Homemade Sourdough Discard Pop Tarts

These Homemade Sourdough Discard Pop Tarts are buttery, flaky, tender pastries filled with sweet berry jam and covered in a smooth purple icing, just like the ones in your image. The sourdough discard adds softness and a light tang that makes the crust taste richer than regular pie dough. They bake golden, hold their shape beautifully, and the icing melts into a glossy finish. If you love nostalgic toaster pastries but want a fresh homemade version, these pop tarts are the perfect treat for breakfast, snacks, or weekend baking.

Ingredients

For the Pastry Dough

• 2 cups (240g) all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• 1 cup (226g) cold unsalted butter, cubed
• ½ cup (120g) sourdough discard
• 2–4 tbsp cold water

For the Filling

• ½ cup berry jam (blueberry, raspberry, or mixed berries)
• 1 tbsp cornstarch mixed with 1 tbsp water (optional, helps thicken)

For the Purple Icing

• 1 cup powdered sugar
• 1–2 tbsp milk
• 1 tbsp berry jam or 1 tsp freeze-dried blueberry powder
• A few drops of vanilla extract

Preparation Steps

STEP 1: Make the Dough

Whisk flour, sugar, and salt. Cut cold butter into the flour until crumbly. Add sourdough discard and mix gently. Add cold water 1 tbsp at a time until the dough holds together. Press into a square, wrap, and chill 30–40 minutes.

STEP 2: Prepare the Filling

Warm the jam slightly and mix with cornstarch slurry if using. Let cool so it thickens.

STEP 3: Roll and Cut the Dough

Roll the chilled dough into a large rectangle. Cut into even small rectangles (about 3×4 inches) to match the pop tart shape in the image.

STEP 4: Assemble

Place rectangles on a parchment-lined baking sheet. Spoon a small amount of jam in the center of half the rectangles. Cover with the remaining rectangles and seal the edges with a fork to create the ribbed border as shown in your image.

STEP 5: Chill Before Baking

Chill the assembled pop tarts for 10–15 minutes to help them keep shape.

STEP 6: Bake

Bake at 375°F (190°C) for 18–22 minutes until golden brown around the edges.

STEP 7: Ice the Pop Tarts

Whisk powdered sugar, milk, vanilla, and blueberry jam until smooth and purple. Spoon icing over the top of cooled pop tarts, letting it settle naturally like your reference image.

Variations

• Different Fillings: Use strawberry, lemon curd, apple butter, or Nutella for different flavors.
• Brown Sugar Cinnamon Version: Fill with brown sugar + cinnamon + a little flour for a classic toaster flavor.
• Glazed Only: Skip the filling and bake as plain pastries with icing on top.
• Thicker Icing: Add less milk for a more opaque finish.
• Fruit Puree Icing: Blend fresh blueberries or blackberries for natural color and flavor.

Serving Suggestions

Serve for breakfast, snacks, lunchboxes, or brunch boards. They are great warm or at room temperature. You can drizzle extra icing, add sprinkles, or top with freeze-dried berry crumbs for color. Pair with coffee, milk, or tea.

Prep Time / Cooking Time / Total Time

• Prep Time: 25 minutes
• Cooking Time: 18–22 minutes
• Total Time: 55 minutes

Nutritional Information (Per Pop Tart)

Approx. 260 calories – 3g protein – 13g fat – 30g carbs

Conclusion

Homemade Sourdough Discard Pop Tarts are flaky, fun, and delicious with their sweet berry filling and glossy purple icing. They look beautiful on cooling racks and taste even better. This recipe turns your discard into a special homemade treat that everyone will enjoy.