Sourdough Discard Pop Tarts Recipe with Flaky Homemade

Sourdough discard pop tarts are a flaky, homemade treat that turns extra sourdough discard into something truly special. These toaster-style pastries are buttery, lightly crisp on the outside, and filled with your favorite jam or sweet filling. If you enjoy baking creative pastries with discard, you may also love these Homemade Sourdough Pop Tarts, which use a similar technique with endless filling options.

This recipe is designed to be approachable and rewarding. With a little time and care, you’ll end up with tender pastry layers and a sweet filling that feels nostalgic yet homemade in the best way, much like classic Homemade Pop Tarts but with deeper flavor and texture.

Why You’ll Love These Sourdough Discard Pop Tarts

Made with Simple Ingredients

This recipe uses basic kitchen staples you likely already have. Flour, butter, sourdough discard, eggs, and jam come together without preservatives, artificial colors, or unnecessary additives. If you enjoy simple pantry baking projects, recipes like Brown Sugar Pop Tarts are another great homemade alternative to store-bought pastries.

Flaky and Buttery Texture

The pastry dough is built for layers. Cold butter and gentle handling create a tender crust that bakes up crisp and flaky, similar to a hand pie but lighter and more delicate. The same cold-butter method is essential when working with sourdough discard doughs, such as Sourdough Discard Pizza Dough, where texture makes all the difference.

A Smart Way to Use Sourdough Discard

If you bake sourdough regularly, discard can add up quickly. These pop tarts are a practical and delicious way to use it instead of throwing it away, just like snack-style recipes such as Sourdough Discard Crackers that turn leftovers into something crave-worthy.

Customizable for Any Flavor

From fruity jams to chocolate spreads, you can easily switch up the filling and glaze to suit your taste or use what you already have on hand. For a savory contrast to sweet pastries, sourdough discard also works beautifully in recipes like Sourdough Discard Cheese Crackers.

Helpful Tips for Best Results

Keep all ingredients, especially butter, as cold as possible
Handle the dough gently to avoid a tough crust
Chill the shaped pop tarts before baking to help them hold their shape
Seal and crimp edges well so the filling stays inside
Always glaze after the pastries are completely cool

Ingredients for Sourdough Discard Pop Tarts

Pastry Dough

All-purpose flour
Granulated sugar
Salt
Cold unsalted butter
Sourdough discard
Egg yolk
Ice-cold water

Filling

Thick fruit jam or preserves
Optional alternatives include chocolate spread or fruit compote

Glaze

Powdered sugar
Milk
Small amount of jam or filling for flavor

Preparing the Pastry Dough

Add the flour, sugar, and salt to a mixing bowl and stir to combine. Grate the cold butter directly into the dry ingredients and toss gently so the butter is coated with flour. Many sourdough-based doughs benefit from this method, including recipes like Sourdough Pasta where texture starts with proper fat distribution.

Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should remain visible.

Add the sourdough discard and egg yolk, mixing lightly. Slowly add ice-cold water one tablespoon at a time until the dough begins to come together. Stop as soon as it forms a cohesive dough without dry spots.

Divide the dough into two equal portions, shape into discs, wrap tightly, and refrigerate for at least one hour.

Rolling and Filling the Pop Tarts

Remove one dough disc from the refrigerator and place it on a lightly floured surface. Roll it into a thin rectangle, working quickly to keep the dough cool. Trim edges for clean lines, then cut into even rectangles.

Spoon a small amount of filling onto one side of each rectangle, leaving space around the edges. Lightly brush the edges with egg wash, fold the dough over the filling, and press to seal. Crimp the edges with a fork and prick the tops gently to allow steam to escape.

Place assembled pop tarts on a lined baking sheet and refrigerate while preparing the remaining dough.

Baking the Pop Tarts

Preheat the oven to 350°F. Brush the chilled pop tarts lightly with egg wash and bake until golden brown and crisp, about 25 to 30 minutes. Allowing dough to rest before baking is just as important here as it is in recipes like Sourdough Discard Garlic Knots to maintain shape and structure.

Transfer the baked pastries to a cooling rack and allow them to cool completely before glazing.

Making the Glaze

In a small bowl, whisk powdered sugar with milk until thick but spreadable. Add a spoonful of jam for color and flavor if desired. Spoon or spread the glaze over cooled pop tarts and let it set before serving.

Flavor Ideas and Variations

Strawberry jam with vanilla glaze
Blueberry jam with berry-infused icing
Chocolate spread with simple sugar glaze
Apple cinnamon filling with lightly spiced glaze
Sprinkle toppings for a fun finish

How to Store and Freeze Sourdough Discard Pop Tarts

Store baked pop tarts in an airtight container at room temperature for up to three days. Reheat briefly in the oven for best texture.

For longer storage, freeze unglazed pop tarts in a sealed container. Bake directly from frozen or thaw overnight before baking. Add glaze after baking and cooling.

These sourdough discard pop tarts are a satisfying way to reduce waste while creating a homemade pastry that’s comforting, flaky, and full of flavor.

Common Mistakes to Avoid When Making Sourdough Discard Pop Tarts

Even a simple recipe can go wrong if a few key steps are rushed. Avoid these common mistakes for the best results.

Using soft or melted butter can lead to a dense, greasy crust
Overfilling the pop tarts may cause leaking during baking
Skipping the chilling step can make the pastry lose its shape
Glazing while warm will cause the icing to slide off

Taking a little extra time with these steps makes a noticeable difference in texture and appearance.

Can You Make Sourdough Discard Pop Tarts Ahead of Time

Yes, this recipe works very well for prepping in advance. The dough can be made and stored in the refrigerator for up to two days before rolling and filling.

Assembled but unbaked pop tarts can also be refrigerated overnight. This makes them a convenient option for busy mornings or planned gatherings.

Are Sourdough Discard Pop Tarts Kid Friendly

These homemade pop tarts are a great option for kids because you control the ingredients and sweetness level. You can choose mild fruit fillings and skip overly sugary glazes if preferred.

They are easy to hold, fun to eat, and can be customized to suit different tastes, making them a family-friendly treat.

Serving Ideas for Homemade Pop Tarts

Sourdough discard pop tarts can be enjoyed in more ways than just breakfast.

Serve warm with a glass of milk or tea
Add fresh fruit on the side for a balanced snack
Pack them as an on-the-go treat
Serve unglazed as a light dessert