Homemade Sourdough Discard Pop-Tarts

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Brooke

Flaky, buttery pastry filled with your favorite jam and topped with a sweet glaze—these sourdough discard pop-tarts are a nostalgic treat with a delicious twist! Using sourdough discard adds a subtle tang that perfectly balances the sweetness, making these homemade pastries way better than store-bought.

Why You’ll Love This Recipe

  • Uses sourdough discard – No waste, just delicious pastry!
  • Crispy and flaky – Thanks to the buttery layers.
  • Customizable – Fill them with jam, Nutella, or even cream cheese!

Ingredients

Pastry Dough:

  • 1 cup (225g) unsalted butter, cold and cubed
  • 2 ½ cups (300g) all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup (120g) sourdough discard (100% hydration)
  • ¼ cup (60ml) cold milk
  • 1 egg yolk

Filling:

  • ½ cup fruit jam of choice (strawberry, raspberry, etc.)
  • 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

Egg Wash:

  • 1 egg + 1 tablespoon water (whisked together)

Glaze (Optional):

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Sprinkles (optional)

Tools Needed

Instructions

1. Make the Dough

  • In a large bowl, whisk together flour, sugar, and salt.
  • Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
  • Add sourdough discard, cold milk, and egg yolk. Mix until the dough comes together.
  • Shape into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling

  • If using jam as-is, simply set it aside.
  • To thicken: Heat jam in a small saucepan with cornstarch-water mixture, stirring until thickened. Let cool.

3. Roll and Cut the Dough

  • On a floured surface, roll the dough to about ⅛-inch thick.
  • Cut into rectangles (about 3×4 inches). You should get around 10-12 total.

4. Assemble the Pop-Tarts

  1. Place half of the rectangles onto a parchment-lined baking sheet.
  2. Spoon about 1 tablespoon of filling onto each.
  3. Place the remaining dough rectangles on top and press edges to seal.
  4. Use a fork to crimp the edges and poke a few holes on top for steam to escape.
  5. Brush tops with egg wash.

5. Bake

  • Preheat oven to 375°F (190°C).
  • Bake for 18-22 minutes, or until golden brown.
  • Let cool on a wire rack before glazing.

6. Make the Glaze & Finish

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

Tips for Success

  • Keep butter and dough cold for the flakiest texture.
  • Don’t overfill, or the jam will leak out while baking.
  • Let pop-tarts cool before glazing to prevent melting.

Storage & Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Fridge: Keep in an airtight container for up to a week.
  • Freezer: Freeze unglazed pop-tarts for up to 2 months; reheat in a toaster oven.

Flavor Variations

🍫 Chocolate Hazelnut: Swap jam for Nutella.
🍎 Apple Cinnamon: Use apple butter with a sprinkle of cinnamon.
🍓 Strawberry Cheesecake: Add a layer of cream cheese under the jam.

These homemade sourdough discard pop-tarts are fun, flaky, and totally customizable. Let me know if you try them—I’d love to hear what flavors you create!

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