Patrick Simon January 28, 2026

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Homemade Sourdough Pop Tarts

Name: Homemade Sourdough Pop Tarts
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 226 grams strawberries (fresh or frozen); 57 grams cane sugar; 1/2 teaspoon lemon juice; 57 grams unsalted butter (softened); 57 grams cane sugar; 35 grams powdered sugar; 1 teaspoon vanilla extract; 57 grams sourdough discard; 1 large egg yolk; 255 grams all purpose flour; 1/4 teaspoon salt; 2 tablespoons water; 88 grams strawberry preserves; 1 teaspoon cornstarch; 2 to 3 tablespoon water; 106 grams powdered sugar sifted; 1 to 2 tablespoons milk; Natural decorating sugars

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There is something quietly joyful about pulling a warm pop tart from the oven, the smell of caramelized strawberries and browned butter floating through the kitchen, and the flaky sourdough crust giving way to a glossy ribbon of jam. These Homemade Sourdough Pop Tarts feel like a weekend ritual, a way to turn sourdough discard into something comforting and bright, perfect for slow mornings, picnic baskets, or a kid-friendly treat after school. If you ever have extra starter on hand, you might also enjoy trying sourdough discard pancakes for a quick, fluffy breakfast that uses the same lively tang.

Why You’ll Love This

Sourdough gives these pop tarts a tender, slightly tangy crust that contrasts beautifully with the sweet, vibrant strawberry filling, creating a balance that feels homemade and special. They bake up with flaky layers and golden edges, and the glaze adds a bright, Instagram-ready finish that melts into little puddles over the jam when warm.

They turn sourdough discard into something celebratory and not wasteful.
The texture is flaky yet tender, not tough or overly dense.
You can make most of the work ahead, then bake when you want fresh tarts.
The recipe uses simple pantry ingredients, and is easy to scale.

Ingredients for Homemade Sourdough Pop Tarts

A little planning makes these pop tarts seamless, the butter and flour create the laminated, flaky texture while the discard contributes gentle tang and tenderness. If you like a lighter filling texture, use the listed cornstarch to thicken preserves without overcooking, and sift the powdered sugar into the glaze for the smoothest finish.

226 grams strawberries (fresh or frozen)
57 grams cane sugar
1/2 teaspoon lemon juice
57 grams unsalted butter (softened)
57 grams cane sugar
35 grams powdered sugar
1 teaspoon vanilla extract
57 grams sourdough discard
1 large egg yolk
255 grams all purpose flour
1/4 teaspoon salt
2 tablespoons water
88 grams strawberry preserves
1 teaspoon cornstarch
2 to 3 tablespoon water
106 grams powdered sugar sifted
1 to 2 tablespoons milk
natural decorating sugars

Optional notes, use room temperature butter for easy mixing, and if you use frozen strawberries, allow them to thaw slightly before chopping.

How to Cook Homemade Sourdough Pop Tarts

Make the strawberry preserves, remove stems and finely chop strawberries, skip this step if you are using pre-chopped frozen fruit. The fresh berries smell bright and slightly floral as you work them, a promise of the jam to come.
Add strawberries, sugar and lemon juice to a medium pot, stir until the sugar dissolves and the mixture becomes glossy. The pan should steam gently and smell like sun-warmed berries.
Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally, you may see bubbling syrup and the color deepen. If you use frozen strawberries, you may need to cook your preserves a few minutes longer to evaporate extra moisture.
Turn the heat back down to medium and simmer for about 10 minutes or until the strawberries have completely broken down and the consistency is thick, stir and press with a spoon so pieces break up and the jam becomes jammy, not soupy.
Transfer to a glass jar and let cool to room temperature, the preserves will thicken further as they chill, and store extra in the fridge for up to 2 weeks.
Preheat the oven to 350°F, line a baking sheet with parchment paper, and feel the warm oven air as it readies the space for baking.
Make the dough by stirring the butter, sugars, and vanilla extract with a stiff spatula until combined and there are no butter chunks, the mixture should be soft and slightly glossy.
In a small bowl add the sourdough discard and egg yolk and stir together until smooth and pale, this mix gives the dough a gentle tang and richer color.
Add the flour to the butter mixture, then add the egg yolk mixture on top, mix on low until combined into a crumbly dough, it will look like coarse sand or large crumbs.
Add in water as needed just until the dough comes together, stop when it holds if pressed, the dough should not be sticky.
Bring the dough together with your hands until a cohesive dough forms, knead briefly to smooth, you should feel a soft, cool texture that holds together without toughness.
On a floured surface or a piece of parchment paper roll out the dough to a 14-inch square about 1/8-inch to 1/4-inch thick, the thinner the better for delicate layers, the pastry should glide under your rolling pin.
Trim the rough edges into a 12-inch rectangle, then cut out twelve 4 by 3-inch rectangles, the pieces should lift cleanly with squared corners.
Place six of the rectangles onto the prepared baking sheet, spaced with a little room so they bake evenly and the bottoms brown nicely.
To make the filling add the strawberry preserves and cornstarch to a bowl and mix together, if the preserves are very thick you may only need a small splash of the 2 to 3 tablespoon water.
Assemble the tarts by spooning about 1 tablespoon of filling onto the middle of each rectangle, leave a border so the jam does not leak while baking. Dab water around the edges of each filled rectangle, this acts like glue.
Top each with another rectangle of dough, press gently to adhere, using a fork crimp the edges, then poke holes all over the top of the dough or make two slits with a sharp knife to vent steam; the tops should look neat and slightly glossy from the egg wash.
Bake for 20 to 25 minutes or until the edges are lightly golden brown on the bottoms, you will smell caramelized fruit and warm butter, allow to cool completely on the baking sheet so the filling sets.
Make the glaze by adding powdered sugar and milk to a small bowl and whisking until smooth, the glaze should be quite thick so it sits on the tart without running too much.
Frost each pop tart with glaze and top with the decorating sugars, press lightly so the sugar adheres and the surface looks playful and sparkly.
Store in an airtight container for up to 3 days at room temperature, enjoy slices at room temperature or slightly warmed if you prefer the jam softer.

Prep ~ 40 minutes, Cook ~ 25 minutes, Total ~ 1 hour 5 minutes, Servings ~ 12, Kcal ~ 260 each approximately.

What You Can Prepare Ahead

Make-Ahead and Prep Tips

You can complete many steps in advance, prepping ahead saves time and means you can bake warm pop tarts when you want them. The preserves can be made up to two weeks ahead and stored in the fridge in a sealed jar, it deepens in flavor as it rests.

The dough holds well in the refrigerator for up to 24 hours, wrapped tightly, or you can freeze it for up to one month. Cut the rectangles and flash freeze them on a tray for 30 minutes, then stack with parchment and seal in a freezer bag, assemble and bake straight from partially thawed, adding a couple of minutes to baking time.

Egg wash and glaze are best made the day you bake, but the powdered sugar can be sifted ahead to save a few minutes. If you prefer to speed up evenings, assemble the tarts unbaked, cover and refrigerate for a few hours, then bake from chilled.

Storing and Reheating

How to Store Leftovers

Store cooled pop tarts in an airtight container at room temperature for up to 3 days, they maintain a flaky crust and nicely set filling. For longer keeping, layer pieces between parchment paper and freeze for up to 2 months in a sealed bag.

To reheat from the fridge, place on a baking sheet and warm in a 300°F oven for 8 to 10 minutes until heated through and the edges crisp, this brings back the flakiness without melting all the glaze. From frozen, thaw in the fridge or on the counter for 30 to 60 minutes, then reheat in a 325°F oven for 10 to 15 minutes.

A freshness cue is the crust texture, it should return to flaky and slightly crisp after reheating, if it feels gummy the filling may have been stored too long or the pastry was over-wet before baking.

Perfect Pairings

What Goes Well with Homemade Sourdough Pop Tarts

A steaming cup of black coffee or a milky latte balances the sweetness.
Plain yogurt with fresh fruit for a brunch spread.
A glass of cold milk, the classic childhood pairing.
A simple green salad with citrus vinaigrette to contrast the sweetness.
Warm, buttered toast for a mixed morning platter.

Variations and Swaps

Make It Your Own

Mixed Berry Filling, swap half the strawberries for raspberries or blueberries and cook the preserves the same way, you will get a deeper berry flavor and lively color.
Cinnamon Sugar Butter Crust, add a teaspoon of ground cinnamon to the sugar in the dough for a warming spice note that pairs especially well with apple or pear preserves.
Nutty Crunch, fold finely chopped toasted almonds or hazelnuts into the glaze or sprinkle on top of the jam before sealing, this adds a satisfying crunch and nutty aroma.
Lemon Curd Twist, replace the strawberry preserves with lemon curd for a bright, tart filling, it makes pop tarts feel refreshingly spring-like.
Miniature Size, cut smaller rectangles for bite-sized pop tarts, which are perfect for parties or lunchboxes.
Savory Herb Version, for a savory take use a cheese spread and finely chopped herbs as filling, bake the same way for an inventive appetizer. If you want a crunchy discard recipe, try sourdough discard crackers for a savory snack that uses the same base idea.
Vegan Adaptation, substitute the butter for a firm plant-based spread and replace the egg yolk with a flax "egg" for a dairy free version, expect a slightly different texture but still tasty.

Pro Tips for Best Results

Tips for Success

Keep butter cool, but not rock hard, this helps create flaky layers, work quickly with your hands to avoid warming the dough too much.
Roll out thinly, aim for 1/8-inch for crisp, tender layers, thicker dough yields a heavier pop tart.
Vent the tops well, fork pricks or slits allow steam to escape and prevent soggy filling, you should see small steam vents while baking.
Bake on parchment and check bottoms for light golden color, bottoms should be lightly browned, not pale or burnt.
Let cool fully before glazing to prevent the glaze from sliding off, the jam should be set and not runny at room temperature.

Frequently Asked Questions

Homemade Sourdough Pop Tarts FAQs

What is sourdough discard and why use it here?
Sourdough discard is excess starter you remove during regular feedings. It adds gentle tang and moisture to baked goods without needing active fermentation, which enriches the crust and adds flavor to these pop tarts.

Can I use store-bought jam instead of making preserves?
Absolutely, store-bought strawberry preserves work well and save time. If the jam is very loose, stir in a half teaspoon of cornstarch dissolved in a little water to help it thicken before filling.

How do I avoid a soggy bottom crust?
Roll the dough thin, vent the tops, and avoid overfilling with jam, which helps prevent excess moisture. Also bake on parchment and make sure the oven is fully preheated so the bottoms start to set quickly.

Can I freeze assembled tarts before baking?
Yes, freeze assembled pop tarts on a sheet until firm, then transfer to a bag for longer storage. Bake from partially thawed or straight from frozen, adding a few extra minutes to the bake time.

How long does the glaze keep its shine?
The glaze looks best the same day, it will set but may develop small cracks over time. Store glazed tarts in a single layer at room temperature for the nicest presentation.

Are these pop tarts kid-friendly to make together?
Very much so, kids can help spoon filling, crimp edges with a fork, and sprinkle decorating sugar on top, it is a fun, tactile project that still keeps steps simple and safe.

Final Thoughts

These Homemade Sourdough Pop Tarts are a small celebration of sourdough discard, turning what might be waste into flaky, jammy pastries that brighten mornings and gatherings. With a tender, tangy crust, glossy strawberry filling, and a thick, sweet glaze, they feel both nostalgic and a little grown-up. They are forgiving, make-ahead friendly, and endlessly customizable, so keep a jar of preserves and a little discard on hand, and make them soon for a warm, comforting treat.