Fun Sourdough Discard Pop-Tarts Recipe

Sourdough discard has a weird habit of piling up fast, and most people either waste it or force it into the same boring pancakes every week. This recipe fixes that problem in the best way possible.

These homemade Pop-Tarts are flaky, sweet, and honestly way more satisfying than the store-bought ones.

Plus, they use up discard in a way that feels like a treat instead of a chore.

What Makes This Recipe Shine

The best thing about these sourdough discard Pop-Tarts is that they don’t taste “sourdough-y” in a weird bread way. The discard adds a subtle tang that makes the filling taste even sweeter, kind of like how a little salt makes chocolate taste better.

Also, the crust is just better than the boxed version, no competition. It bakes up flaky and buttery, with a texture that actually feels like pastry instead of dry cracker layers pretending to be pastry.

I also love that these don’t require a fancy schedule. You’re not babysitting dough all day or doing some dramatic chilling routine that takes six hours. You can chill the dough if you want the flakiest results, but even a quick version still turns out surprisingly legit.

And let’s be honest, homemade Pop-Tarts are just fun. They feel nostalgic, but you get to control the sweetness, the filling, and the icing thickness, which is basically the whole point of growing up.

Ingredients You’ll Need

• 1 cup sourdough discard (unfed discard works perfectly)
• 2 ½ cups all-purpose flour (spoon and level, don’t pack it)
• 1 tablespoon granulated sugar (helps balance the tang)
• 1 teaspoon salt (don’t skip it, it makes the pastry pop)
• 1 cup cold unsalted butter (cut into cubes, super cold matters)
• 6–8 tablespoons cold water (add slowly, you may not need all)
• 1 large egg (for egg wash and sealing)
• 1 cup jam or fruit preserves (strawberry, raspberry, blueberry, whatever you love)
• 2 tablespoons cornstarch (thickens filling so it doesn’t leak everywhere)
• 1 teaspoon vanilla extract (optional, but it adds a bakery vibe)

For the icing (optional but highly recommended)

• 1 cup powdered sugar
• 2–3 tablespoons milk (start small, it gets runny fast)
• ½ teaspoon vanilla extract
• Pinch of salt (sounds odd, tastes amazing)
• Sprinkles (optional, but also… why not)

Step-by-Step Instructions

1. Make the pastry dough

In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture looks crumbly with pea-sized butter chunks.

Add the sourdough discard and mix it in with a spoon until it starts clumping. Drizzle in cold water one tablespoon at a time until the dough holds together when you squeeze it.

Dump the dough onto the counter and press it into a rough ball without overworking it. Split it into two flat discs, wrap them tightly, and chill for at least 30 minutes if you can.

2. Prepare the filling

In a small bowl, stir your jam together with cornstarch until smooth. This step matters more than people realize, because it keeps your Pop-Tarts from turning into jam lava explosions in the oven.

If your jam is chunky, mash it a bit with a fork so it spreads evenly. You can also mix in a tiny splash of vanilla if you want a more dessert-like flavor.

Set the filling aside and keep it at room temperature. Cold filling makes spreading harder, and nobody wants to fight jam with a spoon.

3. Roll out the dough

Lightly flour your counter and roll out one dough disc into a rectangle about ⅛ inch thick. Try to keep the edges straight, but don’t stress too much since you’ll trim it anyway.

Use a knife or pizza cutter to cut the dough into even rectangles, about 3 by 4 inches. You can go bigger if you want giant toaster pastries, but smaller ones bake more evenly.

Transfer the rectangles onto a parchment-lined baking sheet. Keep some space between them because you’ll be building the Pop-Tarts right on that tray.

4. Fill and seal the Pop-Tarts

Spoon about 1 to 1 ½ tablespoons of filling into the center of half the rectangles. Leave a border around the edges, because if you fill them too close, the jam will escape like it’s trying to avoid responsibility.

In a small bowl, beat the egg with a splash of water to make an egg wash. Brush the edges around the filling, then place another rectangle on top to form a sandwich.

Press the edges down gently with your fingers, then crimp all around using a fork. Poke a few holes on top of each one to let steam escape, otherwise they puff weirdly and split open.

5. Chill again (optional but smart)

If your kitchen feels warm or your dough got soft while rolling, pop the tray into the fridge for 15–20 minutes. Cold dough equals flakier crust and cleaner edges.

Skipping this step won’t ruin the recipe, but it does increase the chances of butter melting too fast. That leads to spreading and uneven baking.

Think of chilling as your little insurance policy. It’s not mandatory, but it saves you from pastry heartbreak.

6. Bake until golden

Preheat your oven to 375°F (190°C). Brush the tops of the Pop-Tarts with egg wash for a glossy finish and slightly crisp surface.

Bake for 22–26 minutes until they look lightly golden and set. If the edges are browned and the tops look dry and firm, they’re done.

Let them cool on the baking sheet for at least 15 minutes. If you ice them too soon, the icing melts into a sad puddle.

7. Ice and decorate

In a small bowl, mix powdered sugar, milk, vanilla, and a pinch of salt. Add the milk slowly until it becomes thick but spreadable, like frosting that actually wants to stay put.

Spoon icing over the cooled Pop-Tarts and spread it gently with the back of the spoon. Toss on sprinkles while the icing is still wet if you want the full childhood breakfast fantasy.

Let the icing set for 10–15 minutes before stacking or storing. Or don’t, and just accept sticky fingers as part of the experience.

Common Mistakes to Avoid

One of the biggest mistakes is adding too much filling. It feels like a good idea in the moment, but it always backfires because jam expands and bubbles when it bakes.

Another common issue is dough that’s too warm. If the butter starts melting while you’re rolling, the crust loses that flaky texture and turns more dense, like a sad cookie pretending to be pastry.

People also forget to vent the tops. Those little fork holes aren’t decoration, they’re pressure release valves, and without them your Pop-Tarts might split open like they’re having a breakdown in the oven.

Overworking the dough is another sneaky problem. If you knead it too much, you activate too much gluten, and your crust turns chewy instead of tender.

And finally, don’t rush the cooling step if you’re icing them. Warm pastries melt icing instantly, and suddenly you’re not making Pop-Tarts anymore, you’re making glazed pastry puddles.

Alternatives & Substitutions

If you don’t have jam, you can use Nutella, cookie butter, or even thick peanut butter mixed with a little powdered sugar. Just keep it thick, because anything runny will leak out and make a mess.

You can also make a cinnamon sugar filling by mixing brown sugar, cinnamon, and a tiny bit of flour or cornstarch. That version tastes like a cinnamon roll got turned into a handheld snack, and I mean that in the best way.

For a more “grown-up” version, try raspberry jam with a little lemon zest. That combo tastes fancy without trying too hard, and it cuts the sweetness in a really nice way.

If you want to make them dairy-free, you can use a good plant-based butter. Just make sure it’s a baking-style one, not the soft spread kind that melts into soup.

And if you want to lean into the sourdough vibe, you can add a little cinnamon or cardamom into the dough itself. It gives the crust a warm flavor that makes the whole thing taste more bakery-style.

FAQ

Can I use sourdough discard straight from the fridge?

Yes, and that’s actually what I usually do. Cold discard works totally fine and doesn’t mess up the dough.

Just stir it first if it has separated. Sometimes it gets watery on top, and you don’t want that throwing off your dough texture.

Do these taste sour?

Not really, and that’s the beauty of it. The sourdough discard adds a mild tang, but it’s subtle and honestly makes the filling taste sweeter.

If your discard is super old and extra funky, you might notice it more. In that case, go with stronger fillings like chocolate or cinnamon.

Can I freeze the Pop-Tarts before baking?

Yes, and it works great. Assemble them fully, place them on a tray, freeze until solid, then store in a freezer bag.

When you’re ready, bake straight from frozen and just add 3–5 extra minutes. They come out almost identical to fresh.

What’s the best jam flavor for this recipe?

Strawberry is the classic for a reason, and it always hits. Raspberry is my personal favorite because it’s a little tart and feels less sugary.

Blueberry is also amazing, especially if you like that pie filling vibe. Basically, if you’d put it on toast, it works here.

Do I have to use icing?

No, but you’ll probably miss it. The icing is what makes it feel like a real Pop-Tart instead of just a hand pie.

If you want a less sweet version, you can skip icing and just brush the tops with egg wash and sprinkle a little sugar before baking.

How do I store them so they don’t get soggy?

Store them in an airtight container at room temperature for about 2 days. After that, the crust starts softening, especially if the filling is juicy.

If you want them to last longer, refrigerate them, then reheat in the toaster oven to bring back the crispness.

Can I toast them like real Pop-Tarts?

Yes, but be smart about it. Use a toaster oven if possible, because jam can drip and make your regular toaster smell like burnt fruit forever.

If you do use a toaster, keep the heat low and watch them closely. Homemade Pop-Tarts don’t behave exactly like factory ones.

Final Thoughts

These sourdough discard Pop-Tarts are one of those recipes that feels way more impressive than it actually is. They’re flaky, sweet, and way more customizable than anything in a box.

Once you make them once, you’ll start looking at your sourdough discard like free dessert dough. And honestly, that’s the kind of mindset I fully support.