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Easy Homemade Sourdough Pop Tarts with a Jam Filling

Published: Mar 28, 2025 · Modified: May 27, 2025 by Stephanie · This post may contain affiliate links ·

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These Easy Homemade Sourdough Pop Tarts with Jam Filling are made with simple ingredients you likely already have in your kitchen. The buttery crust bakes up with beautifully flaky layers, perfectly complementing the rich, sweet filling of your favorite jam. Whether you enjoy them fresh out of the oven or lightly toasted the next day, these are truly delicious homemade pop tarts. Perfect for breakfast, snacking, or a nostalgic treat, they’re a fun way to use your sourdough discard!

Table of Contents

  • Why you will love this recipe:
  • Ingredients
  • Instructions for Sourdough Pop Tarts Recipe
  • Tips for the Best Homemade Pop Tarts
  • More Easy Sourdough Discard Recipes

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

It seems as though my childhood was jam packed (no pun intended) with pop tarts. It was an easy grab and go breakfast during my athletic days in middle school and high school. I was usually running out the door to make early morning practice before school and these were my breakfast solution so I wouldn't run late. Definitely not the greatest solution by any measure! So, here is the better alternative than those store-bought high fructose corn syrup laden pop tarts. These are perfect for those moms on the go that need something quick to get their little ones out the door without compromising anyone's health! 

Fresh baked golden crust sourdough pop tarts with a white icing and pastel sprinkles. A pop tart on top of another pop tart has a big bite taken out of it. Both are on a cooling rack surrounded by other pop tarts and a blue plaid cloth.

Why you will love this recipe:

  • This homemade pop tarts recipe can be made with a sourdough starter discard or an active sourdough starter. If you are choosing to long ferment the dough, you can do so before filling it with jam. Simply place the pie dough rectangles in the fridge for an overnight fermentation.
  • You can choose any jam you want to add as the filling, even Nutella! Our favorite way to make these is with our homemade peach jam and strawberry jam! We usually go for whatever fruit is in season.
  • These freeze beautifully! Just pull them out of the freezer and allow them to sit for about 10 minutes, then pop them in your oven if you like them warm or toasted!
  • The pastry part of these pop tarts can be made with all purpose flour or milled wheat for some extra nutritious goodness!

Ingredients

For the pastry dough:

  • 2 cups (240g) all-purpose flour (soft white milled wheat can be used in place of the all purpose flour)
  • 1 tablespoon sugar (optional, for a touch of sweetness)
  • ¾ teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed or grated
  • ½ cup (100g) sourdough discard (unfed)
  • 1–4 tablespoons ice cold water (only if needed)

For the filling:

  • ⅓ to ½ cup of your favorite jam (strawberry, raspberry, blueberry, etc.)

For the Top of the Pop Tarts:

  • 1 egg, beaten (for egg wash)

For optional glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Sprinkles (optional)

Instructions for Sourdough Pop Tarts Recipe

A bowl with the dry ingredients ready to mix on a white marble countertop, with a plate of grated butter on the top right.

STEP 1: In a medium bowl, whisk together the flour, salt, and sugar.

A white bow with the dry ingredients mixed and the grated butter in it and ready to incorporate with a wooden spoon.

STEP 2: Cut in the cold butter using a pastry cutter or your fingers, or a food processor until the mixture resembles coarse crumbs. You could also use a cheese grater to grate your butter for a flakier sourdough pie crust.

Someone adding the sourdough starter with a white rubber spatula to the dry ingredients.

STEP 3: Cut in the cold butter using a pastry cutter or your fingers, or a food processor until the mixture resembles coarse crumbs. You could also use a cheese grater to grate your butter for a flakier sourdough pie crust.

A white bowl the has dough in a ball in the center of the bowl.

STEP 4: Add sourdough discard and mix until a dough forms. If needed, add 1 tablespoon cold water at a time until the dough holds together. The dough should come together without being "wet".

The sourdough dough is shaped into rectangles and encased in plastic wrap on a white marble countertop, with a brown rolling pin next to them.

STEP 5: Divide the dough in half, shape into rectangles, wrap, and refrigerate for 1 hour (or overnight for a long fermentation--see tips).

Pop tart dough rolled out into a rectangle on a wood cutting board that is on a white marble table.

STEP 6: On a floured surface, use a rolling pin to roll out half of the tart dough into a large rectangle shape (about ⅛ inch thick).

Someone cutting the pop tart dough with a bench scraper into 8 equal rectangle pieces.

STEP 7: Trim edges with a sharp knife and cut into even rectangles (around 3" x 4"). Use a bench scraper if needed.

Someone adding a tablespoon of jam the the individual pieces of po tart dough, that is resting on a cutting board.

STEP 8: Place half of the rectangles on a lined baking sheet. Add 1 tablespoon jam to the center of each, leaving space around the edges.

Someone crimping the edges of the poptarts with a fork. The pop tarts are sitting on top of brown parchment paper that is on top of a baking sheet.

STEP 9: Top with remaining rectangles. Use a fork to crimp edges and seal. Poke the tops gently with a fork to let steam escape.

Someone brushing the tops of the pop tarts with an egg wash. The pop tarts are on top of brown parchment paper that is on top of a baking dish.

STEP 10: With a pastry brush, brush the egg wash over the tops of the unbaked pop tarts. Preheat oven to 375°F (190°C).

Bake for 20–25 minutes or until golden brown.

Fresh baked golden crust sourdough pop tarts with a white icing and pastel sprinkles. A pop tart on top of another pop tart has a big bite taken out of it. Both are on a cooling rack surrounded by other pop tarts and a blue plaid cloth.

Step 11: Let the pop tarts cool slightly on a cooling rack. Mix glaze ingredients in a small bowl until smooth and drizzle over top of the pop tarts. Add sprinkles if you're feeling festive!

Tips for the Best Homemade Pop Tarts

  • Use homemade jam or low-sugar versions for a lower sugar option.
  • These freeze well! Freeze unbaked tarts and bake straight from frozen (add a few extra minutes). Or freeze baked pop tarts! When ready to enjoy, remove pop tarts from freezer and allow them to sit out at room temperature for about 10 minutes, then toast in the oven as desired. If you prefer using your toaster, I would refrain from icing them until after you toast them.
  • The pastry part of the pop tarts can be made with all purpose flour or fresh milled wheat berries for some extra nutritious goodness!
  • If you are choosing to long ferment the dough, you can do so before filling it with jam. Simply place the pie dough rectangles in the fridge for an overnight fermentation.
  • Letting the dough rest in the fridge for a longer period (12-24 hours) enhances the flavor, thanks to the sourdough starter.

More Easy Sourdough Discard Recipes

Buttery and Flaky Easy Homemade Biscuits 

Easy Strawberry Cobbler Sourdough Discard Recipe

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Zucchini Bread Discard Recipe

Fresh baked golden crust sourdough pop tarts with a white icing and pastel sprinkles. A pop tart on top of another pop tart has a big bite taken out of it. Both are on a cooling rack surrounded by other pop tarts and a blue plaid cloth.

Easy Homemade Sourdough Pop Tarts with a Jam Filling

These Easy Homemade Sourdough Pop Tarts with Jam Filling are made with simple ingredients you likely already have in your kitchen. The buttery crust bakes up with beautifully flaky layers, perfectly complementing the rich, sweet filling of your favorite jam.
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Active Sourdough Starter, dough, homemade, large, pastry, pop, Sourdough, tart
Prep Time: 9 minutes minutes
Cook Time: 20 minutes minutes
2 hours hours
Total Time: 2 hours hours 29 minutes minutes
Servings: 0
Author: Stephanie

Ingredients

For the pastry dough:

  • 2 cups 240g all-purpose flour (soft white milled wheat can be used in place of the all purpose flour)
  • 1 tablespoon sugar optional, for a touch of sweetness
  • ¾ teaspoon salt
  • 1 cup 2 sticks cold unsalted butter, cubed or grated
  • ½ cup 100g sourdough discard (unfed)
  • 1 –4 tablespoons ice cold water only if needed

For the filling:

  • ⅓ to ½ cup of your favorite jam strawberry, raspberry, blueberry, etc.

For the Top of the Pop Tarts:

  • 1 egg beaten (for egg wash)

For optional glaze:

  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Sprinkles optional

Instructions

  • In a medium bowl, whisk together the flour, salt, and sugar.
  • Cut in the cold butter using a pastry cutter or your fingers, or a food processor until the mixture resembles coarse crumbs. You could also use a cheese grater to grate your butter for a flakier sourdough pie crust.
  • Cut in the cold butter using a pastry cutter or your fingers, or a food processor until the mixture resembles coarse crumbs. You could also use a cheese grater to grate your butter for a flakier sourdough pie crust.
  • Add sourdough discard and mix until a dough forms. If needed, add 1 tablespoon cold water at a time until the dough holds together. The dough should come together without being "wet".
  • Divide the dough in half, shape into rectangles, wrap, and refrigerate for 1 hour (or overnight for a long fermentation--see tips).
  • On a floured surface, use a rolling pin to roll out half of the tart dough into a large rectangle shape (about ⅛ inch thick).
  • Trim edges with a sharp knife and cut into even rectangles (around 3" x 4"). Use a bench scraper if needed.
  • Place half of the rectangles on a lined baking sheet. Add 1 tablespoon jam to the center of each, leaving space around the edges.
  • Top with remaining rectangles. Use a fork to crimp edges and seal. Poke the tops gently with a fork to let steam escape.
  • With a pastry brush, brush the egg wash over the tops of the unbaked pop tarts. Preheat oven to 350°F. Bake for 20–25 minutes or until golden brown.
  • Let the pop tarts cool slightly on a cooling rack. Mix glaze ingredients in a small bowl until smooth and drizzle over top of the pop tarts. Add sprinkles if you're feeling festive!

Notes

    • Use homemade jam or low-sugar versions for a lower sugar option.
    • These freeze well! Freeze unbaked tarts and bake straight from frozen (add a few extra minutes). Or freeze baked pop tarts! When ready to enjoy, remove pop tarts from freezer and allow them to sit out at room temperature for about 10 minutes, then toast in the oven as desired. If you prefer using your toaster, I would refrain from icing them until after you toast them.
    • The pastry part of the pop tarts can be made with all purpose flour or fresh milled wheat berries for some extra nutritious goodness!
    • If you are choosing to long ferment the dough, you can do so before filling it with jam. Simply place the pie dough rectangles in the fridge for an overnight fermentation.
    • Letting the dough rest in the fridge for a longer period (12-24 hours) enhances the flavor, thanks to the sourdough starter.
    •  

More Breakfast Ideas

  • Close-up of a sliced apple fritter showing soft apple chunks, warm spices, and a shiny glaze.
    Amazing Applesauce Fritters with a Simple Glaze
  • Freshly whipped cinnamon honey butter piped into small serving bowls with slices of sourdough bread.
    Homemade Whipped Honey Butter Recipe 
  • Plate of thin, golden sourdough crepes stacked with fresh strawberries and a swirl of strawberry whipped cream, served with a fork.
    Easy Sourdough Discard Crepes Recipe
  • Zoomed-in shot of a perfectly baked apple cinnamon muffin with a golden, crunchy streusel topping, ideal for cozy fall mornings.
    Sourdough Discard Apple Cinnamon Muffins Recipe

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