These homemade Sourdough Discard Pop Tarts are buttery, flaky, crisp, and filled with sweet fruit jam. They are a delicious way to use extra sourdough discard while making a fun breakfast, snack, or homemade dessert.
The pastry has a subtle tang from the sourdough discard, which pairs beautifully with sweet berry or fruit filling. You can use strawberry, blueberry, raspberry, or your favorite thick jam. If you’re craving something chocolatey, replace the fruit filling with chocolate spread or peanut butter.
Unlike packaged pop tarts, homemade versions let you control the filling, sweetness, and toppings. They can also be prepared ahead and frozen, making them convenient whenever you want a homemade treat.
Why You’ll Love These Pop Tarts
- A delicious way to use sourdough discard
- Buttery and flaky pastry
- Easy to customize with different fillings
- Perfect for breakfast, snacks, or dessert
- Can be made ahead and frozen
- Fun to decorate with glaze and sprinkles
- Great for both kids and adults
Ingredients
For the Pastry Dough
- 1 cup (240g) sourdough discard
- 2 cups (250g) all-purpose flour
- 1 cup (230g) cold unsalted butter, cut into small cubes
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2–3 tablespoons cold water, only if needed
- 1 large egg, for sealing and egg wash
For the Filling
- ½ cup thick fruit jam or preserves
- 1 tablespoon cornstarch
- 1 tablespoon water
The cornstarch mixture is only necessary if your jam is too thin.
Other Filling Options
You can also use:
- Strawberry preserves
- Blueberry jam
- Raspberry jam
- Apple butter
- Thick lemon curd
- Chocolate spread
- Peanut butter
- Cinnamon apple filling
For the Glaze
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles, chopped nuts, or crushed freeze-dried fruit, optional
How to Make Sourdough Discard Pop Tarts
1. Prepare the Pastry Dough
Add the flour, sugar, and salt to a large mixing bowl. Stir until evenly combined.
Add the cold butter cubes.
Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it looks crumbly but still contains small pieces of butter.
Don’t completely blend the butter into the flour. Those small pieces are what help create a flaky pastry.
Add the sourdough discard and gently mix until the dough begins to come together.
If the mixture seems too dry, add cold water 1 tablespoon at a time. Stop as soon as the dough holds together.
Avoid kneading the dough like bread. Overworking the pastry can make it tough instead of tender.
Shape the dough into a flat disk, wrap it well, and refrigerate for 30–45 minutes.
2. Prepare the Filling
If your jam is already thick, you can use it directly.
For runny jam, combine the cornstarch and water in a small saucepan. Stir in the jam and warm gently until the mixture thickens.
Remove from the heat and allow the filling to cool completely.
A thick filling is important because watery jam can leak from the pastry during baking.
3. Roll Out the Dough
Remove the chilled dough from the refrigerator and divide it into two equal portions.
Lightly flour your work surface and roll one portion into a rectangle approximately ⅛ inch thick.
Try to keep the thickness even so the pastries bake consistently.
Cut the dough into rectangles approximately 3 × 4 inches using a sharp knife or pizza cutter.
Repeat with the remaining dough.
You should have enough rectangles to create the tops and bottoms of your pop tarts.
4. Add the Filling
Line a baking sheet with parchment paper.
Place half of the pastry rectangles onto the prepared sheet.
Spoon approximately 1 tablespoon of filling into the center of each rectangle.
Leave a border around the edges so the filling doesn’t reach the sides.
Beat the egg in a small bowl.
Brush a thin layer of beaten egg around the edges of each filled pastry.
Place another pastry rectangle on top.
Gently press around the edges with your fingers, then use a fork to crimp all four sides.
Make sure the edges are sealed well to help keep the filling inside.
5. Chill the Assembled Pop Tarts
Place the assembled pastries in the refrigerator for about 15 minutes.
This quick chilling step helps keep the butter firm and allows the pastries to hold their shape during baking.
While the pop tarts chill, preheat the oven to 375°F (190°C).
6. Add the Egg Wash
Remove the chilled pastries from the refrigerator.
Lightly brush the tops with the remaining beaten egg.
Use a fork or sharp knife to make 2–3 small vents in the top of each pop tart.
These openings allow steam to escape while the filling heats.
7. Bake
Place the baking sheet in the preheated oven.
Bake for approximately 20–25 minutes, or until the pastry is golden brown and the edges look crisp.
Keep an eye on the pop tarts during the final few minutes because oven temperatures can vary.
Once they’re finished, remove the baking sheet from the oven and let the pastries cool for several minutes.
Transfer them to a wire rack and allow them to cool further.
8. Make the Glaze
While the pop tarts cool, prepare the glaze.
Add the powdered sugar to a small bowl.
Mix in 1 tablespoon of milk and the vanilla extract.
Stir until smooth.
If the glaze is too thick, add a little more milk. If it becomes too thin, add additional powdered sugar.
For extra flavor, you can add a little lemon zest, cinnamon, or almond extract.
9. Decorate the Pop Tarts
Make sure the pop tarts have cooled enough before glazing.
Spread a thin layer of icing over each pastry or drizzle it across the tops.
Immediately add sprinkles, chopped nuts, or crushed freeze-dried berries while the glaze is still wet.
Allow the glaze to set for about 10–15 minutes before serving.
Tips for Flaky Sourdough Pop Tarts
Keep the Butter Cold
Cold butter is one of the most important ingredients for flaky pastry. If the butter begins to soften while you’re working, return the dough to the refrigerator for a few minutes.
Don’t Overwork the Dough
Mix the pastry only until it comes together. Excessive mixing develops the gluten and can result in a tougher crust.
Choose a Thick Filling
Thick jam or preserves are much easier to work with. Runny fillings are more likely to escape during baking.
Don’t Overfill
Although extra filling sounds tempting, too much jam can prevent the edges from sealing properly.
About 1 tablespoon of filling per pop tart is usually enough.
Seal the Edges Carefully
Press the pastry edges together firmly before crimping them with a fork.
Check for any gaps and seal them before baking.
Chill Before Baking
A short refrigerator rest helps the butter stay firm and allows the pastry to bake up crisp and flaky.
Flavor Variations
Strawberry Pop Tarts
Use thick strawberry preserves and finish with vanilla glaze and colorful sprinkles.
Blueberry Pop Tarts
Fill with blueberry jam and add a little lemon zest to the glaze for a bright flavor.
Raspberry Pop Tarts
Raspberry preserves give the pastry a sweet and slightly tart center. A simple white glaze makes a beautiful topping.
Chocolate Pop Tarts
Replace the fruit filling with chocolate spread. For an extra-rich version, combine chocolate spread with a little peanut butter.
Apple Cinnamon Pop Tarts
Cook finely chopped apples with brown sugar and cinnamon until tender and thick. Cool the filling completely before using it.
Lemon Pop Tarts
Use thick lemon curd and finish with a lemon glaze made from powdered sugar and a little fresh lemon juice.
Can You Make Them Ahead?
Yes. The pastry dough can be prepared up to 2 days ahead and kept refrigerated.
You can also assemble the pop tarts in advance and refrigerate them until you’re ready to bake.
For longer storage, arrange the unbaked pastries on a tray and freeze them until firm. Transfer them to a freezer-safe bag or container.
They can be baked from frozen; simply allow a few extra minutes of baking time and check that they are fully golden and cooked.
How to Store Sourdough Pop Tarts
Allow the baked pop tarts to cool completely before storing.
For pastries filled with shelf-stable fruit preserves, store them in an airtight container at room temperature for approximately 2–3 days.
For fillings that require refrigeration, such as certain homemade dairy-based or fresh fruit fillings, refrigerate the pastries.
Baked pop tarts can also be frozen. Wrap them individually and place them in a freezer-safe container or bag for up to 2 months.
Thaw and warm them in the oven or toaster oven before serving.
Serving Suggestions
These homemade pop tarts are delicious for breakfast with:
- Coffee
- Tea
- Milk
- Hot chocolate
- Fresh fruit
- Yogurt
For dessert, serve a warm pop tart with a scoop of vanilla ice cream or a little whipped cream.
You can also make smaller versions for parties, brunches, or lunchbox treats.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active starter can be used as long as it has a similar consistency to regular sourdough discard.
Why is my pastry dough crumbly?
Sourdough discard can vary in moisture. If the dough doesn’t hold together, add cold water one tablespoon at a time until it becomes workable.
Why did the filling leak out?
Overfilling, thin jam, or poorly sealed edges can cause filling to escape.
Use a thick filling, leave enough space around the edges, and press the pastry firmly before crimping.
Can I make these without glaze?
Absolutely. The pop tarts are delicious without icing.
You can simply dust the cooled pastries with powdered sugar or enjoy them plain.
Can I use whole wheat flour?
Yes, you can replace part of the all-purpose flour with whole wheat flour. The pastry may have a slightly denser texture and a nuttier flavor.
Final Thoughts
These Sourdough Discard Pop Tarts are a delicious and creative way to turn leftover sourdough starter into a homemade pastry everyone will enjoy.
The buttery, flaky crust pairs perfectly with sweet fruit preserves, chocolate, peanut butter, or cooked apple filling. A simple vanilla glaze and a few colorful toppings make them even more special.
Once you try the basic recipe, experiment with different fillings and flavors to create your own favorite homemade pop tarts. They’re easy enough for a weekend baking project and special enough to serve for breakfast, brunch, or dessert.
