Be honest—when was the last time you ate a store-bought pop tart and actually enjoyed it? Sure, they’re nostalgic. But once you’ve tasted real, homemade sourdough pop tarts, those boxed pastries will feel like cardboard in comparison.
These are the pop tarts we deserve:
- A golden, flaky, all-butter crust with a little sourdough tang.
- A thick, gooey filling (not that barely-there smear you find in the store-bought ones).
- A simple glaze that actually tastes good, not like straight sugar paste.
And the best part? You get to use your sourdough discard, so you can feel extra accomplished while devouring one (or three).
Why You’ll Love These Sourdough Pop Tarts
Still on the fence about making these? Here’s why you need to:
No Waste, All Flavor – That sourdough discard you usually toss? It’s now part of the best pastry crust you’ll ever make.
Customizable – Love strawberry? Great. Want Nutella? Even better. You’re in charge.
Flaky, Buttery Goodness – This crust is rich, tender, and a little crispy—miles better than store-bought.
Perfect for Any Occasion – Need a breakfast treat? Afternoon snack? Something sweet for food to make camping? These work for everything.
What You’ll Need
The Crust:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, grated
- ½ cup sourdough discard
- 1 teaspoon vinegar (trust me, it makes the crust extra tender)
- 1-2 tablespoons ice water, as needed
The Filling (Pick One!):
- Strawberry Jam: ½ cup strawberry jam
- Blueberry Jam: ½ cup blueberry jam
- Cinnamon Sugar: ¼ cup brown sugar, 1 teaspoon cinnamon, ½ tablespoon flour
- Nutella: ½ cup Nutella
- Apple Butter: ½ cup apple butter
The Glaze:
- ½ cup powdered sugar
- 1 teaspoon water (adjust for thickness)
- Sugar crystals or sprinkles (because why not?)
How to Make Sourdough Pop Tarts
Step 1: Make the Crust
Let’s start with the most important part—the buttery, flaky crust that’ll make you forget store-bought pastries exist.
- Grate cold butter into a bowl with flour, sugar, and salt.
- Use your hands (or a pastry cutter) to mix until you get pea-sized crumbles.
- Stir in sourdough discard and vinegar—this adds tang and tenderness.
- If the dough feels too dry, add ice water, 1 teaspoon at a time, until it just comes together.
- Shape it into a rectangle, wrap in plastic, and chill for at least an hour.
💡 Pro Tip: The longer the dough chills, the flakier the crust. Overnight is even better.
Step 2: Roll and Cut the Dough
Now comes the fun part—rolling and shaping these beauties.
- Roll out the dough to ⅛-inch thick on a floured surface.
- Trim the edges, then cut into rectangles (about 3×4 inches each).
- Brush the edges with a lightly beaten egg—this helps seal them.
💡 Pro Tip: If your kitchen is warm, stick the cut dough in the fridge for 10 minutes before filling. Cold dough = better layers.
Step 3: Fill and Seal
- Spoon 2 tablespoons of your chosen filling onto one side of each rectangle.
- Fold the dough over the filling and press the edges with a fork.
- Place on a parchment-lined baking sheet.
💡 Pro Tip: Poke a few small holes on top to prevent them from puffing up too much.
Step 4: Bake Until Golden
- Preheat your oven to 350°F (177°C).
- Brush the tops with egg wash for a shiny, golden finish.
- Bake for 25-30 minutes, until they’re crisp and golden brown.
- Transfer to a wire rack to cool completely before glazing.
💡 Pro Tip: If you can’t wait, eat one warm. Just be careful—the filling is molten hot!
Step 5: Glaze and Sprinkle
- Mix powdered sugar and water into a smooth glaze.
- Drizzle over the cooled pop tarts.
- Add sugar crystals or sprinkles for extra crunch.
💡 Pro Tip: Want a thicker glaze? Use less water. Want it thinner? Add a few more drops.
Pop Tart Flavor Variations
Let’s switch things up!
- Strawberry: Classic, nostalgic, and great with sprinkles.
- Blueberry: A little tart, a little sweet—perfect balance.
- Sourdough Brown Sugar Pop Tarts: Like a cinnamon roll in pop tart form.
- Nutella: Rich, chocolatey, and completely irresistible.
- Apple Butter: Perfect for fall vibes and cozy mornings.
Try these Brown Sugar Pop Tart Cookies for another delicious twist!
How to Store and Freeze Sourdough Pop Tarts
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps fresh for 6 days—just reheat before eating.
- Freezing: Skip the glaze and wrap in plastic. Freeze for up to 3 months.
💡 To Reheat: Toast in the oven at 350°F for 10 minutes or pop in a toaster (if you dare).
More Easy Sourdough Recipes to Try
If you’re all about that sourdough discard life, try these next:
Sourdough Pop Tarts Recipe
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter grated
- ½ cup sourdough discard
- 1 teaspoon vinegar
- 1-2 tablespoons ice water as needed
For the Filling (Choose One):
- Strawberry: ½ cup strawberry jam
- Blueberry: ½ cup blueberry jam
- Cinnamon Sugar: ¼ cup brown sugar 1 teaspoon cinnamon, ½ tablespoon flour
- Nutella: ½ cup Nutella
- Apple Butter: ½ cup apple butter
For the Glaze:
- ½ cup powdered sugar
- 1 teaspoon water adjust for thickness
- Sugar crystals or sprinkles optional
Instructions
Make the Crust:
- In a bowl, combine flour, sugar, and salt.
- Add grated butter and mix until crumbly.
- Stir in sourdough discard and vinegar.
- Add ice water as needed until dough comes together.
- Shape into a rectangle, wrap in plastic, and chill for at least 1 hour.
Roll & Cut the Dough:
- Roll out to ⅛-inch thick on a floured surface.
- Trim edges and cut into rectangles (3x4 inches).
- Brush edges with a lightly beaten egg.
Fill & Seal:
- Spoon 2 tablespoons filling onto one side of each rectangle.
- Fold over and press edges with a fork to seal.
- Place on a parchment-lined baking sheet.
Bake:
- Preheat oven to 350°F (177°C).
- Brush tops with egg wash for a golden finish.
- Bake for 25-30 minutes, until golden brown.
- Let cool completely before glazing.
Glaze & Sprinkle:
- Mix powdered sugar and water until smooth.
- Drizzle over cooled pop tarts.
- Sprinkle with sugar crystals or sprinkles (optional).
Notes
- Storage: Keep in an airtight container for 3 days at room temp or 6 days in the fridge.
- Freezing: Freeze unglazed pop tarts for up to 3 months and reheat at 350°F.
- Flavor Variations: Try sourdough brown sugar pop tarts, Nutella, or fruit jams.
- Serving Tip: Best enjoyed warm with a cup of coffee!
Making sourdough pop tarts at home is so worth it. The flaky, buttery crust + sweet, jammy filling = pure happiness in every bite. Whether you’re baking these for breakfast, packing them as food to make camping, or just treating yourself, you won’t regret it.
Now go grab that sourdough discard and make some magic. You deserve homemade pop tarts.
Check out more delicious baking ideas here and let’s get baking!
