Who doesn’t love a flaky, buttery pop tart filled with sweet goodness? Now imagine taking it up a notch with the tangy depth of sourdough. Our sourdough pop tart recipe combines nostalgic comfort with the artisan charm of homemade sourdough pastry, creating a treat that’s as fun to make as it is to eat.
This recipe is perfect for using up sourdough discard while adding a unique twist to a classic favorite. Whether you’re filling them with fruity jams, chocolate, or even savory options, these pop tarts are endlessly customizable. Plus, they’re a delightful way to bring some homemade magic to your breakfast or snack time.
Sourdough Pop Tart Recipe
Crafting our sourdough pop tarts brings the perfect blend of nostalgia and artisan baking into your kitchen. Follow these precise steps to achieve flaky, golden pastry filled with your favorite fillings. Let’s get started!
Ingredients
For the Dough:
- 1 ½ cups (195g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 cup (230g) unsalted butter, cubed and chilled
- ½ cup (120g) sourdough discard (unfed)
- 2 tablespoons cold water
For the Filling:
- ¾ cup fruit jam or preserves (or your favorite filling like Nutella or savory spreads)
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: Sprinkles for décor
Instructions
Step 1: Prepare the Dough
- In a mixing bowl, whisk together the flour, salt, and sugar.
- Add the chilled butter cubes. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs.
- Add the sourdough discard and mix gently with a fork until the dough begins to come together. If needed, add 1 tablespoon of cold water at a time until it forms a cohesive dough. Avoid overmixing.
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Roll and Cut the Dough
- On a lightly floured surface, roll the chilled dough into a ⅛-inch thickness.
- Cut the dough into rectangles (approximately 3×4 inches) using a knife or pastry cutter. Aim for an even number of pieces.
| Tip | Description |
|---|---|
| Chill as Needed | If the dough becomes soft while rolling or cutting, return it to the fridge for 10 minutes to firm up. |
| Maintain Consistency | Make sure the rectangles are of uniform size to ensure proper sealing and even baking. |
Step 3: Assemble the Pop Tarts
- Place half of the dough rectangles on a parchment-lined baking sheet.
- Spoon 1-2 tablespoons of filling into the center of each rectangle, leaving about a ½-inch border.
- Brush the edges lightly with the egg wash to help seal.
- Lay a second rectangle on top of each filled piece. Use a fork to crimp the edges firmly to seal.
- Poke a few small holes on the top of each tart with a toothpick to allow steam to escape.
- Chill the prepared tarts in the fridge for 15 minutes while preheating the oven.
Step 4: Bake the Pop Tarts
- Preheat oven to 375°F (190°C).
- Brush the tops of the tarts with the egg wash for a golden finish.
- Bake for 20-25 minutes, or until golden brown. Transfer to a wire rack and let them cool completely before glazing.
Step 5: Prepare the Glaze
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for your desired consistency.
- Once the pop tarts are cool, drizzle or spread the glaze on top.
- Sprinkle with your choice of toppings, like colorful sprinkles, for a fun finish.
Storage Tips
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Fridge: Keep refrigerated for up to a week. Reheat gently in an oven or toaster for the best texture.
Ingredients
Crafting homemade sourdough pop tarts requires a mix of carefully chosen ingredients for the dough, filling, and glaze. Below, we’ve broken it down for clarity and convenience.
For The Dough
- 1 cup (240 g) sourdough discard (room temperature)
- 1 1/2 cups (190 g) all-purpose flour (plus extra for dusting)
- 1/2 cup (115 g) unsalted butter (cold and cubed)
- 2 tablespoons (30 g) granulated sugar
- 1/4 teaspoon fine sea salt
- 3-5 tablespoons water (ice cold, adjust for consistency)
For The Filling
Choose your favorite fillings or mix and match for fun variations:
- 1/2 cup (120 g) fruit jam (strawberry, raspberry, or apricot work beautifully)
- 1/2 cup (90 g) sweet chocolate spread (optional for chocolate lovers)
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional, thickens runny fillings)
- 1 beaten egg (for sealing edges as part of the egg wash)
For The Glaze
- 1 cup (120 g) powdered sugar (sifted for smoothness)
- 2-3 tablespoons milk (adjust consistency if needed)
- 1/2 teaspoon vanilla extract (optional, adds depth to the glaze)
- Sprinkles or extra powdered sugar (optional for decorating)
Tools And Equipment
Creating perfect sourdough pop tarts requires a few essential tools and equipment to ensure the process goes smoothly. Let’s gather everything we need before starting.
Must-Have Tools
- Mixing Bowls: A set of at least two mixing bowls is essential for combining the dough and preparing the filling.
- Pastry Blender or Fork: To cut butter into the flour mixture for perfect flaky pastry.
- Rolling Pin: For evenly rolling out the sourdough pastry dough to your desired thickness.
- Parchment Paper: Prevents sticking and ensures an easy transfer of the pop tarts to and from the baking sheet.
- Baking Sheet: Sturdy and large enough to hold multiple pop tarts at once.
- Sharp Knife or Pastry Cutter: To cut the dough into uniform rectangles.
- Fork: For sealing the edges of the pop tarts and creating that classic crimped look.
- Measuring Cups and Spoons: For precise measurements of the dough, filling, and glaze ingredients.
- Silicone Brush: Helps with applying the egg wash evenly for a beautiful golden finish.
- Fine Mesh Sieve: Useful if you’re making the glaze; it ensures powdered sugar is lump-free.
- Wire Cooling Rack: Allows the baked pop tarts to cool completely while maintaining their texture.
Optional Tools For Customization
- Cookie Cutters: Perfect if you want to make fun shapes instead of traditional rectangles.
- Stand Mixer or Food Processor: Speeds up the dough-making process by cutting butter into the flour efficiently.
- Spatula or Offset Spatula: Makes it easy to spread the filling evenly.
- Piping Bag: For precise filling or decorating with glaze.
Tools Overview Table
Below is a quick-reference table to summarize the tools needed:
| Tool | Use |
|---|---|
| Mixing Bowls | For combining dough and filling |
| Pastry Blender | To cut butter into dry ingredients |
| Rolling Pin | To roll out the dough evenly |
| Parchment Paper | Prevents sticking and ensures easy transfers |
| Baking Sheet | Holds the pop tarts while baking |
| Sharp Knife | Cuts the dough neatly into rectangles |
| Fork | Seals edges with a crimped design |
| Measuring Tools | Ensures precise ingredient measurements |
| Silicone Brush | Applies egg wash for a golden baked finish |
| Fine Mesh Sieve | Removes lumps from powdered sugar for a smooth glaze |
| Wire Cooling Rack | Allows pop tarts to cool while avoiding sogginess |
| Cookie Cutters | Creates unique shapes for customized pop tarts |
| Stand Mixer | Speeds preparation by blending dough effortlessly |
| Offset Spatula | Spreads fillings and glazes uniformly |
| Piping Bag | Enables precision with filling and decorations |
Having these tools ready not only simplifies the process but also ensures that every step is executed efficiently, resulting in perfect sourdough pop tarts every time.
Directions
Making sourdough pop tarts is a delightful and creative process. Let’s break it down step by step to ensure each pop tart turns out perfectly flaky, flavorful, and fun to eat.
Prep The Dough
- In a large mixing bowl, combine 1 cup sourdough discard, 2 ½ cups all-purpose flour, and 2 tablespoons granulated sugar.
- Add 1 cup cold unsalted butter, cut into small cubes. Use a pastry blender or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.
- Sprinkle 4-6 tablespoons ice-cold water over the mixture, one tablespoon at a time, mixing gently after each addition.
- Knead just until the dough comes together. Avoid overworking the dough to keep it tender and flaky.
- Divide the dough in half and shape each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Prepare The Filling
- For a fruity filling, mix ½ cup fruit jam with an optional 1 teaspoon cornstarch if the jam is very runny. For chocolate filling, warm ½ cup chocolate spread slightly for easier spreading.
- Allow the filling to cool to room temperature (if heated) before assembly.
- Keep your ingredients prepped and ready for quick assembly.
Tip: You can mix and match flavors! Try raspberry jam, apple butter, or even a savory filling like pesto or cheese.
Assemble The Pop Tarts
- Roll out one disc of chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 3 x 4-inch rectangles using a sharp knife or a rectangular cookie cutter.
- Place half of the rectangles on a parchment-lined baking sheet. Spoon 1-2 tablespoons of filling onto the center of each, leaving a ¼-inch border around the edges.
- Lightly brush the edges with egg wash (1 large egg whisked with 1 tablespoon of water).
- Roll out the second disc of dough and cut matching rectangles. Carefully place these over the filled rectangles and press edges together with your fingers to seal.
- Use a fork to crimp the edges for extra security and decoration. Poke a few small holes on top with a fork or toothpick to allow steam to escape during baking.
Bake The Pop Tarts
- Preheat your oven to 375°F (190°C).
- Brush the tops of the assembled pop tarts with the remaining egg wash for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until they are golden brown. Rotate the baking sheet halfway through for even baking.
- Remove from the oven and transfer the pop tarts to a wire cooling rack. Let them cool completely before glazing to prevent the glaze from melting.
Add The Glaze
- In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons milk and an optional ½ teaspoon vanilla extract until smooth. Adjust the consistency if needed by adding more milk (for thinner glaze) or powdered sugar (for thicker glaze).
- Once the pop tarts are fully cooled, drizzle or spread the glaze over the tops using a spoon or piping bag.
- Optional: Add sprinkles or edible decorations immediately before the glaze sets for a colorful touch.
Store the finished pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make-Ahead Instructions
Preparing sourdough pop tarts in advance is a fantastic way to save time and ensure you always have a delightful treat ready to go! Whether you’re planning for a busy week or prepping for a special occasion, these instructions break down how to store and manage each part of the process efficiently.
1. Preparing the Dough Ahead
We can prepare the sourdough pastry dough up to 3 days in advance. Follow these steps:
- After mixing and shaping the dough into a disc, wrap it tightly in plastic wrap or place it in an airtight container.
- Store it in the refrigerator. When ready to use, remove it 15-20 minutes prior to allow it to soften slightly for easier rolling.
For longer storage, freeze the dough:
- Wrap it in plastic wrap, then place it in a freezer-safe bag to avoid freezer burn.
- Label with the date and freeze for up to 2 months.
- Thaw overnight in the refrigerator before using.
2. Assembling and Freezing Unbaked Pop Tarts
If you’d like to have homemade sourdough pop tarts fully assembled and ready to bake later:
- Assemble the pop tarts as directed, including crimping the edges and sealing them properly but do not bake them.
- Place the unbaked pop tarts on a parchment-lined baking sheet in a single layer.
- Freeze them flat for about 2-3 hours or until completely solid.
- Transfer the frozen pop tarts to a freezer-safe bag or airtight container. Write the date and store them for up to 1 month.
Tip: When you’re ready to bake, there’s no need to thaw. Simply bake them straight from the freezer, adding an extra 2-3 minutes to the baking time.
3. Storing Baked Pop Tarts
If you’ve already baked the pop tarts, here’s how to keep them fresh while maintaining their delicious flavor and texture:
- Allow them to cool completely before storing.
- Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For extended storage, freeze baked pop tarts:
- Place them in a single layer on a parchment-lined baking sheet and freeze until solid.
- Transfer to a freezer-safe container or bag, and store for up to 2 months.
- To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
4. Glaze and Decorate Later
To keep the glaze and decorations fresh, we recommend applying them after reheating. Store the prepared glaze in an airtight container in the refrigerator for up to 1 week. When you’re ready to serve, drizzle the glaze over the warmed pop tarts, add sprinkles if desired, and enjoy.
Quick Reference Table: Storage Guidelines
| Stage | Storage Method | Timeframe |
|---|---|---|
| Dough (Refrigerated) | Airtight container/plastic wrap | Up to 3 days |
| Dough (Frozen) | Freezer-safe bag | Up to 2 months |
| Unbaked Pop Tarts | Freezer-safe container/bag | Up to 1 month |
| Baked Pop Tarts | Airtight container | 3 days (room temp), 1 week (refrigerated) |
| Glaze | Airtight container | Up to 1 week (refrigerated) |
By following these make-ahead tips, we ensure a smooth workflow for creating sourdough pop tarts, with fresh, delicious results every time.
Tips For Success
Creating the perfect sourdough pop tarts requires a little attention to detail. These tips will ensure your pastries are flaky, flavorful, and beautifully finished every time.
1. Keep the Dough Cold
The temperature of your dough is crucial for achieving that flaky texture.
- Use ice-cold water when bringing the dough together.
- Chill the sourdough discard dough for at least 30 minutes before rolling it out.
- If the dough warms up during assembly, return it to the refrigerator to cool.
2. Roll Evenly
For even baking, it’s important to roll the dough to a consistent thickness. Aim for 1/8-inch thick for the perfect balance of crispness and sturdiness.
Tip: Use rolling pin guides or rulers to check the thickness.
3. Prevent Filling Spills
Avoid overfilling the tarts as the filling can spill out during baking. Stick to 1-2 tablespoons of filling per tart. If your filling is runny, mix it with a little cornstarch to thicken before spreading it on the dough.
4. Master the Sealing
Ensure the edges of your tarts are sealed properly to lock in the filling.
- Use a fork to crimp the edges securely.
- For an added layer of security, brush the edges with a light egg wash before pressing them together.
5. Bake to Perfection
For that golden, evenly baked finish:
- Preheat the oven for at least 15 minutes to ensure even baking.
- Place the tarts on a parchment-lined baking sheet for easy removal.
- Bake at 375°F until edges turn light golden brown (around 20-25 minutes).
| Tip | Why It Matters |
|---|---|
| Preheating the oven | Ensures steady heat for even baking. |
| Using parchment paper | Prevents sticking and makes tarts easier to remove. |
| Watching for golden edges | Indicates the tarts are perfectly baked. |
6. Glaze Like a Pro
Allow the tarts to cool completely before glazing. A warm tart can cause the glaze to melt and slide off. Use a spoon or piping bag to drizzle for precise designs.
Pro Tip: Let the glaze set for 15-20 minutes before stacking or serving.
7. Experiment with Flavors
Make this recipe your own! Combine classic sourdough pastry with custom fillings like:
- Seasonal jams or preserves.
- Nutella or chocolate hazelnut spread.
- Savory options like cheese and herbs.
8. Storage Guidelines
Avoid letting your hard work go to waste. Store and reheat your pop tarts correctly:
| Type | Storage Method | How Long It Lasts |
|---|---|---|
| Unbaked Tarts | Freeze on a baking sheet, then transfer to an airtight container. | Up to 2 months |
| Baked Tarts | Store in an airtight container at room temperature. | Up to 5 days |
| Glazed Tarts | Refrigerate in a single layer to avoid smudging the glaze. | 5-7 days |
Conclusion
Sourdough pop tarts are more than just a tasty treat—they’re a creative way to elevate your baking game while making the most of your sourdough discard. With endless filling options and a simple yet rewarding process, these homemade pastries bring a touch of nostalgia and customization to your kitchen.
Whether you’re preparing them for breakfast, snacks, or a fun baking project, the balance of flaky sourdough pastry and flavorful fillings never disappoints. Let’s embrace the joy of experimenting with flavors and techniques to create pop tarts that are uniquely ours.
Frequently Asked Questions
What makes sourdough pop tarts unique?
Sourdough pop tarts are unique because they use sourdough discard in the pastry, giving them a tangy, rich flavor. They are also customizable with various sweet and savory fillings, offering a homemade twist to a nostalgic treat.
Can I use any filling for these pop tarts?
Yes, you can experiment with any filling, including fruit jams, chocolate spread, or even savory options. Just ensure the filling isn’t too runny by using cornstarch or similar thickening agents.
How do I store sourdough pop tarts?
Store baked sourdough pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze unbaked pop tarts and bake them fresh as needed.
Can I make the dough in advance?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze it for up to 2 months. Ensure it’s thawed and cold before rolling out.
Do I need special equipment to make sourdough pop tarts?
Basic kitchen tools like mixing bowls, a pastry blender, a rolling pin, and a baking sheet are all you need. A fork or crimper can help seal the pop tarts effectively.
How do I prevent the filling from leaking during baking?
To avoid leaks, don’t overfill the tarts and seal the edges properly using a fork or crimper. Brush the edges with egg wash before sealing for a stronger bond.
Can I freeze baked sourdough pop tarts?
Yes, you can freeze baked pop tarts! Once cooled, store them in an airtight container or freezer bag for up to 3 months. Reheat in the oven or toaster before glazing.
How do I achieve a golden, crispy finish?
Brush the unbaked pop tarts with an egg wash (a mix of beaten egg and milk) before baking. This will give them a golden, crispy exterior.
Can I decorate the glaze?
Absolutely! The glaze can be decorated with food coloring, sprinkles, or even edible glitter. Add your unique touch to make the pop tarts more appealing and fun.
Are these pop tarts suitable for beginners?
Yes, the recipe is beginner-friendly. With simple instructions and basic tools, anyone can enjoy making these homemade sourdough pop tarts with great results.