Can I use store-bought dough?

You can, but where’s the fun in that? Homemade sourdough crust is what makes these pop tarts special. That said, if you’re in a pinch, go ahead and grab some pre-made pie crust. It’s still delicious!

How long do these keep?

These pop tarts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. Pop them in the toaster for a quick reheat and they’ll taste almost as good as fresh.

Absolutely! Assemble the pop tarts, freeze them on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen—just add a few extra minutes to the bake time. It’s perfect for meal prep or when you need a quick treat.

What’s the deal with sourdough discard?

Sourdough discard is the leftover starter you’d normally toss during feedings. It’s tangy and adds flavor to recipes like this one. Plus, it reduces waste, which is always a good thing.

Sourdough Pop Tarts - JunoRecipes

Description

Flaky and buttery sourdough pop tarts filled with sweet strawberry jam and topped with a simple glaze. Perfect for breakfast, snacks, or a sweet treat!

Ingredients

Scale

Crust Ingredients:

1 cup + 1 teaspoon (125 g) all-purpose flour
8 tablespoons (113 g) unsalted butter (cold)
½ teaspoon fine sea salt
2 tablespoons (30 g) granulated sugar
½ cup (125 g) sourdough discard
1 teaspoon (5 g) white vinegar

Filling:

½ cup strawberry jam
1 egg (lightly beaten for egg wash)

Glaze:

½ cup powdered sugar
1 teaspoon water

Instructions

Prep the Crust: Combine flour, sugar, and salt in a mixing bowl. Add cold butter and work into the flour until crumbly. Mix in sourdough discard and white vinegar. Wrap the dough in plastic wrap and chill for 30 minutes.
Roll and Cut: Roll the dough to ¼-inch thickness and cut into rectangles. Pair rectangles for tops and bottoms.
Fill the Pop Tarts: Spoon jam onto the center of each bottom piece, leaving edges clear. Brush edges with egg wash and top with another rectangle. Crimp edges with a fork to seal.
Chill Again: Refrigerate assembled pop tarts for 20 minutes.
Bake: Preheat oven to 375°F (190°C). Place pop tarts on a lined baking sheet, brush tops with egg wash, and bake for 20–25 minutes.
Glaze: Mix powdered sugar and water. Once pop tarts are slightly cool, drizzle glaze over the tops.

Notes

Experiment with different fillings like Nutella, blueberry jam, or apple butter.
Freeze unbaked pop tarts for quick baking later.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pop tart
Calories: ~260
Sugar: 10g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: sourdough pop tarts, homemade pop tarts, sourdough discard recipes