If you grew up loving toaster pastries but now bake with sourdough, this recipe brings the best of both worlds together.
Homemade Sourdough Pop Tarts are buttery, flaky, lightly tangy, and filled with your favorite jam—then topped with a sweet glaze and sprinkles for that nostalgic finish.
The sourdough discard adds depth of flavor to the pastry without making it sour, and the result is far better than anything from a box.
Let’s walk step by step through making these bakery-style treats right in your own kitchen.
Make the Pastry Dough
In a large mixing bowl, whisk together flour, sugar, and salt.
Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Those visible butter bits are what create flaky layers.
Add the sourdough discard and mix gently. Then drizzle in ice water, one tablespoon at a time, just until the dough begins to come together when pressed.
Be careful not to overmix—the dough should look slightly shaggy but hold together.
Turn the dough onto a lightly floured surface and gently press it into a disk.
Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Chilling allows the gluten to relax and keeps the butter cold for flakiness.
Roll and Cut the Dough
After chilling, divide the dough in half.
Keep one half refrigerated while you work with the other.
Roll the dough into a rectangle about ⅛-inch thick.
Trim the edges to make straight lines, then cut into evenly sized rectangles—about 3 x 4 inches is ideal.
Repeat with the second half of dough.
You should have an even number of rectangles, since each pop tart needs a top and bottom layer.
Place the rectangles onto a parchment-lined baking sheet.
Add the Filling
Spoon about 1 to 2 tablespoons of jam into the center of half the rectangles, leaving about a ½-inch border around the edges.
Avoid overfilling, as too much jam can leak during baking.
In a small bowl, whisk together the egg and milk to create an egg wash.
Brush the edges of the filled rectangles lightly with egg wash.
Place the remaining rectangles on top and gently press around the edges to seal.
Use a fork to crimp the edges securely. This not only seals the filling but also gives that classic pop tart look.
Chill Before Baking
Place the assembled pop tarts in the refrigerator for 20–30 minutes.
This step is crucial—it keeps the butter cold and helps prevent spreading in the oven.
While they chill, preheat your oven to 375°F (190°C).
Vent and Bake
Remove the chilled pastries from the refrigerator.
Use a fork or toothpick to poke a few small holes in the tops to allow steam to escape.
Brush the tops lightly with egg wash for a golden finish.
Bake for 20–25 minutes, or until the pastries are lightly golden brown around the edges.
The bottoms should be firm and crisp.
Transfer to a wire rack and allow them to cool completely before glazing.
Make the Glaze
In a small bowl, whisk together powdered sugar, vanilla, and 1 tablespoon of milk.
Add more milk gradually until you reach a thick but spreadable consistency.
Spread or drizzle the glaze over cooled pop tarts. Immediately top with sprinkles if desired.
Allow the glaze to set for about 20–30 minutes before serving.
Flavor Variations
One of the best parts of homemade pop tarts is customizing them:
- Brown Sugar Cinnamon: Skip the jam and fill with a mixture of brown sugar, cinnamon, and a teaspoon of flour.
- Chocolate Hazelnut: Spread a thin layer inside for a rich version.
- Fruit and Cream: Add a small dollop of sweetened cream cheese beneath the jam.
- Savory Option: Omit sugar in the dough and fill with ham and cheese for a breakfast pastry twist.
Tips for Success
- Keep everything cold. Warm butter leads to tough pastry.
- Use thick jam to prevent leakage.
- Don’t skip the chilling steps.
- If the dough cracks while rolling, let it rest for 5 minutes and try again.
- For extra flakiness, fold the dough once like a letter before chilling to create light layers.
Storage and Reheating
Store cooled pop tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, pop them into a toaster oven for a few minutes to restore crispness.
Avoid microwaving if you want to maintain flaky texture.
You can also freeze unglazed baked pop tarts for up to 2 months.
Thaw, reheat, and glaze before serving.
Homemade Sourdough Pop Tarts prove that a simple pantry staple like sourdough discard can elevate even the most nostalgic treat.
With crisp, buttery layers and endless filling possibilities, these pastries are fun to make and even more fun to eat.
Once you try them from scratch, the store-bought version just won’t compare.
