Sourdough Brown Sugar Pop Tarts (made with discard)

A cozy, nostalgic pastry made better with sourdough

There’s something undeniably comforting about a brown sugar cinnamon pop tart. It’s nostalgic, cozy, and just sweet enough — but when you pair that classic flavor with a flaky sourdough crust, it becomes something entirely new.

These Sourdough Brown Sugar Pop Tarts are a love letter to slow baking and simple ingredients. They’re buttery and crisp on the outside, warmly spiced on the inside, and finished with a crackly cinnamon glaze that sets just like the boxed version you grew up with — only better. Much better.

If you’ve ever wondered what to do with extra sourdough starter (active or discard), this is one of those recipes that feels special without being fussy. No long fermentation, no complicated shaping — just a tender pastry dough that comes together quickly and bakes into something truly memorable.

Why Make Pop Tarts with Sourdough?

Using sourdough starter in pastry dough might not be the first thing that comes to mind, but it works beautifully here.

The starter:

• Adds structure and tenderness to the crust
• Creates a subtle tang that balances the sweetness
• Helps the dough roll thin without cracking
• Makes use of discard in a way that feels intentional (not like an afterthought)

This dough behaves similarly to a classic pie crust, but with more depth of flavor and a slightly more forgiving texture — ideal for hand pies like pop tarts.

A Fun Twist on Sourdough Baking

If you love experimenting beyond loaves, this recipe is a reminder that sourdough can be playful. Not every bake needs a long bulk ferment or a dramatic ear — sometimes it’s about joy, nostalgia, and using what you already have in your kitchen.

These Sourdough Brown Sugar Pop Tarts are proof that sourdough baking can feel fun, approachable, and deeply comforting — all at once.

If you make them, I’d love to hear how they turned out — and don’t forget to tag @littlepearlbreads so I can see your beautiful bakes 🤍🥐

Sourdough Brown Sugar Pop Tarts

Flaky sourdough brown sugar pop tarts with a cinnamon filling and vanilla glaze. Made with sourdough discard or active starter—cozy, nostalgic, and homemade.

5 from 6 votes

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Ingredients

CRUST

• 320 g Flour
• 4 g Salt
• 40 g Sugar
• 200 g Sourdough Starter active or discard
• 2 Sticks Butter
• 4-6 tbsp ice cold water
• 1 Egg for egg wash

FILLING

• 3 tbsp Butter melted
• 200 g Brown Sugar
• 15 g Flour
• 1 tbsp Cinnamon
• ¼ tsp Salt
• 1 tsp Vanilla Bean Paste or extract

GLAZE

• 150 g Powdered Sugar
• 40 g Milk
• 1 tsp Cinnamon
• 1 tsp Vanilla Bean Paste or extract

Instructions

1. Prepare the pie crust by adding the flour, salt, and sugar to a medium-sized bowl.
2. Grate the frozen butter into the flour. (Pro tip: Coat the stick of butter in the flour mixture before grating. This will make it easier to hold!)
3. Add your starter to the bowl and gently mix.
4. Dump the mixture onto a clean surface. Pour a couple tablespoons of ice water over the mixture.
5. Begin cutting the mixture together to form the crust dough. Add water as needed, but do not be heavy-handed. Trust the process – the dough will come together with minimal water!
6. Begin gently kneading the dough by hand to form the dough into a disc, careful not to over mix. You should still clearly see flecks of butter in the dough.
7. Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to 5 days).
8. Prepare your filling by mixing the melted butter, brown sugar, flour, cinnamon, salt, and vanilla bean paste. Set aside.
9. Remove the crust from the fridge and preheat your oven to 400°F.
10. Roll your crust very thinly. Cut into your desired shape.
11. Place the filling on top of one layer of crust. Once filled, place another layer of crust over the top. Crump the edges with a fork to ensure the filling does not leak during baking.
12. Brush with an egg wash and poke a set of holes with a fork into each pop tart.
13. Bake for 20 minutes at 400°F.
14. While the pop tarts are baking, prepare the glaze by whisking together the powdered sugar, milk, cinnamon, and vanilla bean paste.
15. Let the pop tarts cool completely before dipping the tops in the glaze. The glaze will harden. ENJOY!

Course: Dessert

Cuisine: American

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