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Sourdough Discard Pop Tarts

Sourdough Discard Pop Tarts

These Sourdough Discard Pop Tarts are a delicious way to use leftover sourdough starter. They’re flaky, buttery, lightly tangy, and filled with your favorite sweet jam. Perfect for breakfast, snacks, or make-ahead treats, these homemade pop tarts are healthier and more flavorful than store-bought versions.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time (chilling the dough) 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Homemade Baking
Servings 8 Pop Tarts (4 servings)
Calories 260 kcal

Ingredients
  

For the Pastry Dough

  • 1 ½ cups all-purpose flour
  • ½ cup sourdough discard (unfed)
  • ½ cup cold unsalted butter, cubed
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2–4 tablespoons cold milk (as needed)

For the Filling

  • ½ cup fruit jam or preserves (strawberry, blueberry, raspberry, or apple)

For the Egg Wash

  • 1 egg
  • 1 tablespoon milk

Optional Glaze

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions
 

  • Prepare the Dough: In a large bowl, mix flour, sugar, and salt. Add cold butter and cut it in until the mixture looks like coarse crumbs. Stir in sourdough discard and add milk gradually until the dough comes together.
  • Chill the Dough: Divide dough into two disks, wrap in plastic, and refrigerate for 30 minutes. This helps create flaky layers.
  • Roll and Shape: Roll each dough disk into a thin rectangle on a floured surface. Cut into equal rectangles (about 3 x 4 inches).
  • Fill the Pop Tarts: Spoon 1–2 teaspoons of jam onto half of the rectangles, leaving space around the edges.
  • Seal: Place another rectangle on top, press edges gently, and seal with a fork.
  • Egg Wash: Whisk egg and milk together. Brush over the tops.
  • Bake: Bake at 375°F (190°C) for 22–25 minutes or until golden brown.
  • Cool & Glaze (Optional): Let cool completely before glazing. Drizzle glaze on top and allow to set.

Notes

  • You can freeze unbaked pop tarts for up to 2 months.
  • Use thick jam to avoid leaking.
  • For a healthier version, use whole wheat flour or reduce sugar.
  • Savory fillings like chocolate, peanut butter, or apple cinnamon also work well.

Nutrition (Per Pop Tart – Approximate)

  • Calories: 260 kcal
  • Carbohydrates: 32g
  • Protein: 5g
  • Fat: 13g
  • Sugar: 10g
  • Fiber: 2g
Keyword easy sourdough discard desserts, homemade pop tarts, sourdough discard breakfast, sourdough discard recipes, sourdough pastry recipe