Growing up, our neighbours boasted of having a limitless supply of Poptarts (in all flavours mind you). And, in an amazing turn of events, the neighbours were my close friends. So that meant I too had a limitless supply of Poptarts. They were warm, sweet and the perfect snack. Strawberry was my go to, and to this day, still is.
But I decided that instead of paying too much coin for 8 Poptarts that are loaded with processed sugars, flours, dyes and harmful oils, I would make my own using the wonder of sourdough and homemade jam, topped with that classic glaze. I can feel your childhood excitement bursting. Let’s begin…

This Sourdough Poptart recipe makes 10 Poptarts PLUS is cheaper than purchasing them from the store. Oh, and did I mention they are so much better? Flaky crust, flavourful soft glaze, berry rich filling… I could go on.
Childhood favorites of food will always have my heart, so making these was nothing short of pure healing and joy for 14 year old Sarah. I did include some variations to this recipe, but feel free to experiment and try different fillings and glazes for yourself.
Why Fermented Sourdough & Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads and baked goods, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread or baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does use either a sourdough discard or active starter but is not having an overnight fermentation, which really is the best for your gut. All the same, it will still hold some sourdough benefits for your body!
Here are some sourdough facts for you:
- Sourdough goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough (especially discard!) is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
- Good for GF sensitivities: In the creation of sourdough bread, gluten is broken down overtime and has changed into amino acids before you enjoy it. This aids in easier digestion and gut health.
- Less preservatives: Sourdough preserves itself naturally using acetic acid, nothing fake here!


Sourdough Poptarts Ingredients
- Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
- Cold Salted Butter
- Sourdough: Either active or discard works here!
- Sugar: Organic cane sugar is my usual for recipes like this.
- Water
- Jam: To act as our filling! If you need some homemade jam fast, try my Refrigerator Jam Recipe!
- Egg: For our egg wash.
- Icing Sugar
- Maple Syrup/Whipping Cream/Hot Water: See the glaze ingredients for which one of these you will want to use!
- Vanilla Extract
To make this recipe, I use these tools. Click the text to shop:
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The name behind a Poptart comes from the act of them heating up and popping out from the toaster. These do heat up in the toaster, BUT only without the glaze. This glaze does not contain a fondant hardening ingredient (usually corn syrup) so the glaze will melt when heated.
My favorite way to store these is with the glaze and poptart separate. Then, when I am ready to enjoy, I heat the tart in the toaster and spread the glaze on it after.
But sometimes I do find myself putting it all together, and if this be the case, heating it up in the oven, toaster oven or microwave is a great way to go! Believe it or not though, my kids prefer these cold!
How To Make Sourdough Poptarts From Scratch
These do not require any fermentation or time left to rest overnight. It is a perfect and fun same day recipe. If you do prefer do make the dough and let it cold ferment overnight, feel free to do so! This dough can be left in the fridge for 2 days before rolling and baking. The longer you leave it in the fridge, the harder the dough will get initially when rolling. Keep that in mind and bring your muscles!

Bakerโs Timeline:
My timeline below is to give you an idea of how these could easily fit into any given day. Again, if you want to make the dough and let it sit in the fridge for a day or two, go right ahead. But as outlined below, here is how quick and easy (and fun!) it is to make these.
STEP 1: MAKE THE DOUGH
In a medium bowl, add your flour and sugar and stir. Grab your grater and grate your butter into the flour mixture. Add in your discard and use your fingers to continue to mix. A tablespoon at a time, pour some water over top of the dough, mixing and kneading in between each tablespoon of water.
Once a ball is formed, press it together tightly and place it covered in the fridge for an hour.
STEP 2: SHAPE & FILL
Remove your dough from the fridge and place it on a floured surface, sprinkling some flour on top of the dough as well. Use a rolling pin and some good ol’ strength to roll the dough out.Once your dough is well rolled out, cut out a 9×3 inch strip of dough using a sharp knife or pizza cutter.
Crack an egg into a bowl and give it a good beat using a fork. Then take that fork and dip the tips into the egg and press the back of the fork onto the very outer edge of the tart dough. Go all around the 9×3 dough strip, keeping to that outer edge and redipping the fork into the egg as needed.
Now take your jam of choice, a place a tablespoon of jam onto the lower half of each poptart dough, keeping it away from the egg wash forked sides. Repeat to all poptarts. Grab one end of the dough and pull it up and over your jam, closing the poptart. Press the sides of the poptart edging gently with your fingertips.
Take that fork again, and press the back of it onto the edges one more time. This will complete the sealing and also look very cute.
STEP 3: BAKE & GLAZE
Place your poptarts on a parchment lined baking sheet. Paint a light layer of egg wash over each poptart. Bake for 15-20.
While they bake, combine in a bowl your desired glaze ingredients and give it a good whisk.
Once your poptarts are done baking, let them cool before moving them onto a wired rack to cool fully. Glaze your poptarts and top with sprinkles or freeze dried chopped fruit!

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How To Store
Keeps in the fridge in an airtight container for 7 days and reheat beautifully in your toaster oven, oven or microwave. *See tip above for more info on storing and reheating*
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Sourdough Poptarts
Ingredients
Pastry
- 2 Cups All Purpose Flour
- 100 Grams Sourdough Discard Or Active Starter
- 1 Cup Cold Grated Salted Butter
- 1 Tablespoon Sugar
- 2-4 Tablespoons Water
Filling
- ยฝ Cup + 2 Tablespoons Jam
Egg Wash
- 1 Egg Beaten
Maple Syrup Glaze
- 1 Cup Icing Sugar
- ยผ Cup Maple Syrup
- 1 Teaspoon Vanilla Extract
Classic Vanilla Glaze
- 1 Cup Icing Sugar
- 3 Tablespoons Whipping Cream
- 1 ยฝ Tablespoons Cornstarch
- 1 Teaspoon Vanilla Extract
Dairy-Free Glaze
- 1 Cup Icing Sugar
- 2 Tablespoons Hot Water
- 1 ยฝ Tablespoons Cornstarch
- 1 Teaspoon Vanilla Extract
Instructions
- In a medium bowl, add your flour and sugar and stir. Grab your grater and grate your butter into the flour mixture. Give this a good toss using your fingers. Add in your discard and use your fingers to continue to mix until the dough is quite dry, yet the discard is well combined. A tablespoon at a time, pour some water over top of the dough, mixing and kneading in between each tablespoon of water. I use about 2-3 tablespoons but that will vary depending on the hydration level of your discard!
- Once a ball is formed, press it together tightly and place it covered in the fridge for an hour. This dough must be chilled before we roll it out and the hour wait will help the flavours develop.
- Preheat oven to 350 degrees.
- Remove your dough from the fridge and place it on a floured surface, sprinkling some flour on top of the dough as well. Use a rolling pin and some good ol’ strength to roll the dough out. I do less than 1/8 of an inch for my dough thickness. I like a thin crust for my poptarts but if you prefer a thicker crust, you can do so!
- Once your dough is well rolled out, cut out a 9×3 inch strip of dough using a sharp knife or pizza cutter. You should have enough dough to do about 10 poptarts. Feel free to cut out as many strips as you can and then repress and roll out the remaining dough to make more poptart strips.
- Once you have all your strips, ensure that they are laying on a good dusting of flour to ensure they do not stick during this part.
- Crack an egg into a bowl and give it a good beat using a fork. Then take that fork and dip the tips into the egg and press the back of the fork onto the very outer edge of the tart dough. Go all around the 9×3 dough strip, keeping to that outer edge and redipping the fork into the egg as needed. This will work to glue and hold your poptart together during baking, reheating and eating. Repeat to all your dough strips.
- Now take your jam of choice, a place a tablespoon of jam onto the lower half of each poptart dough, keeping it away from the egg wash forked sides. Repeat to all poptarts.
- Now the fun part! Grab one end of the dough and pull it up and over your jam, closing the poptart. Press the sides of the poptart edging gently with your fingertips. Repeat to close all your poptarts.
- Take that fork again, and press the back of it onto the edges one more time. This will complete the sealing and also look very cute.
- Place your poptarts on a parchment lined baking sheet. Paint a light layer of egg wash over each poptart. Bake for 15-20. 15 minutes if you prefer a lighter poptart and 20 minutes for a golden brown!
- While they bake, combine in a bowl your desired glaze ingredients and give it a good whisk.
- Once your poptarts are done baking, let them cool before moving them onto a wired rack to cool fully. Glaze your poptarts and top with sprinkles or freeze dried chopped fruit!
- Keeps in the fridge in an airtight container for 7 days and reheat beautifully in your toaster oven, oven or microwave.
This was amazing! It was my second recipe ever using sourdough starter. I used a homemade peach jam filling for this batch. I’m excited to try with different fillings. My young son had fun helping make these and decorate them. I did not use parchment paper instead placed on a pizza pan to bake. Next time will definitely try the parchment for better outcome.
These are delicious! The pastry dough is so easy to whip up earlier in the day and just leave in the fridge until youโre ready to bake with it! My daughter loved helping me make these, they finished up looking so adorable with the little fork marks on the edges and were the perfect filling treat after dinner!
Will you add more filling ideas for your pottery recipe? Like cinnamon brown sugar, smores, etc? ๐ so excited to try this recipe!
These are delicious and got a big thumbs up from my 18 month and 3 year old. I appreciate your simple, straightforward instructions in your recipes! Definitely flour your surface very well with these, it’ll make it so much easier.
Canโt wait to make these! Can you let this dough cold ferment overnight?
I have done so and worked great! Just let it come to a room temp to help when rolling the dough out!