Homemade Sourdough Pop Tarts with Strawberry Jam

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These sourdough pop tarts are a fun throwback to a favorite childhood treat. Sourdough pie dough is filled with strawberry jam and baked to golden perfection. Then, these old-school snacks are topped with a sweet glaze and sprinkles.

The very word “Pop Tart” sends me straight back to high school. I drove a 1998 VW Bug, and on my way to school in the mornings, I’d stop by a local gas station and grab Pop-Tarts and a Mountain Dew…for breakfast.

The strawberry filling and the little sprinkles on top were too delicious to pass up. And they were easy to eat on the go as I drove around listening to 90s pop.

Over the years, life has changed (though I miss driving that cute Bug), and I kicked my Mountain Dew habit to the curb. I also do my best to avoid processed foods with a long list of ingredients.

Thankfully, these sourdough pop tarts are a throwback to yesteryear, without questionable ingredients and bad pop music.

About Sourdough Pop Tarts

Made with a classic sourdough pie crust, they are similar to hand pies with flaky layers and sweet filling. But the sourdough adds a little delicious tang. And of course, the icing and sprinkles make it a perfect pop tart.

To keep things extra simple, I don’t worry about long fermenting the dough. However, if you want a more sour flavor or prefer fermented grains, you can definitely let the dough chill in the fridge for a few days.

Once the dough is ready, I roll it into a rectangular shape and slice it into 8 pieces. Then, I fill them with homemade strawberry jam that I canned with berries my little girl picked at a local farm.

After baking to golden perfection, I top them with sweet icing and cute sprinkles.

It’s a simple, scratch-made treat that my whole family devours. And I’m sure yours will, too.

Why You’ll Love Sourdough Pop Tarts

Easy to Make – Sourdough pop tarts are easy to make. It’s a simple sourdough pie crust recipe filled with jam. You don’t need to know how to stretch and fold or do the windowpane test. It is beginner-friendly! If you have homemade jam, use it. If not, store-bought will work perfectly fine.

Use up extra discard – If you are like me, you probably have extra sourdough starter discard lurking in the back of the fridge. Pop tarts and crepes are some of my favorite discard recipes. If you don’t have a starter, you can learn how to make one in my sourdough starter tutorial on YouTube.

Versatile – I used strawberry jam because it’s my favorite and what I usually have on hand. But you can fill your sourdough pop tarts with your favorite jam or filling. Nutella is a great choice for chocolate lovers. Or the filling for chocolate sourdough babka would also be delicious.

Throwback – Movie remakes are usually a bust. But homemade food remakes are ALWAYS better. These homemade pop tarts will take you back to a different time, but they taste so. much. better.

Tips for Making Sourdough Pop Tarts

• To long-ferment your dough, wrap it in plastic wrap and put it in the fridge for up to 3 days. This is a good option if you want a more sour flavor or if you prefer fermented grains.
• Pop the butter in the freezer before making the dough. This will help create a flaky and delicious crust.
• Before refrigerating the dough, shape it into a rectangle. The easiest way to roll dough into a specific shape is to begin with the desired shape.

Frequently Asked Questions

Can You Freeze Sourdough Pop Tarts?

Yes! Freezing pop tarts is similar to freezing sourdough bread or other baked goods. You can freeze baked, unglazed pop tarts in a freezer-safe bag for up to 3 months. For best results, wrap them in plastic wrap before bagging them.

Are Sourdough Pop Tarts Healthy?

Sourdough pop tarts are not necessarily low-calorie. But they are made with simple ingredients and fermented grains. So they are a much more nutritious option than store-bought pop tarts.

Long-fermented dough offers health benefits, such as easier digestion and more nutrient bioavailability.

What Can You Fill a Pop Tart With?

• Jam – Use your favorite flavor. Strawberry and blueberry are popular choices.
• Nutella – Add 1 or 2 tablespoons of chocolate hazelnut spread per pop tart.
• Apple or pumpkin butter – This is perfect for fall! Add 1-2 tablespoons per pop tart. The filling for pumpkin cobbler is a great option for fall pop tarts.
• Brown sugar cinnamon – Mix 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1 tablespoon all-purpose flour. Use 1-2 tablespoons per pop tart.

Tools You May Need

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Pop Tart Dough Tools

• Large Bowl – Mix the dry ingredients in a large bowl.
• Danish dough whisk or regular whisk – Use a Danish dough whisk or a regular whisk to combine the dry ingredients.
• Box grater – Grating the butter on a cheese grater will make it easier to work it into the dry ingredients. If you don’t have a grater, cut the butter into small pieces.
• Pastry cutter or fork – I like to use a pastry cutter to incorporate the butter, but a fork will also work.
• Bench scraper or knife – For easier rolling, cut the dough in half before refrigerating it. Either a bench scraper or knife will work.
• Plastic wrap – Wrap the dough up before refrigerating it.

Pop Tart Assembly Tools

• Rolling pin – I like to use a French rolling pin because it offers more control and precision.
• Pizza cutter – Use a pizza cutter to trim the dough’s edges and cut the individual rectangles.
• Pastry brush – I prefer a silicone brush for an egg wash.
• Parchment paper – Because no one wants a pop tart stuck to the baking sheet.
• Baking sheet – A standard cookie sheet is all you need.

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Ingredients

Dough Ingredients

• All-Purpose Flour – Luckily, you don’t need anything fancy for this sourdough pop tart recipe. All-purpose flour works great!
• Sugar – The dough is lightly sweetened, but most of the sweetness comes from the filling and icing.
• Salt – Salt enhances the other flavors. I like to use coarse kosher salt.
• Butter – Use unsalted, cold butter. I recommend freezing the butter for 30 minutes or so before making the dough.
• Sourdough Starter Discard – Inactive, unfed starter will do. This is a great way to use up extra discard.

Egg Wash Ingredients

• Egg yolk – You will need egg yolk for the egg wash.
• Water – Thin the egg yolk with about a tablespoon of water. This will help it brush on thinly and evenly.

Filling Ingredients

• Jam – I prefer strawberry, but use your favorite. Nutella and brown sugar filling are also popular choices.

Icing Ingredients

• Powdered Sugar – I use about a cup of powdered sugar. But if you want less icing, you can cut back or skip it altogether.
• Water – Thin the powdered sugar with one teaspoon of water at a time until it is glossy and smooth.

How To Make Sourdough Pop Tarts

Make the Dough

In a large bowl, whisk together the flour, sugar, and salt.

Add the butter to the flour mixture. Use a pastry cutter or fork to incorporate it until the butter is in pea-sized chunks. Don’t overmix.

Add the sourdough discard and mix until just combined. I like to use a fork to work it in. However, I often find that I need to use my hands to form a cohesive ball. Again, don’t overmix.

Turn the dough out onto a clean counter or work surface. Use a bench scraper or sharp knife to cut the dough in half.

Shape each half into a thick rectangle and wrap individually in plastic wrap.

Refrigerate for one hour or up to 3 days.

Assemble the Pop Tarts

Preheat the oven to 350° F.

On a lightly floured surface, roll one portion of the refrigerated dough into a rectangle about 1/8″ thick.

Use a pizza cutter or knife to clean up the edges. Then, cut the dough into four equal rectangles.

Line a baking sheet with parchment paper and lightly flour it. Move the rectangles onto the sheet. This way, later, you don’t have to worry about transferring the filled dough, which can be tricky.

Fill one end of the rectangle with about 1 1/2 tablespoons of strawberry jam (see notes about filling amounts). Spread the jam, leaving some room around the outer perimeter.

Note: The amount of filling depends on the size of the rectangle and your personal preference. Add as much or as little as you like. Just make sure you don’t overfill them.

Fold the dough over from the short end to the opposite short end. Try to avoid pushing out any of the jam. But if some comes out, don’t sweat it.

Pinch the edges to seal. Then, use a fork to crimp the edges.

Repeat with the other half of the dough.

Bake the Pop Tarts

Whisk together the egg yolk and water. Brush lightly over each pop tart. Avoid any pooling around the base of the pastry.

Bake for 25-30 minutes or until golden brown.

Glaze the Pop Tarts

Allow the pop tarts to cool completely.

Meanwhile, in a small bowl, mix together the powdered sugar and one teaspoon of water. Add one teaspoon of water at a time until the icing is thick, glossy, and smooth.

Spoon the icing onto the top of each pop tart.

Sprinkle with colorful sprinkles, coarse sugar, or your favorite toppings.

How To Store Sourdough Pop Tarts

Any leftover pop tarts can be stored in an airtight container on the counter for up to 3 days or in the fridge for 5 days.

More Sourdough Recipes You’ll Love

• Simple Sourdough Flatbread Recipe – Quick and Easy
• Sourdough Donuts with Chocolate and Vanilla Glaze
• The Best Sourdough Discard Crepes – Quick Recipe
• Sourdough Carrot Cake – (No-Wait Recipe)
• Sourdough Burger Buns Recipe – Soft and Fluffy!
• The BEST Sourdough Sandwich Bread (Easy Recipe)

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