Sourdough Pop Tarts

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You’ll never buy the store bought version again after tasting these over-the-top amazing sourdough pop tarts! The tart taste of sourdough in the flaky, soft crust balances out the sweet filling of homemade jam and chocolate hazelnut spread.

homemade poptarts on baker's rack

I have to warn you that these sourdough pop tarts are addicting. You’ve been warned! I had no idea when I started in on creating this recipe that I would be creating a food that is so amazing that I would lose all sense of self-control when they are in the house.

I am usually pretty good about eating sweets in moderation. However, when I make up a batch of these, I can eat two in one sitting and not even bat an eye! So be sure to make these when there are people around to share.

I admit, these sourdough pop tarts aren’t thin and crunchy like the store bought ones. They definitely won’t fit in your toaster. And you will thank me for all of those reasons. In contrast, these are soft and just the right thickness to sink your teeth into and enjoy. I haven’t heard any complaints from my husband and kids as they quickly devour them. I’m pretty sure this will be a winner in your home too.

frosted homemade sourdough poptart

Why Sourdough?

I am working hard to use sourdough in our diet whenever a food normally contains white flour. This is because white flour alone doesn’t add much nutritious value to food. It can also be hard on the gut. Fermenting white flour with water creates sourdough, which can be used in pretty much any recipe containing flour as an ingredient. Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron, and vitamins like folate. source

Tips for Sourdough Pop Tarts:

  • I really recommend using a food processor for this recipe, but you can probably get away with using a pastry cutter if you don’t have one. You will need to use a lot of elbow grease (i.e. hard work) to work the cold butter into the flour.
  • Don’t skip the egg wash! Brushing the top of each pop tart with egg wash will give it a shiny, golden brown appearance when baking that looks more professional.
  • Make sure to cool the pop tarts completely before adding the icing or it will become runny and won’t set as well.
  • For a healthier version of chocolate hazelnut spread, make your own with this recipe.

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

Ingredients:

Pastry Crust

Unbleached all purpose flour

Sea salt

Butter, cubed

Sourdough starter

Raw honey

Egg for egg wash

Filling

Raspberry jam

Chocolate hazelnut spread

Glaze

Powdered sugar

Milk

Topping (optional)

Sugar crystals or sprinkles

Tools You May Need:

Food processor (highly recommended) or pastry blender

Rolling pin (this isn’t the exact one I have but it’s one piece of wood like mine)

Pastry brush

How To Make Sourdough Pop Tarts

Night Before

The night before or at least 8 hours before you plan to bake the pop tarts, mix together flour and salt in a food processor or mixing bowl. Add in the cubed butter. If using a food processor, use the dough attachment. Otherwise, use a pastry cutter to work the butter into the flour mixture until most of the butter is pea-sized and the flour is incorporated.

Add in the honey and sourdough starter. The starter can either be recently fed (active) or be unfed (discard). Once you have mixed the ingredients well, you may find that you need to add in a little more flour if your dough is too sticky to work with your hands. You want the dough to be the texture of fresh playdough and easily come together into a ball.

Put into a glass bowl and cover with plastic wrap to keep the dough from drying out. I also cover it with a towel to keep it warmer. Leave on the counter overnight or for at least 8 hours.

bowl of sourdough pop tart pastry dough

Morning

In the morning, remove the dough from the bowl and wrap the dough ball in plastic wrap. Place in the refrigerator for at least 3 hours to chill. You can keep the dough in the fridge for up to 3 days.

Remove the dough from the refrigerator and remove the plastic wrap. Place dough ball on a lightly floured surface. Dust a rolling pin with flour and roll the dough out into a rectangle about 1/8″ thick.

Trim the edges and patch any tears with the extra dough. Cut the rectangle in half and cut each half into 4 long strips.

Spoon 1 tablespoon of raspberry jam or chocolate hazelnut spread on one end of each dough strip.

Fold each strip over and use a fork to seal the edges.

Beat an egg in a small bowl to make an egg wash. Brush the tops of each sourdough pop tart with the egg wash. Place each pop tart on a baking sheet lined with parchment paper.

Bake in a preheated 350F oven for 20-25 minutes until they are a light golden brown on top. Remove from the oven and cool on a baker’s rack.

To make the icing, whisk together the powdered sugar and milk. Once the pop tarts have cooled completely, drizzle with the icing and top with sugar crystals or sprinkles if desired.

Sample Baking Schedule:

2 pm: Feed sourdough starter

8-9 pm: Mix ingredients in food processor. Cover dough & let ferment on counter overnight.

7 am: Remove dough from bowl, wrap directly in plastic wrap, and place in refrigerator.

10 am: Remove dough from refrigerator. Roll out dough, slice into strips, add filling, fold & close. Bake, cool, and top with icing.

Find More Sourdough Recipes:

If you make this recipe and love it, I would love if you gave it 5 stars!

Sourdough Pop Tarts

Sourdough Pop Tarts

Yield: 8
Prep Time: 45 minutes
Cook Time: 25 minutes
Additional Time: 8 hours
Total Time: 9 hours 10 minutes

Sourdough pop tarts provide the perfect balance between tart sourdough crust and the sweet filling of homemade jam and chocolate hazelnut spread.

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 ¼ cups butter, cubed
  • 1 cup sourdough starter
  • 1 Tbsp honey
  • 1 egg for egg wash
  • 8 Tbsp filling (raspberry jam, chocolate hazelnut spread)
  • Glaze:
  • 3/4 cup powdered sugar
  • 2-3 tsp milk
  • Sugar crystals or sprinkles (optional)

Instructions

    1. The night before you plan to bake the pop tarts, mix together flour and salt in a food processor or mixing bowl. Add in the cubed butter. If using a food processor, use the dough attachment. Otherwise, use a pastry cutter to work the butter into the flour mixture until most of the butter is pea-sized and the flour is incorporated.

    2. Add in the honey and sourdough starter. The starter can either be recently fed (active) or be unfed (discard). Once you have mixed the ingredients well, you may find that you need to add in a little more flour if your dough is too sticky to work with your hands. You want the dough to be the texture of fresh playdough and easily come together into a ball.

    3. Put into a glass bowl and cover with plastic wrap to keep the dough from drying out. I also cover it with a towel to keep it warmer. Leave on the counter overnight or for at least 8 hours.

    4. In the morning, remove the dough from the bowl and wrap the dough ball in plastic wrap. Place in the refrigerator for at least 3 hours to chill. You can keep the dough in the fridge for up to 3 days.

    5. Remove the dough from the refrigerator and remove the plastic wrap. Place dough ball on a lightly floured surface. Dust a rolling pin with flour and roll the dough out into a rectangle about 1/8" thick. Trim the edges and patch any tears with the extra dough. Cut the rectangle in half and cut each half into 4 long strips.

    6. Spoon 1 tablespoon of raspberry jam or chocolate hazelnut spread on one end of each dough strip. Fold each strip over and use a fork to seal the edges.

    7. Beat an egg in a small bowl to make an egg wash. Brush the tops of each sourdough pop tart with the egg wash. Place each pop tart on a baking sheet lined with parchment paper.

    8. Bake in a preheated 350F oven for 20-25 minutes until they are a light golden brown on top. Remove from the oven at cool on a baker's rack.

    9. To make the icing, whisk together the powdered sugar and milk. Once the pop tarts have cooled completely, drizzle with the icing and top with sugar crystals or sprinkles if desired.

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