Sourdough Pop Tarts Recipe

Craft flaky homemade Pop-Tarts with sourdough discard! This delicious recipe uses simple ingredients for a nostalgic treat.

Elevate your pop tart game with this Sourdough Pop Tarts Recipe! Flaky sourdough crust cradles your favorite fillings, making these a tastier, homemade twist on a classic breakfast treat.

HOW DO I MAKE MY SOURDOUGH POP TARTS?

1. Prepare the Crust:

1. In a medium-sized mixing bowl, whisk together the flour, sugar, and salt.

2. Grate the cold butter into the flour mixture and use a bench scraper or pastry cutter to incorporate it until the mixture forms large crumbles.

3. Add the sourdough discard and vinegar, mixing with a fork until the dough starts to come together. If necessary, add a teaspoon of cold water to adjust consistency.

4. Shape the dough into a rectangle, wrap it in plastic wrap, and flatten it with a rolling pin.

5. Chill in the fridge for at least 1 hour (up to 24 hours).

2. Assembly:

1. Preheat your oven to 350°F (177°C)

2. Line a baking sheet with parchment paper.

3. Roll out the chilled dough on a lightly floured surface to about ⅛” thick, cut into 4 long strips, and brush edges with an egg wash.

4. Place 2 tablespoons of strawberry jam on one side of each strip, fold the dough over and use a fork to press and seal the edges.

5. Brush the top of each pop tart with the egg wash and bake for 25-30 minutes until golden brown. Transfer to a cooling rack.

3. Glaze:

1. Mix the powdered sugar and water until smooth.

2. Drizzle over the cooled pop tarts and add sprinkles or coarse sugar as desired.

TIPS:

Choosing the Right Starter

An active sourdough starter adds flavor and texture. However, a discard starter works well too, offering a milder tang.

Avoiding Leaky Fillings

Use cornstarch or flour to thicken runny fillings. Keep the filling away from the edges to prevent leaks.

Achieving Flaky, Golden Pastry

Use cold butter and handle the dough minimally to maintain the flaky layers. Egg wash adds a lovely golden hue.

FAQs:

Can I make these pop tarts with a different flour?

Yes, you can substitute whole wheat flour or spelt flour for a nuttier flavor, but the texture may be slightly denser.

How long do sourdough pop-tarts last?

You can store these pop tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I use a discard starter for this recipe?

Absolutely! Discard starter provides a milder flavor and is perfect for reducing waste.

What are some other filling ideas?

Try Nutella, peanut butter, apple butter, or even savory options like cheese and herbs.

Can I freeze sourdough pop tarts?

Yes, freeze unbaked pop tarts on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, adding a few extra minutes to the baking time.

INGREDIENTS:

For the Crust:

• All-purpose flour: 1 cup + 1 teaspoon (125 g)
• Unsalted butter (cold): 8 tablespoons (113 g)
• Fine sea salt: ½ teaspoon
• Granulated sugar: 2 tablespoons (30 g)
• Sourdough discard: ½ cup (125 g)
• White vinegar: 1 teaspoon

For the Strawberry Filling:

• Strawberry jam: ½ cup

For the Glaze:

• Powdered sugar: ½ cup
• Water: 1 teaspoon

Check out my other sourdough recipes:

Sourdough Discard Hamburger Buns Recipe

How To Make Sourdough Starter

Sourdough Blueberry Muffins Recipe

The Best Sourdough Brownies

Sourdough English Muffins Recipe

Yield: 4

Sourdough Pop Tarts Recipe

Print

Craft flaky homemade Pop-Tarts with sourdough discard! This delicious recipe uses simple ingredients for a nostalgic treat.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the Crust:

• All-purpose flour: 1 cup + 1 teaspoon (125 g)
• Unsalted butter (cold): 8 tablespoons (113 g)
• Fine sea salt: ½ teaspoon
• Granulated sugar: 2 tablespoons (30 g)
• Sourdough discard: ½ cup (125 g)
• White vinegar: 1 teaspoon

For the Strawberry Filling:

• Strawberry jam: ½ cup

For the Glaze:

• Powdered sugar: ½ cup
• Water: 1 teaspoon

Instructions

Prepare the Crust:

1. In a medium-sized mixing bowl, whisk together the flour, sugar, and salt.
2. Grate the cold butter into the flour mixture and use a bench scraper or pastry cutter to incorporate it until the mixture forms large crumbles.
3. Add the sourdough discard and vinegar, mixing with a fork until the dough starts to come together. If necessary, add a teaspoon of cold water to adjust consistency.
4. Shape the dough into a rectangle, wrap it in plastic wrap, and flatten it with a rolling pin.
5. Chill in the fridge for at least 1 hour (up to 24 hours).

Assembly:

1. Preheat your oven to 350°F (177°C)
2. Line a baking sheet with parchment paper.
3. Roll out the chilled dough on a lightly floured surface to about ⅛" thick, cut into 4 long strips, and brush edges with an egg wash.
4. Place 2 tablespoons of strawberry jam on one side of each strip, fold the dough over and use a fork to press and seal the edges.
5. Brush the top of each pop tart with the egg wash and bake for 25-30 minutes until golden brown. Transfer to a cooling rack.

Glaze:

1. Mix the powdered sugar and water until smooth.
2. Drizzle over the cooled pop tarts and add sprinkles or coarse sugar as desired.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.

Reheat in an oven at 350°F for 10 minutes. Unbaked pop tarts can be frozen for up to 3 months.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 32mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g