Sourdough Pop Tarts Recipe | Homemade with Sourdough Discard

Name: Sourdough Discard Pop-Tarts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Ingredients: 2 cups + 2 tablespoons all-purpose unbleached flour 260 grams; 2 tablespoons maple syrup 39 grams; 2 teaspoons cane sugar 8.25 grams; 1 teaspoon salt 6 grams; 1 cup cold salted butter cubed 226 grams; 1 cup sourdough starter or discard 240 grams; 1 ½ cups powdered sugar sifted 170 grams; 2 tablespoons whole milk 30 grams; 1 teaspoon vanilla extract 4 grams; ¼ teaspoon lemon extract optional 1 gram

These sourdough pop tarts bake up flaky, tender, and lightly sweet with buttery layers that hold together around the filling and a smooth glaze that sets cleanly over the cooled pastry.

The dough comes together with sourdough discard or active starter, cold butter, and a handful of pantry staples, then chills for 30 to 60 minutes for same-day baking or rests overnight for a deeper, more developed flavor.

If you love sourdough baking, you might also enjoy Sourdough Animal Crackers with Freshly Milled Flour, Sourdough Cherry Hand Pies with Freshly Milled Flour and Sourdough Banana Nut Muffins | Discard or Starter.

Hand holding a homemade sourdough discard pop-tart topped with vanilla glaze and colorful sprinkles.

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Why You’ll Love This Recipe

Flaky, buttery layers that hold their shape – Cold butter and gentle handling create tender pastry layers that bake up flaky around the filling without falling apart when picked up or packed for later.
Discard-friendly with no fermentation planning – This recipe works with unfed sourdough discard or active starter with no adjustments needed. Bake the same day after a short chill or ferment overnight for a deeper, more developed flavor.
Flexible timing – The dough performs consistently with a 30 to 60 minute chill for same-day baking or an 8 to 12 hour overnight rest, giving you reliable results either way.
Fill with whatever you have on hand – Strawberry, blueberry, raspberry, or cherry jam all work well, and the brown sugar cinnamon filling is a classic option that bakes evenly and stays soft inside.
A smooth glaze that sets cleanly – The vanilla and lemon glaze whisks together in minutes and sets into a firm, glossy finish over the cooled pastry without running off the edges.

Ingredients

For the Dough

All-purpose flour – Provides structure while staying tender enough to roll thin and bake into flaky, layered pastry without becoming tough or dense.
Salted butter – Creates richness and flakiness throughout the pastry. The butter must be cold going into the dough — warm butter produces a dense crust rather than distinct flaky layers. Unsalted butter works as well with an added ¼ teaspoon of salt.
Sourdough discard or active starter – Adds moisture and a mild tang that balances the sweetness of the filling and glaze. Either unfed discard or active starter works with no adjustment to the recipe needed.
Maple syrup – Adds gentle sweetness and supports even browning without drying the dough during baking.
Cane sugar – Balances the sweetness throughout the dough and prevents the crust from tasting flat against the filling.
Salt – Enhances the flavor throughout the dough and strengthens the structure so the pastry holds its shape during baking.
Jam or filling of choice – Forms the center of each pastry. Use a thick jam or preserve that holds its shape during baking without leaking through the sealed edges.
Egg yolk – Brushed along the edges before sealing to help the top and bottom layers bond cleanly and hold the filling in during baking.

For the Glaze

Powdered sugar – Forms the base of the glaze and gives it a smooth, opaque finish that sets firmly over the cooled pastry.
Milk – Thins the glaze to a spoonable consistency. Add it a small amount at a time until the glaze ribbons off the whisk but still has enough body to set on top.
Vanilla extract – Adds warmth and rounds out the sweetness of the glaze.
Lemon extract (optional) – Brightens the glaze and balances the sweetness without standing out as a distinct lemon flavor in the finished pastry.

Assorted homemade sourdough discard pop-tarts with glaze and sprinkles arranged on plates with fresh strawberries.

Variations & Add-Ins

Brown sugar cinnamon – Mix 3 tablespoons of brown sugar with 1 teaspoon of cinnamon and 1 tablespoon of softened butter and spread evenly over the center of each rectangle, leaving a clean border for sealing. This is the classic bakery-style filling that bakes evenly and stays soft inside.
Fruit jam filling – Strawberry, blueberry, cherry, or raspberry jam all work well as long as the filling is thick enough to hold its shape during baking without leaking through the sealed edges. Use 1 to 1½ tablespoons per pastry.
Chocolate filling – Spread 1 tablespoon of chocolate hazelnut spread or thick chocolate ganache into the center of each rectangle for a richer pastry that pairs well with the buttery crust and vanilla glaze.
Glaze variations – Stir ¼ teaspoon of cinnamon, 1 teaspoon of citrus zest, or a splash of maple syrup into the finished glaze for subtle flavor changes that complement different fillings without altering the texture.

Recipe Tips

Keep the butter cold throughout – Cold butter is what creates distinct flaky layers in the finished pastry. Work quickly when mixing and shaping, and return the dough to the refrigerator if it starts to soften before you finish cutting and filling.

Use a food processor when possible – A food processor brings the dough together quickly and evenly without warming the butter the way hand mixing can. It produces the most consistent, flaky results and takes less than two minutes from start to dough.

Stop mixing as soon as the dough forms – Overmixing after the dough comes together develops gluten and produces a tough crust rather than a tender, flaky one. Mix until the dough just clumps and stop there.

Rest the dough before rolling – A chill of at least 30 minutes relaxes the gluten and firms the butter so the dough rolls out smoothly without shrinking back or tearing at the edges.

Roll the dough to an even thickness – Consistent thickness helps the pastries bake at the same rate from edge to center and prevents weak spots that can tear or leak during baking. Aim for ⅛ inch throughout.

Leave a clear border around the filling – Keeping at least ½ inch of unfilled dough around the edges gives you enough room to seal properly and prevents the filling from leaking out during baking.

Seal the edges firmly before baking – Press the top layer down gently to remove any air pockets, then crimp firmly with a fork all the way around. A loose seal is the most common reason filling escapes during baking.

Vent the tops before going into the oven – Small cuts or use a fork to pierce holes in the top layer of dough, allowing steam to escape so the pastries bake evenly without splitting at the seams or puffing unevenly in the center.

Spreading strawberry and blueberry jam onto squares of sourdough discard pastry dough before sealing.

Crimping the edges of sourdough discard pop-tarts with a fork on a lined baking tray with jam nearby.

Instructions

Mix the dry ingredients – In a large bowl or food processor, combine the flour, maple syrup, cane sugar, and salt. Pulse briefly or stir to distribute evenly before adding the butter.
Cut in the butter – Add the cold cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs with visible pea-sized pieces of butter throughout. Cold butter pieces are what create the flaky layers during baking.
Add the sourdough starter – Add the sourdough discard or active starter and mix until the dough begins to clump together. Stop as soon as it forms a cohesive dough to prevent developing excess gluten.
Rest the dough – Press the dough into a flat rectangle and wrap tightly in plastic wrap. Refrigerate for 30 to 60 minutes for same-day baking, or refrigerate for 8 to 12 hours for overnight fermentation. If fermenting overnight, let the dough rest at room temperature for 20 to 30 minutes before rolling and keep it chilled while shaping as it will feel slightly softer.
Roll and cut – Roll the chilled dough to ⅛ inch thickness on a lightly floured surface. Trim the edges and cut into evenly sized rectangles, re-rolling scraps once if needed to keep the dough cold.
Add the filling – Spoon 1 to 1½ tablespoons of jam or filling into the center of half the rectangles, leaving at least ½ inch of clear border around the edges for sealing.
Seal the pastries – Lightly brush the edges with water or egg yolk, place a second rectangle on top, and press gently to remove air pockets. Crimp firmly with a fork all the way around to seal completely.
Vent and chill – Transfer to a parchment lined baking sheet and cut small vents in the tops of each pastry. Chill for 10 to 15 minutes while the oven preheats to 375°F to help the butter firm back up and maintain structure during baking.
Bake – Bake for 20 to 25 minutes until lightly golden around the edges and the tops look set. Allow to cool completely on the pan before glazing.
Prepare the glaze – Whisk together the powdered sugar, milk, vanilla extract, and optional lemon extract until smooth and spoonable. Add milk a small amount at a time until the glaze ribbons off the whisk but still has enough body to set on top of the pastry.
Glaze and set – Spoon or spread the glaze over the fully cooled pastries and allow it to set completely before serving or storing.

Gifting Ideas

Stack and wrap in parchment – Stack 2 to 3 fully glazed and set pop tarts, wrap tightly in parchment paper, and tie with twine for a cottage-style presentation that keeps the glaze intact and travels well without a box.
Gift by flavor – Make two or three different jam fillings and package each flavor separately in small glassine bags or kraft boxes labeled with the filling. A set of strawberry, blueberry, and raspberry pop tarts makes a thoughtful and visually appealing gift.
Pair with a jar of homemade jam – Bundle a stack of pop tarts with a small jar of the same jam used for the filling so the recipient can enjoy them together or bake their own batch. Wrap both in a tea towel and tie with twine for a complete cottage kitchen gift.
For a seasonal basket – Tuck individually wrapped pop tarts into a gift basket alongside homemade jam, a bag of loose leaf tea, and a small jar of honey. The combination works well for Mother’s Day, teacher gifts, or a spring hostess basket.

Homemade sourdough discard pop-tarts filled with jam and topped with glaze and sprinkles on a floral plate.

Freezing & Storage

Room temperature. Store fully cooled and glazed pastries in an airtight container at room temperature for up to 1 day. The jam filling means these do better refrigerated after the first day.
Refrigerator. Transfer to an airtight container and refrigerate for up to 3 days. The cold temperature keeps the filling stable and the pastry from softening too quickly. Bring to room temperature for 15 to 20 minutes before serving for the best texture.
Freezer. Freeze fully baked and cooled pastries in a single layer on a parchment lined sheet until solid, then transfer to a freezer-safe container or bag for up to 2 months. Freeze without the glaze and add it fresh after thawing for the cleanest finish.
Reheating. Warm thawed pastries in a 325°F oven for 5 to 8 minutes until heated through. Add the glaze after reheating if it was not applied before freezing.

FAQ

Thick jam or preserves work well for a classic fruit filling, and brown sugar cinnamon is a reliable option that bakes evenly and stays soft inside. Avoid thin or watery fillings as these can leak through the sealed edges during baking.

Yes. Press the dough into a flat rectangle, wrap tightly, and refrigerate for 8 to 12 hours. Let it rest at room temperature for 20 to 30 minutes before rolling and keep it chilled while shaping as it will feel slightly softer than same-day dough.

Yes, this recipe works with unfed sourdough discard or active starter with no adjustment needed. Discard keeps the flavor mild, while active starter adds slightly more lift and a subtle tang to the finished pastry.

No. The sourdough adds a mild, balanced depth without any noticeable tang in the finished pastry. The jam filling and vanilla glaze keep the overall flavor sweet and familiar.

Yes. Assemble the pastries through the venting step, freeze in a single layer on a parchment lined sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen at 375°F adding 5 to 8 minutes to the bake time.

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

About Me

Sourdough Discard Pop Tarts Recipe

Step into The Cottage Mill: Freshly Milled Flour Guides, Recipes, and More Await!

Why You’ll Love This Recipe