I grew up with toaster pastries for breakfast, but these homemade sourdough pop tarts are the grown-up, buttery, tangy upgrade that became our weekend ritual. They use sourdough discard for depth, a quick homemade strawberry preserve for bright filling, and a tender, flaky dough that bakes into perfect rectangular pastries—just like the ones you remember, only better. Make them for a slow morning, a kid-friendly bake day, or when you want a nostalgic treat with real ingredients.
Why you’ll love this dish
These sourdough pop tarts hit a sweet spot: familiar comfort food made from scratch with better flavor and fewer preservatives. Using sourdough discard adds a subtle tang and tenderizes the crust, while homemade strawberry preserves mean real fruit, less sugar, and a fresh springtime flavor. They’re also a great way to use up discard if you keep a starter.
"One bite and I was transported back to Saturday cartoons. The crust is flaky, the jam sings, and the sourdough adds a depth you never knew a pop tart could have." — home baker review
Reasons to bake them now:
- Perfect for weekend brunch or a special school-lunch surprise.
- Kid-approved assembly: a great baking project with helpers.
- Uses pantry staples and leftover discard—economical and zero-waste friendly.
How this recipe comes together
Step-by-step overview so you know what to expect:
- Make a quick strawberry preserve from fresh or frozen fruit. Cool it fully so it won’t leak when baked.
- Mix a buttery, discard-enriched shortcrust dough, chill briefly if desired, then roll thin.
- Cut rectangles, pipe or spoon jam, seal edges, and bake until golden underneath.
- Cool completely, then ice with a thick powdered-sugar glaze and decorate.
The whole process is straightforward and splits nicely into tasks you can do with kids or during one relaxed afternoon.
Gather these items
- 226 grams strawberries (fresh or frozen) — (if frozen, thaw and drain)
- 57 grams cane sugar (for preserves)
- 1/2 teaspoon lemon juice
- 57 grams unsalted butter, softened
- 57 grams cane sugar (for dough)
- 35 grams powdered sugar (for dough)
- 1 teaspoon vanilla extract
- 57 grams sourdough discard (unfed is fine)
- 1 large egg yolk
- 255 grams all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons water (plus extra 2–3 tbsp for sealing)
- 88 grams strawberry preserves (or your homemade batch)
- 1 teaspoon cornstarch
- 106 grams powdered sugar, sifted (for glaze)
- 1–2 tablespoons milk (for glaze)
- Natural decorating sugars (optional)
Notes and substitutions:
- Butter: use cold butter for a flakier crust, or fully softened for a shortbread-like texture.
- Sourdough discard: unfed (room-temperature) discard works. If you don’t have discard, replace with 57 g yogurt or sour cream for similar tang.
- Flour: all-purpose is best here. For gluten-free, try a tested 1:1 blend and expect a crumblier dough.
Directions to follow
Make the strawberry preserves:
- Remove stems and finely chop fresh strawberries. If using frozen, thaw and drain excess liquid first.
- Combine strawberries, 57 g cane sugar, and 1/2 tsp lemon juice in a medium pot.
- Heat over medium until the sugar dissolves.
- Increase heat to high and boil 1–2 minutes, stirring. If using frozen berries, boil an extra minute or two.
- Reduce to medium and simmer about 10 minutes until fruit breaks down and thickens.
- Transfer to a glass jar and cool to room temperature. Refrigerate extras up to 2 weeks.
Prep and bake the pop tarts:
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. In a bowl, stir 57 g softened butter, 57 g cane sugar, 35 g powdered sugar, and 1 tsp vanilla until smooth and no butter lumps remain.
9. In a small bowl, whisk 57 g sourdough discard and 1 egg yolk.
10. Add 255 g flour and 1/4 tsp salt to the butter mixture. Pour the egg-yolk mixture on top and mix on low until crumbly.
11. Add water 1 tsp at a time (about 2 tbsp total) until the dough just comes together.
12. Bring dough together with your hands into a cohesive ball.
13. On a floured surface or piece of parchment, roll dough into a 14-inch square about 1/8–1/4 inch thick (the thinner, the crisper).
14. Trim to a 12-inch rectangle. Cut twelve 4 x 3-inch rectangles.
15. Place 6 rectangles on the prepared baking sheet.
Make the filling and assemble:
16. In a small bowl, mix 88 g cooled strawberry preserves with 1 tsp cornstarch. Add 2–3 tbsp water only if needed to loosen slightly—aim for a spoonable jam.
17. Spoon ~1 tablespoon of filling into the center of each bottom rectangle.
18. Lightly brush water around the edges of each filled rectangle. Top with the remaining rectangles.
19. Crimp edges with a fork. Poke holes all over the top or make two slits for steam to escape.
20. Bake 20–25 minutes, or until the bottoms’ edges are lightly golden.
21. Cool completely on the baking sheet (important—glaze sets better on cool pastry).
Glaze and finish:
22. Whisk 106 g sifted powdered sugar with 1–2 tbsp milk until a thick, spreadable glaze forms.
23. Frost each cooled pop tart and sprinkle natural decorating sugars.
24. Store in an airtight container up to 3 days.
Best ways to enjoy it
- Serve warm or at room temperature with a simple latte or cold milk for true nostalgia.
- For brunch, plate with fresh berries and a dollop of whipped cream or yogurt.
- Heat gently in a toaster oven for 2–3 minutes to revive flakiness (avoid the home toaster if your jam may drip).
- Cut into halves for little hands or serve whole as a portable snack.
Storage and reheating tips
- Room temperature: keep in an airtight container for up to 3 days. Glaze can make them slightly tacky—separate layers with parchment.
- Refrigerator: if you prefer chilled tarts, store for up to 5 days, but expect the crust to soften.
- Freezing: freeze unglazed tarts in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Thaw at room temperature, then reheat 6–8 minutes at 300°F in a toaster oven before glazing.
- Food safety: homemade preserves with a high sugar-to-fruit ratio and refrigeration are safe for short-term storage. Discard if jam smells off or shows mold.
Pro chef tips
- Roll thin: the thinner you roll (about 1/8 inch), the crisper and flakier the result.
- Keep dough cool: if your kitchen is warm, chill the dough 15 minutes before rolling to prevent stickiness and toughening.
- Crimp firmly: press edges well to prevent leaks. A dab of egg wash (beaten egg) on edges can improve adhesion and give shine.
- Bake on parchment: it protects the bottoms and makes transfer easy. Check bottoms for light browning to judge doneness.
- Glaze consistency: keep it thick. Too-runny glaze slides off; add more powdered sugar to stiffen, or a touch more milk to thin.
Creative twists
- Flavor swaps: swap strawberry for blueberry, raspberry, or apricot preserves. For citrus, use lemon curd.
- Savory option: skip the glaze and fill with cooked ham & cheese or caramelized onion and goat cheese—use less sugar in the dough.
- Gluten-free/dairy-free: use a tested gluten-free flour blend and vegan butter. Texture will vary.
- Decor: try nut crumbs on the glaze, a drizzle of melted chocolate, or freeze-dried fruit powder for an intense color pop.
- Mini version: scale down rectangles for bite-sized pastries—great for parties.
Common questions
Q: Can I use active sourdough starter instead of discard?
A: Use unfed discard—active starter (recently fed) has more hydration and yeast activity and can change dough texture. If you only have active starter, reduce added water slightly and expect a slightly puffier crust.
Q: Do I have to make the preserves?
A: No—store-bought strawberry preserves work fine. If using shop-bought jam, skip the cornstarch step in the filling unless you want thicker texture.
Q: Why did my filling leak?
A: Common causes: too much filling, thin dough edges, or inadequate sealing. Use less filling (about 1 tbsp), press edges firmly, and crimp well. Chilling before baking can help, too.
Q: How to reheat without soggy crust?
A: Use a toaster oven or regular oven at 300°F for 5–8 minutes. Avoid microwaves; they make the crust chewy.
Q: Can I make the dough ahead?
A: Yes—wrap dough tightly and refrigerate up to 2 days or freeze up to 1 month. Thaw in the fridge before rolling.
Conclusion
If you love a homemade twist on a nostalgic snack, these sourdough pop tarts deliver buttery crust, bright strawberry jam, and a satisfying homemade finish. For a different take and visual inspiration, check out this detailed version from Homemade Sourdough Pop Tarts Recipe – Little Spoon Farm. For another jam-filled approach and helpful photos, see Homemade Sourdough Pop Tarts with Jam Filling – Farmhouse on Boone.
Enjoy baking—these are simple to scale, forgiving, and endlessly customizable.
Sourdough Pop Tarts
Ingredients
For the Strawberry Preserves
- 226 grams strawberries (fresh or frozen) If frozen, thaw and drain excess liquid.
- 57 grams cane sugar For preserves.
- 1/2 teaspoon lemon juice
For the Dough
- 57 grams unsalted butter, softened Use cold butter for a flakier crust.
- 57 grams cane sugar For dough.
- 35 grams powdered sugar For dough.
- 1 teaspoon vanilla extract
- 57 grams sourdough discard Unfed discard is fine.
- 1 large egg yolk
- 255 grams all-purpose flour Best for the dough.
- 1/4 teaspoon salt
- 2 tablespoons water Plus extra 2–3 tbsp for sealing.
For Assembly and Glaze
- 88 grams strawberry preserves For filling.
- 1 teaspoon cornstarch
- 106 grams powdered sugar, sifted For glaze.
- 1–2 tablespoons milk For glaze.
- Natural decorating sugars Optional.
Instructions
Make the Strawberry Preserves
- Remove stems and finely chop fresh strawberries. If using frozen, thaw and drain excess liquid first.
- Combine strawberries, 57 g cane sugar, and 1/2 tsp lemon juice in a medium pot.
- Heat over medium until the sugar dissolves.
- Increase heat to high and boil 1–2 minutes, stirring. If using frozen berries, boil an extra minute or two.
- Reduce to medium and simmer about 10 minutes until fruit breaks down and thickens.
- Transfer to a glass jar and cool to room temperature. Refrigerate extras up to 2 weeks.
Prep and Bake the Pop Tarts
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, stir 57 g softened butter, 57 g cane sugar, 35 g powdered sugar, and 1 tsp vanilla until smooth and no butter lumps remain.
- In a small bowl, whisk 57 g sourdough discard and 1 egg yolk.
- Add 255 g flour and 1/4 tsp salt to the butter mixture. Pour the egg-yolk mixture on top and mix on low until crumbly.
- Add water 1 tsp at a time (about 2 tbsp total) until the dough just comes together.
- Bring dough together with your hands into a cohesive ball.
- On a floured surface or piece of parchment, roll dough into a 14-inch square about 1/8–1/4 inch thick.
- Trim to a 12-inch rectangle. Cut twelve 4 x 3-inch rectangles.
- Place 6 rectangles on the prepared baking sheet.
Make the Filling and Assemble
- In a small bowl, mix 88 g cooled strawberry preserves with 1 tsp cornstarch. Add 2–3 tbsp water only if needed to loosen slightly—aim for a spoonable jam.
- Spoon ~1 tablespoon of filling into the center of each bottom rectangle.
- Lightly brush water around the edges of each filled rectangle. Top with the remaining rectangles.
- Crimp edges with a fork. Poke holes all over the top or make two slits for steam to escape.
- Bake for 20–25 minutes, or until the bottoms’ edges are lightly golden.
- Cool completely on the baking sheet.
Glaze and Finish
- Whisk 106 g sifted powdered sugar with 1–2 tbsp milk until a thick, spreadable glaze forms.
- Frost each cooled pop tart and sprinkle natural decorating sugars.
- Store in an airtight container for up to 3 days.
