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Four golden-brown sourdough pop tarts sealed with fork tines, drizzled with white glaze on a cooling rack.

Sourdough Pop Tarts Recipe

The Optimized Sourdough Pastry is a project that yields professional results through precise execution, focusing on temperature control and mechanical agitation to achieve a shatteringly crisp, laminated sourdough crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast
Cuisine American
Servings 4 pop tarts
Calories 543 kcal

Equipment

  • mixing bowl
  • cheese grater
  • Bench scraper or pastry cutter
  • Fork
  • Rolling Pin
  • baking sheet
  • Parchment paper
  • cooling rack

Ingredients
  

For the Pastry Dough

  • 1 cup + 1 teaspoon all-purpose flour
  • 8 tablespoons unsalted butter cold
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  • 1/2 cup sourdough discard
  • 1 teaspoon white vinegar

For the Filling

  • 1/2 cup strawberry jam see notes for alternatives

For Assembly & Glaze

  • 1 egg egg wash lightly beaten
  • 1/2 cup powdered sugar
  • 1 teaspoon water

Instructions
 

Dough Preparation and Butter Integration

  • In a medium-sized mixing bowl, whisk the flour, sugar and salt. Grate the cold butter (freezing for 10 minutes beforehand is recommended) directly into the flour mixture using a cheese grater.
  • Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles resembling coarse meal with pea-sized butter pieces visible.
  • Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together until it looks shaggy.
  • Use your hands only at the very end to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water sparingly if the mixture is too dry and sandy.)
  • Use a bench scraper to fold the dough over itself two or three times before wrapping it in plastic wrap.
  • Use a rolling pin to flatten the dough into a smooth rectangle. Let the dough chill in the fridge for at least one hour, or optimally for 24 hours.

Assembly and Baking

  • Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  • Roll the chilled dough into a rectangle with a 1/8" thickness on a lightly floured surface. Cut the dough into 4 long strips.
  • Brush the edges of the dough strips with the egg wash (this acts as a seal).
  • Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to firmly press and seal the edges.
  • Brush the remaining egg wash over the entire top surface of each pop tart.
  • Use a toothpick or the tines of a fork to create at least six to eight small vents across the top surface of each pastry to allow steam to escape.
  • Place the pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked pop tarts to a cooling rack.

Glazing

  • While the pop tarts are slightly warm, whisk the powdered sugar and water together in a small bowl until thick and smooth.
  • Pour the water-based glaze onto each pop tart, allowing it to set into a hard-shell finish as it cools.

Notes

For best texture, allow the dough to rest for a full 24 hours in the refrigerator; this develops a deeper, more complex, tangy flavor profile and a shatteringly flaky crust. If using strawberry jam, ensure it is thick, as thinner jams are more prone to leaking. To create a vegan version, substitute the egg wash with a non-dairy milk (like soy or oat milk). If you opt for a brown sugar cinnamon filling instead of jam, mix 1/2 cup brown sugar, 1 tbsp cinnamon, and 1 tsp flour, ensuring you seal the edges diligently.

Nutrition

Calories: 543kcalCarbohydrates: 80gProtein: 4gFat: 23g
Keyword baking science, handheld treat, laminated dough
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