Easy Sourdough Discard Pop Tart Recipe

Ingredients

• 1 cup Unsalted Butter (softened to room temperature, not melted)
• 0.25 cup Raw Sugar (granulated raw sugar)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1 tsp Salt (fine sea salt)
• 0.5 cup Sourdough Discard (unrefreshed starter, straight from the fridge)
• 2.5 cups Kamut Flour (ancient grain flour, also known as Kamut)
• 1 large Egg (beaten, for egg wash)
• 8 tbsp Jam (any fruit jam or preserve, about 1 tbsp per pop‑tart)
• 1 cup Powdered Sugar (for glaze)
• 2 tbsp Water (for glaze; can substitute milk for richer glaze)

Instructions

1. Soften Butter

   Let 1 cup unsalted butter sit at room temperature until soft (about 20 minutes).

   Time: PT20M

2. Cream Butter with Sugar, Vanilla, and Salt

   In the mixing bowl, beat the softened butter with 1/4 cup raw sugar, 1 tsp vanilla extract, and 1 tsp salt until light and fluffy.

   Time: PT5M

3. Add Sourdough Discard

   Pour 1/2 cup sourdough discard directly into the butter mixture and stir until just combined.

   Time: PT2M

4. Incorporate Flour

   Add 2½ cups Kamut flour one cup at a time, mixing after each addition until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand until it forms a smooth ball.

   Time: PT5M

6. Shape and Chill Discs

   Divide the dough into two equal portions, flatten each into a disc, wrap in plastic, and place in the refrigerator.

   Time: PT10M

7. Rest in Refrigerator

   Let the wrapped dough rest in the fridge for at least 30 minutes (up to 5 days for make‑ahead).

   Time: PT30M

8. Bring to Room Temperature

   Remove the dough discs from the fridge and let them sit at room temperature for about 1 hour so the butter softens slightly.

   Time: PT1H

9. Roll Out the Dough

   On a silicone mat, roll each disc into a rectangle roughly 12 inches long by 10 inches wide, about 1/8‑inch thick.

   Time: PT10M

10. Cut into Squares

    Using the dough knife, cut each rectangle into four equal squares (total of eight squares).

    Time: PT5M

11. Prepare Egg Wash

    Beat 1 large egg in a small bowl until smooth.

    Time: PT2M

12. First Egg Wash

    Brush the edges of each square lightly with the beaten egg; this helps seal the pastry.

    Time: PT3M

13. Add Jam Filling

    Place about 1 tablespoon of jam in the center of each square.

    Time: PT5M

14. Fold and Crimp

    Fold each square over to form a rectangle, press the edges gently, then crimp with a fork.

    Time: PT5M

15. Second Egg Wash

    Brush the tops of the assembled pop‑tarts with the remaining egg wash for a glossy finish.

    Time: PT2M

16. Bake

    Place the pop‑tarts on a parchment‑lined baking sheet and bake in a pre‑heated oven at 190°C (375°F) for 20 minutes, or until golden brown.

    Time: PT20M

    Temperature: 190°C

17. Cool

    Remove from the oven and let the pop‑tarts cool on a rack for 10‑15 minutes before glazing.

    Time: PT15M

18. Prepare Glaze

    In a small bowl, whisk together 1 cup powdered sugar and 2 tbsp water (or milk) until smooth and glossy.

    Time: PT5M

19. Glaze the Pop‑Tarts

    Using a spoon, drizzle the glaze over each cooled pop‑tart, allowing excess to drip off.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

6 g

Carbohydrates

70 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Raw Sugar: Granulated sugar, Coconut sugar
• Instead of Vanilla Extract: Vanilla paste, Almond extract (use ½ tsp)
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Sourdough Discard: Rye starter discard, Plain yogurt (flavor changes)
• Instead of Kamut Flour: Whole‑wheat flour, All‑purpose flour (texture changes)
• Instead of Egg: Milk wash, Water + oil
• Instead of Jam: Fruit compote, Preserves
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Water: Milk, Almond milk

Equipment Needed

• Mixing Bowl
• Dough Whisk
• Measuring Cups
• Rolling Pin
• Dough Knife
• Fork
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack
• Small Bowl
• Spoon

Critical Steps — Do Not Skip

• Soften Butter
• Knead the Dough
• Bring to Room Temperature
• Bake
• Prepare Glaze

Chef Tips from the Video

• A dough whisk creates a smoother dough than a regular spoon.
• Chilling the dough between steps keeps the butter layers distinct, yielding flakier pastry.
• Use a silicone baking mat instead of parchment for easier release and less sticking.
• If you prefer a crispier bottom, pre‑heat the baking sheet in the oven before adding the pop‑tarts.

Troubleshooting

Storage

Refrigerator: Store baked pop‑tarts in an airtight container for up to 3 days.

Freezer: Freeze unglazed pop‑tarts in a zip‑top bag for up to 1 month; reheat before glazing.

Room temperature: Do not store at room temperature for more than 1 day as the glaze can become sticky.

Make-Ahead Tips

• The dough can be prepared up to 5 days in advance and kept refrigerated.
• Freeze the wrapped dough discs for up to 1 month; thaw in the fridge before rolling.
• Jam filling can be pre‑scooped into small ramekins for quick assembly.
• Glaze can be made ahead and stored in the refrigerator for 2 days; stir before using.

Frequently Asked Questions