Sourdough Pop Tarts Recipe

Introduction

Sourdough Pop Tarts offer a delightful twist on the classic breakfast treat, combining a flaky, tangy crust with sweet jam filling. Perfect for a weekend brunch or a special snack, these homemade pop tarts are both fun to make and delicious to eat.

Ingredients

• Crust:
• 2 cups all purpose flour, spooned and leveled (269 grams)
• 1/2 teaspoon fine sea salt (3 grams)
• 2 tablespoons granulated sugar (29 grams)
• 1 cup unsalted butter, cold and grated (226 grams)
• 1/2 cup sourdough discard, cold (142 grams)
• 1/2 teaspoon vanilla extract (3 grams)
• 1/4 cup ice water (57 grams)
• Filling:
• 1 13-ounce jar of strawberry jam (or another flavor)
• Egg Wash:
• 1 large egg
• 1 tablespoon water
• Glaze:
• 2 tablespoons milk (29 grams)
• 1 teaspoon vanilla bean paste or vanilla extract (9 grams)
• 1 teaspoon strawberry jam or preferred jam flavor (5 grams)
• 1 cup powdered sugar (106 grams)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
2. Step 2: In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.
3. Step 3: Using a cheese grater, grate the cold butter into the flour mixture. Use a fork or pastry blender to mix until the mixture comes together with pea-sized pieces of butter.
4. Step 4: Add the cold sourdough discard and vanilla extract to the bowl. Mix with a fork, dough whisk, or your hands until combined.
5. Step 5: Slowly add ice water a tablespoon at a time, mixing with your hands until the dough forms a ball.
6. Step 6: Divide the dough into two equal parts. On a lightly floured surface, roll each part into a 9×12 inch rectangle. Flour your rolling pin as needed to prevent sticking.
7. Step 7: Trim the edges of the rectangles with a pastry or pizza cutter for neat edges.
8. Step 8: Cut each rectangle into 9 equal smaller rectangles, giving a total of 18 pieces.
9. Step 9: Place 9 rectangles on the baking sheet. Spoon 1 tablespoon of jam onto the center of each, spreading slightly towards the edges but not too close.
10. Step 10: Top each jam-covered rectangle with one of the remaining 9 rectangles. Use a fork to crimp the edges and seal the pop tarts.
11. Step 11: Whisk together the egg and water to make an egg wash. Brush it generously over each pop tart.
12. Step 12: Bake on the center rack for 20-25 minutes, or until golden brown.
13. Step 13: Allow the pop tarts to cool on the baking sheet for 3 minutes, then transfer them to a cooling rack.
14. Step 14: Once completely cool, prepare the glaze. In a medium bowl, whisk together milk, jam, and vanilla bean paste or extract until smooth.
15. Step 15: Add powdered sugar and mix until the glaze is smooth. Adjust thickness by adding more powdered sugar or milk, one teaspoon at a time as needed.
16. Step 16: Spoon about a teaspoon of glaze over each pop tart and enjoy your homemade sourdough pop tarts!

Tips & Variations

• Use any flavor of jam for the filling and glaze to customize your pop tarts.
• For a long ferment, refrigerate the dough in a sealed container for 2-3 days before rolling and baking.
• You can freeze baked, unfrosted pop tarts in an airtight container for up to 3 months. Thaw at room temperature before glazing.
• To freeze unbaked pop tarts, assemble them fully, flash freeze on a cookie sheet, then transfer to a freezer bag.

Storage

Store sourdough pop tarts in an airtight container at room temperature for up to 2 days. If freezing, keep baked unfrosted pop tarts in a freezer-safe container for up to 3 months and thaw before glazing. Reheat gently in a toaster oven or conventional oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for the crust?

All-purpose flour works best for a tender, flaky crust, but you can experiment with a blend of whole wheat or pastry flour. Keep in mind the texture and flavor may change slightly.

What should I do if my dough is too sticky?

If the dough feels too sticky, add a little more flour, a teaspoon at a time, until it becomes manageable but still soft enough to roll out easily.

Sourdough Pop Tarts Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

These Sourdough Pop Tarts are a delightful homemade treat featuring a flaky sourdough crust filled with sweet strawberry jam and topped with a luscious strawberry glaze. Perfect for breakfast or a snack, they combine the tangy depth of sourdough discard with the comfort of a classic pop tart, all baked to golden perfection.

• Author: Nethan
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 9–12 pop tarts 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups all purpose flour, spooned and leveled (269 grams)
• 1/2 teaspoon fine sea salt (3 grams)
• 2 tablespoons granulated sugar (29 grams)
• 1 cup unsalted butter, cold and grated (226 grams)
• 1/2 cup sourdough discard, cold (142 grams)
• 1/2 teaspoon vanilla extract (3 grams)
• 1/4 cup ice water (57 grams)

Filling

• 1 13 ounce jar of strawberry jam (or another preferred flavor)

Egg Wash

• 1 large egg
• 1 tablespoon water

Glaze

• 2 tablespoons milk (29 grams)
• 1 teaspoon vanilla bean paste or vanilla extract (9 grams)
• 1 teaspoon strawberry jam or preferred jam flavor (5 grams)
• 1 cup powdered sugar (106 grams)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside to keep the workspace orderly.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, fine sea salt, and granulated sugar to evenly distribute these key dry ingredients.
3. Incorporate Butter: Using a cheese grater, grate the cold unsalted butter into the flour mixture. Use a fork or pastry blender to mix the butter and flour until combined and crumbly, ensuring even fat distribution for a flaky crust.
4. Add Wet Ingredients to Dough: Add the cold sourdough discard and vanilla extract to the bowl. Mix with a fork, dough whisk, or your hands until fully combined to form the base of the dough.
5. Form Dough Ball: Gradually add ice water one tablespoon at a time, mixing with your hands until the dough comes together into a cohesive ball, being careful not to overwork.
6. Divide and Roll Out Dough: Divide the dough into two equal parts. On a lightly floured surface, roll each part out into a 9×12 inch rectangle. Lightly flour your rolling pin to prevent sticking as needed.
7. Cut and Clean Edges: Use a pastry cutter or pizza cutter to trim the edges of each rectangle. Then cut each into 9 equal smaller rectangles, making 18 total pieces.
8. Assemble Pop Tarts: Place 9 rectangles on the prepared baking sheet. Spoon 1 tablespoon of jam into the center of each, spreading slightly towards edges. Top each with one of the remaining rectangles and crimp edges tightly using a fork to seal.
9. Apply Egg Wash: Mix the large egg and water to make egg wash. Brush this over the top of each pop tart to encourage a golden finish during baking.
10. Bake: Bake on the center rack of the preheated oven for 20-25 minutes until pop tarts are puffed and golden brown.
11. Cool: Let the pop tarts cool for 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely before glazing.
12. Make Glaze: In a medium bowl, whisk together milk, strawberry jam, and vanilla bean paste or extract. Gradually mix in powdered sugar until smooth and desired thickness is reached, adjusting with more sugar or milk as needed.
13. Glaze and Serve: Spoon a teaspoon of the glaze over each cooled pop tart. Allow the glaze to set briefly before enjoying your fresh homemade sourdough pop tarts.

Notes

• Storage: Keep sourdough pop tarts in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze baked, unfrosted pop tarts in an airtight freezer-safe container for up to 3 months. Thaw at room temperature before glazing.
• Flavor Variations: Feel free to use any jam flavor for both filling and icing to customize your pop tarts.
• Yield: This recipe makes 9-12 pop tarts depending on the size. Extra dough scraps can be re-rolled to make additional pop tarts.
• Long Fermentation Option: For enhanced flavor, refrigerate the dough in a sealed container for 2-3 days before rolling and baking.
• Freezing Unbaked Pop Tarts: Assemble completely and freeze on a cookie sheet, then transfer to a freezer bag for later baking.

Keywords: sourdough pop tarts, homemade pop tarts, strawberry jam pop tarts, baked pastry, sourdough discard recipe, breakfast pastry