If you grew up eating store bought Sourdough Pop Tarts, you might recall the thrill of breaking open that shiny foil wrapper on a rushed morning. But what if you could recreate that nostalgic moment from scratch, using real ingredients and irresistible flavors. In this article, we’ll guide you through a delightful homemade Sourdough Pop Tarts recipe featuring a buttery, flaky crust and your choice of fillings like strawberry or cinnamon brown sugar. Get ready for a family friendly adventure as you let the kids join in, decorating with a rich vanilla glaze and sprinkles.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Pie Dough – Use my buttery, flaky Sourdough Pie Crust recipe. It can be long-fermented, so feel free to make it a few days ahead to save time. To make the pie dough, use an active sourdough starter or sourdough starter discard.
- Preserves/ Jam – My family loves homemade strawberry jam or preserves, but you can use any jam or preserve you like. If you’re making your own, make sure it’s thick, as runny jam is more likely to leak out of the pop tart during baking.
Timetable For Sourdough Pop Tarts
| Step | Description | Duration | Notes |
|---|---|---|---|
| Preparing dough | Mix ingredients & form dough | 15 minutes | Include cutting in cold butter |
| Dough chilling | Chill dough in fridge | 1 to 24 hours | Minimum 1 hour for best texture |
| Rolling & cutting dough | Roll out dough and cut rectangles | 15 minutes | Prepare two discs separately |
| Filling & assembling | Add jam/filling and seal edges | 20 minutes | Use egg wash on edges |
| Baking | Bake at 350°F (175°C) | 25-30 minutes | Until golden brown |
| Cooling | Cool pop tarts before glazing | 30 minutes | Helps the glaze set better |
| Making & applying glaze | Mix glaze and glaze pop tarts | 10 minutes | Glaze thickens when cooled |
| Setting glaze | Let glaze set before serving | 30-60 minutes | Optional to speed-set in fridge |
How to Make Sourdough Pop Tarts
- Prepare my sourdough pie crust recipe through step 7, then, follow the instructions below.
- Preheat the oven to 350°F and line a large, rimmed baking sheet with parchment paper and set aside.
How to Store
To store homemade sourdough Pop Tarts, keep them in an airtight container at room temperature for up to 3 days to maintain freshness and flakiness. For longer storage, they freeze very well: wrap the pop tarts tightly in plastic wrap (especially if unfrosted) and freeze for up to 3-4 months. When freezing, it’s helpful to flash freeze them first on a baking sheet to prevent sticking, then transfer them to airtight containers or bags. To enjoy, thaw at room temperature or warm them in a 350°F oven for about 10 minutes to restore crispiness. Avoid reheating glazed pop tarts in regular toasters, as the icing can make a mess; toaster ovens or microwaves (in short bursts) can work but may affect texture slightly.
- Room temperature: Store in an airtight container, best consumed within 3 days.
- Refrigeration: Some sources suggest up to 6 days, but this may soften the crust.
- Freezing: Wrap well and freeze baked or unbaked pop tarts for up to 3-4 months. Flash freeze on a tray first for best results.
- Reheating: Oven at 350°F for 10 minutes restores texture well; microwaves can be used carefully; avoid toaster heating for glazed versions.
For More Guidance:
Why You’ll Love This Recipe:
Anyone can make them:
You’ll love this recipe because it’s that easy. These homemade sourdough pop tarts utilize simple ingredients that you likely already have in your pantry. Imagine transforming those neglected pantry staples into delightful treats that will impress friends and family alike. The comforting aroma of fresh baked pastries will fill your kitchen, creating an inviting atmosphere that makes baking feel like a joy rather than a chore.
Flavor freedom:
My family’s favorite flavors are sweet fillings like strawberry jam or preserves, but the beauty of this recipe lies in its unmatched flexibility. If you prefer the sourness of blueberry, the comfort of brown sugar cinnamon, or the nostalgic taste of apple butter, you can customize each creation to suit your palate. This culinary freedom invites creativity, transforming each batch into a personalized treat that resonates with your taste buds.
Make ahead recipe:
With this make ahead pop tart dough, you can prep in advance just chill it in the fridge for a day or two. This means that when the morning rush hits, you only need to pop the pastries in the oven for a mere 15 minutes, making even the most hectic school days a breeze.
FAQs
Can I use sourdough discard for the dough?
Yes, this recipe works great with sourdough discard as it adds flavor and helps reduce waste. Use starter or discard at room temperature for best results.
How do I keep the dough flaky?
Keep all ingredients cold, especially the butter, and chill the dough for at least 1 hour before rolling and cutting. Using egg wash on the edges helps seal the filling and prevent leakage.
Can I use any filling?
Absolutely! You can use your favorite jam, preserves, Nutella, or even make your own fruit butter. Just avoid very runny fillings that might leak.
How long should I bake the pop tarts?
Bake at 350°F (177°C) for about 25–30 minutes or until golden brown.
When should I glaze the pop tarts?
Let the pop tarts cool completely before applying the vanilla glaze to avoid it melting and becoming too thin.
How do I store them?
Store at room temperature in an airtight container for up to 3 days. They freeze well if wrapped tightly for up to 3-4 months.
Can I skip the egg wash?
Egg wash helps with sealing and browning, but you can skip it if you prefer vegan options. The crust may be less golden and sealing may be less effective.
Why did my pop tarts leak jam?
Some leaking is normal and can give a rustic look. To minimize leakage, leave space at the edges when filling and seal edges firmly with egg wash and a fork.
Homemade Sourdough Pop Tarts Recipe
Equipment
- Food Processor
- Rolling Pin
- Baking Sheet
- Plastic Cover
Ingredients
- 240 grams all-purpose flour 1 3/4 cups
- 6 grams salt 1 teaspoon
- 2 grams baking powder 1/2 teaspoon
- 113 grams unsalted butter frozen/cold 1/2 cup
- 60 grams lard 1/3 cup
- 140 grams sourdough discard heaping 1/2 cup
- ice cold water optional 1 teaspoon at a time
Instructions
Filling
- 180 grams preserves/jam 9 Tablespoons
- 1 egg for egg wash
Vanilla Glaze
- 90 grams powdered sugar 3/4 cup
- 20 grams milk 1 Tablespoon + 1 teaspoon
- 2 grams vanilla extract 1/2 teaspoon
- sprinkles if desired
Sourdough Pop Tart Pastry
- Before you begin this recipe, measure the lard in a measuring cup and place it in the freezer for at least 10 minutes to chill.
- 60 grams lard
- Next, put flour, salt, and baking powder in the food processor. Give it a whirl to mix the ingredients.
- 240 grams all-purpose flour,6 grams salt,2 grams baking powder
- Cut the frozen butter into cubes, then place the it and smaller pieces of the cold lard in the food processor. Mix on dough or low setting until the mixture looks crumbly, about 15 seconds.
- 113 grams unsalted butter, frozen/cold
- Add COLD discard or active starter to the food processor and mix until the dough forms.
- If the dough doesn’t come together after mixing for at least 30 seconds, you may need to add ice-cold water. Continue adding teaspoon of ice water (one at a time) and mixing until the dough is formed.
- 140 grams sourdough discard,ice cold water (optional)
- Remove the dough from the food processor and place on a clean work surface. Cut in half with a bench scraper or a sharp knife. Roll into two dough balls and flatten with your hands to create 2 discs.
- Cover with plastic wrap and place the discs of dough in the refrigerator to chill for at least 1 hour.
- You can store it in the fridge for up to 3 days to long-fermented the pie dough.
Shape
- Preheat the oven to 350 degrees F and line a large, rimmed baking sheet with parchment paper, set aside.
- On a lightly floured work surface, roll one of the pie discs to a 9 x 12 inch rectangle. Divide the dough into 9 even pieces (3 x 4 inches) and place them on the prepared baking sheet.
- In a small bowl, whisk together an egg and a splash of water. Using a pastry brush, brush each piece of dough with an egg wash, then place a tablespoon of jam/preserves in the center of each piece. You’ll want to leave at least a ¼ inch border around each piece to prevent leakage. Cover the baking sheet with this plastic cover and place the tarts in the fridge to chill.
- 180 grams preserves/jam,1 egg
- Roll out the second pie disc and divide into 9 more pieces just as before.
- Remove the dough from the fridge and top each pop tart with another piece of dough.
- With clean fingers, press the border of the dough down, then using the pongs of a fork, seal the edges of each pop tart closed. Brush the tops of the pop tarts with more egg wash, then poke the top piece of dough with a tooth pick, about 6 holes each. This allows the steam to escape while the pop tarts are baking. Cover again and chill in the fridge for at least 15 minutes.
Bake
- Bake for 25-30 minutes or until the pop tarts are perfectly golden brown. Cool completely on a wire rack.
- Once the pop tarts are at room temperature, prepare the vanilla glaze and spoon on top of each pop tart. Top with sprinkles, if desired.
- 90 grams powdered sugar,20 grams milk,2 grams vanilla extract,sprinkles
- Leave the glaze to dry for a few hours. Enjoy!
Warnings:
- Raw dough caution: The dough contains raw flour and sometimes raw eggs (if used for egg wash). Avoid eating raw dough or batter to prevent risk of foodborne illness.
- Allergy alert: This recipe contains gluten (flour) and dairy (butter, milk in glaze). Those with allergies or intolerances should use appropriate substitutes and exercise caution.
- Proper sealing: Ensure the edges of the pop tarts are well sealed to prevent jam leakage, which could burn on the baking tray and cause smoke or fire hazard.
- Baking temperature: Bake pop tarts at the recommended temperature (around 350°F/175°C). Baking at too high a temperature can burn them on the outside while leaving dough uncooked inside.
- Glaze handling: While the vanilla glaze adds sweetness and decoration, too much glaze or applying it on warm pastries can cause it to drip and create a sticky mess.
- Storage: Improper storage can lead to spoilage. Store in airtight containers and refrigerate or freeze any leftovers to prevent mold growth.
- Heating caution: Avoid heating glazed pop tarts in a traditional toaster as the glaze may melt and drip inside, creating a mess and potentially damaging the appliance.
More Recipes:
