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
Scale
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
