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Three rectangular Sourdough Pop Tarts filled with fruit jam are stacked on brown parchment paper, with two ornate silver utensils beside them.

Sourdough Pop Tarts

I make Sourdough Pop-Tarts whenever I need to use up sourdough discard and want a special morning treat. The flaky, buttery pastry is filled with strawberry jam and topped with a sweet glaze, while the sourdough adds a subtle tang that balances the flavor. They're perfect for weekend breakfasts, school snacks, bake sales, and potluck desserts. Keep them at room temperature for 3 days or freeze for up to 3 months.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Sourdough Pop Tarts
Servings: 4
Calories: 559kcal
Author: Mandy Applegate

Equipment

Ingredients

For the crust:

For the filling:

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

For the glaze:

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 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

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Notes

Here are my best tips for making perfect sourdough Pop-Tarts every time:
  • 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

Calories: 559kcal | Carbohydrates: 80g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 325mg | Potassium: 89mg | Fiber: 2g | Sugar: 41g | Vitamin A: 759IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg
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