Sourdough Pop Tarts

🥐 Why These Hit Different

• Real-deal flaky layers with buttery depth
• That subtle sourdough tang adds a whole new vibe
• Fill it how you want—fully customizable
• No fake aftertaste, just clean, real ingredients

One batch in, and yeah… the store version feels like a downgrade.

⏱ Time Check

• Prep: 15 minutes
• Bake: 30 minutes

🧾 What You’ll Need

Crust

• 1 cup + 1 tsp flour
• 8 tbsp cold butter
• ½ tsp salt
• 2 tbsp sugar
• ½ cup sourdough discard
• 1 tsp vinegar

Filling

• Strawberry jam (or switch it up)

Egg Wash

• 1 egg (beaten)

Glaze

• ½ cup powdered sugar
• 1 tsp water

👩‍🍳 How It Goes Down

1. Build the Dough

Grate cold butter into the flour, sugar, and salt. Work it in just enough to get crumbly texture—don’t overmix.

Add sourdough discard + vinegar. Mix with a fork, then bring it together by hand. If it’s dry, add a splash of ice water (go easy).

Shape into a rectangle, wrap it, flatten slightly, and chill for at least 1 hour (overnight works too).

2. Roll + Slice

Roll it out on a floured surface (about ⅛ inch thick). Trim edges and cut into even rectangles.

3. Fill + Seal

Brush edges with egg wash. Add about 2 tbsp filling to one side, fold over, and seal with a fork.

Place on a lined tray and brush the tops with egg wash.

4. Bake

Bake at 350°F (177°C) for 25–30 minutes until golden and crisp around the edges.

Let them cool on a rack.

5. Finish Strong

Mix powdered sugar + water till smooth. Drizzle or spread on top once cooled.

Want that classic vibe? Throw on some sprinkles or sugar crystals.

🔥 Flavor Switch-Ups

• Strawberry – always a win
• Blueberry – deeper, richer hit
• Brown sugar cinnamon – warm and cozy
• Chocolate spread – soft, rich center
• Apple butter – spiced, fall energy

Switch it however you like—this recipe’s flexible.

🧊 Storage Game

• Counter: up to 3 days
• Fridge: up to 6 days
• Reheat: oven at 350°F for 10 mins
• Freezer: freeze baked (no glaze), lasts up to 3 months

🔥 Pro Moves

• Keep butter cold—this builds those layers
• Don’t overload filling (it’ll leak)
• Seal edges tight (fork press matters)
• Chill dough properly so it rolls clean

❤️ Final Word

These sourdough pop tarts are one of those “why didn’t I do this sooner” recipes. You’re using up discard, dialing in your own flavors, and ending up with something crisp, layered, and actually worth the hype