These homemade Sourdough Discard Pop Tarts are flaky, buttery, crisp, and filled with sweet fruit jam. They are a fun way to use extra sourdough discard and make a great breakfast, snack, or homemade dessert.
The pastry has a light tang from the sourdough discard, while the sweet filling adds just the right amount of flavor. You can use strawberry, blueberry, raspberry, or any thick jam you enjoy. For a chocolate version, swap the fruit filling for chocolate spread or peanut butter.
Unlike store-bought pop tarts, these homemade pastries let you choose the filling, sweetness, and toppings. They are also easy to make ahead and freeze for later.
Ingredients
For the Pastry Dough
- 1 cup (240g) sourdough discard
- 2 cups (250g) all-purpose flour
- 1 cup (230g) cold unsalted butter, cut into small cubes
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2–3 tablespoons cold water, only if needed
- 1 large egg, for sealing and brushing
For the Filling
- ½ cup thick fruit jam or preserves
- 1 tablespoon cornstarch
- 1 tablespoon water
The cornstarch mixture is only needed if your jam is very thin.
Other Filling Ideas
You can also use:
- Chocolate spread
- Peanut butter
- Apple butter
- Thick lemon curd
- Strawberry preserves
- Blueberry jam
- Raspberry jam
- Cinnamon apple filling
For the Glaze
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles, chopped nuts, or crushed freeze-dried fruit, optional
How to Make Sourdough Discard Pop Tarts
1. Make the Pastry Dough
Start by adding the flour, sugar, and salt to a large mixing bowl. Stir until evenly combined.
Add the cold butter cubes. Use a pastry cutter, fork, or your fingertips to work the butter into the flour.
Stop when the mixture looks crumbly and you can still see small pieces of butter. Do not completely blend the butter into the flour. Those small pieces help create flaky pastry.
Add the sourdough discard and gently mix with a fork.
If the dough seems too dry, add cold water one tablespoon at a time. Add only enough water for the dough to hold together.
Avoid kneading the dough like bread. Too much mixing can make the pastry tough.
Shape the dough into a flat disk, wrap it, and place it in the refrigerator for about 30–45 minutes.
2. Prepare the Filling
If you are using thick jam, you can use it as it is.
If your jam is runny, mix 1 tablespoon cornstarch with 1 tablespoon water. Stir this into the jam and warm it gently in a small saucepan until it thickens.
Let the filling cool completely before using it.
A thick filling is important because thin jam can leak out during baking.
3. Roll the Dough
Take the chilled dough from the refrigerator and divide it into two equal portions.
Lightly flour your work surface and roll one portion into a thin rectangle, about ⅛ inch thick.
Try to keep the dough as even as possible so the pop tarts bake at the same rate.
Cut the dough into rectangles about 3 × 4 inches. A pizza cutter or sharp knife works well for this.
Repeat with the second portion of dough.
4. Add the Filling
Place half of the pastry rectangles on a parchment-lined baking sheet.
Add about 1 tablespoon of filling to the center of each rectangle. Leave a border around the edges so the filling does not reach the sides.
Beat the egg in a small bowl.
Brush a little beaten egg around the edges of each filled pastry. Place another dough rectangle on top.
Press the edges gently with your fingers.
Then use a fork to crimp around all four sides. This helps seal the filling inside and gives the pop tarts a classic homemade look.
5. Chill Before Baking
Place the assembled pop tarts in the refrigerator for about 15 minutes.
This short chill helps the butter stay firm and can give the pastry a better texture.
While they chill, preheat your oven to 375°F (190°C).
6. Add the Egg Wash
Remove the chilled pop tarts from the refrigerator.
Brush the tops lightly with beaten egg. You do not need a thick coating.
Use a fork or sharp knife to make two or three small holes in the top of each pastry. These vents allow steam to escape while the filling heats.
7. Bake
Place the tray in the preheated oven.
Bake for about 20–25 minutes, or until the pop tarts are golden brown and the edges look crisp.
Keep an eye on them during the last few minutes because oven temperatures can vary.
Once baked, remove the tray and let the pop tarts cool on the baking sheet for a few minutes.
Then transfer them to a wire rack.
8. Make the Glaze
While the pastries cool, make the glaze.
Add powdered sugar to a small bowl. Mix in 1 tablespoon of milk and the vanilla extract.
Stir until smooth.
If the glaze is too thick, add a little more milk. If it becomes too thin, add a little more powdered sugar.
For extra flavor, you can add a small amount of cinnamon, lemon zest, or almond extract.
9. Glaze the Pop Tarts
Make sure the pop tarts are mostly cool before adding the glaze.
Drizzle the icing over the tops or spread a thin layer across each pastry.
Add sprinkles, chopped nuts, or crushed freeze-dried berries while the glaze is still wet.
Let the glaze sit for about 10–15 minutes so it can firm up.
Best Tips for Flaky Pop Tarts
Keep the Butter Cold
Cold butter is one of the most important parts of flaky pastry. If the butter starts getting soft while you work, place the dough back in the refrigerator for a few minutes.
Do Not Overwork the Dough
Mix the dough just until it comes together. Overworking it can make the pastry less tender.
Use Thick Filling
Thick jam works best. Runny filling is more likely to escape through the edges.
Do Not Overfill
It may be tempting to add lots of jam, but too much filling can make the pastries difficult to seal.
About 1 tablespoon per pop tart is usually enough.
Seal the Edges Well
Press the edges firmly before crimping them with a fork. If you notice an open spot, seal it before baking.
Chill the Finished Pastries
A short chill before baking helps the pastry hold its shape and keeps the butter firm.
Flavor Variations
Strawberry Pop Tarts
Use thick strawberry jam and finish with a simple vanilla glaze and colorful sprinkles.
Blueberry Pop Tarts
Blueberry preserves pair well with a vanilla glaze. Add a little lemon zest to the glaze for a fresh flavor.
Raspberry Pop Tarts
Use raspberry preserves for a sweet and slightly tart filling. A thin white glaze looks great on top.
Chocolate Pop Tarts
Replace the jam with chocolate spread. You can also add a small amount of peanut butter for a chocolate-peanut butter version.
Apple Cinnamon Pop Tarts
Mix finely chopped cooked apples with brown sugar and cinnamon. Let the mixture cool before filling the pastries.
Lemon Pop Tarts
Use thick lemon curd and finish with a lemon glaze made with powdered sugar and a little fresh lemon juice.
How to Store Them
Once completely cool, store the pop tarts in an airtight container.
They can be kept at room temperature for about 2–3 days when filled with a shelf-stable fruit preserve.
For longer storage, place them in the refrigerator.
You can also freeze baked pop tarts. Wrap each one well and place them in a freezer-safe bag or container. Freeze for up to about 2 months.
Thaw them and warm them in the oven or toaster oven before serving.
Can You Make Them Ahead?
Yes. The pastry dough can be prepared ahead and kept refrigerated for up to 2 days.
You can also assemble the pop tarts, cover them well, and refrigerate them until you are ready to bake.
For longer storage, freeze the unbaked pastries on a tray until firm. Then transfer them to a freezer bag.
Bake from frozen, adding a few extra minutes to the baking time.
Serving Ideas
Homemade sourdough discard pop tarts are great for breakfast with coffee, tea, or milk.
They also make a fun lunchbox treat or afternoon snack.
For dessert, serve one warm with vanilla ice cream or whipped cream.
You can make smaller pop tarts for parties or larger ones for a more filling breakfast.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active starter can be used in this recipe. The main goal is to use a starter with a similar consistency to regular sourdough discard.
Why is my dough too crumbly?
The amount of moisture in sourdough discard can vary. If the dough will not hold together, add cold water one tablespoon at a time until it becomes workable.
Why did the filling leak out?
The most common causes are overfilling, thin jam, or edges that were not sealed well. Use a thick filling and leave enough space around the edges.
Can I skip the glaze?
Absolutely. The pop tarts are delicious without glaze. You can simply dust them with powdered sugar after they cool.
Can I use whole wheat flour?
You can replace part of the all-purpose flour with whole wheat flour. Keep in mind that the pastry may be slightly more dense and have a deeper flavor.
Final Thoughts
Sourdough Discard Pop Tarts are a fun homemade treat that turns leftover starter into a golden, flaky pastry.
The buttery crust, sweet filling, and simple glaze make these pop tarts hard to resist. They can be filled with almost any thick jam, chocolate spread, nut butter, or cooked fruit mixture you have on hand.
The best part is that you can prepare them ahead, freeze them, and enjoy a homemade pastry whenever a sweet craving hits.
Once you make these from scratch, you may find yourself saving extra sourdough discard just so you can make another batch.
