Sourdough pop tarts are a fun and delicious remix of everyone’s favorite breakfast pastry. The slight. These sourdough cinnamon rolls are the perfect addition to breakfast, brunch or an afternoon snack. Homemade pop tarts are so much better than store-bought fare — they’re fresher and flakier, and you can customize them with your favorite flavors.
What I love about sourdough pop tarts is the delicate balance of a tender, flaky crust and a toothsome filling. Whether you spread with jam or Nutella, or fruit preserves, a wonderful interplay of textures and flavors awaits in every bite. And best of all, making them at home lets you monitor what goes into the batter and how much flavor they’re injected with — not to mention, the satisfaction of baking from scratch.
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Why Sourdough Pop Tarts Are Everywhere
The sourdough bestows a lovely tanginess on the pastry that plays off the sweetness of the filling — layered and complex-tasting. Sourdough, supplanted by butter as the fat at Laurie Tomas’ home in India, however, yields a dough that’s more tender and flavorful than typical pie crust.
Pop tarts are nostalgic; they must remind a lot of people of their childhood breakfasts, school lunches and easy snacks. To make them at home is to say farewell to an artificial flavor, and to the constraints of available fillings, shapes and glazes. Anything from classic strawberry jam to chocolate or seasonal fruit.
Understanding the Dough and Filling
Good pop tarts start with good dough. Sourdough pastry does: It’s made from flour, butter, a hint of sugar and active starter to give you flaky and faintly tangy crust. It’s all in the technique The way you handle the dough is critical; overworked, there will be toughness, if not worked enough there will be uneven layers.
The filling should enhance the dough, but should not be too runny. Fruit preserves, chocolate or cream cheese fillings are other hot options. A little layer is sufficient to flavor and seal the dough properly as it bakes.
Essential Ingredients
To make sourdough pop tarts, you need:
- All purpose flour – to hold the dough together
- Unsalted butter – cold, for flaky layers
- Sugar – Because every dough must have sweetness
- Salt – Balances flavor
- Jams, chocolate, Nutella or preserves of your choice for the filling
- Egg– For the egg wash for the golden top crust.
- Glaze if you like – Powdered sugar And milk (for glazing)
All of these are made to result in a perfect balance that results in flaky, flavorful pastry that’s ready to house your desired filling.
Essential Tools
Here’s what you need to make sourdough pop tarts:
- Sifter – To sift the dry ingredients (flour and other powders) together.
- Rolling pin – to evenly roll the dough
- Knife or pizza cutter – To cut dough into rectangles
- Baking sheet – To Bake the pop tarts
- Parchment paper – Prevents sticking
- Whisk or fork – For egg wash
- Spoon – For spreading filling
- Cooling rack – To cool the pop tarts off
With these tools in hand you can have smooth cooking preparation and professional presentation.
Preparing the Dough
Then you mix together sourdough starter, flour, butter, sugar and salt. Cut butter into flour until it resembles coarse crumbs making sure the mixture is not overmixed. Mix in the sourdough starter gradually until dough is soft and smooth.
Wrap the dough in plastic wrap, and chill for at least 1 hour. Chilling is essential because it sets the butter, so it forms flaky layers when you bake.
Rolling and Cutting the Dough
When ready to bake, roll out the dough on a lightly floured work surface until it is 1/8 inch thick. Try to make them an even thickness, so they cook evenly.
Use a knife or pizza cutter to cut the dough into rectangles, usually 3×4 inches. Be sure to cut even amounts, pops require both top and bottom crust. Half the rectangles would serve as the top, so I poked some holes or made small slits to allow steam to escape while baking.
Adding the Filling
Put a few teaspoons of the flavor combination you’ve chosen on the center of each bottom rectangle, leaving an edge for sealing. Be careful not to pack on over full, as it may leak during baking.
Gently lay a top rectangle over each filled piece, pressing the edges closed with a fork. This will help the filling to stay inside while these are baking and help with getting them that classic pop tart shape.
Egg Wash and Baking
Beat one egg and brush lightly over top of each pop tart for a glossy gold crust. Such a small step but your homemade pop tarts look way more professional!
Place in a preheated 375°F (190°C) oven for 20–25 minutes or until golden brown. Watch them—they may need slightly different baking times depending on how thick you made your dough and how big you cut the pop tarts!
Cooling and Glazing
Let the pop tarts cool a bit on a wire rack. If a glaze is desired, add a few teaspoons of milk to powdered sugar and drizzle over the cooled pop tarts. The glaze brings sweetness and a third flavor to the mix, which makes it irresistible.
After the donuts have been glazed, allow them to sit for several minutes before serving.
Serving Suggestions
Sourdough pop tarts: serve them warm or at room temperature. Use them for a fast breakfast, snack or brunch offering, alongside a cup of coffee, tea or hot chocolate.
For an extra treat, serve with fresh fruit or a dollop of whipped cream. They’re nice to bag and tie with twine as gifts, too.
Storage and Make-Ahead Tips
Keep baked pop tarts in a sealed container on the counter for up to 3 days. For longer storage, freeze the unglazed pop tarts on a lined baking sheet until solid, then transfer to an airtight container or plastic bag and store in the freezer. Reheat in a toaster oven just before serving.
Dough can be made a day ahead, then refrigerated until your ready to shape and bake them. Which is what makes sourdough pop tarts a great excuse for a morning treat, or entertain your brunch guests.
Flavor Variations
Sourdough pop tarts are so versatile you could create any flavor combination. Go with strawberry jam and cream cheese, Nutella and sliced bananas, or apple cinnamon filling for that kind of fall vibe. Savory types with cheese, ham and herbs are equally tasty for brunch or lunch.
Playing around with glazes, like a chocolate or maple or citrus one, can add a little flair and take your recipe up a notch.
Common Mistakes to Avoid
Your pop tarts will leak in the oven if you overfill, so always give yourself a border. Wiseman advises chilling your dough thoroughly — warm or sticky dough is much harder to work with and can lead to soggy, not-as-flaky pastries.
On that note: Watch for overbaking; pop-tarts are meant to be golden, not brown or burnt, which will result in a tougher interior.
Frequently Asked Questions
Can I use part of my sourdough discard instead of active starter?
Yes, but make sure it’s thick enough to shape into a dough ball.
Can I make these gluten-free?
Replace with gluten free flour but do expect the texture to be different.
How do you store sourdough pop tarts?
3 days at room temperature, or longer if frozen.
Can I make the filling with frozen fruit?
Yes, just make sure it’s thawed and drained so your dough doesn’t become soggy.
Can I make them vegan?
Try plant-based butter, milk substitutes, and just forgo the egg wash or use a vegan version.
Sourdough pop tarts are tasty nostalgia with a sophisticated flair that you make at home. Featuring flaky sourdough crust and delicious filling with or without glaze, you can enjoy them for breakfast, snacks or serve to your guests.
The bite of sourdough adds interest to the pastry, as does the sweet filling that you can’t stop eating. With few ingredients and easy steps, these pop tarts will let you experience what homemade baking feels like in your kitchen and can be customized for infinite flavor combinations.
