Sourdough Discard Pop Tarts - Easy to Make at Home!

Pop tarts just got an upgrade with this grown-up version of every kid's favorite breakfast treat.

These sourdough homemade pop tarts are simple to make yet elegant enough to grace any bakery store display case.


Pastry – all-purpose flour – salt – butter – sourdough discard

In a food processor, combine the dry ingredients, then add the cold butter and pulse until the mix resembles coarse crumbs.


To the flour mixture, add the discard and vinegar, then pulse until the dough comes together. Add ice water by the teaspoon if it is too dry or a little flour if the dough is too sticky.


Turn out the dough onto a lightly floured surface and use your hands to incorporate the ball further.


Wrap the dough in plastic and refrigerate for at least 1 hour and up to 48 hours.


Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Roll the dough out into long strips about ⅛" thickness.


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