Name: Sourdough Pop Tarts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Ingredients: 1 cup + 1 teaspoon all-purpose flour; 8 tablespoons unsalted butter (cold); 1/2 teaspoon fine sea salt; 2 tablespoons granulated sugar; 1/2 cup sourdough discard; 1 teaspoon white vinegar; 1/2 cup strawberry jam (see notes); egg wash (1 egg lightly beaten); 1/2 cup powdered sugar; 1 teaspoon water

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.

A strawberry sourdough pop tart cut in half on a plate.

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.

Cutting butter into flour to make a dough.

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 ⅛" 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.

A woman rolling dough and using an egg wash to help seal the dough.

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.

A woman showing the process of filling dough to make pop tarts.

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.)

Four sourdough pop tarts on a cooling rack.

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