Sourdough Discard Pop Tarts Recipe (Homemade & Flaky)
Introduction
There’s something special about baking at home—the warm oven, buttery aroma, and the joy of creating something from scratch. These sourdough discard pop tarts are a cozy, nostalgic treat that turns simple ingredients into bakery-style pastries.
Dairy & Eggs
buttery
Chocolate
They bake up golden and crisp with flaky layers and a sweet filling of jam, chocolate, or peanut butter. The slight tang from sourdough discard adds depth and makes every bite more interesting.
Best of all, this recipe helps you use leftover sourdough discard instead of wasting it, turning it into something truly delicious.
Discover more
Filling
Fruits & Vegetables
fruit
Why You’ll Love This Recipe
Uses sourdough discard (no waste)
Buttery, flaky homemade pastry
Easy to customize with fillings
Perfect for breakfast, snacks, or dessert
Better than store-bought pop tarts
Ingredients
For the Dough
1 cup (240 g) sourdough discard
2 cups (250 g) all-purpose flour
1 cup (230 g) cold unsalted butter, cubed
2 tablespoons sugar
1 teaspoon salt
1 large egg (for sealing + brushing)
2–3 tablespoons cold water (as needed)
For the Filling
½ cup thick fruit jam (strawberry, blueberry, raspberry, etc.)
Optional fillings:
Discover more
butter
Stuffing Mixes
snacks
Chocolate spread
Peanut butter
Apple cinnamon filling
For the Glaze
1 cup (120 g) powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
Sprinkles or crushed nuts (optional)
Instructions
- Make the Dough
In a large bowl, mix flour, sugar, and salt. Add cold butter and cut it into the flour using your fingers or a pastry cutter until the mixture looks like coarse crumbs.
Discover more
Food
Bread
fillings
Add sourdough discard and mix gently. Add cold water one tablespoon at a time until the dough comes together.
Do not overmix.
Wrap the dough and chill for 30–45 minutes.
- Prepare the Filling
If your jam is too runny, heat it with a little cornstarch slurry until thickened. Let it cool before using. - Roll the Dough
Divide dough in half. Roll one portion to about ⅛-inch thickness.
Discover more
snack
Buttery
Baked Goods
Cut into rectangles (about 3 × 4 inches).
- Fill and Seal
Place half the rectangles on a lined baking tray.
Add 1 tablespoon filling in the center of each piece.
Brush edges with beaten egg. Place remaining dough pieces on top and press edges with a fork to seal.
- Chill Again
Refrigerate assembled pop tarts for 15 minutes while preheating oven to 375°F (190°C). - Bake
Brush tops with egg wash.
Bake for 20–25 minutes, or until golden and crisp.
Cool completely on a wire rack.
- Add Glaze
Mix powdered sugar, milk, and vanilla until smooth.
Drizzle over cooled pop tarts and add sprinkles if desired. Let set for 10–15 minutes.
Serving Ideas
Breakfast with coffee or tea
Afternoon sweet snack
Lunchbox treat
Weekend baking project
Pro Tips
Always use cold butter for flaky layers
Don’t overwork the dough
Chill before baking for better structure
Try different fillings like lemon curd or Nutella
Brush edges well to prevent leaks
Storage
Room temperature: 2–3 days
Refrigerator: up to 5 days
Freezer: up to 2 months
Nutrition (Approx. per pop tart)
Calories: 310 kcal
Carbs: 38 g
Fat: 16 g
Protein: 5 g
Sugar: 15 g
Sodium: 210 mg
Final Thoughts
Sourdough discard pop tarts are a fun way to turn leftover starter into something magical. They’re flaky, buttery, slightly tangy, and fully customizable.
Once you make them at home, store-bought pop tarts won’t hit the same again.
