Homemade Sourdough Pop Tarts

Name: Sourdough Pop Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 280 grams all purpose flour (2 cups); 5 grams salt (1 teaspoon); 15 grams sugar (1 Tablespoon); 150 grams butter (cold, ⅔ cup); 240 grams sourdough discard (cold, 1 cup); 45 grams cold water; 8 Tablespoons jam or fruit preserves (any flavor); 1 egg; 1 Tablespoon water; 120 grams powdered sugar (1 cup); 30 grams milk (2 Tablespoons); Sprinkles

Emily Christensen

5 from 1 vote

Jun 12, 2026

Jump to Recipe

This post may contain affiliate links . Read my full Disclosure Policy.

These Sourdough Pop Tarts have a buttery, flaky crust, a fruity jam filling, and a sweet glaze on top. I tested this recipe several times to get the crust thickness, filling amount, and pop tart size just right so they bake up golden and flaky without the jam oozing out everywhere. Made with simple ingredients and sourdough discard, they are a nostalgic childhood favorite that tastes even better homemade.

Save & Summarize

This recipe starts with the base of my Sourdough Discard Pie Crust, which is so good it converted me from a pie-hater to a pie-lover! Once I realized how quick and easy it was to make pie dough in the food processor, I knew I had to turn it into homemade pop tarts.

The first few rounds had too much filling, which caused the jam to ooze out all over the pan, so I adjusted the size and amount until the pop tarts sealed well and baked up beautifully. Try more store-bought sourdough alternatives like my Sourdough Cheez Its, Sourdough Oatmeal Cream Pies and Sourdough Animal Crackers.

Why You’ll Love This Sourdough Pop Tarts Recipe
Important ingredients and substitutions
How to make Sourdough Discard Pop Tarts
Sourdough Discard Pop Tarts Tips
How to store and reheat Sourdough Pop Tarts
Homemade Pop Tart flavor ideas
Frequently Asked Questions
More sourdough snacks
Sourdough Pop Tarts Recipe

Why You’ll Love This Sourdough Pop Tarts Recipe

Easy to make – The pie dough comes together quickly in a food processor, but you can also make it by hand with a pastry cutter or cheese grater.
Made with simple ingredients – Unlike store-bought pop tarts, this homemade version uses simple pantry ingredients and sourdough discard.
Flaky and buttery – Cold butter and cold sourdough discard help create a tender, flaky crust.
Customizable – Make the pop tarts any flavor you’d like by changing the filling.

Important ingredients and substitutions

Ingredients for Sourdough Pop Tarts in clear bowls on a white background.

Sourdough discard – Use very cold sourdough discard straight from the fridge to help keep the butter cold. The discard replaces the water used in traditional pie crust recipes and adds a subtle sourdough flavor. I recommend using 100% hydration discard, meaning it was fed with equal parts flour and water.
Butter – Using very cold butter straight from the fridge is what creates flaky layers, just like it does in sourdough biscuits and sourdough strawberry scones. Either salted or unsalted will work for this recipe.
Jam – You can use whatever type of jam you prefer. I like to use either strawberry or raspberry. Be sure to save your extra jam for my Sourdough Breakfast Bars.
Sprinkles – The sprinkles are optional but add a fun pop of color to the pop tarts. If you love sprinkles, be sure to also try my Sourdough Sprinkle Cookies.

See all the ingredients and amounts in the recipe card below.

How to make Sourdough Discard Pop Tarts

Butter added to the dry ingredients in a food processor for sourdough discard pie dough.

Step 1 – Make the pie crust: Combine dry ingredients & butter

Add flour, salt, and sugar to a food processor or mixing bowl. Dice up the cold butter and scatter it on top. Pulse for about 10-15 seconds or until the butter is in pea-size pieces.

If you are mixing the dough by hand, you can either use a cheese grater to grate frozen butter into the dry mixture or you can dice the cold butter into the mix and use a pastry cutter to incorporate the butter.

Dough for sourdough discard pie crust in a food processor after all ingredients are mixed together.

Step 2 – Add discard

Add the sourdough discard and 3 Tablespoons of cold water and pulse until it begins to cling to itself, about 20 seconds. It will still be a little dry, but if you press it together, it should hold together.

If you are mixing by hand, add the discard and cold water and mix with a fork or Danish dough whisk until the dough begins to come together. It should hold together when pressed between your hands. If it does not slowly add an extra 1-2 Tablespoons of cold water until it does.

Step 3 – Turn out the dough & chill

Turn the dough out onto a lightly floured surface and press it into a cohesive ball. Wrap in plastic wrap and place in the fridge for 30 minutes to an hour or up to 3 days.

Dough for sourdough pop tarts rolled out into a 12x16-inch rectangle.

Step 4 – Roll out the dough

Roll the chilled dough into a 12×16-inch rectangle on a lightly floured surface.

Tip: if your dough is very firm, let it sit out 5-10 minutes to make it easier to roll out.

8 rectangles cut in the sourdough pie dough to create sourdough pop tarts.

Step 5 – Cut into rectangles

Using a pizza cutter or sharp knife, cut the dough into eight 3×8-inch rectangles. Cut the 12-inch side into four 3-inch sections, then cut the 16-inch side in half to create 8 long rectangles.

Jam added to the Sourdough Pie Dough to create sourdough pop tarts.

Step 6 – Add jam

Add 1 tablespoon of thick jam to one side of each rectangle, leaving about a ½-inch border around the edges. Try not to place the jam too close to the fold or edges, or it may leak out while baking.

A fork sealing and crimping the edges of the sourdough pop tarts.

Step 7 – Seal

Fold the empty side of the dough over the jam and press the edges together to seal. Use a fork to crimp all the way around the edges.

8 sourdough pop tarts with the edges crimped and holes poked in the top to vent.

Step 8 – Egg wash and vent

Brush the tops with egg wash. Use a fork to poke a few small holes in the top of each pop tart to allow steam to escape.

Egg wash added to Sourdough Pop Tarts on a baking tray lined with a silicone mat.

Step 9 – Chill before baking

Place the pop tarts on a lined baking sheet. Cover and refrigerate for 30 minutes before baking. You can skip this step if you are short on time, but the pop tarts will be flakier if chilled.

Freshly baked Sourdough Pop Tarts on a sheet pan lined with a silicone baking mat.

Step 10 – Bake

Bake in a preheated 425°F oven for about 20 minutes, or until lightly golden brown.

Icing and sprinkles added to Sourdough Pop Tarts on a sheet pan lined with a silicone baking mat.

Step 11 – Add icing

Make the icing by combining the powdered sugar and milk in a small bowl. Drizzle over the warm pop tarts, then add sprinkles if desired.

Sourdough Discard Pop Tarts Tips

Don’t overwork the dough. It will still be a little dry but when you press it together it should easily clump together.
Use really cold butter and discard so the butter does not melt into the dough before baking. This helps create a flaky crust.
If you find the dough isn’t coming together, add a tablespoon of ice-cold water at a time until it easily comes together when you press it with your hands.
When adding the jam, don’t put it too close to the crease where you fold. This helps prevent the jam from spilling out when you pinch the edges.
Add the pop tarts back to the fridge for about 30 minutes before baking. If you are short on time, you can skip this step, but this makes them puff up a little more and makes them more flaky.
Use a thicker jam, rather than a thin jelly, to help the filling stay inside.

How to store and reheat Sourdough Pop Tarts

To store the Sourdough Pop Tarts you can leave them covered or in an airtight container on the counter for 2 days. For longer storage, keep them in the fridge. To reheat, add them to a toaster oven, air fryer or 350°F oven for a few minutes until warmed through.

You can freeze the pop tarts unbaked or baked without icing. For unbaked pop tarts, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes as needed.

For baked pop tarts, let them cool completely before freezing. Reheat in a toaster oven, air fryer, or 350°F oven until warmed through, then add the icing before serving.

A hand holding a Sourdough Pop Tart cut in half so you can see the jam filling.

Homemade Pop Tart flavor ideas

Any type of jam flavor you’d like such as strawberry, raspberry or blueberry would go great in these Sourdough Pop Tarts.
You could stuff them with Nutella for a chocolatey version. (If you love Nutella, don’t miss my Sourdough Discard Nutella Star Bread)
Make the Sourdough Pop Tarts fall inspired with apple butter or pumpkin butter.

Frequently Asked Questions

Can I freeze sourdough pop tarts?

Yes, you can freeze the assembled, unbaked pop tarts. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes as needed, or thaw in the fridge before baking.

Can I make the pie dough ahead of time?

Yes, you can prep the dough and keep it in the fridge for up to 4 days before baking. Or you can freeze it for up to 3 months.

Can I use active sourdough starter instead of discard?

Yes, either active starter or discard will work, however be sure that your active starter is cold and not room temperature to ensure that the butter stays really cold.

Can I reheat the Sourdough Pop Tarts in the toaster?

I wouldn’t recommend reheating the pop tarts in a regular toaster because the icing could drip off and create a big mess. I recommend using a toaster oven or air fryer instead.

What kind of jam is best for homemade pop tarts?

A thick jam or preserve works best. Avoid runny jelly or thin fruit spreads because they are more likely to leak out while baking. Strawberry, raspberry, blueberry, and blackberry are all great options.

Why is my jam leaking out of the pop tarts?

The jam is likely leaking out because it was too close to the sides or the edges were not sealed well enough. Be sure to add the jam in the center of the dough and press the edges down well to seal. Another reason the filling could be leaking is by using a runny jelly rather than a thicker jam or preserve.