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Sourdough discard pop tarts are a delicious way to utilize your sourdough discard for a preservative-free family favorite. Once you try these tangy and sweet homemade sourdough discard pop tarts you’ll never go back to store bought.

Sourdough Discard Pop Tarts Recipe

Whip up the dough in 15 minutes, chill the dough for 1 to 24 hours, and bake for 25-30 minutes. Make them in totality in a morning, or prep ahead and long ferment to bake the next day.

Both options result in flavorful, tangy sourdough pop tarts that will be your family’s new favorite. See notes at the end of the recipe for helpful tips to achieve the best results!

Makes 8 Sourdough Discard Pop Tarts

Ingredients List

Pop Tart Dough:

• 250 g All Purpose Flour (Approx. 2 cups. See recipe notes.)
• 8 g (1 tsp.) Fine Sea Salt
• 60 g (4 tbs.) Sugar
• 2 Sticks (16 tbs.) Cold Salted Butter
• 250 g Sourdough Discard (See notes for cup measurement tips)
• 6 g (approx. 1/2 tbs.) White Distilled Vinegar
• 1 Egg (for egg wash)

Pop Tart Filling:

• 8 tbs. Strawberry Jam

Technically, you can fill your pop tarts with anything you desire that has the consistency of thicker jam. I make my sourdough discard pop tarts with my homemade strawberry jam filling.

You can also use store bought jam in any flavor you choose. Avoid using runny jams or jellies as they can make the dough soggy.

Another alternative is Nutella for chocolate pop tarts. Or, make it more interesting with a layer of Nutella, peanut butter and a thin cut square marshmallow for S’More pop tarts.

Glaze:

• 1/2 cup Powdered Sugar
• 1 tbs. Milk

Recipe Instructions

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Form the Pop Tart Dough

Begin by mixing flour, sea salt, and sugar in a large mixing bowl.

Next, grate your cold butter sticks into the bowl. I prefer to use a fine cheese grater for ease and speed. However, you can use a hand grater as well. The finer the grate, the better the butter will mix into the dough.

Use a large fork to mix your butter into your dry ingredients until it forms crumbles.

Then, add the vinegar and sourdough discard. Use your hands to thoroughly mix the dry and wet ingredients together to form a dough ball.

Your dough will start out fairly sticky. Continue mixing until the ball forms and it no longer sticks to your fingers.

Wrap the dough tightly in plastic wrap. Then, lightly roll the dough into a rectangle shape (still inside the plastic wrap).

Refrigerate the dough for at least 2 hours, up to 24 hours.

Shape the Sourdough Discard Pop Tarts

Pre-heat the oven to 350 degrees Fahrenheit.

Once the dough has chilled for at least 2 hours, remove the plastic wrap and cut the dough in half.

Re-wrap half of the dough and place it back in the refrigerator. This makes it easier to work with rather than shaping them all at once. The longer the dough sits out, the harder it is to work with.

Lightly flour your work surface. Roll the first dough half out to 1/8″, trim off the jagged edges with a dough scraper or pizza cutter, and cut into 4 equal size rectangles.

Lightly brush an egg wash over all four edges of the dough.

Next, place 1 tbs. of your filling of choice in the center of the bottom of each rectangle.

Then, lift the top half and fold on top, sealing the edges with a fork. Place each shaped sourdough discard pop tart onto a large baking tray lined with parchment paper.

Once the first four pop tarts are shaped, pull the second half of the dough out of the refrigerator and repeat the process for the remaining four tarts.

After all 8 pop tarts are formed, lightly brush the top of each pop tart with the egg wash.

Bake for 25-30 minutes, rotating the pan 180 degrees once to evenly bake all sides.

Your pop tarts should be golden brown. Let them cool for 15 minutes on the pan.

Add the Glaze

In a small bowl, combine the powdered sugar and milk. (You can also use 1 tsp. of water as a milk alternative.)

Lightly drizzle the glaze over cooled pop tarts. Let it set up for 5 minutes before serving.

Enjoy!

Recipe Notes For Best Results

• I prefer to measure in grams as it gives you better baking results. This affordable kitchen scale has been a lifesaver. However, if you don’t have a kitchen scale, here are some measuring tips.
  • Flour: Do not scoop flour with a measuring cup straight from the container. It will compact the flour and make the dough too dry. Rather, gently scoop the flour into the measuring cup with a spoon. When done this way, 250 g converts to approximately 2 cups for this recipe.
  • Sourdough Discard: 250 g of sourdough discard is approximately one cup. However, how runny or thick your discard is will impact the measurement. That’s why I prefer to measure in grams. In a pinch, use one liquid cup of discard.
• The finer you grate the butter, the easier it will be to mix into the dough.
• The dough will be easiest to work with if it has been refrigerated at least 4 hours. The colder it is, the better it will shape into the pop tart. With that in mind, I’ve made them after only refrigerating 1 hour. While they don’t look as pretty, they are still delicious if you’re on a crunch for time.
• Work quickly to shape and form the pop tarts. The longer the dough sits and warms up, the more it will spread out when baked.
• Don’t overfill the pop tarts. Using too much filling will cause it to make the dough soggy. Or, it will seep out the edges and burn on the pan. You should be able to easily seal all four edges without the filling squishing out. If it squishes out, lessen the amount of jam you add to the remaining pop tarts.
• If you add the glaze before the pop tarts have cooled, it will cause it to become runny or soak into the dough too much. It’s best to wait at least 15 minutes.

How to Store or Freeze Homemade Pop Tarts

Honestly, every time I’ve made these delicious pop tarts I have to fight to even get one.

So my guess is, you won’t often have leftovers. If you do, simply store covered tightly on the counter for 1-3 days. Reheat for 10 seconds in a microwave (or 5 minutes in the oven at 350 for a flakier tart) before enjoying leftovers.

You can also make this recipe ahead of time and freeze.

Simply bake your pop tarts and let them cool fully. Tightly wrap them in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw fully, before adding the glaze. Once glaze is applied, reheat at 350 for 10 minutes.

Looking for More Sourdough Recipes?

I hope you love these simple homemade discard pop tarts as much as our family does.

I also like to whip them up when the kids have friends coming over. They think they are getting away with a sweet treat. When really, they are eating something filling and preservative free that will tide them over for awhile.

Thanks for stopping by the blog today! Head to my recipe archives for more sourdough recipes.

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~ Sarah