Sourdough Poptarts

Celebrate National Pop-Tart Day with Sourdough

Lately the world of sourdough has been touting recipes for sourdough toaster pastries (a.k.a. Poptarts). Not that I like the carboardish grocery brands of these, but I an curious to see if I can make something that actually tastes good. And especially with #NationalPopTartDay coming on Sunday, May 19th, I want to explore the possibilities.

But first a bit of history:

Pop-Tarts—From Invention to Icon (1964-2010s)

  • 1963: Kellogg's invents Pop-Tarts, a revolutionary toaster pastry for quick breakfasts.
  • Soars in Popularity: Delicious and convenient, Pop-Tarts become a breakfast and snack staple for families.
  • Flavor Explosion (1970s): New flavors like chocolate and cherry expand the Pop-Tart universe.
  • Frosted Magic (1973): Frosted versions add sweetness and solidify Pop-Tarts as a breakfast and snack favorite.
  • Pop Culture Icon (2010s): A redesign and exciting flavors like Strawberry Milkshake keep Pop-Tarts fresh, while appearances in movies and online memes solidify their iconic status.

Elevate your Mornings with Homemade Sourdough Pop Tarts!

If you love the sweet, nostalgic taste of pop tarts, but crave something a little more grown-up? Look no further than these amazing Sourdough Pop Tarts! Made with a flaky, buttery sourdough crust and your favorite fillings, these homemade treats are the perfect way to elevate your breakfast routine.

Beyond the Box

Forget the store-bought varieties loaded with artificial ingredients. These pop tarts are bursting with flavor thanks to the magic of sourdough starter. The discard, a byproduct of feeding your starter, gets a delicious second life in this recipe, adding a subtle tang and depth of flavor to the crust.

Endless Filling Possibilities

The beauty of this recipe lies in its versatility. We've included some classic fillings like fruit jam and Nutella, but feel free to get creative! Here are a few ideas to get you started:

  • Sweet: Lemon curd, brown sugar and cinnamon apples, chocolate and banana, ricotta and berries.
  • Savory: Sauteed vegetables and cheese, roasted chicken and pesto.

Making these pop tarts is easier than you might think! Follow our simple instructions and you'll be enjoying warm, delicious pastries in no time.

Sourdough Pop Tarts (Makes 8)

These toaster tarts are a delicious twist on the classic breakfast pastry, made with a flaky sourdough crust and your favorite fillings.


  • For the Dough:

    • 2 cups [250g] all-purpose flour
    • 1/2 teaspoon [3g] salt
    • 1/2 cup [113g] cold unsalted butter, cubed
    • 1/2 cup [110g] active sourdough starter fed and active or discard
    • 4 tablespoons [60g] ice water
  • For the Filling (Choose one or make your own):

    • 1 cup [320g] fruit jam (apricot, raspberry, etc.)
    • 1/2 cup [148g] Nutella
    • 1/2 cup [60g] chopped apples with 1/4 cup [55g] brown sugar and 1/2 teaspoon [1.5g] cinnamon (sauteed until apples soften)
    • 1/2 cup [ g] lemon curd
  • For the Egg Wash and Glaze (Optional):

    • 1 egg yolk, beaten with 1 tablespoon [15g] milk
    • Powdered sugar, for dusting (optional)


  1. Make the Dough:

    • In a large bowl, whisk together flour and salt.
    • Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
    • Stir in the sourdough discard and mix until just combined. Gradually add ice water, one tablespoon at a time, until the dough comes together and forms a ball. Be careful not to overmix.
    • Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
  2. Prepare the Filling:

    • If using fruit jam, simply stir it in a bowl to loosen it up.
    • If making the apple filling, heat a pan over medium heat, add butter, and saute chopped apples with brown sugar and cinnamon until softened. Set aside to cool.
  3. Assemble the Pop Tarts:

    • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • On a lightly floured surface, roll out one disc of dough to a 1/8-inch thickness.
    • Cut out rectangles approximately 4x6 inches. Repeat with the other dough disc.
    • Spoon your chosen filling onto one half of each dough rectangle, leaving a 1/2-inch border around the edges.
    • Brush the edges with the egg wash (optional).
    • Fold the other half of the dough over the filling and crimp the edges with a fork to seal.
  4. Bake and Glaze:

    • Brush the tops of your tarts with egg wash (optional).
    • Using a sharp knife, make a few small slits in the top of each pop tart to allow steam to vent.
    • Bake for 20-25 minutes, or until golden brown.
    • While your tarts are warm, dust them with powdered sugar (optional).
  5. Serve and Enjoy:

    • Let the your tarts cool slightly before serving. Enjoy them warm or at room temperature.


  • You can use leftover sourdough starter for this recipe, or sourdough discard if you feed your starter regularly.
  • Get creative with your fillings! Try fillings like lemon curd, chocolate hazelnut spread, or even savory options like cheese and herbs.
  • If the dough becomes too sticky while rolling out, dust it with a little more flour.
  • For a vegan option, use a vegan butter substitute and a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
  • Store leftover pop tarts in an airtight container at room temperature for up to 2 days.

So let's ditch the cardboard boxes and artificial flavors. Embrace the deliciousness of sourdough and create your own pop tart masterpieces! Enjoy these for breakfast, a sweet afternoon snack, or even a decadent dessert.

Let us know in the comments below what creative fillings you'll be trying!

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