There is something truly comforting about homemade treats that bring both warmth and nostalgia to your kitchen. Sourdough discard pop tarts are one of those recipes that make you smile even before you take the first bite. They are golden, flaky, and filled with delicious jam or chocolate, and they turn your sourdough discard into something wonderful. This recipe transforms what many people throw away into a tasty and creative pastry that feels special. It is an easy and fun baking project that fills your home with the smell of butter and sweetness. People love sourdough discard pop tarts because they combine the comforting flavor of a childhood favorite with the goodness of homemade sourdough dough. The result is a pastry that tastes rich yet slightly tangy, giving a unique twist to the traditional pop tart. Whether you enjoy them for breakfast, as an afternoon snack, or as a weekend baking treat, they are perfect for satisfying cravings without guilt. It is a simple way to make something delicious while reducing food waste and using your sourdough discard smartly.
cold and cut into small cubes
for brushing and sealing the dough
as needed
jelly, or preserve of your choice, strawberry, blueberry, raspberry, or any flavor you love
to thicken runny jams
optional
Step 1: Prepare the Dough. Start by adding the flour, sugar, and salt into a large mixing bowl. Mix them together until they are well combined. Add the cold butter cubes into the bowl and use your fingertips or a pastry cutter to blend the butter into the flour. You should get a crumbly texture where small pieces of butter are still visible. These tiny butter bits will help make the pastry flaky when baked. Next, add your sourdough discard and begin mixing gently with a fork. The discard adds a light tangy flavor and helps the dough come together beautifully. Add one or two tablespoons of cold water as needed to help bind the dough. Be careful not to overwork it because you want the pastry to stay soft and flaky. Once the dough comes together, shape it into a ball, wrap it with plastic wrap, and place it in the refrigerator for about 30 to 45 minutes to chill.
Step 2: Prepare the Filling. While your dough chills, prepare the filling of your choice. If you are using jam, make sure it is thick enough to stay inside the pastry while baking. If it is too runny, heat it in a small saucepan with a little cornstarch mixture until it thickens slightly, then let it cool completely. You can also use chocolate spread, nut butter, or even a mix of both for a rich dessert flavor.
Step 3: Roll Out the Dough. Take the chilled dough out of the refrigerator and cut it into two equal parts. Lightly dust your work surface with flour and roll out one portion of the dough until it is about one eighth of an inch thick. Try to make the dough even and rectangular so it is easy to cut later. Use a sharp knife or a pizza cutter to cut rectangles about three inches wide and four inches long. You can adjust the size depending on how large or small you want your pop tarts.
Step 4: Fill and Seal the Pop Tarts. Lay half of your rectangles on a parchment lined baking sheet. Place about one tablespoon of your chosen filling in the center of each rectangle, leaving some space around the edges. Brush the edges lightly with a beaten egg to help them seal properly. Now place another dough rectangle on top and gently press the edges together using your fingers. Then use a fork to crimp the edges and create that classic pop tart look. This also helps to seal the filling inside and prevents it from leaking out during baking.
Step 5: Chill Before Baking. Once all your pop tarts are assembled, place the baking sheet in the refrigerator for another 15 minutes. Chilling helps the dough stay firm and ensures that the butter remains cold, which makes the pastry flaky and crisp once baked. During this time, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 6: Bake the Pop Tarts. Before placing them in the oven, brush the tops lightly with the remaining beaten egg. This step will give your pop tarts a lovely golden color. Bake for about 20 to 25 minutes, or until the tops are golden brown and the edges are crisp. Once baked, remove them from the oven and allow them to cool completely on a wire rack before adding the glaze.
Step 7: Prepare the Glaze. In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. You can adjust the consistency by adding a little more milk if needed. Spoon or drizzle the glaze over the cooled pop tarts and add sprinkles, crushed nuts, or a dusting of cinnamon sugar on top if you like. Let the glaze set for about 10 to 15 minutes before serving.
Step 8: Serve and Enjoy. Once the glaze is set, your sourdough discard pop tarts are ready to enjoy. Serve them warm for a soft and comforting texture, or store them in an airtight container and enjoy them at room temperature. They are perfect for breakfast, snacks, or even a dessert treat after dinner.