I wasn’t planning on making pop tarts the day this recipe happened.
I was actually standing in my kitchen looking at two things I needed to use up: a jar of sourdough discard in the fridge and an open jar of strawberry jam that had been sitting there for a while. For a second, I considered making another batch of muffins. Then I thought, why not try something a little more fun?
A few hours later, a tray of golden, flaky homemade pop tarts was cooling on my counter, and the smell alone had everyone wandering into the kitchen asking when they would be ready.
The funny thing is that these don’t taste anything like the packaged toaster pastries many of us grew up eating. They’re better in every possible way. The pastry is buttery and crisp, the filling tastes like real fruit, and the sourdough discard adds a subtle richness that makes them taste like something from a neighborhood bakery.
Since that first batch, I’ve made them with strawberry jam, blueberry preserves, chocolate spread, and even brown sugar cinnamon filling. Every version has been a hit.
If you have sourdough discard sitting in your refrigerator and want a recipe that’s a little different from pancakes, waffles, or banana bread, these homemade sourdough pop tarts deserve a spot on your baking list.
Why You’ll Love These Homemade Sourdough Pop Tarts
A Smart Way to Use Sourdough Discard
Every sourdough baker knows the feeling of accumulating discard throughout the week. While there are plenty of ways to use it, this might be one of the most rewarding.
The discard doesn’t make the pastries sour. Instead, it adds a light tang and extra depth that balances the sweetness beautifully.
Flaky, Buttery Layers
The pastry dough comes together with simple ingredients, but the texture is anything but ordinary.
Cold butter creates delicate flaky layers while the sourdough discard helps keep everything tender. Once baked, the crust becomes beautifully golden with crisp edges and a soft, buttery bite.
Endless Filling Possibilities
One of my favorite things about this recipe is how easy it is to customize.
Some delicious filling options include:
- Strawberry jam
- Blueberry preserves
- Raspberry jam
- Chocolate hazelnut spread
- Brown sugar cinnamon
- Apple pie filling
- Cherry preserves
- Mixed berry jam
You can make several flavors in one batch if you have trouble choosing just one.
Perfect for Breakfast or Snacks
These pastries are great fresh from the oven, but they’re also fantastic the next day. Just warm one in the toaster and enjoy it with your morning coffee.
Ingredients
For the Pastry Dough
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- ½ cup sourdough discard
- 2 to 4 tablespoons cold milk
For the Filling
- ½ cup jam or preserves (strawberry, blueberry, raspberry, or your favorite flavor)
For the Egg Wash
- 1 egg
- 1 tablespoon milk
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Homemade Sourdough Pop Tarts
Step 1: Prepare the Dough
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold butter cubes and work them into the flour using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs.
Stir in the sourdough discard.
Add cold milk one tablespoon at a time until the dough starts coming together.
Don’t worry if it looks slightly shaggy at first. That’s completely normal.
Step 2: Chill the Dough
Shape the dough into a disk and wrap it tightly.
Place it in the refrigerator for at least 30 minutes.
This step is worth the wait because cold dough creates those beautiful flaky layers that make homemade pastries so good.
Step 3: Roll and Cut
Lightly flour your work surface.
Roll the dough into a large rectangle about ⅛ inch thick.
Using a knife or pizza cutter, cut the dough into 16 equal rectangles.
They don’t have to be perfectly identical. Homemade pastries always have a little character.
Step 4: Add the Filling
Place about 1 tablespoon of jam in the center of half the rectangles.
Leave a small border around the edges.
It can be tempting to add extra filling, but trust me—too much filling usually finds its way onto the baking sheet.
Step 5: Seal the Pastries
Place the remaining rectangles over the filled pieces.
Press around the filling gently.
Use a fork to seal the edges all the way around.
Cut a few small slits in the tops so steam can escape while baking.
Step 6: Apply the Egg Wash
Whisk together the egg and milk.
Brush the tops lightly.
This simple step gives the pastries that gorgeous bakery-style golden color.
Step 7: Bake
Preheat your oven to 375°F (190°C).
Arrange the pop tarts on a parchment-lined baking sheet.
Bake for 18 to 20 minutes, or until golden brown and lightly crisp around the edges.
The smell during this stage is incredible. The combination of butter and fruit filling makes the entire kitchen smell like a bakery.
Step 8: Cool and Glaze
Allow the pastries to cool completely.
Meanwhile, whisk together powdered sugar, milk, and vanilla extract until smooth.
Spread or drizzle the glaze over the cooled pop tarts.
Let it set for a few minutes before serving.
Tips for the Best Homemade Pop Tarts
Keep Everything Cold
Cold butter is the secret to flaky pastry. If the dough starts feeling warm while you’re working with it, place it back in the refrigerator for 10 minutes.
Don’t Overfill
It’s tempting to add extra jam, but too much filling can leak out during baking.
Seal the Edges Well
Press the edges firmly with a fork to keep the filling inside where it belongs.
Use Thick Preserves
Thicker jams work much better than runny jelly.
Cool Before Glazing
Adding glaze to warm pastries causes it to melt and slide off.
Storage Instructions
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 5 days.
Freezer
Freeze baked or unbaked pop tarts for up to 3 months.
Simply reheat in the oven or toaster before serving.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Both active starter and discard work well in this recipe.
Will these taste sour?
Not at all. The sourdough adds depth and richness rather than a strong sour flavor.
Can I make them ahead of time?
Absolutely. You can prepare them in advance and refrigerate or freeze until ready to bake.
What is the best filling?
Strawberry jam is the classic choice, but blueberry, raspberry, chocolate spread, and brown sugar cinnamon are all fantastic.
Can I skip the glaze?
Of course. The pastries are delicious with or without icing.
Why did my filling leak out?
Usually this happens because the pastries were overfilled or the edges weren’t sealed tightly enough.
Final Thoughts
These homemade sourdough pop tarts are one of those recipes that remind you why baking from scratch is worth it.
They’re flaky, buttery, filled with sweet pockets of fruit, and made with ingredients you probably already have in your kitchen. The sourdough discard adds a unique touch that turns a simple childhood favorite into something that feels a little more special.
Whether you enjoy them with coffee on a slow weekend morning or sneak one as an afternoon snack, there’s a good chance you’ll find yourself making another batch sooner than expected.
And if you’re anything like my family, don’t count on leftovers.
