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Glazed sourdough discard pop-tarts with colorful sprinkles stacked on a vintage floral plate.
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5 from 2 votes

Sourdough Discard Pop-Tarts Recipe

This sourdough discard pop tarts recipe makes flaky, tender pastries with a lightly sweet crust and simple glaze. An easy homemade toaster pastry recipe that can be baked the same day or fermented overnight for deeper flavor.
Prep Time10 minutes
Cook Time30 minutes
Additional Time1 hour
Total Time1 hour 40 minutes
Course: Sourdough
Cuisine: American
Servings: 8
Calories: 454kcal
Author: Emily Rider

Equipment

  • 1 Large mixing bowl
  • 1 Pastry cutter
  • 1 Rolling Pin
  • 1 Parchment Paper
  • 1 Fork
  • 1 Spatula

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

Glaze

  • 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

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.

Video

Notes

Keep the butter cold throughout – Cold butter creates distinct flaky layers in the finished pastry. Work quickly and return the dough to the refrigerator if it starts to soften before you finish cutting and filling.
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.
Roll to an even ⅛ inch thickness – Consistent thickness helps the pastries bake at the same rate and prevents weak spots that can tear or leak during baking.
Seal and vent thoroughly – Press out any air pockets before crimping, and cut small vents in the top layer so steam can escape evenly during baking.

Nutrition

Serving: 1g | Calories: 454kcal | Carbohydrates: 57g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 477mg | Potassium: 58mg | Fiber: 1g | Sugar: 26g | Vitamin A: 715IU | Calcium: 22mg | Iron: 1mg