Sourdough Pop Tarts

5 from 1 vote

Sourdough Pop Tarts are the homemade version of everyone's favorite toaster pastries, made with simple ingredients and a flaky sourdough pie crust. This easy recipe skips the long fermentation time and is the perfect way to use up sourdough discard, making a delicious homemade treat that tastes way better than store-bought.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: pop tarts

Calories: 494kcal

Author: Joy Kincaid

Equipment

Ingredients

Crust

2 cups all purpose flour spooned and leveled (269 grams)
1/2 teaspoon fine sea salt (3 grams)
2 tablespoons granulated sugar (29 grams)
1 cup unsalted butter cold and grated (226 grams)
1/2 cup sourdough discard cold (142 grams)
1/2 teaspoon vanilla extract (3 grams)
1/4 cup ice water (57 grams)

Filling

1 13 ounce jar of strawberry jam (or another flavor) I like to use Bon Maman

Egg Wash

1 large egg
1 tablespoon water

Glaze

2 tablespoons milk (29 grams)
1 teaspoon vanilla bean paste (9 grams), or vanilla extract
1 teaspoon strawberry jam (5 grams) or your preferred jam flavor
1 cup powdered sugar (106 grams)

Instructions

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, salt, and sugar.
Using a cheese grater, grate the cold butter into the flour mixture and use a fork or pastry blender to mix until the ingredients come together.
Add the cold discard and vanilla extract to the bowl. Use a fork, dough whisk, or your hands to mix until combined.
Slowly add the ice water a tablespoon at a time and mix with your hands until the dough forms a ball.
Divide the dough into two equal parts and on a lightly floured surface use a rolling pin to roll each part into a 9x12 inch rectangle. Flour your rolling pin as needed so that the dough does not stick.
Using a pastry cutter or pizza cutter, cut the edges of the dough to clean up the rectangles.
Cut the rectangles into 9 equal-sized smaller rectangles. In the end you will have 18 smaller rectangles.
Place 9 of the rectangles on the baking sheet and put 1 tablespoon of jam in the center of each and spread a little towards the edges.
Place the 9 remaining rectangles on top of each of the jam-topped ones and use a fork to crimp the edges shut. Mix the egg wash and brush over each pop tart.
Bake in the preheated oven, on the center rack for 20-25 minutes or until golden brown.
Let the poptarts cool on the baking sheet for 3 minutes and then transfer to a cooling rack.
Depending on how large you made your pop tarts, you may have enough dough scraps to make 3 more pop tarts repeating the above steps.
Allow the pop tarts to completely cool and then make the glaze.
To make the glaze, add the milk, strawberry jam and vanilla bean paste or vanilla extract to a medium bowl and whisk until combined. Add the powdered sugar and mix until the glaze is smooth. To make the glaze thicker add more powdered sugar a teaspoon at a time and to make the glaze thinner, add milk a teaspoon at a time.
Top each pop tart with a teaspoon of the strawberry glaze and enjoy!

Notes

Storage: Store sourdough pop tarts in an airtight container at room temperature for up to 2 days.

How to Freeze: You can freeze baked unfrosted pop tarts in an airtight freezer safe container for up to 3 months. Let them thaw on the counter.

Pro Tip: You can use any flavor of jam for the filling and icing.

Servings: Depending on how large you make your pop tarts, you may have enough dough to make 12 pop tarts. This recipe makes 9-12.

How to Long Ferment: If you'd like to long ferment these, mix up the dough and put it in a sealed container in the refrigerator for 2-3 days. Then roll them out and bake as directed in the recipe.

You can also freeze unbaked pop tarts by flash freezing them on a cookie sheet and then putting them in a freezer bag. Here's how:

Assemble the pop tarts completely — dough, filling, and sealing the edges.

Do not egg wash them before freezing (wait until you're ready to bake).

Place them on a baking sheet in a single layer, not touching.

Freeze for about 2–3 hours until solid.

Transfer to a freezer-safe bag or container, separating layers with parchment paper if stacking.

Label and date — they’ll keep well for up to 2 months.

Baking from frozen:

No need to thaw.

Brush with egg wash (optional, for shine).

Bake at 350 degrees, adding 5–10 extra minutes to the bake time, or until golden brown.

Nutrition