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Sourdough Discard Pop Tarts are a fun way to repurpose leftover sourdough starter into a homemade breakfast or snack. Featuring a tender pastry shell, filled with your favorite fruity jam, and topped with a simple glaze, these treats bring back childhood memories while letting you get creative with flavor combinations.
Whether you opt for a classic strawberry filling or experiment with new flavors, you’ll love how easy and tasty these pop tarts can be.
Why You’ll Love This Recipe
- Great Use of Sourdough Discard: Reduce waste by using leftover sourdough starter.
- Easy to Customize: Choose any jam or filling you prefer.
- Nostalgic Treat: Reminiscent of the classic store-bought version.
- Simple Ingredients: Pantry staples are used to make the dough and glaze.
- Kid-Friendly: A fun baking project the whole family can enjoy.
What to Serve with Sourdough Discard Pop Tarts
- Fresh Fruit: Lighten up the plate with a side of fresh berries.
- Yogurt Parfait: Adds protein and a creamy contrast.
- Hot Coffee or Tea: Perfect pairings for these sweet pastries.
- Smoothie: Complements the pastry with a refreshing beverage.
- Scrambled Eggs or Omelet: Round out a breakfast spread.
Ingredient Breakdown:
Every component in these pop tarts has a purpose in creating a flaky, flavorful result:
- All-Purpose Flour: Forms the base of the pastry.
- Sourdough Discard: Contributes a slight tang and helps with texture.
- Cold Butter: Creates layers in the pastry.
- Sugar: Sweetens the dough lightly.
- Salt: Enhances flavor.
- Ice Water (or Milk): Helps bind the dough together.
- Jam or Preserves: The sweet filling of your choice.
- Powdered Sugar (for glaze): Mix with milk or water for a quick icing.
Pro Tip Before Starting
Chill your dough thoroughly before rolling it out. Cold dough is easier to handle and produces a flakier pastry.
Sourdough Discard Pop Tarts
Flaky, homemade pastry made with sourdough discard, filled with fruity jam, and topped with a sweet glaze for a fun, nostalgic treat.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 1/2 cup sourdough discard (unfed)
- 2-4 tablespoons ice water (or cold milk), as needed
For the Filling & Glaze:
- 1/2 cup jam or preserves (any flavor)
- 1 cup powdered sugar
- 1-2 tablespoons milk (or water)
- Optional: sprinkles or coarse sugar for garnish
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together flour, salt, and sugar.
- Cut in the Butter: Add cold butter cubes to the flour mixture. Use a pastry cutter (or your fingertips) to work the butter into pea-sized pieces.
- Add Sourdough Discard & Water: Stir in the sourdough and discard. Add ice water or cold milk, a tablespoon at a time, until the dough begins to come together (it should still be a bit crumbly).
- Chill the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (or overnight).
- Roll & Cut: Roll out the dough to about 1/8-inch thickness on a lightly floured surface. Cut into rectangles (approximately 3 x 4 inches), re-rolling scraps as needed.
- Fill & Seal: Place a spoonful of jam in the center of half the rectangles. Brush the edges with a little water, then top with the remaining rectangles. Press edges together with a fork to seal.
- Chill Again (Optional): For flakier layers, place assembled pop tarts on a parchment-lined baking sheet and chill for 10-15 minutes before baking.
- Bake: Preheat oven to 375°F (190°C). Prick the top of each pop tart with a fork for venting. Bake for 20-25 minutes or until the pastries turn golden. Transfer to a wire rack to cool.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and 1-2 tablespoons of milk (or water) until you reach a pourable consistency.
- Glaze & Garnish: Drizzle or spread glaze over cooled pop tarts. Add sprinkles or coarse sugar if desired. Let the glaze set before serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze unbaked assembled pop tarts for up to 3 months; bake directly from frozen, adding a few extra minutes to the bake time.
- Filling Options: Swap out fruit jam for Nutella, peanut butter, or a cinnamon-sugar mixture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- No Sourdough Discard: Replace discard with 1/2 cup extra flour and add a tablespoon of vinegar for a slight tang.
Pro Tip After Preparing
If you like a crunchier pastry, return the glazed pop tarts to the oven for 1-2 minutes to lightly set the icing. Keep an eye on them to avoid browning the glaze.
Frequently Asked Questions
Can I use whole wheat flour?
Yes, you can substitute part of the all-purpose flour with whole wheat for a heartier texture. You may need a bit more liquid.
How do I keep the pop-tarts from leaking?
Avoid overfilling, and be sure to seal the edges well. Using a fork to crimp the edges helps prevent jam from escaping.
Can I skip the glaze?
Absolutely. They’ll still be sweet and tasty without it, but the glaze adds a classic touch.
Wrapping it up
Sourdough Discard Pop Tarts are a convenient and tasty way to use leftover starter.
They combine flaky pastry, sweet filling, and a simple glaze for a result that’s sure to satisfy.
Try different jams or flavor variations to make each batch unique, and enjoy a homemade version of a favorite childhood snack!
