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Let’s be honest, the pop tarts from our childhood could use a little glow-up. Enter the sourdough discard pop tart—a homemade pastry that feels both nostalgic and wonderfully new.
It transforms that tangy, often-discarded starter into a flaky, sophisticated treat you’ll actually be proud to serve.
The Magic of Using Your Discard
If you’ve been maintaining a sourdough starter, you know the weekly dilemma of what to do with the discard. Throwing it away just feels wrong, doesn’t it?
Baking it into pastries like these pop tarts is the perfect solution, adding a subtle, complex depth that store-bought versions could only dream of having.
Ingredients Needed for the Recipe
Gathering your ingredients is the first joyful step. You likely have most of this in your pantry and fridge already, which makes the process feel even more spontaneous and fun.
Here’s what you’ll need to bring it all together.
- All-purpose flour: The reliable backbone of our pastry dough, giving it structure.
- Salt: A small pinch is crucial, as it balances and enhances all the other flavors beautifully.
- Cold butter: This is the secret to flaky, shattering layers. Keep it cold right until it hits the flour.
- Sourdough discard: The star of the show, adding that signature tang and tenderizing the dough.
- Vinegar: Just a tiny bit, either apple cider or white, to further tenderize the gluten for a delicate crust.
- Jam: Choose your favorite—strawberry, raspberry, or any classic flavor you love for the gooey center.
- Powdered sugar, water & lemon juice: For the simple, sweet glaze that finishes these tarts with a pretty, professional touch.
How to make Sourdough Discard Pop Tarts – Easy to Make at Home!?
The process is a lovely, hands-on rhythm of mixing, resting, and shaping. Don’t rush it; the waiting times are what build the flavor and texture.
Follow these steps, and you’ll see just how straightforward creating bakery-quality pastries at home can be.
Step 1 – Make the Dough
In a food processor, pulse the flour and salt to combine. Add your cold, cubed butter and pulse until the mixture looks like coarse, pebbly sand.
Now, add the sourdough discard and vinegar, pulsing just until a shaggy, cohesive dough ball forms. It’ll be a bit tacky, and that’s exactly right.
Step 2 – Chill and Relax
Turn the dough out onto a clean surface and gently press it into a rough rectangle. No need for perfection here.
Wrap it snugly in plastic and tuck it into the refrigerator for at least one hour. This chill time firms up the butter, ensuring maximum flakiness.
Step 3 – Roll and Fill
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough to about an eighth of an inch thick.
Cut it into four even rectangles. Spoon a tablespoon or two of jam onto one half of each rectangle, leaving a clear border around the edges.
Step 4 – Seal and Bake
Fold the bare half of dough over the jam-filled half, like you’re closing a book. Press the edges firmly with your fingers to seal.
For extra security, you can crimp the sealed edges with the tines of a fork. Transfer your pop tarts to the prepared baking sheet.
Step 5 – Achieve Golden Perfection
Bake for about 25 minutes. You’re waiting for a beautiful, even golden brown color all over the pastry.
Let them cool completely on a wire rack before even thinking about the glaze. Patience is key here, trust me.
Step 6 – The Finishing Glaze
While the pop tarts cool, whisk together the powdered sugar, water, and lemon juice until perfectly smooth.
Once the pastries are completely cool, drizzle the glossy glaze over the top in whatever artistic pattern makes you happy.
Your Filling, Your Rules
The filling is where you can really let your personality shine. That jar of fancy jam at the back of the fridge? This is its moment.
Feel free to break from tradition, too—a smear of Nutella or a homemade cinnamon sugar mix creates a whole different, delightful experience.
Tips
A few little insights can make the difference between a good pop tart and a great one. These are the tricks I’ve learned along the way.
- If your dough feels dry and crumbly when mixing, add ice water one teaspoon at a time until it just comes together.
- To guarantee a good seal and prevent jam leaks, run a wet finger along the dough edges before folding and pressing.
- For a gorgeous shine, you can brush the pastries with a simple egg wash (one egg beaten with a splash of water) before baking.
Planning Your Baking Timeline
Life is busy, and dough is patient. You can easily fit this recipe into your schedule, whether you want treats today or tomorrow.
For a deeper sourdough flavor, try a long ferment. Simply leave the wrapped dough in the fridge for up to 48 hours before rolling and baking.
Storing Your Homemade Treasures
These pop tarts store wonderfully, making them a fantastic make-ahead treat. Let the glaze set completely first.
Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. They reheat beautifully in a toaster oven for that just-baked feel.
Sourdough Discard Pop Tarts Recipe
Description
Pop tarts just got an upgrade with this grown-up version of every kid's favorite breakfast treat. These sourdough homemade pop tarts are simple to make yet elegant enough to grace any bakery store display case. I love the depth of flavor discard adds to baked goods, and this recipe is no exception. Sourdough discard recipes elevate the flavor of pastries, cookies, and even muffins! I love finding new ways to add it to our favorite treats.
ingredients
Pastry
Fruit Filling
Sweet Glaze
Instructions
-
Make the dough
Add the flour and salt to a food processor and combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. -
Add wet ingredients
Add the sourdough discard and vinegar and pulse until the dough forms a cohesive ball. The dough will be tacky like biscuit dough, not smooth like bread dough. If too dry, add ice water a teaspoon at a time. If too sticky, add a bit of flour and pulse to integrate. -
Chill the dough
Transfer the dough to a clean surface and shape into a rough rectangle. Wrap in plastic and refrigerate for at least 1 hour (or up to 48 hours for a long-fermented version). -
Preheat and prep
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. -
Roll and fill
Roll the dough out to about ⅛-inch thickness. Cut into four equal strips. Add 1–2 tablespoons of jam to one half of each strip, leaving a ½-inch border. Fold the other half over and press edges to seal. Crimp with a fork or brush with water/egg wash before sealing for better adhesion. -
Bake
Place pastries on prepared baking sheet. Bake for 25 minutes, or until golden brown. Transfer to a cooling rack. -
Glaze
In a bowl, whisk together powdered sugar, lemon juice, and water until smooth. Drizzle over completely cooled pastries.
Nutrition Facts
Servings 4
Serving Size 1 pop tart
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 12gg19%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 30mgmg10%
- Sodium 180mgmg8%
- Potassium 60mgmg2%
- Total Carbohydrate 32gg11%
- Dietary Fiber 1gg4%
- Sugars 14gg
- Protein 3gg6%
- Calcium 15 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- By hand alternative: Mix flour and salt in a bowl. Cut in cold butter with a pastry cutter or grater. Stir in discard and vinegar until combined. Add water or flour as needed.
- Filling options: Strawberry, raspberry, blueberry, cherry jam, Nutella, or homemade fudge filling all work great.
- Don’t overfill: Too much jam will cause leakage during baking.
Frequently Asked Questions
Can I make these pop tarts by hand without a food processor?
Yes! Mix the flour and salt in a large bowl, cut in cold butter using a pastry cutter or grater, then stir in the sourdough discard and vinegar. Add water or flour as needed to bring it together.
What’s the purpose of vinegar in the dough?
The vinegar helps tenderize the dough by inhibiting gluten development, resulting in a flakier, more delicate pastry.
Can I use a different glaze?
Absolutely! Try melted chocolate, cream cheese icing, or even a simple dusting of powdered sugar instead of the lemon glaze.