Homemade Sourdough Pop-Tarts with Glaze

Introduction

There’s something magical about recreating a classic childhood treat in your own kitchen — especially when it turns out better than the store-bought version. These sourdough pop-tarts are made with a tender, buttery crust and a sweet jam filling, then topped with a simple homemade glaze. The best part? You get to use your sourdough discard, giving these pastries an added depth of flavor and zero waste.

Whether you’re making them for your grandchildren, gifting them to neighbors, or enjoying a slow morning with coffee, these pop-tarts bring comfort, nostalgia, and the satisfaction of baking something special from scratch. And don’t worry — even if you’ve never made pastry dough before, this recipe walks you through it step by step.

Ingredients

this RECIPE

For the Crust

This flaky and rich pastry dough is the foundation of your pop-tarts.

• 1 cup + 1 teaspoon (125 g) all-purpose flour – provides structure
• 8 tablespoons (113 g) unsalted butter, cold – creates a tender, flaky texture
• ½ teaspoon fine sea salt – balances the sweetness and enhances flavor
• 2 tablespoons (30 g) granulated sugar – adds just a touch of sweetness to the crust
• ½ cup (125 g) sourdough discard – adds moisture and tang
• 1 teaspoon (5 g) white vinegar – helps tenderize the dough

For the Filling

Keep it simple or get creative — here’s what you’ll need to fill your pop-tarts.

• ½ cup strawberry jam (or any favorite filling like blueberry, apple butter, or Nutella)
• 1 egg, lightly beaten – used as an egg wash to seal and give a golden finish

For the Glaze

A smooth, glossy glaze adds that final touch — sweet and slightly crisp when set.

• ½ cup powdered sugar
• 1 teaspoon water (add more if needed for desired consistency)

Step-by-Step Instructions

Make the Dough

Start by mixing your dry ingredients: flour, sugar, and salt. These are your base, and they must be well combined. Grate cold butter directly into the flour using a box grater for easy distribution. Cold butter is key to creating those lovely flaky layers in your crust. Use your fingertips or a pastry cutter to blend everything until the mixture resembles coarse crumbs.

Next, stir in the sourdough discard and white vinegar. These help bind the dough while also giving it a subtle tangy flavor that complements the sweetness of the filling. If the dough seems a bit dry, add a teaspoon of cold water. Shape it into a rectangle, wrap it in plastic, and refrigerate for at least 1 hour (or up to 24 hours). Chilling helps the gluten relax and the butter to firm up, resulting in a flakier bake.

Assemble the Pop-Tarts

Preheat your oven to 350°F (177°C). Prepare a large baking sheet by lining it with parchment paper. On a lightly floured surface, roll out the dough until it’s about ⅛ inch thick. Use a knife or pastry cutter to trim the dough into rectangles — aim for about 3×4 inches each. You should end up with an even number so they can be paired.

Brush the edges of half the rectangles with your egg wash. Add about a tablespoon of jam to the center, keeping it away from the edges to prevent leaking. Top with a second rectangle and press the edges firmly with a fork to seal. This gives your pop-tarts that classic crimped look and keeps the filling inside. Place them on the prepared baking sheet and brush the tops with the remaining egg wash for that lovely golden color.

Bake & Glaze

Bake in the preheated oven for 25 to 30 minutes. Keep an eye on them — they should turn a light golden brown. Once done, let them cool completely on a wire rack before glazing.

For the glaze, mix the powdered sugar with a teaspoon of water until smooth and pourable. You can adjust the consistency by adding a few drops of water at a time. Spoon or drizzle the glaze over each pop-tart. Let it set at room temperature until firm to the touch. If you like, decorate with a dusting of coarse sugar or colorful sprinkles for fun.

Fun Filling Ideas

Your pop-tarts can be as classic or creative as you like. Here are some delicious filling ideas to try:

• Strawberry jam – a timeless favorite that’s fruity and sweet
• Blueberry jam – for a tangy twist
• Brown sugar & cinnamon – tastes like a warm, cozy hug
• Nutella or chocolate spread – for a decadent dessert version
• Apple butter – great for fall mornings with a cup of tea
• Peanut butter and jelly – a fun, nostalgic combination

Mix and match flavors depending on the season or who you’re baking for. You can even split the batch and make several types at once.

Storage Tips

Freshly baked pop-tarts can be stored in an airtight container on the counter for up to 3 days. If your kitchen is warm, refrigerate to keep them fresher longer — they’ll last up to 6 days in the fridge.

To freeze, let the pop-tarts cool completely. Then wrap each one tightly in plastic wrap and place them in a freezer-safe zip-top bag. They can be stored frozen for up to 3 months. To enjoy, reheat from frozen in a 350°F oven for about 12–15 minutes.

Helpful Tips for Success

• Use cold butter and don’t overwork the dough. Keeping the butter cold and handling the dough gently helps achieve a flaky texture.
• Chill the dough thoroughly. Cold dough is easier to roll and holds its shape better.
• Seal well. Pressing with a fork not only gives a nice pattern but also prevents leaks.
• Cool completely before glazing. A hot pop-tart will melt the glaze into a sticky mess.
• Customize to your taste. Don’t be afraid to experiment with fillings and toppings — this recipe is wonderfully flexible.

How to Reheat Without Drying Out

To enjoy leftovers, avoid the microwave. It tends to make the crust rubbery or soggy. Instead, pop your tart into a preheated oven at 350°F for about 8–10 minutes. This will warm the filling and restore that crisp, golden crust — just like fresh-baked.

Can I Make Them Ahead of Time?

Yes — and it’s a great time-saver. Prepare your dough and fill the pop-tarts the night before. Arrange them on your baking tray and cover loosely with plastic wrap. In the morning, bake them straight from the fridge (no need to bring to room temperature). You may need to add 2–3 minutes to the baking time.

You can also freeze unbaked pop-tarts and bake directly from frozen when needed. Just add 5–7 minutes extra to your baking time.

Kid-Friendly Ideas & Serving Suggestions

These pop-tarts are perfect for family-friendly mornings or weekend baking fun. Let kids help with cutting shapes, filling the dough, or decorating the glaze. For special occasions, make heart or star shapes instead of rectangles.

Serve them with:

• A glass of cold milk or warm hot chocolate
• A side of fresh fruit
• Yogurt and granola for a wholesome breakfast plate
  They also make thoughtful gifts for neighbors or sweet treats to bring to brunch.

FAQs

Can I use store-bought pie dough instead of homemade?
Yes, if you’re short on time, pre-made pie dough will work. But homemade gives you a richer flavor and flakier result — especially with sourdough discard.

What fillings are best for avoiding leaks?
Thicker jams, fruit butters, or spreads like Nutella tend to work best. If using thinner jams, reduce them on the stove first to thicken.

Can I skip the glaze?
Of course. The glaze adds sweetness and shine, but they’re still delicious without it. Try dusting them with powdered sugar instead.

Do I need to poke holes in the top like store-bought ones?
No need. Since these are sealed well and filled lightly, steam won’t build up too much. Just make sure the edges are secure.

Conclusion

Bringing a childhood favorite into your own kitchen doesn’t have to be complicated. These sourdough pop-tarts are a wonderful mix of old-school charm and homemade love. With a crisp, buttery crust and a filling that’s all your own, they’re bound to become a favorite in your household too. Whether you bake them for your family, share them with friends, or keep them all to yourself, one thing’s for sure — you’ll never look at boxed pop-tarts the same way again.

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