Sourdough Discard Pop-Tarts

Sourdough discard pop-tarts are the treat I whip up when I crave nostalgic breakfast pastries but want something a little more homemade and grown-up. The buttery flaky dough wraps around sweet jam and the tang from the discard balances everything perfectly. This is what mornings taste like in my kitchen especially when I have a jar of jam to use up.

I discovered these on a lazy Sunday as a way to make use of my sourdough starter waste Now my friends beg for a batch every brunch because that buttery dough and fruity center are total crowd-pleasers

Ingredients

• All-purpose flour: brings the structure Go for unbleached flour for the best flavor and texture
• Granulated sugar: just a touch for sweetness Use pure cane sugar if available
• Fine sea salt: highlights all the flavors A good quality fine grain salt is best
• Unsalted butter: cold and cubed This makes the dough super flaky Buy a high-fat European style for extra richness
• Sourdough discard: unfed The star ingredient for both tang and tenderness Make sure your discard smells fresh not too sour
• Cold milk or water: see what your dough needs I use whole milk when I want even richer results
• Fruit jam or preserves: I love strawberry in spring or apricot in summer Use a thick good quality jam for no soggy bottoms
• Cornstarch: mix with water if your jam is runny This keeps the filling where it belongs
• Large egg: for sealing and gloss if you skip it use milk only
• Powdered sugar: for the classic drizzle Look for extra-fine for smooth results
• Milk for the glaze: Whole milk makes it lush but any will do
• Vanilla extract: because it makes the glaze pop Real vanilla gives that unmistakable bakery flavor
• Sprinkles: for fun Use festive or seasonal varieties for extra whimsy

Instructions

Mix the Dry Ingredients:

Whisk together the flour sugar and salt in a large bowl so everything is evenly distributed This forms the base of your dough

Cut in the Butter:

Add cold cubed butter to the bowl and use a pastry cutter or your fingertips to press it into the flour mixture Work until you see mostly pea-sized crumbs with some larger flakes for extra flakiness

Add the Sourdough Discard and Liquid:

Pour in the sourdough discard and two tablespoons of cold milk or water Gently mix until barely combined If dry drizzle in another spoonful Stop once the dough just holds together

Chill the Dough:

Divide dough in half Shape each into a flat disk Wrap in plastic and chill at least one hour This relaxes the gluten and keeps your dough tender and manageable

Roll and Cut the Dough:

Once chilled roll each piece on a lightly floured countertop Aim for a rectangle about one eighth inch thick Use a ruler if you want sixteen even rectangles each about three by four inches

Fill the Pop-Tarts:

Space eight dough rectangles on a parchment-lined sheet Place a generous spoonful of thick jam in the center of each leaving a clear border around all edges

Seal and Top:

Brush the borders with beaten egg Lay another rectangle on top and gently press edges together Use a fork to seal the perimeter well Prick the tops with the fork a few times to vent

Bake to Golden:

Give each pastry a careful egg wash on top Bake in a hot oven at three seventy five degrees F until golden and crisp Cool on a wire rack for best texture

Add Glaze and Sprinkles:

Whisk powdered sugar milk and vanilla for a smooth drizzle Once pop-tarts are cool spoon or drizzle the glaze on Add sprinkles before the glaze sets

Save

My favorite part is using homemade raspberry jam from my grandma’s recipe Nothing takes me back to her sunny kitchen faster than these pop-tarts warm from the oven We once made a double batch and decorated every single one for a holiday treat it became an instant family tradition

Storage Tips

Keep leftovers in an airtight container at room temperature for up to two days or in the fridge for five days They reheat beautifully in the toaster oven If you want to make a big batch you can freeze unbaked assembled pop-tarts with parchment between layers Then bake straight from the freezer with a few extra minutes

Ingredient Substitutions

Try swapping butter for plant-based sticks and use non-dairy milk for a vegan version To switch up fillings use peanut butter chocolate spread or thick applesauce Just avoid anything too watery as it might leak

Serving Suggestions

Serve these warm on their own or with a cold glass of milk They are also amazing topped with whipped cream or Greek yogurt Sometimes I add them to a weekend brunch spread with eggs and fruit for a wow factor

Cultural Context

Pop-tarts were invented in the sixties as a fast breakfast but homemade versions are all about indulgence and quality Using sourdough discard not only cuts food waste but gives an artisan bakery touch and that signature tanginess

Seasonal Adaptations

Use apple butter in the fall with a pinch of cinnamon Berry jams in summer for juicy fruit flavor Lemon curd makes a springtime treat with a zesty kick

Success Stories

My neighbor called these better than her childhood favorite right after her first bite Another friend used cherry preserves from her family’s orchard and said they were the best pop-tarts she ever made I love seeing how everyone makes this recipe their own

Freezer Meal Conversion

Assemble pop-tarts to the point before baking then store in layers separated by parchment in a freezer bag To bake from frozen add three to five extra minutes straight from the freezer No need to thaw first Glaze after they are cool

Save

Enjoy these pop-tarts with your favorite jam and a sprinkle of nostalgia They are sure to brighten any morning

Recipe FAQs

→ How do I prevent soggy pop-tarts?

Use thick jam or add cornstarch to the filling to avoid excess moisture, and cool pop-tarts on a wire rack after baking.

→ Can I use other fillings besides fruit jam?

Absolutely! Try nut butter, chocolate spread, or your favorite preserves to vary flavors and textures.

→ Is it possible to make these vegan?

Yes, substitute plant-based butter and non-dairy milk. Skip the egg wash or use a vegan alternative for sealing.

→ How do I freeze and bake the pastries?

Arrange unbaked pop-tarts on a tray, freeze, then store in an airtight container. Bake from frozen, adding 3–5 extra minutes.

→ What tools are necessary for preparation?

You’ll need mixing bowls, a rolling pin, pastry cutter or fork, baking sheet, parchment paper, and a pastry brush for assembly.

→ How do I achieve a flaky texture?

Keep butter and dough cold, handle gently, and avoid overmixing to ensure tender, flaky pastries every time.