Homemade Sourdough Pop Tarts (Using Discard!)

If you're anything like me, you're always looking for new and delicious ways to use up your sourdough discard — and these homemade sourdough pop tarts are an absolute game changer. Think buttery, flaky pastry made from sourdough discard, filled with jammy goodness, and topped with a sweet, glossy glaze. They’re nostalgic, fun to make, and surprisingly simple — the kind of treat that will have everyone asking, “Wait… you made these?!”

One of the best things about this recipe is how it transforms a humble byproduct — sourdough discard — into something beautiful and crave-worthy. You don't need a fancy mixer or a long fermentation time. In fact, you can make the dough ahead and chill it overnight, or whip it up and bake in the same day. It’s flexible, forgiving, and oh-so-delicious.

Let’s dive in and make some sourdough pop tart magic.

Why You'll Love These Sourdough Discard Pop Tarts

• No waste, all flavor: A great way to use that extra discard from your sourdough starter.

• Flaky, buttery pastry: Like pie crust, but with a slight tang and an irresistible bite.

• Customizable fillings: Use jam, nutella, fruit compote, or even brown sugar cinnamon.

• Perfect for beginners: No yeast, no long proof — just chill, roll, fill, and bake!

What is Sourdough Discard?

If you're new to sourdough baking, you might be wondering what “discard” even means. Sourdough discard is the portion of your starter that you remove before feeding it. It’s not active or bubbly enough to raise bread, but it still has flavor — a mildly tangy, fermented note that adds richness and depth to baked goods.

Instead of throwing it out, you can use it in recipes like pancakes, crackers, muffins, cookies, and now: pop tarts. It gives the dough an extra dimension of flavor and reduces waste — a win-win!

Ingredients You'll Need

For the pastry dough:

• 1 cup (240g) sourdough discard (unfed is fine)

• 2 1/4 cups (270g) all-purpose flour

• 1 tbsp sugar

• 1/2 tsp salt

• 1 cup (226g) unsalted butter, cold and cubed

• 1–2 tbsp cold milk or water (if needed)

For the filling:

• 1/2 cup jam or preserves (your choice!)

• 1 tbsp cornstarch (optional, helps thicken the jam)

For the glaze:

• 1 cup powdered sugar

• 1–2 tbsp milk

• 1/2 tsp vanilla extract

• Optional: sprinkles for decorating

Step-by-Step Instructions

1. Make the Dough

In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the sourdough discard until a shaggy dough forms. If it feels dry or crumbly, add a tablespoon of cold milk or water to help bring it together. Knead it gently just until smooth — don’t overwork it.

Flatten the dough into a disc, wrap it in plastic, and chill for at least 1 hour (or up to overnight).

2. Roll and Cut

On a floured surface, roll the dough out to about 1/8-inch thick. Cut into rectangles — roughly 3x4 inches works well. You’ll need an even number, as each pop tart has a top and bottom.

Tip: Use a ruler or bench scraper for clean edges!

3. Fill and Seal

In a small bowl, mix the jam with cornstarch if it’s runny. Spoon about 1 tablespoon of filling into the center of half your rectangles, leaving a small border around the edges.

Place the remaining dough rectangles on top and press around the edges to seal. Use a fork to crimp all sides for that classic pop tart look.

Poke a few holes in the tops with a fork to let steam escape.

4. Bake

Preheat your oven to 375°F (190°C). Place the pop tarts on a lined baking sheet and bake for 20–25 minutes, or until golden brown around the edges.

Let them cool completely before glazing.

5. Glaze and Decorate

Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle or spread the glaze over the cooled pop tarts and top with sprinkles if desired.

Let the glaze set for 10–15 minutes before serving (if you can wait that long!).

Tips for Success

• Cold butter = flaky crust: Don’t let your butter melt while making the dough — chill it if needed!

• Make ahead: The dough can be made and chilled up to 2 days in advance.

• Get creative: Fillings like lemon curd, chocolate, apple butter, or peanut butter & jelly are amazing.

• Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.

Final Thoughts

These sourdough discard pop tarts are cozy, nostalgic, and the perfect blend of homemade and fun. They’re a creative way to use your discard while treating yourself to something sweet and satisfying. Whether you’re baking for the kiddos, brunch guests, or just your own joy, this recipe is one to keep in your back pocket.

Try them once, and you'll never look at store-bought pop tarts the same again.

📌 Don’t forget to save this recipe on Pinterest for your next sourdough baking session!