These homemade sourdough pop tarts are a delightful treat that combine the comforting flavors of sourdough with the nostalgic joy of a childhood favorite. Perfect for breakfast, a snack, or even dessert, they’re sure to become a beloved recipe in your kitchen. Enjoy the process of making them from scratch and savor every bite!
Sourdough Pop-Tarts Recipe
This recipe is made using my sourdough pie crust
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold butter, cubed
1/2 cup sourdough discard
Filling of choice (jam, chocolate spread, etc.)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
Sprinkles (optional)
Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, salt, and sugar.
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
Add the sourdough discard and mix until the dough begins to come together. If the dough is too dry, you can add a tablespoon of cold water at a time until it forms a cohesive dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Cut the dough into rectangles, approximately 3×4 inches. You should have an even number of rectangles for the tops and bottoms of the pop tarts.
3. Add the Filling:
Place a tablespoon of your chosen filling in the center of half of the rectangles, spreading it out slightly but leaving a border around the edges.
Brush the edges of the filled rectangles with a little water to help seal the pop tarts.
4. Assemble the Pop Tarts:
Place another rectangle of dough on top of each filled rectangle.
Use a fork to crimp the edges together, sealing the filling inside.
Poke a few small holes in the top of each pop tart to allow steam to escape.
5. Bake:
Place the assembled pop tarts on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
6. Cool and Glaze:
Allow the pop tarts to cool on a wire rack.
In a small bowl, mix the powdered sugar with enough milk to create a thick, but pourable glaze.
Drizzle the glaze over the cooled pop tarts and add sprinkles if desired.
Tips:
Storage: Store any leftover pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months.
Reheating: Reheat the pop tarts in a toaster or oven for a few minutes until warmed through.
Try making a starter from scratch, or get a jump start and order my dried starter! Simple instructions for rehydrating, ready to bake with in just a few days!
