How to Make Homemade Sourdough Discard Pop Tarts
This amazing step-by-step guide teaches how to make homemade sourdough discard pop tarts. These flaky, homemade pastries filled with sweet goodness are a perfect way to reduce waste while treating your family to a nostalgic, homemade snack.
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This guide will walk you through the homemade pop tarts process, ensuring even beginner bakers can make pop tarts from scratch.
Table Contents
Whether you’re a homesteader maximizing every ingredient, or not a homesteader who just wants simple ingredients and avoids store-bought pop tarts.
Why Make Sourdough Discard Pop Tarts?
Sourdough discard is a versatile ingredient that can add flavor and texture to various baked goods. Incorporating it into pop-tarts is a win-win:
- Reduces Waste: Making use of discard aligns with sustainable living values.
- Enhanced Flavor: The tangy depth of sourdough adds complexity to the pastry.
- Homemade Treat: These pop tarts are miles ahead of store-bought versions in taste and quality.
- Save money: You will save your money on buying store-bought snacks that are not healthy
- Health: It helps you get rid of unhealthy snacks that are filled with unnecessary ingredients.
Ingredients for Sourdough Discard Pop Tarts
For the Sourdough pie crust Pastry
- Half a cup of sourdough (active starter or discard)
- 2 tablespoons of sugar
- 3 cups of all-purpose flour : I always use organic all-purpose flour to lessen my glyphosate intake
- Half a cup of ice water
- One cup of shredded butter
- 1 teaspoon of salt
For the Homemade Strawberry Jam Filling
- 1-2 lbs of strawberries
- Half lemons juice
- 1 tbsp sugar
- 1 tbsp chia seeds
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or non-dairy alternative
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles, try these for ones that don’t have unnecessary ingredients in them.
Equipment Needed
- Pastry cutter/pizza cutter
- Rolling pin
- Baking sheet pan
- Parchment paper- I use Unbleached Parchment Paper for baking as it is natural and non-toxic.
- Fork
- Large Mixing bowl – I always use my stainless steel bowl, they are so sturdy & won’t leach out chemicals.
- Shredder
- Measuring cups
- Sauce pan
- Measuring spoon
- Mixing tool– I use my Dutch dough whisk, which is a must-have baking tool that makes mixing those and batters easier.
- Bench Scraper -I prefer my stainless steel bench scrapper, as it lasts longer.
Step-by-Step Instructions
Step 1: Prepare the Pastry Dough
Mix Dry Ingredients:
- In a large bowl, Add all your dry ingredients except for water and butter.
2. Add the Sourdough Discard
3. Stir in the sourdough starter discard.
Add Butter:
- Incorporate the rest of the ingredients in your mixing bowl and then add butter by shredding it with a shredder ( this will create a flaky crust).
- Incorporate: With your hands break up the butter into butter pieces and incorporate it in the flour until you feel bits and pieces of butter throughout your flour.
- Add in your water and mix with a spatula folding the flour into itself until you see the flower forming a dough
Chill the Dough:
- Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Use a medium saucepan, and mix strawberries (with tops off) with 1 tablespoon of sugar, and lemon juice. Heat over low heat until thickened. Take off the heat, add chia seeds, and let cool before using
Step 3: Roll Out and Cut the Dough
- Roll the Dough:
- On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness.
- Cut Rectangles:
- Use a sharp knife, pizza cutter, or pastry cutter to cut the dough into a 3×4-inch rectangular shape. Repeat with the second dough disk. You should have an even number of rectangles.
Step 4: Assemble the Pop Tarts
- Add Filling:
- Place half of the rectangles on a parchment-lined baking tray. Spoon about 2-3 tablespoons of the filling onto the center of each rectangle, leaving a small border around the edges.
- Seal the Edges:
- Brush edges of the filled rectangles with water. Place another rectangle on top, pressing down gently to seal.
- Crimp with a Fork:
- Use a fork to crimp the edges for a classic pop tart look.
- Vent the Tops:
- Poke a few small holes in the top of each pop tart to allow steam to escape during baking. Last, add a little bit of egg wash on top.
Step 5: Bake the Pop Tarts
- Preheat the Oven:
- Preheat your oven to 350°F (190°C).
- Bake:
- Bake the pop tarts for 20-25 minutes or until golden brown.
- Cool:
- Remove from the oven and let the pop tarts cool completely on a wire rack before glazing.
Step 6: Add the Glaze
- Mix the Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Decorate:
- Drizzle or spread the glaze over top of the pop tarts. Add sprinkles if desired.
- Let Set:
- Allow the glaze to set for about 10-15 minutes before serving.
Tips for Best Results-Sourdough Discard Pop Tarts
- Keep Ingredients Cold:
- Cold butter and water are essential for a flaky pastry.
- Don’t Overwork the Dough:
- Overmixing can make the dough tough. Handle it as little as possible.
- Experiment with Fillings:
- Beyond jam, try Nutella, peanut butter, or even savory fillings like cheese and herbs.
- Freeze for Later:
- Unbaked pop tarts can be frozen for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
- Have Fun: In addition to rainbow sprinkles, have fun with the toppings and add different sweets, like humble, cookies, almonds, etc.
Frequently Asked Questions
Can I Make These Pop Tarts Vegan?
Yes! Substitute butter with vegan butter or coconut oil, and use a non-dairy milk for the glaze.
How Do I Store Leftover Pop Tarts?
Store baked pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I Use Active Sourdough Starter Instead of Discard?
Yes, but it may slightly alter the texture and tanginess of the dough. Make sure your starter is at 100% hydration.
Final Thoughts
Homemade sourdough discard pop tarts are a fun and delicious way to repurpose sourdough discard.
They’re flaky, customizable, and perfect for breakfast, snacks, or dessert. Plus, making them from scratch ensures you know exactly what’s going into your food—no preservatives or artificial flavors here!
So the next time you’re feeding your sourdough starter, save that discard and treat yourself (and your family) to these delightful pastries. Happy baking!
More delicious dessert recipes
Homemade Dairy Free Marshmallows Recipe: A Step-by-Step Guide
Baked Chocolate Pumpkin Spice Halloween Donuts recipe
Stovetop Candied Pecans with chocolate
PIN IT FOR LATER
Ingredients
Sourdough pie crust Pastry
- 1/2 cup sourdough-active starter or discard
- 2 tbsp suagr
- 3 cups all-purpose flour
- 1 cup shredded butter
- 1 tsp salt
- 1/2 cup ice water
Homemade Strawberry Jam Filling
- 1-2 lbs strawberries
- 1/2 lemon lemons juice
- 1 tbsp sugar
- 1 tbsp chia seeds
Glaze
- 1 cup cup powdered sugar
- 2 tbsp tablespoons milk or non-dairy alternative
- 1/2 tsp vanilla extract
- Rainbow sprinkles
Instructions
- Use a medium saucepan, mix strawberries (with tops off) with 1 tablespoon of sugar, and lemon juice. Heat over low heat until thickened. Take off the heat, add chia seeds, and let cool before using
- Roll the Dough On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness.
- Cut Rectangles: Use a sharp knife, pizza cutter, or pastry cutter to cut the dough into a 3×4-inch rectangular shape. Repeat with the second dough disk. You should have an even number of rectangles.
- Place half of the rectangles on a parchment-lined baking tray. Spoon about 2-3 tablespoons of the filling onto the center of each rectangle, leaving a small border around the edges.
- Brush edges of the filled rectangles with water. Place another rectangle on top, pressing down gently to seal. Crimp with a Fork-Use a fork to crimp the edges for a classic pop tart look.
- Poke a few small holes in the top of each pop tart to allow steam to escape during baking. Last, add a little bit of egg wash on top.
- Preheat your oven to 350°F (190°C). Bake the pop tarts for 20-25 minutes or until golden brown.
- Remove from the oven and let the pop tarts cool completely on a wire rack before glazing.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle or spread the glaze over top of the pop tarts. Add sprinkles if desired.
- Allow the glaze to set for about 10-15 minutes before serving.