Easy Homemade Sourdough Discard Pop Tarts Recipe
Perfect Sourdough Discard Pop Tarts: A Delicious Way to Use Up Your Starter
After days of experimenting (and using far too much butter!), I’ve finally mastered the best sourdough discard pop tarts recipe. If you’re like me, always on the hunt for new ways to use sourdough starter discard, this treat is perfect for slow mornings, weekends, or holidays. It’s an easy and fun treat made with simple ingredients that come together quickly for a flaky, buttery pastry dough.
Not only does this recipe use up extra sourdough starter, but it’s also a creative way to enjoy homemade pop tarts that are far better than store-bought pop tarts—plus, you know exactly what’s inside (no high fructose corn syrup here!). The best thing? You can customize these hand pies with your favorite flavors for a fun treat that beats anything you can buy in a box.
Why Fruit Preserves Are Key
For this recipe, fruit preserves work best as a sweet filling because they’re thicker than fruit jam, which means they’re less likely to seep out while baking. I love using homemade, but you can choose your favorite preserve or even a rich brown sugar or pumpkin cinnamon filling for a cozy variation. Whatever you pick, the best part is how customizable this recipe is!
The Secret to Keeping Your Filling in Place
A crucial tip? Use an egg wash (the egg yolk and white whipped together with a fork) as glue for sealing the sides of your pop tarts. After you’ve filled and folded them into neat rectangular shapes, crimp the edges with a fork to seal everything in and avoid leaks. This extra step ensures that all that sweet filling stays exactly where it should—inside your flaky crust.
Make-Ahead Convenience
The dough needs to rest in the fridge for at least an hour, but if you want a longer ferment (hello, tangy goodness!), leave it in for up to 24 hours. I like to whip up a batch of dough right before bed, divide the dough into two squares. I then wrap them in plastic wrap and refrigerate, pulling them out the next morning for easy assembly. This makes it quick to roll out on a lightly floured surface when you’re ready to bake. If you want to make just a few tarts at a time, this dough holds up beautifully for two days, so you can enjoy fresh pop tarts again the next morning!
This is what the dough will look like once all ingredients are combined. Once it looks like this, remove from the mixer and hand knead until it comes together.
Tools of the Trade
To make homemade sourdough pop tarts with ease, you’ll need a few essential tools. Using a cheese grater to shred the butter is a great trick for ensuring flaky layers in the dough. I usually like to take freezer butter, and with a mincing knife cut up the frozen chunks into tiny pieces and add to the flour. When it’s time to roll out the dough, I recommend a rolling pin on a lightly floured work surface, and a bench scraper is helpful for keeping everything tidy. Use a sharp knife or a pizza cutter to cut out those perfect rectangular shapes for your pop tarts.
Pro Tip for Uniform Tarts
To make each tart the same size, I cut out a piece of parchment paper measuring 6×7 inches as my guide. After rolling out the dough on a lightly floured surface, I use this template to cut the dough into long rectangles. Brush the edges with egg wash using a pastry brush, add your filling, fold over, and seal the sides with a fork. The uniform rectangular shapes make them look just like those iconic toaster strudels—but with all the flavor and none of the mystery ingredients!
Baking Time
Place your unbaked pop tarts on a parchment-lined baking sheet and brush the top of each pop tart with more egg wash. Bake in a preheated oven at 350°F for 20-25 minutes until the tops are golden brown. Once baked, let them cool on a cooling rack before adding a sweet glaze if you’re feeling indulgent.
Looking for other sourdough discard recipes? You’ve gotta try this homemade sourdough discard graham cracker recipe! Now, let’s dive into the homemade sourdough pop tarts recipe.
Sourdough Discard Pop Tarts Recipe
Ingredients
- 2 cups organic unbleached all-purpose flour
- 2 cubes 16 tbsp frozen cold butter, shredded or chopped
- 1 tsp salt
- 1/4 cup sugar
- 3/4 cup sourdough starter discard
- 1 tbsp apple cider vinegar
- 1 tbsp ice-cold water
- 1/2 tsp vanilla extract
- 1 egg yolk for egg wash
- Filling of choice fruit preserves, brown sugar filling, etc.
Instructions
- Prepare the Dough:
In a large mixing bowl, combine the flour and cold butter using a pastry cutter or food processor until the mixture forms large crumbles.
Sprinkle in the salt and sugar, and mix again.
Gradually add the sourdough discard in three phases, mixing after each addition until the dough is slightly shaggy.
Drizzle in the apple cider vinegar, then add the teaspoon of ice water and vanilla. Mix until the dough starts to come together, though it will still be chunky at this point.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead gently until it forms a cohesive dough. Be sure to press any large chunks of butter into the dough.
Divide the dough into two squares, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours for a longer ferment.
Roll Out and Shape:
Preheat your oven to 350°F (175°C).
Roll out the dough on a lightly floured work surface until it's about 1/4 inch thick. Use a pizza cutter to cut the dough into small rectangles or long strips for your pop tarts.
Brush the edges of each rectangle with egg wash.
Fill and Seal:
Place about 2 tablespoons of your chosen filling in the center of each rectangle.
Fold the dough over and gently press out any air from the creased side.
Crimp the edges with a fork to seal, ensuring none of that sweet filling escapes.
Bake:
Place the unbaked pop tarts on a parchment-lined baking sheet.
Brush the top of each pop tart with more egg wash and bake for 20-25 minutes or until golden brown.
Optional Glaze:
After baking, let the pop tarts cool slightly on a cooling rack. Drizzle with a simple sweet glaze made from powdered sugar and milk for an extra touch of sweetness!
Notes
These homemade sourdough pop tarts are a great way to use up your sourdough discard and enjoy a flaky crust filled with your favorite flavors. Whether you make a brown sugar cinnamon filling or go for a classic fruit jam, you’ll be skipping the store-bought pop tarts for good. This recipe delivers great results every time with a crisp, flaky pastry dough that’s irresistible. So grab your rolling pin and get baking!
Share your creations with me by tagging me over on Instagram. Can’t wait to see! Happy baking!
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