Sourdough Discard Pop Tarts Recipe (Homemade & Flaky)

Introduction

There’s a special kind of comfort that comes from baking at home—the warm oven, the buttery aroma, and the joy of creating something from scratch. Sourdough discard pop tarts are one of those treats that instantly lift your mood before you even take a bite. They bake up golden and crisp, with tender layers wrapped around sweet jam or rich chocolate filling.

What makes this recipe even better is that it turns leftover sourdough discard into something exciting and delicious instead of letting it go to waste. It’s a clever way to transform a simple ingredient into a bakery-style pastry that feels both nostalgic and new. Plus, it’s a fun and beginner-friendly baking project that fills your kitchen with cozy sweetness.

People adore sourdough discard pop tarts because they blend childhood comfort with homemade goodness. The pastry is rich and buttery, with a gentle tang from the sourdough that adds depth to every bite. Whether you enjoy them for breakfast, a midday snack, or a weekend baking treat, they’re a satisfying option that feels indulgent yet thoughtful.

There are plenty of reasons to make these pastries. Maybe you want a creative way to use extra sourdough discard, or maybe you’re craving something warm and homemade to start your day. They’re perfect for family get-togethers, lunchboxes, or slow weekend mornings. You can also customize them with fruit preserves, nut butter, chocolate, or even savory fillings like cheese and herbs.

No matter how you fill them, these pop tarts bring comfort, happiness, and that proud feeling only homemade baking can give.

Ingredients You Will Need

This recipe uses simple pantry staples that you probably already have at home.

For the Dough

1 cup (240 g) sourdough discard
2 cups (250 g) all-purpose flour
1 cup (230 g) cold unsalted butter, diced
2 tablespoons sugar
1 teaspoon salt
1 large egg (for sealing and brushing)
2–3 tablespoons cold water, as needed

For the Filling

½ cup thick fruit jam or preserves (strawberry, blueberry, raspberry, etc.)

Optional:

1 tablespoon cornstarch + 1 tablespoon water (for thin jam)
2 tablespoons chocolate spread or peanut butter

For the Glaze

1 cup (120 g) powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
Sprinkles or crushed nuts (optional)

Step-by-Step Instructions

Step 1: Make the Dough

In a large bowl, combine the flour, sugar, and salt. Stir well. Add the cold butter cubes and rub them into the flour using your fingertips or a pastry cutter until the mixture looks crumbly with pea-sized butter pieces.

Add the sourdough discard and gently mix with a fork. Pour in cold water one tablespoon at a time until the dough just comes together. Do not overmix.

Shape into a ball, wrap in plastic wrap, and refrigerate for 30–45 minutes.

Step 2: Prepare the Filling

If your jam is runny, heat it gently with the cornstarch mixture until slightly thickened. Let it cool fully before using.

You may also use chocolate spread, peanut butter, or a combination of both.

Step 3: Roll Out the Dough

Divide chilled dough into two parts. Roll one portion on a lightly floured surface until about ⅛-inch thick.

Cut into rectangles about 3 × 4 inches using a knife or pizza cutter.

Step 4: Fill and Seal

Place half the rectangles on a parchment-lined tray. Spoon 1 tablespoon filling into the center of each.

Brush edges with beaten egg. Cover with remaining dough pieces and press gently. Crimp edges with a fork to seal.

Step 5: Chill Again

Refrigerate assembled pop tarts for 15 minutes. Meanwhile, preheat oven to 375°F (190°C).

Step 6: Bake

Brush tops lightly with egg wash. Bake for 20–25 minutes until golden and crisp.

Cool completely on a wire rack.

Step 7: Glaze

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

Drizzle over cooled pastries. Add toppings if desired. Let set for 10–15 minutes.

Step 8: Serve

Enjoy warm or store in an airtight container. Perfect for breakfast, snacks, or dessert.

Why This Recipe Stands Out

These sourdough discard pop tarts are more than just a sweet snack—they’re a smart way to reduce food waste while creating something special. The natural tang from the sourdough pairs beautifully with sweet fillings, giving the pastry extra character.

They’re also endlessly customizable. Go fruity, chocolaty, nutty, or savory. Use whole wheat flour, low-sugar jam, or organic ingredients to suit your lifestyle.

Compared to store-bought versions, these contain fewer preservatives and allow you full control over ingredients.

Extra Tips for Best Results

Always use cold butter for flaky layers.
Avoid overworking the dough.
Try fillings like apple-cinnamon, lemon curd, or raspberry chocolate.
Add spices such as cinnamon or cardamom to the dough.
Brush with milk instead of egg for an egg-free finish.
Cool fully before glazing.
Store airtight for 3 days or freeze longer.
Make mini versions for parties or kids.
Sprinkle nuts or seeds for crunch.
Try savory fillings like cheese, pesto, or veggies.

Final Thoughts

Sourdough discard pop tarts are one of those recipes that turn simple ingredients into something magical. They’re flaky, buttery, lightly tangy, and filled with comforting sweetness.

Whether you’re new to baking or experienced, this recipe brings creativity and warmth into your kitchen. It’s proof that leftovers can become something beautiful and delicious.

So next time your sourdough discard piles up, don’t toss it—bake it into something golden, cozy, and unforgettable.

Nutrition Information (Approximate)

Per 1 pop tart (out of 8):

Calories: 310 kcal
Carbs: 38 g
Protein: 5 g
Fat: 16 g
Saturated fat: 9 g
Sugar: 15 g
Fiber: 2 g
Sodium: 210 mg
Cholesterol: 55 mg
Calcium: 25 mg
Iron: 1.8 mg

Values vary by ingredients used.

Disclaimer

This recipe is for general home baking enjoyment. Dietary needs vary by person. If you have allergies or health concerns related to gluten, dairy, or sugar, consult a healthcare professional. Enjoy responsibly as part of a balanced diet.

Sourdough Pop Tarts