There is something truly comforting about homemade treats that bring both warmth and nostalgia to your kitchen. Sourdough discard pop tarts are one of those recipes that make you smile even before you take the first bite. They are golden, flaky, and filled with delicious jam or chocolate, and they turn your sourdough discard into something wonderful. This recipe transforms what many people throw away into a tasty and creative pastry that feels special. It is an easy and fun baking project that fills your home with the smell of butter and sweetness.
People love sourdough discard pop tarts because they combine the comforting flavor of a childhood favorite with the goodness of homemade sourdough dough. The result is a pastry that tastes rich yet slightly tangy, giving a unique twist to the traditional pop tart. Whether you enjoy them for breakfast, as an afternoon snack, or as a weekend baking treat, they are perfect for satisfying cravings without guilt. It is a simple way to make something delicious while reducing food waste and using your sourdough discard smartly.
You might choose to make sourdough discard pop tarts for many reasons. Perhaps you want to use up your sourdough discard in a creative way, or maybe you crave something warm and homemade to brighten your morning. These pastries are wonderful for family gatherings, school lunches, or even cozy weekend breakfasts. They can also be customized with different fillings such as fruit jam, nut butter, or even savory options like cheese and herbs. No matter the reason, these pop tarts always bring joy, comfort, and a sense of accomplishment that only homemade baking can give.
Ingredients You Will Need
Here are all the ingredients you need to make sourdough discard pop tarts. The list is simple, and most of these items are probably already in your kitchen.
For the Dough:
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1 cup (240 grams) of sourdough discard
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2 cups (250 grams) of all purpose flour
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1 cup (230 grams) of unsalted butter, cold and cut into small cubes
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2 tablespoons of granulated sugar
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1 teaspoon of salt
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1 large egg (for brushing and sealing the dough)
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2 to 3 tablespoons of cold water, as needed
For the Filling:
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½ cup of fruit jam, jelly, or preserve of your choice (strawberry, blueberry, raspberry, or any flavor you love)
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Optional: 1 tablespoon of cornstarch mixed with 1 tablespoon of water (to thicken runny jams)
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Optional: 2 tablespoons of chocolate spread or peanut butter for a fun variation
For the Glaze:
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1 cup (120 grams) of powdered sugar
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1 to 2 tablespoons of milk
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½ teaspoon of vanilla extract
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Sprinkles or crushed nuts for topping (optional)
Step by Step Method
Step 1: Prepare the Dough
Start by adding the flour, sugar, and salt into a large mixing bowl. Mix them together until they are well combined. Add the cold butter cubes into the bowl and use your fingertips or a pastry cutter to blend the butter into the flour. You should get a crumbly texture where small pieces of butter are still visible. These tiny butter bits will help make the pastry flaky when baked.
Next, add your sourdough discard and begin mixing gently with a fork. The discard adds a light tangy flavor and helps the dough come together beautifully. Add one or two tablespoons of cold water as needed to help bind the dough. Be careful not to overwork it because you want the pastry to stay soft and flaky. Once the dough comes together, shape it into a ball, wrap it with plastic wrap, and place it in the refrigerator for about 30 to 45 minutes to chill.
Step 2: Prepare the Filling
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