Homemade Sourdough Pop Tarts with Jam Filling

sourdough poptart cut in half and stacked on top of each other with other pop tarts in the background

Homemade Sourdough Pop Tarts with Jam Filling

This sourdough pop tarts recipe is so easy to make and brings back the best childhood memories. Made with sourdough discard and filled with strawberry jam, you only need a few pantry staples to make this classic treat in your own kitchen.

Course Breakfast

Cuisine American

Keyword sourdough pop tarts

Prep Time 30

Cook Time 30

Additional Time 1

Total Time 2

Servings Pop Tarts

Calories 553kcal

Author Lisa Bass

Equipment

1 Rolling Pin
1 Pizza Cutter
1 Baking Sheet

Ingredients

2 cups all purpose flour 280 g
1 teaspoon salt 5 g
1/4 cup sugar 50 g
16 tablespoons cold butter cubed 1 cup 227g
1 cup sourdough starter discard 285 g

Filling

1 cup jam
1 Egg For egg wash

Glaze

1 cup Powdered sugar
1 tablespoon milk

Instructions

Make the Dough

In a large mixing bowl, combine the flour, salt, and sugar with a dough whisk.
Add in the cold butter to the flour mixture. Use a cheese grater to grate the butter in or add it in chunks and use a pastry cutter until you get about pea-sized chunks of butter. Be careful not to over mix.
Add in the sourdough discard and mix until just combined. You can use a dough whisk, but I like to use a fork.
Divide the dough in two. I like to use a bench scraper for this. Shape each section of dough into a disc shape and wrap it tightly in plastic wrap.
Chill in the fridge for at least 1 hour or up to 3 days for longer fermentation.

Make the Filling

If you don't have any jam on hand, you can make your own while your dough chills. My strawberry jam recipe makes 5 pints, but you can cut down the recipe to make as much as you need.
A blueberry, raspberry or blackberry jam would also be delicious in these.

Build the Pop Tarts

On a lightly floured surface, take one of the dough discs and roll it out into a large rectangle, approximately 1/8 inch thick.
Trim the edges as necessary and divide the rectangle into 4 equal-sized long rectangles. I like to use a pizza cutter for this, but a sharp knife or bench scraper works, too.
Fill one end of the rectangles with the jam or filling of choice, leaving some room around the outer edges.
Take the other end of the dough and fold it over the jam.
Crimp the edges together using a fork.
Carefully place each pop tart onto a parchment paper-lined baking sheet.
Repeat with the other disc of dough.

Bake

Use the remaining egg wash and brush it on top of each pop tart.
Bake the pop tarts at 350 degrees F for about 30 minutes or until golden brown.

Add the Glaze

While the pop tarts are baking, make a glaze by combining the powdered sugar and milk in a medium bowl.
Allow the pop tarts to cool completely before spooning on the glaze.

Notes

If you plan to make homemade strawberry jam, check out my recipe here.

For those that like to prep a lot of food in advance, double this recipe and freeze the unbaked pop tarts. Flash freeze first on a baking sheet before adding to a freezer safe bag. Bake in the oven when ready to enjoy as directed below.

If you want to make these extra special, add a few sprinkles on top. These would make a great birthday breakfast or snack.

To long ferment, let your dough chill in the refrigerator for up to 3 days.

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