Sourdough Pop Tarts: A Fun Twist on the Classic

As a scrunchy mom, one of my top priorities is feeding my baby wholesome, homemade foods. At the same time, I want him to enjoy the treats I loved as a child, without the worry of them being overly processed. These sourdough pop tarts are the perfect solution. They feature the signature tangy sourdough flavor and buttery, flaky layers, making them the ideal weekend breakfast treat with just a little less guilt.

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Why You’ll Love This Recipe

• Control of Ingredients. This homemade pop tart recipe uses just a few simple ingredients, making it a healthier option for your kids. If you’re interested in learning more about the benefits of controlling ingredients, be sure to check out my Why Cooking from Scratch Is Important and How to Begin post.
• Unique Flavor: The tangy flavor of sourdough adds a fun twist to the classic pop tart, making it extra special.
• Perfect Use of Discard: This recipe is a great way to use up half a cup of sourdough starter or discard.

Ingredients for Sourdough Pop Tarts

For the Dough

• All-purpose flour: Adds structure to the dough.
• 1 tbsp granulated sugar: A touch of sweetness and food for the yeast.
• Salt: Enhances the flavor of the dough.
• Butter: Creates a flaky, tender texture.
• ½ cup sourdough discard (unfed): Gives the dough its signature tang and a tender texture.
• Cold water: Helps bind the dough together.

For the Filling

• Jam or preserves: You can use store-bought or homemade.
• Fresh or frozen fruit: Use in place of jam by cooking it down on the stove until thickened.
• Nutella
• Cinnamon and Sugar

Tools

• Mixing bowls
• Pastry cutter (for cutting butter into the flour)
• Knife (to cut the pop tarts into shapes)
• Baking sheets (for baking)
• Pastry brush (for egg wash)

Instructions for Sourdough Pop Tarts

Prepare the Sourdough Dough

1. Mix the dry ingredients together.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Add the sourdough starter and form a dough.
4. Chill the dough (optional, but recommended for easier rolling).

Assemble the Pop-Tarts

1. Roll out the dough and cut into rectangles.
2. Place filling in the center of each rectangle.
3. Seal and crimp the edges with a fork.
4. Optional: Brush with egg wash for a shiny finish.

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Bake the Pop Tarts

1. Preheat the oven and bake until golden.
2. Optionally, brush with egg wash to enhance the glossy finish.

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Let Cool and Optional Icing

1. Allow the pop tarts to cool slightly.
2. Optional: Drizzle with a simple glaze (powdered sugar + milk).

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Tips

• Ferment Overnight: Allow the dough to ferment overnight to reap the gut-healthy benefits of the sourdough starter.
• Use Cold Ingredients: Cold butter helps create those coveted flaky layers. Warm water can melt the butter, inhibiting the layers from forming. A pastry cutter is the best tool to keep the butter cold, while your hands can quickly melt it. Don’t skip the chilling step—it helps the dough firm up after working with it.
• Don’t Overwork the Dough: Bring the dough together just enough to hold its shape—overworking it will result in tough pop tarts.
• Have Fun with the Filling: Try Nutella, cooked-down fresh fruits, or cinnamon sugar for a twist on the classic.

Sourdough Poptarts FAQs

Can I use store-bought dough instead of sourdough dough?
You can technically use store-bought dough, but it will likely contain more ingredients than a homemade version. Plus, you’ll miss out on the tangy sourdough flavor that makes these pop tarts so special.

How do I store sourdough pop-tarts?
Store in an airtight container, such as a ziplock bag. They’ll keep for 3 days on the counter, 5-7 days in the fridge, or up to 6 months in the freezer.

Freezing Instructions

Before Baking:

• Cut and fill the pop tarts, then place them on a baking sheet to freeze. Once frozen, transfer to an airtight container until you’re ready to bake.
• When you’re ready to bake, pop them in the oven straight from the freezer, adding an extra 5-8 minutes to the bake time.

After Baking:

• Allow the pop tarts to cool, then store in an airtight container in the freezer.
• To reheat, preheat the oven to 350°F and warm for 10-15 minutes.

Serving Suggestions for Sourdough Pop Tarts

• Serve warm with a cup of coffee or tea.
• Pair with yogurt for a more filling breakfast.

You Might Also Like

• Sourdough Pancakes
• Sourdough Bagels

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Continue to Content

Homemade Sourdough Pop Tarts

Yield: 8

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

These homemade sourdough pop tarts are flaky, tangy, and filled with your favorite jam or fruit. A nostalgic treat made with real ingredients and sourdough discard.

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Ingredients

• 1 ¾ cups all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp salt
• 1 stick (½ cup) cold unsalted butter, cubed
• ½ cup sourdough discard (unfed)
• 1–2 tbsp cold water, as needed
• 1 egg (optional egg wash)
• ½ cup jam, fruit preserves, or brown sugar + cinnamon
• 1 tbsp flour (optional, helps thicken runny jam)
• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract
• Sprinkles (optional, for fun!)

Instructions

1. Make the Dough:

In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add the sourdough discard and mix until the dough starts to come together. Add 1 tablespoon of cold water if needed to help bind the dough. Gently knead into a smooth dough ball—don’t overwork it.

Wrap in plastic wrap and chill for at least 30 minutes.

2. Roll and Fill:

Preheat your oven to 375°F and line a baking sheet with parchment paper.

Roll the chilled dough out on a lightly floured surface to about ⅛-inch thickness. Cut into even rectangles (about 3x4 inches).

Place half of the rectangles on the baking sheet. Add 1–2 teaspoons of your filling to the center, leaving space around the edges. If using jam, mix with flour to thicken.

Top with another rectangle of dough. Press the edges gently with your fingers, then seal with a fork.

3. Bake:

Prick the tops with a fork to allow steam to escape. Bake for 18–22 minutes, or until golden brown.

Let cool on the tray for 10 minutes, then transfer to a rack.

4. Add the Glaze (Optional):

Mix powdered sugar, milk, and vanilla until smooth. Drizzle or spread over the cooled pop-tarts. Add sprinkles if desired.

Notes

• Filling ideas: Nut butter + honey, lemon curd, applesauce + cinnamon, or even savory cheese and herbs.
  
• Make ahead: Freeze unbaked pop-tarts. Bake straight from frozen, adding a few extra minutes.
  
• Gluten-free? Sub the flour with a 1:1 gluten-free blend.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 102mgCarbohydrates: 32gSugar: 19gProtein: 2g