Sourdough Pop Tarts Recipe
Introduction
These sourdough pop tarts offer a delightful twist on a classic breakfast treat, using sourdough discard to add a subtle tang and extra flakiness to the crust. Filled with sweet strawberry jam and topped with a simple glaze, they’re perfect for a weekend brunch or a special snack.
Ingredients
- 1 cup + 1 teaspoon all-purpose flour
- 8 tablespoons unsalted butter (cold)
- 1/2 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1/2 cup sourdough discard
- 1 teaspoon white vinegar
- 1/2 cup strawberry jam
- 1 egg (lightly beaten, for egg wash)
- 1/2 cup powdered sugar
- 1 teaspoon water
Instructions
- Step 1: In a medium bowl, whisk together the flour, sugar, and salt. Grate the cold butter into the flour mixture using a cheese grater. Use a pastry cutter or bench scraper to cut the butter into the flour until large crumbles form.
- Step 2: Add the sourdough discard and white vinegar to the mixture. Use a fork to bring the dough together, then use your hands to form a cohesive ball. Press it into a rectangular shape. If the dough feels too dry, add a teaspoon of cold water.
- Step 3: Wrap the dough in plastic wrap and use a rolling pin to flatten and smooth the edges. Chill in the refrigerator for at least one hour, or up to 24 hours.
- Step 4: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Step 5: On a lightly floured surface, roll the dough into a rectangle about 1/8 inch thick. Cut it into four long strips.
- Step 6: Brush the edges of each dough strip with the beaten egg wash. Spoon 2 tablespoons of strawberry jam on one side of each rectangle, then fold the dough over and press the edges together with a fork to seal.
- Step 7: Brush the tops of the pop tarts with more egg wash. Place them on the prepared baking sheet and bake for 25–30 minutes, or until the crust turns golden brown. Transfer to a cooling rack once baked.
- Step 8: In a small bowl, whisk together the powdered sugar and water until smooth and thick. Drizzle the glaze over each pop tart and optionally sprinkle with coarse sugar or sprinkles for extra texture and sweetness.
Tips & Variations
- Use any jam or fruit preserves of your choice for varied flavors—apricot, raspberry, or blueberry work well.
- For a dairy-free option, substitute butter with a plant-based margarine that is firm and cold.
- If you don’t have sourdough discard, a tablespoon of buttermilk can add moisture and tang instead.
- Chilling the dough longer will make it easier to handle and result in a flakier crust.
Storage
Store baked pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months and reheat in a toaster oven or oven at 350°F (177°C) for about 5–7 minutes until warmed through. Avoid microwaving to keep the crust flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare and chill the dough for up to 24 hours before assembling the pop tarts. This also helps develop flavor and makes the dough easier to work with.
What can I use instead of sourdough discard?
If you don’t have sourdough discard, you can substitute with buttermilk or plain yogurt for similar moisture and tang, though the flavor will differ slightly.
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Sourdough Pop Tarts Recipe
- Total Time: 1 hour 50 minutes (including chilling)
- Yield: 4 pop tarts 1x
Description
These homemade Sourdough Pop Tarts offer a delightful twist on the classic breakfast treat by incorporating tangy sourdough discard into a flaky, buttery crust. Filled with sweet strawberry jam and finished with a glossy powdered sugar glaze, these pop tarts balance rich flavor with a tender, crisp texture. Perfect for a fun and comforting breakfast or snack.
Ingredients
For the Dough:
- 1 cup + 1 teaspoon all-purpose flour
- 8 tablespoons unsalted butter (cold)
- 1/2 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1/2 cup sourdough discard
- 1 teaspoon white vinegar
For Assembly:
- 1/2 cup strawberry jam
- 1 egg (lightly beaten for egg wash)
For Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon water
- Optional: coarse sugar or sprinkles for decoration
Instructions
- Make the crust: In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt until well combined.
- Cut the butter into the flour: Grate the cold unsalted butter directly into the flour mixture using a cheese grater. Use a bench scraper or pastry cutter to cut the butter into the flour until large crumbles form but some small pieces remain, creating a flaky texture.
- Make the dough: Add the sourdough discard and white vinegar to the flour and butter mixture. Use a fork to begin bringing the dough together, then use your hands to form a cohesive ball. Press the dough into a rectangular shape. If the mixture feels too dry and crumbly, add up to one teaspoon of cold water.
- Chill the dough: Wrap the dough in plastic wrap and use a rolling pin to flatten it slightly and smooth the edges. Refrigerate the dough for at least one hour, up to 24 hours, to chill fully.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a rectangle approximately 1/8 inch thick. Cut the dough into 4 long strips or rectangles.
- Fill and seal: Brush the edges of each dough rectangle lightly with egg wash. Spoon 2 tablespoons of strawberry jam onto one half of each rectangle. Fold the dough over the filling to meet the edges, then press with a fork to seal tightly.
- Finish with egg wash: Brush the tops of each pop tart with the remaining egg wash to encourage a golden color during baking.
- Bake: Place the prepared pop tarts on the lined baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust turns golden brown and crisp.
- Cool: Remove the pop tarts from the oven and transfer them to a cooling rack to cool completely before glazing.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and water until you achieve a thick, smooth consistency suitable for drizzling.
- Glaze the pop tarts: Pour or drizzle the glaze over each cooled pop tart. Optionally, sprinkle with coarse sugar or colorful sprinkles for decoration and added texture.
Notes
- Using sourdough discard adds a subtle tang and helps reduce waste from your starter.
- Strawberry jam is used here, but any favorite jam or preserve can be substituted.
- If the dough feels too dry, add a teaspoon of cold water to help it come together.
- Chilling the dough is essential for a flaky crust and easier handling.
- Allow pop tarts to cool before glazing to prevent the glaze from melting into the crust.
- Store leftover pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Sourdough pop tarts, homemade pop tarts, sourdough discard recipe, strawberry pop tarts, breakfast pastries, flaky crust pop tarts
