If you grew up loving those classic toaster pastries, homemade sourdough pop tarts are about to become your new obsession. They’re flaky, buttery, slightly tangy from sourdough, and filled with sweet jam or chocolate. Think of them as a nostalgic childhood treat—but upgraded with real ingredients and bakery-style flavor.

Using sourdough discard in the dough gives these pop tarts a subtle tang and helps reduce food waste. The crust turns beautifully crisp and tender, while the filling melts into sweet pockets of goodness. Best of all, you can customize them with your favorite fillings—strawberry jam, blueberry preserves, chocolate hazelnut spread, or even brown sugar cinnamon.

These homemade pop tarts are perfect for breakfast, snacks, or a fun weekend baking project.

Part 1: Why You’ll Love These Sourdough Pop Tarts

Name: Homemade Sourdough Pop Tarts Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; ½ teaspoon salt; ½ cup cold unsalted butter (cubed); ½ cup sourdough discard; 2–4 tablespoons cold milk; ½ cup jam or preserves (strawberry, blueberry, or raspberry); 1 egg; 1 tablespoon milk; 1 cup powdered sugar; 2 tablespoons milk; ½ teaspoon vanilla extract

1. A Delicious Way to Use Sourdough Discard

If you bake sourdough bread, you probably end up with extra starter discard. Instead of throwing it away, this recipe transforms it into a rich pastry dough.

The sourdough doesn’t make the pop tarts taste overly sour—it simply adds depth and complexity to the flavor.

2. Flaky Homemade Pastry

The dough is similar to pie crust:

Cold butter
Flour
Sourdough discard
A little sugar and milk

The result is a golden, crisp, bakery-quality crust that tastes far better than store-bought toaster pastries.

3. Endless Flavor Possibilities

One of the best things about homemade pop tarts is the freedom to experiment.

Popular fillings include:

Strawberry jam
Blueberry preserves
Raspberry jam
Chocolate spread
Brown sugar cinnamon
Apple pie filling

You can even glaze them with vanilla icing or drizzle chocolate on top.

4. Perfect for Meal Prep

These pastries store well and can be reheated in a toaster or oven. Make a batch on the weekend and enjoy them throughout the week.

They also freeze beautifully, making them a great make-ahead breakfast option.

Homemade Sourdough Pop Tarts Recipe

Author: Haroon

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 20 minutesTotal time:1 hour Cooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:260 kcal Best Season:Summer

Description

Flaky, buttery homemade pop tarts made with sourdough discard and filled with sweet jam. A nostalgic breakfast pastry with a delicious homemade twist.

Instructions

Make the Dough
In a large bowl, whisk together flour, sugar, and salt.
Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Mix in the sourdough discard.
Add cold milk one tablespoon at a time until the dough comes together.
Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Chilling helps create a flaky pastry.
Roll Out the Dough
Lightly flour your surface and roll the dough into a large rectangle about ⅛ inch thick.
Cut into 16 equal rectangles.
Add the Filling
Place 1 tablespoon jam in the center of half the rectangles.
Leave about ½ inch border around the edges.
Seal the Pop Tarts
Place another rectangle on top.
Press edges together, then seal using a fork.
Use a knife to cut small vent holes in the top.
Apply Egg Wash
Whisk together the egg and milk.
Brush the tops of the pastries lightly.
Bake
Preheat oven to 375°F (190°C).
Place pop tarts on a lined baking sheet and bake for 18–20 minutes, or until golden brown.
Allow them to cool completely.
Add Glaze (Optional)
Mix powdered sugar, milk, and vanilla until smooth.
Spread glaze over cooled pop tarts and let it set.

Homemade Sourdough Pop Tarts Recipe

Part 1: Why You’ll Love These Sourdough Pop Tarts