Name: Homemade Sourdough Pop Tarts Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 325 grams all purpose flour (divided into 150 grams and 175 grams, approximately 1 cup + 1¼ cups); 30 grams sugar (2 tablespoons); 6 grams salt (about 1 teaspoon); 222 grams unsalted butter (about 1 cup, chilled); 135 grams sourdough discard (about 1/2 cup, 100% hydration, chilled); 20-40 grams ice water (about 2-4 tablespoons, as needed); 1 large egg; splash of water; 135 grams strawberry jam (about 1/2 cup, up to 3/4 cup depending on preference); 100 grams powdered sugar (about 3/4 cup); 25 grams whole milk (about 1 1/2 tablespoons); 5 grams vanilla paste (about 1 teaspoon, can substitute vanilla extract); pinch of salt

Jump to Recipe· 4.4 from 6 reviews

If you’ve ever dreamed of elevating your breakfast game to a whole new level, this Homemade Sourdough Pop Tarts Recipe is exactly what you need. Imagine flaky, buttery pastry made from tangy sourdough discard, wrapped around a luscious strawberry jam filling, all finished with a delicate vanilla glaze. These homemade delights are a perfect balance of nostalgic comfort and artisan flair, turning a simple treat into a celebration of flavors and textures that will have you craving them morning, noon, and night.

Ingredients You’ll Need

The image shows a white bowl on a white marbled surface, with a mixture inside. The left side displays a layer of dry flour forming a base, with a rounded dollop of wet dough sitting on top of it, both beige in color and rough in texture. The right side shows the same bowl after mixing, containing a crumbly, coarse dough clump with uneven pieces and a slightly lighter beige tone, filling the bottom part of the bowl. Photo taken with an iphone --ar 4:5 --v 7

This recipe is a beautiful example of simplicity meeting purpose. Each ingredient plays a crucial role in creating flaky layers, that signature tang from sourdough, and that irresistible sweetness that’s never overpowering. Let’s break down what you’ll use to bring these pop tarts to life:

All-purpose flour (325 grams): This is the backbone of your pastry, providing structure and that tender crumb.
Sugar (30 grams): Just enough to add a subtle sweetness that complements the jam and glaze.
Salt (6 grams): Enhances all the flavors while balancing the sweetness perfectly.
Unsalted butter (222 grams): Chilled and cut into pieces, this creates the flaky, buttery layers you’ll love.
Sourdough discard (135 grams): The magic ingredient giving these pop tarts a wonderful tang and extra depth.
Ice water (20-40 grams): Keeps the dough moist just enough to come together without losing flakiness.
Large egg: Used for brushing, it creates that beautiful golden crust.
Strawberry jam (135 grams): Sweet, fruity filling that bursts with flavor in each bite.
Powdered sugar (100 grams): For the glaze that adds a smooth, sweet finish.
Whole milk (25 grams): Helps to thin the glaze to just the right consistency.
Vanilla paste (5 grams): Adds fragrant warmth and depth to the glaze—feel free to use extract if you prefer.
Pinch of salt: Just a little touch to round out the glaze flavors.

How to Make Homemade Sourdough Pop Tarts Recipe

Step 1: Prepare the Sourdough Pastry Crust

Start by mixing 150 grams of flour with sugar and salt in a large bowl. Next, add your chilled butter, cut into small chunks, and incorporate it into your flour mixture with a pastry cutter. You’re aiming for a thick, paste-like texture where the butter is well coated but still in sizable pieces, which helps create that flaky texture. Then, sprinkle the remaining 175 grams of flour over the mixture to give it body and a slight crumble. Now pour in your sourdough discard and gently combine everything with your hands, adding a little ice water if necessary. You want the dough to come together as a cohesive ball but keep it cool and firm – perfect for rolling out later.

Step 2: Shape and Roll the Dough

With your dough ball in hand, divide it into two equal parts and lightly flour your work surface. Roll out each portion into a 9 by 12-inch rectangle—don’t worry about perfection here; just make sure both are roughly the same size so your pop tarts bake evenly. Mark each rectangle into nine small rectangles measuring around 3 by 4 inches, then carefully cut along these lines with a pizza cutter or bench scraper. These are your pop tart “bases” and “lids.”

Step 3: Assemble and Seal

Brush each base rectangle lightly with an egg wash made from one beaten egg and a splash of water. Spoon about 1 to 1 1/2 tablespoons of strawberry jam right onto the center. Top with another rectangle and seal the edges well by crimping with a fork—a crucial step to keep that jam filling inside as they bake! Give them another brush of egg wash and if you’re feeling a bit ahead, these can be frozen now and baked fresh later.

Step 4: Bake to Perfection

Place your assembled pop tarts on a parchment-lined baking sheet and bake at 350ºF for approximately 30 minutes. You’ll know they’re ready when they’re golden brown, puffed up a bit, and have that flaky, tender crust you can’t wait to bite into. Let them cool while moving on to the delicious final touch: the glaze.

Step 5: Whip Up the Vanilla Glaze

In a small bowl, whisk together powdered sugar, milk, vanilla paste, and a pinch of salt until smooth. Adjust the thickness by adding more powdered sugar for a thicker glaze or more milk if you want it lighter. Drizzle this over slightly cooled pop tarts for a shiny, sweet finish that pairs beautifully with the flaky sourdough crust and fruity filling.

How to Serve Homemade Sourdough Pop Tarts Recipe

The image shows rectangular pastries with a golden-brown crust, some fully covered in a thick white glaze with visible tiny brown specks, while one pastry is cut in half to reveal two inner layers of golden-brown crust with a dark red jam filling between them. The pastries are arranged on a white marbled surface, and the glaze drips slightly over the edges of some pastries, giving a smooth and creamy texture contrast to the flaky crust. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Homemade Sourdough Pop Tarts Recipe extra special, consider sprinkling a bit of finely chopped fresh strawberries or a touch of edible flower petals for a visual pop. A light dusting of powdered sugar adds a pretty snowy effect, perfect for sharing or gifting them to friends.

Side Dishes

Serve your pop tarts with freshly brewed coffee or a fruity herbal tea to balance the richness. For brunch gatherings, pair them alongside a dollop of Greek yogurt or fresh cream—these complement the tartness of the filling while adding creaminess for an extra indulgent bite.

Creative Ways to Present

If you want to wow your guests or just treat yourself, serve these pop tarts on vintage plates with colorful napkins for a cozy vibe. Alternatively, stack a few on a dessert stand and drizzle extra glaze in a decorative pattern. For kids, cut them into mini, bite-sized versions and serve with a small bowl of whipped cream or a vanilla dipping sauce.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Homemade Sourdough Pop Tarts Recipe in an airtight container at room temperature for up to two days—though honestly, they don’t tend to last that long! After that, refrigerate them to stay fresh an additional two days without sacrificing too much texture.

Freezing

These pop tarts freeze wonderfully either before or after baking. Just wrap each tart individually in plastic wrap and pop them into a freezer bag. When ready to enjoy, thaw at room temperature and warm slightly in the oven to bring back their fresh-from-the-oven magic.

Reheating

For reheating, avoid the microwave which can make the crust soggy. Instead, place your pop tarts on a baking sheet and warm them in a 325ºF oven for 8–10 minutes until heated through and the crust is crisp again. If frozen, add a few extra minutes to the time.

FAQs

Can I use sourdough starter instead of discard for this recipe?

This recipe specifically benefits from using sourdough discard since it’s unfed and not too active. Using an active starter may affect dough hydration and fermentation time, so stick with discard if possible.

What types of jam work best in this recipe?

While strawberry jam is a classic favorite, feel free to experiment with raspberry, blueberry, or even apricot jams. Just be careful not to overfill, as some thinner jams may leak during baking.

Can I make this recipe dairy-free?

Yes! Substitute the unsalted butter with a plant-based vegan butter and use a non-dairy milk like almond or oat milk in the glaze. The texture and flavor will still be delicious.

Is it necessary to chill the dough?

Chilling keeps the butter firm and makes the dough easier to handle, which helps maintain flaky layers. If it becomes too warm, just pop it back in the fridge for 15-20 minutes before rolling.

How long will the pop tarts stay fresh?

Freshly baked pop tarts are best enjoyed the same day, but they stay tasty for 3-4 days when stored properly. Just reheat gently to refresh their crispness.

Final Thoughts

There’s nothing quite like the homemade touch when it comes to charming little treats, and this Homemade Sourdough Pop Tarts Recipe delivers on every level. From the buttery, flaky crust to the tangy sourdough twist and sweet strawberry filling, these pop tarts will quickly become a beloved staple in your kitchen. Whether you’re sharing with family or indulging in a quiet moment alone, give this recipe a try—you might just find yourself hooked on making pop tarts from scratch forever.