How to Make the Best Sourdough Pop Tarts.

Last updated on January 29th, 2024 at 09:54 pm

Buttery, flakey, jam-filled delicious sourdough pop tarts topped with vanilla icing and sprinkles, how can you go wrong? These reimagined homemade pop tarts are a mouth-watering twist on the classic that is sure to unlock some childhood memories.

A close up shot of a sourdough pop tart with icing and sprinkles

Introduction: Evoking Breakfast Nostalgia

As a kid growing up in the 80s, boxed Pop-Tarts were a go-to breakfast. In a world inundated with processed and packaged breakfast treats, there is something undeniably comforting about the nostalgic pop of a toaster paired with the aroma of warm, gooey filling and the too-sweet hard icing. Many of us have similar fond memories of the iconic boxed Pop-Tarts that accompanied our mornings, but what if we told you there’s a way to elevate that nostalgic experience to a whole new level of deliciousness and wholesomeness, without the processed stuff?

After sampling some delicious homemade pop tarts at a local farmer’s market, we made it our mission to create a sourdough version, and I think we nailed it! These sourdough pop tarts bring back the flavours of our childhood but also introduce a preservative-free, healthier twist. And let’s be honest, they are just so much tastier than the boxed variety and contain only a few simple ingredients.

Tools You’ll Need:

opening one of the sourdough pop tarts to show the jam inside.

Bakers Percentage

WeightIngredientBakers %
212 gramsAll-Purpose Flour100%
53 gramsEgg25%
10 gramsWhite Sugar4.8%
4 grams Salt2%
169 gramsSourdough Discard80%
169 gramsButter (Frozen or Very Cold)80%
32 gramsWater (Ice Cold)15%
315 gramsJam of your choice (we use blackberry)filling

Tips for Making the Dough

The key to making these sourdough pop tarts is a really good pastry dough. To do this, you need to keep all the ingredients COLD. You can place all the dough ingredients in the fridge or freezer before mixing so the dough stays cold.

  1. Combine all the dry ingredients and mix them in a bowl.
  2. Use a box grater instead of your fingertips to grate the butter and keep it cold.
  3. Mix the dough together quickly to prevent your hands or the ambient temperature from warming up the dough.
  4. Once you have brought the dough together chill for at least 1 hour before rolling it out. When the dough is chilled it is much easier to work with and results in a much better pastry after baking.

Assembling the Sourdough Pop Tarts

Assembling the pop tarts can be tricky but gets easier with practice. I like to roll out the dough into sheets and then place it back into the fridge or freezer before cutting. Resting and chilling the sourdough pop tart dough each step of the way will really help make a better final pop tart.

  1. Once you have cut the dough into rectangles, egg wash one side only. If you egg wash both sides the dough will slide together instead of stick together.
  2. Use a spoon to scope a small amount of filling into the middle of the dough rectangle. I used a homemade blackberry jam for this recipe but you can also use your favourite store-bought jam.
  3. Place another piece of dough on top of the filling and the first piece. Use your fingers to press the dough around the edges then use a fork to crimp the sides helping the sourdough pop tart stay together.
  4. I like to chill the dough again briefly (20 minutes) after assembling and before baking.

Tips for Icing the Pop Tarts

While icing the sourdough pop tarts is optional, it is highly recommended especially if you want that classic pop tart look to your pastry. Make sure you have everything ready and your pop tarts have cooled to room temperature after baking before you glaze them. If the pop tarts are warm the glaze will melt a bit.

Use a spoon or offset spatula to apply a nice layer of the glaze on the top of your pop tarts. Before they have cooled sprinkle them with sprinkles if you want to use them.

Storing Your Pop Tarts

While you probably will have no problem eating the whole batch of sourdough pop tarts, they can be stored for the long term. If you do plan on freezing a bunch of them, you can do so without the icing so that you can reheat them in the toaster or oven later.

  • Store your pop tarts in a sealed air-tight container at room temperature for 3-4 days.
  • Pop tarts can also be frozen in a plastic or reusable air-tight bag for up to 3 weeks. For defrosting, it is best to use an oven or toaster oven until warm and crisp. You can also use a microwave to warm them up.

Final Thoughts

This sourdough pop tarts recipe is easily one of our favourite ways to use sourdough discard. If you enjoyed this one as much as we do you’ll probably want to check out our recipe for sourdough pumpkin muffins and sourdough chocolate cake. You can also check out our YouTube Channel to find great instructional videos and baking tips.

Recipe Card:

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opening one of the sourdough pop tarts to show the jam inside.

The Best Sourdough Pop Tarts.

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5 from 1 review

  • Author: MJD
  • Total Time: 1 hour 30 minutes
  • Yield: 9 Pop Tarts 1x


Buttery, flakey, jam-filled delicious sourdough pop tarts topped with vanilla icing and sprinkles, how can you go wrong? These reimagined homemade pop tarts are a mouth-watering twist on the classic that is sure to unlock some childhood memories. 


  • 212g (1 2/3 cups) AP Flour
  • 1 Egg
  • 169g (1/2 cup 3 tbsp) Sourdough Discard 
  • 169g (3/4 cup) Butter (Frozen or Very Cold)  
  • 10g (3/4 tbsp) Sugar 
  • 4g (3/4 tsp) Salt
  • 32g (2 tbsp) Water (Ice Cold) 
  • 315g (3/4 cup) Jam of your choice (For Filling)  

For the Glaze:

  •  170g (1.5 cups) Icing Sugar
  • 23g (1.5 tbsp) Water or Milk 
  • Sprinkles (optional)

Egg wash :

  • 1 whole Egg



  1. Combine the flour, salt and sugar in a large bowl.
  2. Grate the frozen butter into the dry ingredients with a cheese grater. Using your finger tips or a pastry cutter, cut the butter into the dough.
  3. Add the sourdough starter, eggs and water and mix gently with fork to incorporate, then fold with your hands just until dough comes together.
  4. Transfer dough to floured surface and knead it  until there are no dry bits
  5. Divide the dough in half. Shape each half into a rough 7.5 x 12.5cm (3 x 5″) rectangle
  6. Wrap in plastic or waxed paper, and refrigerate for at least an hour or even better overnight.


Rolling and Making the Pop Tarts:

  1. Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 0.3cm  (1/8″) thick.
  2. It should be large enough that you can trim it to an even 22.8 x 30.5cm (9 x 12″).  Trim off the edges
  3. Roll the 2nd piece of dough the same as the first.
  4. Press the edge of a ruler into the dough you’ve just rolled, to gently score it into thirds lengthwise and width-wise.
  5. Cut each piece of dough into thirds, then into thirds again.  7.5 x 10cm (3 x 4″) ,9 rectangles
  6.  Beat the eggwash egg and brush it over the entire surface of the dough.  (Reserve the extra egg wash for baking).
  7.  Place a heaping tablespoon of jam into the center of each  rectangle
  8.  Place the second sheet of dough on top of the first.  Use your fingertips or a chopstick to press the dough firmly around each pocket of filling.
  9.  Chill the pop tarts in the fridge or freezer before baking.



  1.  Preheat the oven to 350°F (176°C).
  2.  Eggwash the pop tart and bake for 30-35 minutes.
  3.  Cool the pop tarts on a resting rack before glazing.



  1.  Mix the water or milk and icing sugar until combined. 
  2.  Using a spoon or offset spatula, spread the glaze over the pop tarts and sprinkle with sprinkles before the glaze sets.
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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