This post may contain affiliate links. Please read our disclosure policy.
This sourdough Pop Tarts recipe is a fun throwback to a favorite childhood treat. Sourdough pie dough is filled with canned strawberry jam and baked to golden perfection. Then, these old-school snacks are topped with a sweet glaze and colorful sprinkles.
A Quick Look At This Recipe
- Ready In: 2 hours
- Serves: 4
- Calories: 441 kcal (approximately)
- Main Ingredients: All-purpose flour, sourdough starter, butter, strawberry jam, powdered sugar.
- Why You’ll Love It: This is a nostalgic childhood treat turned into a from-scratch version made with simple ingredients and sourdough discard. The flaky pie crust, sweet strawberry jam filling, and classic glaze make them feel just as fun, but so much better than store-bought.
SUMMARIZE & SAVE THIS RECIPE ON
Long gone are my days of boxed breakfast treats, but my homemade sourdough Pop Tart days are here to stay!
These nostalgic breakfast treats use a classic sourdough pie crust recipe filled with homemade canned strawberry jam. Then, they are baked to golden goodness and smothered with sweet icing and cute sprinkles.
We love these in spring with fresh strawberry jam. But they are also great with your favorite filling like cinnamon-sugar, blueberry jam, or even Nutella!
Ps If you love recipes with pie crust, be sure to check out my sourdough peach pie and sourdough chicken pot pie.
Jump to:
Why You’ll Love This Recipe
Easy: It is beginner-friendly! If you have homemade jam, use it. If not, store-bought will work perfectly fine.
Use Up Extra Discard: This is a great way to use the discard from your regular sourdough starter feeding routine.
Fun: Not only are sourdough Pop Tarts fun (and delicious) to eat, they are also fun to make. Kids love rolling the dough and adding the sprinkles.
Throwback: These homemade Pop Tarts will take you back to a different time, but they taste so much better.
Key Ingredients
Flour: I used all-purpose flour for this recipe, but you could also use fresh-milled soft white wheat. Just increase the amount of fresh flour to 2 1/2 cups.
Butter: Use unsalted butter.
Sourdough Starter: Any type of starter will work. You can use an all-purpose starter, fresh-milled sourdough starter, or an einkorn sourdough starter, for example.
Filling: I use canned strawberry jam, but you can also use Instant Pot apple butter, Nutella, or your other favorite filling.
Powdered Sugar: You will need powdered sugar for the icing.
Sprinkles: Use your favorite sprinkles!
Get the full list of ingredients and measurements on the printable recipe card below.
How To Make Sourdough Pop Tarts
Step 1: In a large bowl, whisk together the flour, sugar, and salt.
Step 2: 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.
Step 3: Mix in the sourdough discard until just combined. Use a fork at first, then your hands if needed, to form a cohesive dough. Do not overmix.
Step 4: Turn the dough onto a clean work surface and divide it in half with a bench scraper or knife.
Shape each half into a thick rectangle, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
Step 5: When you are ready to bake, preheat the oven to 350° F, line a baking sheet with parchment paper, and lightly flour it.
On a lightly floured surface, roll one portion of the refrigerated dough into a rectangle about 1/8″ thick.
Step 6: Use a pizza cutter or knife to clean up the edges. Then, cut the dough into four equal rectangles.
Move the rectangles onto the sheet. This way, later, you don't have to worry about transferring the filled dough, which can be tricky.
Step 7: Fill one end of the rectangle with about 1 1/2 tablespoons of strawberry jam.
Spread the jam, leaving some room around the outer perimeter.
Step 8: 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.
Step 9: Pinch the edges to seal. Then, use a fork to crimp the edges.
Repeat with the remaining dough.
Step 10: 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. Let them rest on the sheet for a few minutes, then transfer them to a wire rack to cool to room temperature.
Step 11: Once the Pop Tarts have completely cooled, 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.
Step 12: Sprinkle with colorful sprinkles, coarse sugar, or your favorite toppings. Enjoy!
Tips for Success
- Don’t overfill the Pop Tarts, or they will be hard to seal and will leak while baking.
- Let the Pop Tarts cool completely to room temp before adding the icing. If they are at all warm, the icing will melt.
- 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.
Serving Suggestions
Brunch: Serve as a sweet treat for brunch with home-cured bacon, easy sourdough pancakes, sourdough discard crepes, my cottage cheese recipe, or your other breakfast favorites.
Dessert: Serve for dessert with a scoop of egg-free vanilla ice cream or old-fashioned strawberry ice cream. If serving in the fall, fill with Instant Pot apple butter and serve with pumpkin spice ice cream.
Eggs: Serve with fluffy scrambled eggs, Instant Pot hard-boiled eggs, or a slow cooker egg casserole.
Storing
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.
Frequently Asked Questions
Yes! Freezing sourdough 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.
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.
Yes, you can use active or inactive sourdough starter for sourdough Pop Tarts.
Overfilling or not sealing the edges well can cause your sourdough Pop Tarts to leak. Use less filling and crimp firmly.
If you tried this Sourdough Pop Tart recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y’all!
Sourdough Pop Tarts
Ingredients
Dough
- 2 cups 240 g all-purpose flour
- 1 teaspoon 6 g salt
- 1/4 cup 50 g granulated sugar
- 16 tablespoon 226 g very cold unsalted butter, cubed or shredded
- 1 cup 227 g sourdough starter discard
Jam Filling
- 1 cup strawberry jam, or filling of choice
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Icing
- 1 cup 115 g powdered sugar
- 2-4 teaspoons water
- Sprinkles, optional
Instructions
Make the Dough
- In a large bowl, whisk together the flour, sugar, and salt.2 cups 240 g all-purpose flour, 1 tsp 6 g salt, 1/4 cup 50 g granulated sugar
- 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.16 tbsp 226 g very cold unsalted butter
- 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.1 cup 227 g sourdough starter discard
- 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
- 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.1 cup strawberry jam
- 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
- Whisk together the egg yolk and water. Brush lightly over each pop tart. Avoid any pooling around the base of the pastry.1 egg yolk, 1 tbsp water
- Bake for 25-30 minutes or until golden brown. Let them rest on the sheet for a few minutes, then transfer them to a wire rack to cool to room temperature.
Glaze
- Once the Pop Tarts have completely cooled, 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.1 cup 115 g powdered sugar, 2-4 teaspoons water
- Spoon the icing onto the top of each pop tart.
- Sprinkle with colorful sprinkles, coarse sugar, or your favorite toppings.Sprinkles
Notes
- Don’t overfill the Pop Tarts or they will be hard to seal and will leak while baking.
- Let the Pop Tarts cool completely to room temp before adding the icing. If they are at all warm, the icing will melt.
- 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.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
So stinking good, all 8 of my kids + nieces and nephews LOVED these! We made them on repeat when living abroad (bc we had limited access to store-bought anything in rural Kenya), and now back in the States we. Are. Obsessed.
I love this! Thank you so much for sharing!
-Rebecca
Such a fun recipe to make with littles. My daugher loves spreading the jam and adding the sprinkles.
Hi, have you tried this with fresh milled flour, like half hard red and half soft white
thanks, Phyllis
Hi, Phyllis!
I haven’t. But if I were to make these with fresh-milled flour, I’d use soft white wheat for flavor and texture. 🙂
-Rebecca
can I make these pop tarts using fresh milled soft white berries. Would I have to change anything else in the recipie. thanks, Phyllis
Hey there! Definitely. If you are using soft wheat, you may need to increase the amount of flour by 1/4 cup per cup called for in the recipe. Usually though, with fresh milled flour, I eyeball it until I get the right consistency. 🙂 This post might help: https://moonandmagnolia.com/how-to-convert-all-purpose-to-fresh-milled-flour/
-Rebecca
Hi, right now I have my starter in the fridge and I would only get 1/2 cup of dicsard, this recipie calls for 1 cup, so how do I get more discard. thanks, Phyllis
You can just feed it twice the amount you usually do (1 part starter, 2 parts flour, and 2 parts water). Hope that helps! 🙂
-Rebecca