With just a few simple ingredients and a little time, you can whip up delicious homemade sourdough pop tarts right in your own kitchen!

Ruby Ann and I have so much fun making these year-round, switching up the flavors for every season. In the spring, we love them filled with lemon custard; for summer, it’s all about blueberry, strawberry, and peach. Fall brings out our favorites like blackberry, cherry, and pumpkin pie fillings, and winter calls for cranberry orange marmalade, brown sugar, and pecan pie. The possibilities are endless with these flaky, buttery treats! We hope you enjoy them as much as we do!

The best thing about this recipe is that you can use either sourdough starter discard or an active sourdough starter, making it a great way to use up your starter and create something special for breakfast or a sweet snack.

Why You Will Love This Homemade Sourdough Pop Tarts Recipe

Flaky Layers: The sourdough pie crust creates perfectly flaky layers that melt in your mouth, giving you the best texture for homemade pop tarts.

Simple Ingredients: You probably already have most of the ingredients in your pantry, and there’s no need for any extra cost compared to store-bought pop tarts.

Health Benefits: Using sourdough starter adds a boost of probiotics and makes these pop tarts easier to digest, a great thing for those who love sourdough bread.

Creative Way to Use Sourdough Discard: This recipe is one of the best sourdough discard recipes, making sure nothing goes to waste in your kitchen.

Perfect for Any Time: Whether you’re making a giant sourdough pop tart to share or individual ones for quick breakfasts, these pop tarts are versatile and delicious any time of day.

Tips for Making Homemade Sourdough Pop Tarts

Poke Holes in the Top: Poking holes in the top of the pop tart with a fork helps steam escape during baking, preventing them from puffing up too much.

Use Cold Butter: Make sure your butter is cold before you start. Cold butter helps create those flaky layers in the pastry dough.

Chill the Dough: After mixing the dough, let it chill in the fridge for at least an hour. Cold dough is easier to work with and results in better pastry.

Roll Out on a Lightly Floured Surface: To prevent the dough from sticking, roll it out on a lightly floured work surface. This makes it easier to cut and shape.

Use a Pizza Cutter: A pizza cutter is a handy tool for cutting the dough into even, rectangular shapes. It’s quicker and gives you clean edges.

Brush the Edges with Egg Wash: Before sealing the pop tarts, brush the edges with egg wash. This helps the dough stick together and gives the finished pop tarts a rich brown color.

FAQ Homemade Sourdough Pop Tarts (discard or starter)

Can I use store-bought puff pastry instead of making the dough?

Yes, you can use store-bought puff pastry for a quicker version. However, making your own sourdough pastry dough gives the pop tarts a unique flavor and texture that’s worth the effort.

What fillings can I use for these pop tarts?

You can use homemade strawberry jam, brown sugar cinnamon, or even chocolate for the filling. Feel free to get creative with your favorite flavors!

How do I store leftover pop tarts?

Store leftover pop tarts in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

Can I freeze the unbaked pop tarts?

Yes, you can freeze the unbaked pop tarts on a baking sheet, then transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the bake time.

What’s the best way to reheat these pop tarts?

Reheat the pop tarts in a preheated oven at 350°F for about 10 minutes or until warm. You can also pop them in a toaster oven for a quicker option.

Tools you may need

• Mixing Bowls
• Kitchen Scale 
• Lodge Baking Pan
• Measuring Cups and Spoons
• Danish Wisk

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Ingredients you will need

All-Purpose Flour: The main ingredient in the dough, providing structure and texture.

Maple Syrup: Adds a touch of sweetness and helps the dough come together.

Cane Sugar: Enhances the sweetness and flavor of the dough.

Salt: Balances the flavors in the dough.

Cold Butter: Creates those flaky layers in the pastry. Keep it chilled for the best results.

Sourdough Starter or Discard: Adds a tangy flavor and helps the dough rise slightly.

Powdered Sugar: The base for the sweet glaze on top of the pop tarts.

Whole Milk: Used in the glaze to create a smooth consistency.

Vanilla Extract: Adds flavor to the glaze and complements the tart filling.

Lemon Extract (optional): Adds a citrusy note to the glaze, making it extra delicious

How To Make Homemade Sourdough Pop Tarts

Preparing the Dough

Step 1: In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, and cane sugar. Add the maple syrup and sourdough starter, mixing until just combined.

Step 2: Grate the cold butter using a cheese grater, then add it to the flour mixture. Use a pastry cutter or your hands to work the butter into the dough until it resembles large crumbles or a coarse sand-like consistency.

Step 3: Shape the dough into a ball, then divide it in half. Flatten each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.

Rolling and Filling the Dough

Step 4: Preheat your oven to 350°F. After chilling, let the dough disks rest at room temperature for about 10-15 minutes before rolling them out.

Step 5: On a lightly floured surface, roll out each disk until it’s about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 3×4 inch rectangular shapes.

Step 6: Place half of the rectangles onto a baking sheet lined with parchment paper. Spoon about 2 teaspoons of homemade jam or filling onto the center of each rectangle.

Assembling the Pop Tarts

Step 7: In a small bowl, whisk the egg yolk to make an egg wash. Brush the edges of each jam-filled rectangle with the egg wash, then place the remaining rectangles on top. Press the edges together gently, then use a fork to seal them further.

Step 8: Brush the tops of the pop tarts with the remaining egg wash, then poke a few holes in the top of each pop tart using a fork.

Baking the Pop Tarts

Step 9: Bake the pop tarts in the preheated oven for 25-30 minutes or until they are golden brown.

Making and Applying the Glaze

Step 10: While the pop tarts are baking, make the powdered sugar glaze. In a small bowl, mix the powdered sugar, whole milk, vanilla extract, and lemon extract (if using) until smooth and well combined.

Step 11: Once the pop tarts are done baking, transfer them to a cooling rack. Let them cool completely before applying the glaze.

Step 12: Once the pop tarts are cool, you can glaze the tops. Spoon the glaze over the top of each pop tart, or dip the top of the pop tart into the glaze. Let the glaze set before serving.

Enjoy your delicious homemade sourdough pop tarts!

Overnight Fermentation Instructions for Homemade Poptarts

Fermenting the Dough

Step 1: Cover the bowl well and place it in the refrigerator for 8-36 hours, depending on how much sour taste you want and how much you prefer to ferment your sourdough recipes. Once you have fermented to your desired time frame, take it out and let it come to room temperature.

Shaping the Pop Tarts

Step 4: Shape the room-temperature mixture into a ball of dough, then divide it in half and shape each half into a disk. Wrap the disks with plastic wrap and refrigerate them for 1 hour. After refrigeration, let the disks rest uncovered for 10-15 minutes.

Step 5: Preheat your oven to 350°F.

Step 6: On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 3×4 inch rectangular shapes.

Step 7: Place half of the rectangles onto a baking sheet lined with parchment paper. Spoon about 2 teaspoons of homemade jam or filling onto the center of each rectangle.

Assembling the Pop Tarts

Step 8: In a small bowl, whisk the egg yolk to make an egg wash. Brush the edges of each jam-filled rectangle with the egg wash, then place the remaining rectangles on top. Press the edges together gently, then use a fork to seal them further.

Step 9: Brush the tops of the pop tarts with the remaining egg wash, then poke a few holes in the top of each pop tart using a fork.

Baking the Pop Tarts

Step 10: Bake the pop tarts in the preheated oven for 25-30 minutes or until they are golden brown.

Making the Glaze

Step 11: While the pop tarts are baking, make the powdered sugar glaze. In a small bowl, mix the powdered sugar, whole milk, vanilla extract, and lemon extract (if using) until smooth and well combined.

Glazing and Serving

Step 12: Once the pop tarts are done baking, transfer them to a cooling rack. Let them cool completely before applying the glaze.

Step 13: Once the pop tarts are cool, spoon the glaze over the top of each pop tart, or dip the top of the pop tart into the glaze. Let the glaze set before serving.

Enjoy your delicious homemade sourdough pop tarts!

Storage Ideas for Homemade Sourdough Pop Tarts

• Airtight Container: Store baked pop tarts in an airtight container at room temperature for up to 3 days to keep them fresh.
• Freezer Bag: Freeze unbaked pop tarts in a freezer bag and bake directly from frozen when you’re ready for a fresh batch.
• Plastic Wrap: If you have leftover dough, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days.
• Cooling Rack: After baking, place the pop tarts on a cooling rack to cool completely before glazing. This helps the glaze set properly.

For even more delicious, homemade treats, explore our favorite cozy recipes below;

• NO Fail Sourdough Starter (how to make + video)
• Easy Homemade Vanilla Extract Recipe (how to make)
• Sourdough Apple Fritters Recipe (discard or starter)
• Sourdough Pumpkin Spice Muffins (starter or discard)
• Sourdough Cinnamon Rolls Recipe (discard or starter)