Sourdough pop tarts are easy to make with your sourdough discard and taste so much better than any store-bought toaster pastry!
The crust is filled with your favorite pop tart flavor, such as strawberry or blueberry, and topped with a sweet glaze.

If you're like me, you love having sourdough discard recipes so that none of your sourdough starter goes to waste!
These homemade pop tarts are made using a sourdough pie crust and the sweet filling of your choice!
It's kind of like a pop-tart and a toaster strudel had a sweet and flaky sourdough baby!
So grab your sourdough starter and let get to baking!
How to make sourdough pop tarts
Homemade pop tarts are simple to make, so let's dive straight into the details!
Prepare the crust
Grate the butter with a cheese grater and then use a bench scraper to cut the butter into the flour, sugar and salt until it forms large crumbles.

Add the sourdough starter discard and vinegar to the bowl. Mix with a fork until it starts to come together.
Press the mixture together with your hands until there are no dry bits. If the dough is too dry, add a teaspoon of ice water at a time to adjust. (Don't add too much water.)
Press the dough into a small rectangular shape and wrap tightly with plastic wrap. Use a rolling pin to press the dough flat and to smooth the edges.

Let dough chill in the fridge for at least 1 hour. (Up to 24 hours.)
Roll the dough and fill
Remove the dough from the plastic wrap and place onto a lightly floured surface. Roll into a rectangular shape, about â…›" thick. Trim the edges and cut into 4 long, evenly shaped rectangles.
Lightly beat an egg and brush the edges of the dough with the egg wash.

Spoon 2 tablespoons of your choice of filling onto one side of each piece. Fold the dough over and press the edges with a fork to seal.

Place the unbaked pop tarts onto a baking sheet lined with parchment paper. Brush the top of each pop tart with the egg wash.
For these photos I used my homemade strawberry jam and homemade Nutella.
Bake and glaze
Bake in a preheated 350° F (177° C) for 25-30 minutes oven or until golden brown. Transfer to a cooling rack and let them cool.
Mix ½ cup of powdered sugar with 1 teaspoon of water and glaze each pop tart. (Add more water if the glaze is too thick.)
Sprinkle the top with sugar crystals or sprinkles.
(If you put the glaze on while the pop tarts are still hot, it will melt and become thin.)

Pop tart flavor variations
- Frosted Strawberry - Use 2 tablespoons of strawberry jam per pop tart.
- Frosted Blueberry - Use 2 tablespoons of blueberry jam per pop tart.
- Brown Sugar Cinnamon - Mix ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ tablespoon flour in a bowl. Use 1-2 tablespoons for each pop tart.
- Nutella Pop tarts - Use 1-2 tablespoons of homemade Nutella per pop tart.
- Apple Butter - Use 2 tablespoons of homemade apple butter per pop tart. (fall flavored pop tarts)
How to store and freeze
Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. Reheat in a 350°F (177°C) oven for 10 minutes.
To freeze baked, unglazed, sourdough pop tarts, let cool completely. Wrap tightly in a few layers of plastic wrap and freeze for up to 3 months.

Easy sourdough recipes to try
- sourdough brownies
- sourdough chocolate chip cookies
- cut out sourdough sugar cookies
- sourdough blueberry muffins
- chocolate chip sourdough scones

Sourdough Pop Tarts Recipe
INGREDIENTS
Crust Ingredients
- 1 cup + 1 teaspoon (125 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ teaspoon fine sea salt
- 2 tablespoons (30 g) granulated sugar
- ½ cup (125 g) sourdough discard
- 1 teaspoon (5 g) white vinegar
Strawberry Filling
- ½ cup strawberry jam (see notes)
- egg wash (1 egg lightly beaten)
Glaze
- ½ cup powdered sugar
- 1 teaspoon water
INSTRUCTIONS
To make the crust
- In a medium-sized mixing bowl, whisk the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles.
- Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)
- Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour. (Up to 24 hours)
Assembly
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll the dough into a rectangle, with a â…›" thickness, on a lightly floured surface. Cut the dough into 4 long strips. Brush the edges with the egg wash.
- Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to press and seal the edges. Brush the egg wash over the top of each pop tart.
- Place the pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked pop tarts to a cooling rack.
Glaze
- In a small bowl, whisk the powdered sugar and water together until thick and smooth. Pour onto each pop tart and sprinkle with coarse sugar or sprinkles.
NOTES
- Frosted Strawberry - Use 2 tablespoons of strawberry jam per pop tart.
- Frosted Blueberry - Use 2 tablespoons of blueberry jam per pop tart.
- Brown Sugar Cinnamon - Mix ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ tablespoon flour in a bowl. Use 1-2 tablespoons for each pop tart.
- Nutella Pop tarts - Use 1-2 tablespoons of homemade Nutella per pop tart.
- Apple Butter - Use 2 tablespoons of homemade apple butter per pop tart.
Mya says
Hi, this recipe was so good I was wondering if I could use it for a pie crust? Has anyone tried it?
Amy says
Hi Mya, the crust we use for this recipe is our sourdough pie crust.
Marisa says
These were so delicious!! The crust was easy to make and very buttery and flaky. I am looking forward to using the recipe as a pie crust. I used homemade mango jam, four berry preserves, and cinnamon sugar as fillings. My husband got into them before I could add the glaze and he and the kids didn't even miss it. I'll add it next time and try Nutella and maybe a guava filling too. If I didn't run out of butter I probably would have made another batch for my coworkers. I'll be making these again soon! Every time I need a sourdough recipe I end up back on your site. Thank you Amy!
Bill in Oregon says
Really tasty recipe, glad I found it. Tired of making waffles with my discard so this was great. Next, I'll try your banana bread as I have more discard & bananas to use. Like your tip about discard being at least a week old...as is mine, so bonus for me. Passed your banana bread recipe onto another baker today so the ripples go out. Thanks again, enjoy your day & life!
Valencia says
I don't want to rate it yet, but wanted to ask - my dough is VERY sticky and hard to work with. I do live in the east coast and it is pretty humid here - do I need to adjust anything? I followed to recipe to a T and it's very sticky.
Amy says
Hi Valencia. If your dough is sticky, dust it with flour to help. High humidity does affect the dough.