. Let them cool on the wire rack for at least 20 minutes first, then drizzle the glaze over the top of each Pop Tart so it sets properly.
- Storage keeps them fresh: Store these at room temperature in an airtight container for up to 3 days, or wrap individually and freeze for up to 3 months. They reheat beautifully in the toaster for a quick breakfast.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
These Pop-Tarts stay fresh at room temperature in an airtight container for up to three days, making them perfect for grab-and-go breakfasts throughout the week. The crust stays flaky, and the jam filling holds up beautifully without getting soggy.
For longer storage, wrap each Pop-Tarts individually in plastic wrap and stack them in a freezer-safe container. They’ll keep in the freezer for up to 3 months. I use freezer-safe glass containers to prevent freezer burn and keep them tasting fresh, just like bakery goods.
When you’re ready to eat one, simply let it thaw at room temperature or toast it for a warm treat.
What to Serve With Sourdough Pop-Tarts
Serve these alongside scrambled eggs and fresh fruit for a complete weekend breakfast. They’re sweet enough to feel like a treat but not overpowering, so they work well with savory sides. Hot coffee or cold milk makes the perfect pairing.
For brunch gatherings, arrange them on a platter with yogurt parfaits and a simple fruit salad. They’re easy to grab, which makes them ideal for casual get-togethers. Kids love warming them in the toaster and eating them straight up or with extra jam on the side.
More Easy Recipes for You to Try at Home
Check out these other sourdough recipes you’ll want to add to your baking rotation.
About the Author
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.
