We’ve always been huge fans of classic Pop Tarts for their nostalgic charm but love putting a fresh spin on them with sourdough. This recipe merges the tangy goodness of fermented dough with sweet fillings to create a healthier twist on a childhood favorite.
Originating from our passion for artisan baking we’ve crafted these Sourdough Pop Tarts to be easy and delicious. They’re perfect for busy mornings or weekend brunches and we’re confident you’ll make them a staple in your kitchen.
Ingredients
For our Sourdough Pop Tarts, we gather high-quality, fresh ingredients to create a tangy, flaky pastry that’s both nostalgic and nutritious. We order them based on how they’re used in the preparation process, with specific prep notes for accuracy and ease.
Dough Ingredients
- Sourdough Starter: 1 cup (240 ml), active and bubbly – Ensure it’s fed and at room temperature for optimal fermentation.
- All-Purpose Flour: 2 cups (250 g) – We recommend unbleached for better texture and flavor.
- Water: ½ cup (120 ml), lukewarm – Use filtered water to avoid chlorine interfering with the yeast.
- Unsalted Butter: ½ cup (113 g), chilled and cubed – This adds rich layers; keep it cold to maintain flakiness.
- Salt: 1 teaspoon (6 g) – Fine sea salt works best for even distribution in the dough.
- Granulated Sugar: 2 tablespoons (25 g) – Adds a subtle sweetness to balance the sourdough tang.
Filling Ingredients
- Fruit Jam or Preserves: ½ cup (150 g) – We suggest strawberry or raspberry for a classic pop tart vibe; choose a thick variety to prevent leakage.
- Egg: 1 large, beaten – Used as an egg wash for a golden finish; make sure it’s fresh for food safety.
Glaze Ingredients
- Powdered Sugar: 1 cup (120 g) – Sifted for a smooth glaze; we prefer organic for a cleaner taste.
- Milk: 2-3 tablespoons (30-45 ml) – Whole milk for creaminess, or non-dairy alternative if needed.
- Vanilla Extract: ½ teaspoon (2.5 ml) – Pure extract enhances flavor; avoid imitation for authenticity.
Tools and Equipment
To craft our Sourdough Pop Tarts successfully, we rely on a few essential tools and equipment that streamline the process and ensure consistent results. Building on our ingredient list, these items help us mix, shape, bake, and glaze with precision, turning simple components into a delightful treat.
Here’s a curated list of the key tools you’ll need, organized by their role in the recipe:
- Mixing Bowls: We recommend using a set of medium and large stainless-steel or glass bowls for combining the sourdough starter, flour, and other dough ingredients. This ensures even mixing without sticking.
- Measuring Cups and Spoons: Accurate measurements are crucial for sourdough success, so opt for a standard set of dry and liquid measuring cups along with spoons. Precision here prevents over-hydration or under-seasoning.
- Digital Kitchen Scale: For weighing ingredients like flour and butter, a digital scale provides the exact measurements needed. Unlike volume measurements, this tool minimizes errors in our fermented dough.
- Rolling Pin: A sturdy wooden or silicone rolling pin is essential for rolling out the dough evenly. We use this to achieve the perfect thickness for flaky layers in our Sourdough Pop Tarts.
- Pastry Cutter or Bench Scraper: This tool helps cut and shape the dough into pop tart rectangles. It’s also great for scraping surfaces clean during prep.
- Baking Sheet and Parchment Paper: A rimmed baking sheet lined with parchment paper prevents sticking and promotes even baking. We suggest a half-sheet size for a standard batch.
- Pastry Brush: Ideal for applying the egg wash, this brush ensures an even, golden finish on the pop tarts.
- Oven and Timer: A reliable oven preheated to the correct temperature is non-negotiable for baking. Pair it with a kitchen timer to monitor the process accurately.
- Cooling Rack: After baking, a wire cooling rack allows air circulation for even cooling, keeping the texture crisp.
For quick reference, here’s a table summarizing the must-have tools and their primary functions:
| Tool | Primary Function | Why It Matters for Sourdough Pop Tarts |
|---|---|---|
| Mixing Bowls | Combining ingredients | Ensures thorough blending for a uniform dough base |
| Measuring Cups and Spoons | Measuring volumes | Guarantees recipe accuracy, especially for liquids |
| Digital Kitchen Scale | Weighing dry ingredients | Reduces errors in sourdough fermentation |
| Rolling Pin | Rolling dough | Creates even layers for optimal texture |
| Pastry Cutter | Cutting and shaping | Achieves precise pop tart shapes |
| Baking Sheet | Baking the tarts | Provides even heat distribution |
| Pastry Brush | Applying washes | Delivers a professional, glossy finish |
| Oven | Baking | Essential for achieving the perfect bake |
| Cooling Rack | Cooling | Prevents sogginess by allowing air flow |
With these tools in hand, we’re all set to move seamlessly into the preparation steps, making our Sourdough Pop Tarts a breeze to assemble and bake.
Instructions
We guide you through crafting our irresistible Sourdough Pop Tarts with precise, step-by-step directions that blend artisan baking techniques with everyday simplicity.
Prepare the Sourdough Starter
First, ensure your sourdough starter is active and bubbly for the best tangy flavor in our Sourdough Pop Tarts. In a clean mixing bowl, feed 100 grams of your refrigerated starter with 50 grams of unbleached all-purpose flour and 50 grams of lukewarm filtered water. Stir vigorously until fully combined, cover loosely with a clean kitchen towel, and let it sit at room temperature for 4 to 6 hours or until it doubles in size and shows plenty of bubbles. This step guarantees a lively fermentation that adds that signature depth to the dough.
Make the Dough
We turn the ingredients into a pliable dough that forms the base of our Sourdough Pop Tarts. In a large mixing bowl, combine 200 grams of the active sourdough starter, 300 grams of unbleached all-purpose flour, 100 grams of chilled unsalted butter (cut into small cubes), 1 teaspoon of fine sea salt, and 1 tablespoon of granulated sugar. Use your hands or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs, then gradually add 100 milliliters of lukewarm filtered water and knead for 5 to 7 minutes until the dough is smooth and elastic with a slight tang. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to develop flavors and achieve that perfect, flaky texture.
Prepare the Filling
For a burst of fruity goodness in our Sourdough Pop Tarts, we prepare a simple yet vibrant filling. In a small bowl, mix 1 cup of thick fruit jam (such as strawberry or raspberry for its sweet-tart balance) with 1 tablespoon of granulated sugar to enhance the natural flavors and prevent sogginess. Stir until smooth and set aside at room temperature. This filling delivers a juicy, aromatic contrast that pairs beautifully with the dough’s fermented notes, promising a delightful explosion of taste in every bite.
Assemble the Pop Tarts
With the dough ready, we assemble our Sourdough Pop Tarts for that nostalgic handheld treat. Roll out the chilled dough on a lightly floured surface to a 1/4-inch thickness, then use a pastry cutter or knife to cut it into 12 rectangles (about 3×4 inches each for even portions). Brush the edges of 6 rectangles with 1 beaten egg for a golden seal, spoon 1 to 2 tablespoons of the prepared filling onto each, and top with the remaining rectangles. Press the edges firmly with a fork to crimp and seal, then poke a few holes in the tops for steam escape. Arrange on a parchment-lined baking sheet and chill for 15 minutes to set, ensuring a crisp, layered exterior that contrasts with the warm, gooey center.
Bake the Pop Tarts
It’s time to bake our Sourdough Pop Tarts to golden perfection, unlocking their irresistible aroma and texture. Preheat your oven to 375°F (190°C) and place the assembled pop tarts on the baking sheet. Brush the tops with the remaining beaten egg for a shiny finish, then bake for 20 to 25 minutes until they turn a deep golden brown and emit a warm, yeasty scent that fills your kitchen. Rotate the sheet halfway through for even baking, resulting in a flaky crust that crunches delightfully against the soft, tangy filling inside.
Cool and Serve
Finally, we cool and serve our Sourdough Pop Tarts to achieve the ideal balance of warmth and flavor. Transfer the baked pop tarts to a cooling rack and let them rest for 10 to 15 minutes until just warm to the touch, allowing the filling to set without becoming messy. For an extra touch, whisk together a simple glaze using 1 cup of sifted powdered sugar, 2 tablespoons of whole milk, and 1/2 teaspoon of pure vanilla extract, then drizzle over the tops for a sweet, glossy finish. Enjoy the tender, buttery layers with their subtle tang, perfect for a quick breakfast or snack that elevates your daily routine.
Make-Ahead Instructions
To make our Sourdough Pop Tarts even more convenient for busy mornings or spontaneous brunches, we recommend preparing components in advance. This approach allows the flavors to develop fully while saving time without compromising the tangy, flaky texture that makes these treats irresistible.
Preparing the Dough in Advance
We love how the sourdough dough benefits from resting, so here’s how to get ahead:
- Make the Dough Up to 24 Hours Early: Combine the active sourdough starter, unbleached all-purpose flour, lukewarm filtered water, chilled unsalted butter, fine sea salt, and granulated sugar as outlined in our step-by-step instructions. After kneading, wrap the dough tightly in plastic wrap or place it in an airtight container. Chill it in the refrigerator to enhance its flavor and elasticity.
- Ferment for Optimal Results: Let the dough ferment in the fridge for up to 24 hours. This slow fermentation develops a deeper, tangy sourdough taste that elevates the final pop tarts.
Filling and Glaze Preparation
The filling and glaze are straightforward to prepare ahead, ensuring fresh, vibrant flavors when you’re ready to assemble.
- Prepare the Filling 1-2 Days in Advance: Mix your chosen thick fruit jam (like strawberry or raspberry) with a bit of granulated sugar for sweetness. Store it in a sealed jar or container in the refrigerator. This not only intensifies the fruit’s natural brightness but also makes assembly quicker.
- Whip Up the Glaze the Day Before: Sift powdered sugar and combine it with whole milk or a non-dairy alternative and pure vanilla extract. Keep it covered in the fridge. For the best consistency, give it a quick stir before using to maintain that smooth, glossy finish.
Assembling and Freezing for Later
For ultimate convenience, we suggest assembling the pop tarts fully and freezing them, so you can bake fresh batches anytime.
- Assemble and Freeze Up to 1 Month Ahead: After rolling out the dough and cutting it into rectangles, add the filling, seal the edges with a beaten egg wash, and place the unbaked pop tarts on a parchment-lined baking sheet. Freeze them flat until solid, then transfer to a freezer-safe bag or container. This method preserves the flaky layers and prevents sogginess.
- Baking from Frozen: When ready to enjoy, preheat your oven to the specified temperature. Bake the frozen pop tarts directly from the freezer, adding 5-7 minutes to the original baking time for a golden, crispy exterior. Brush with egg wash just before baking for that shiny appeal.
By following these make-ahead strategies, our Sourdough Pop Tarts stay fresh and flavorful, making them a go-to option for effortless, homemade indulgence.
Conclusion
We’ve loved sharing our Sourdough Pop Tart recipe and how it brings a fresh twist to your baking routine. It’s a simple way to enjoy homemade treats that feel special yet effortless.
As you try this in your kitchen, we’re confident it’ll spark joy and become a go-to favorite for quick mornings or fun gatherings. Here’s to more delicious, artisan baking adventures!
Frequently Asked Questions
What are Sourdough Pop Tarts?
Sourdough Pop Tarts are a homemade twist on the classic snack, using fermented sourdough dough for a tangy flavor and artisan texture. They’re easy to make, perfect for busy mornings or brunches, and combine fresh ingredients for a delicious, nostalgic treat that can become a kitchen staple.
What ingredients are needed for Sourdough Pop Tarts?
You’ll need active sourdough starter, unbleached all-purpose flour, lukewarm filtered water, chilled unsalted butter, fine sea salt, granulated sugar for the dough; thick fruit jam or preserves for the filling; and beaten egg for the wash. For the glaze, use sifted powdered sugar, whole milk or a non-dairy alternative, and pure vanilla extract. All ingredients ensure high-quality, fresh results.
What tools are required to make Sourdough Pop Tarts?
Essential tools include mixing bowls, measuring cups and spoons, a digital kitchen scale, a rolling pin, a pastry cutter, a baking sheet with parchment paper, a pastry brush, a reliable oven, and a cooling rack. These help achieve even baking and the perfect texture for your pop tarts.
How do I make Sourdough Pop Tarts step by step?
Start by activating your sourdough starter, then mix the dough with flour, butter, salt, and sugar. Prepare the filling with fruit jam, roll out the dough, cut into rectangles, add filling, seal, chill, and bake at the recommended temperature with an egg wash. Cool and optionally glaze for a sweet finish. The process takes about 1-2 hours plus rising time.
Can I prepare Sourdough Pop Tarts in advance?
Yes, make the dough up to 24 hours ahead and refrigerate it for better flavor. Prepare the filling and glaze in advance too. For maximum convenience, assemble and freeze the pop tarts for up to a month, then bake from frozen with adjusted time for fresh results anytime.
How should I store homemade Sourdough Pop Tarts?
Store baked Sourdough Pop Tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness. For longer storage, freeze unglazed pop tarts for up to a month; reheat in the oven for the best texture and flavor.
Are there variations for the Sourdough Pop Tarts recipe?
Yes, experiment with different fruit jams like strawberry or raspberry for the filling, or use non-dairy milk in the glaze for vegan options. You can also add spices to the dough or try nut butters for a twist, while keeping the base recipe simple and adaptable to your preferences.