Sourdough Discard Cinnamon Sugar Pop Tarts are the treat from your childhood that brings back those cozy mornings. Best part is, you can make them from home. They are better, flakier and don’t have any artificial preservatives like the store.
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Why You’ll Love These Sourdough Cinnamon Sugar Pop Tarts
- Great way to use up sourdough discard
- Flaky, buttery pastry
- Simple pantry ingredients
- Kid-friendly breakfast or snack
- Freezer friendly
- Taste like a nostalgic treat but better than store-bought
Ingredients You’ll Need
Sourdough Pop Tart Dough
- Flour
- Cold butter
- Sugar
- Salt
- Sourdough discard
- Cold water or milk
Cinnamon Sugar Filling
- Brown sugar
- Cinnamon
- Butter
- Flour or cornstarch (to prevent leaking)
Simple Cinnamon Vanilla Glaze for (Optional)
- Powdered sugar
- Milk
- Vanilla extract
- Cinnamon
- Brown Sugar
Kitchen Tools Helpful for Sourdough Cinnamon Sugar Pop Tarts
- Rolling pin
- Pastry cutter
- Baking sheet
- Parchment paper
- Pizza cutter or knife
- Fork for sealing edges
How to Make Sourdough Discard Cinnamon Sugar Pop Tarts
Make the Dough
- Combine flour, sugar, and salt
- Cut in cold butter until crumbly
- Mix in sourdough discard and liquid
- Form into dough and chill
Make the Cinnamon Sugar Filling
- Mix brown sugar, cinnamon, butter, and flour
- Set aside
Roll and Cut the Dough
- Roll dough into thin rectangle
- Cut into even rectangles
Fill the Pop Tarts
- Add cinnamon filling to half of rectangles
- Leave border around edges
Seal the Sourdough Cinnamon Sugar Pop Tarts
- Place top layer of dough
- Crimp edges with fork
- Poke small holes in top
Bake
- Bake until golden and flaky
Add Glaze
- Drizzle simple vanilla glaze
- Optional cinnamon sugar sprinkle
Tips for Perfect Sourdough Cinnamon Sugar Pop Tarts
- Keep butter very cold
- Don’t overfill pastries
- Chill assembled pop tarts before baking
- Use parchment paper for easy removal
Variations to Try
- Maple cinnamon filling
- Brown sugar pecan
- Apple cinnamon
- Pumpkin spice
- Chocolate drizzle topping
Can You Toast Homemade Pop Tarts?
- Yes, but let them cool first
- Best reheated in toaster oven or air fryer
How to Store Homemade Pop Tarts
Room Temperature
- Airtight container 2–3 days
Refrigerator
- Up to 5 days
Freezer
- Freeze baked or unbaked for up to 3 months
Make Ahead Instructions
- Dough can be made 2 days ahead
- Pop tarts freeze beautifully before baking
FAQ
Does sourdough discard make these taste sour?
No. It mostly adds a subtle depth of flavor.
Can I use active sourdough starter?
Yes, but discard works best.
Why did my pop tarts leak?
Too much filling or edges not sealed well.
Can these be air fried?
Yes, at 350°F for about 8–10 minutes.
More Sourdough Recipes
- Sourdough raspberry lemon scones
- Sourdough discard biscuits
- Sourdough cinnamon rolls
- Sourdough pretzel bites
Sourdough Discard Cinnamon Sugar Pop Tarts
This Sourdough Discard Cinnamon Sugar Pop Tarts Recipe is better than the store bought version!
Equipment
Ingredients
Pastry Dough
- 2 Cups Organic Flour
- 1/2 Tsp Salt
- 1 Tbsp Sugar
- 1/2 Cup Cold Butter Cubed
- 1/2 Cup Sourdough Discard
- 3 Tbsp Cold Water
Filling
- ½ Cup Brown Sugar
- 2 Tsp Cinnamon
- 1 Tbsp Cornstarch
- 2 Tbsp Melted Butter
Egg Wash
- 1 Egg
- 1 Tablespoon Milk
Topping
- 1 Cup Powdered Sugar
- 2 Tablespoons Milk
- 1/2 Teaspoon Vanilla Extract
- 1 Tsp Cinnamon
- 1 Tbsp Brown Sugar
Instructions
Make The Pastry Dough
- In A Large Bowl Combine Flour, Salt, And Sugar.
- Cut In The Cold Butter Using A Pastry Cutter Or Fork Until The Mixture Looks Like Coarse Crumbs.
- Stir In Sourdough Discard And Cold Water One Tablespoon At A Time Until A Dough Forms.
- Wrap Dough In Plastic Wrap And Refrigerate For At Least 30 Minutes.
- Roll And Cut The Dough
- Preheat Oven To 375°F.
- Roll The Dough On A Lightly Floured Surface Until About 1/8 Inch Thick.
- Cut Into Rectangles Approximately 3×4 Inches.
- Place Half Of The Rectangles On A Parchment-Lined Baking Sheet.
Add Filling
- Spoon About 1 Tablespoon filling Into The Center Of Each Rectangle. Leave A Small Border Around The Edges.
- Place The Remaining Dough Rectangles On Top. Press The Edges With A Fork To Seal.
- Whisk Egg And Milk Together.
- Brush The Tops Of Each Pastry With Egg Wash.
- Use A Fork To Poke A Few Small Holes In The Tops To Allow Steam To Escape.
Bake
- Bake For 18–22 Minutes Until Lightly Golden. Allow The Pop Tarts To Cool Before Adding Glaze.
Add Glaze
- Mix Powdered Sugar, Milk, Cinnamon And Vanilla Until Smooth.
- Spread Over The Tops Of The Cooled Pop Tarts.
- Add Sprinkles If Desired For A Classic Nostalgic Look.
- Allow glaze to set before serving.
Nutrition
Serving: 1gCalories: 537kcalCarbohydrates: 80gProtein: 8gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 201mgPotassium: 115mgFiber: 2gSugar: 40gVitamin A: 645IUVitamin C: 0.05mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!
