Description

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

Scale

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)

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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.

Notes

These homemade pop-tarts are flaky, lightly sweet, and filled with your favorite jam — made with sourdough discard for a delicious twist. The glaze adds a classic touch that makes them taste like the ones you grew up with, only better.

Prep Time: 25 minutes
Chill Time: 1 hour (for dough)
Cook Time: 25–30 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American.

Nutrition

Serving Size: 1 large pop-tart
Calories: 310 kcal
Sugar: 16 g
Sodium: 210 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0g
Carbohydrates: 36 g
Fiber: 1g
Protein: 3g
Cholesterol: 65 mg