Sourdough Discard Pop Tarts: A Fun & Frugal Twist on a Classic Treat

Sourdough discard doesn’t have to go to waste—or to your compost bin. With a little creativity, it becomes a flavorful ingredient in sweet and savory baked goods. One of the most fun and delicious ways to use it? Homemade Pop Tarts!

These Sourdough Discard Pop Tarts have a tender, flaky pastry crust with the subtle tang of sourdough and are filled with your favorite jam, fruit compote, or even Nutella. The discard adds flavor and texture, transforming a nostalgic treat into a grown-up indulgence.

They’re perfect for breakfast, a lunchbox surprise, or a weekend baking project. Bonus: You can freeze them and toast them later, just like the store-bought version—only better (and cleaner!).

🕒 Cooking Time & Serving

• Prep Time: 25 minutes

• Chill Time: 30 minutes

• Bake Time: 22–25 minutes

• Total Time: ~1 hour 20 minutes

• Servings: 8 pop tarts

🧾 Ingredients

For the Dough

• 1 ¼ cups all-purpose flour

• ½ cup cold unsalted butter, cut into cubes

• ¼ cup sourdough discard (100% hydration)

• 2 tbsp granulated sugar

• ½ tsp salt

• 2–4 tbsp cold water (as needed)

For the Filling

• ½ cup jam, preserves, or Nutella

• 1 tbsp cornstarch (optional, to thicken jam)

For the Egg Wash

• 1 egg

• 1 tbsp milk or water

For the Glaze (Optional)

• 1 cup powdered sugar

• 2 tbsp milk

• ½ tsp vanilla extract

• Sprinkles (optional)

🍴 How to Make Sourdough Discard Pop Tarts

Step 1: Make the Dough

1. In a mixing bowl, combine flour, sugar, and salt.

2. Add cold butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.

3. Stir in sourdough discard.

4. Add cold water 1 tablespoon at a time until dough holds together but isn’t sticky.

5. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

Step 2: Prepare the Filling

1. If using a runny jam, mix it with cornstarch to thicken.

2. Set aside.

Step 3: Assemble the Pop Tarts

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll out chilled dough on a lightly floured surface to about ⅛ inch thick.

3. Cut into rectangles (approx. 3×4 inches). You’ll need an even number—about 16 pieces.

4. Spoon 1–1½ tablespoons of filling into the center of half the rectangles, leaving a ½-inch border.

5. Brush edges with egg wash, then top with remaining rectangles. Press edges with a fork to seal.

6. Poke a few holes in the top with a fork or toothpick to allow steam to escape.

7. Brush tops with egg wash.

Step 4: Bake

1. Bake for 22–25 minutes or until golden brown.

2. Let cool on a wire rack.

Step 5: Glaze (Optional)

1. Mix powdered sugar, milk, and vanilla until smooth.

2. Drizzle over cooled pop tarts and add sprinkles if desired.

📝 Notes

• Chilling is key: Cold dough = flaky pastry. Don’t skip the chill time.

• Flavor variations: Try lemon curd, apple butter, cinnamon sugar, or peanut butter fillings.

• Make ahead: Freeze unbaked pop tarts and bake straight from frozen, adding 2–3 extra minutes to the baking time.

❓ FAQs

Can I use active sourdough starter instead of discard?
Yes, but it should still be unfed or recently used. You want that tang without active fermentation for this recipe.

Do I have to use an egg wash?
It’s optional but gives the pastry a nice golden finish and helps seal the edges.

How do I store leftovers?
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. Reheat in a toaster oven or microwave.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend that’s designed for baking. Texture may differ slightly.

Are these freezer-friendly?
Absolutely. Freeze unglazed pop tarts in a single layer, then store in a bag or container. Toast or bake to reheat.

🍽️ Nutrition Facts (Per Pop Tart)

Note: Nutritional values are estimates and may vary based on filling and portion size.

⚠️ Disclaimer

These sourdough discard pop tarts are a fun and tasty treat, but like most baked goods, they’re best enjoyed in moderation. Be aware of common allergens in this recipe such as gluten, dairy, eggs, and nuts (depending on filling). Always read ingredient labels and consult a professional for specific dietary concerns.