Move Over, Kellogg’s: The Sourdough Discard Pop-Tart Has Arrived!
If you’re a sourdough parent, you know the struggle. You love your starter (I call mine Dough-bert), but the guilt of throwing away that discard every morning is real. You’ve made the crackers. You’ve made the pancakes. You’ve even tried sourdough chocolate cake.
But have you ever turned your discard into a flaky, buttery, Brown Sugar Cinnamon Pop-Tart?
If the answer is no, grab your rolling pin. We are about to elevate your childhood nostalgia into a gourmet breakfast situation.
The Magic of the Discard Crust
Most homemade pop-tarts use a standard pie crust. But adding sourdough discard is a total game-changer. It adds a subtle, sophisticated tang that perfectly balances the sugary filling. Plus, the acidity in the discard helps tenderize the gluten, resulting in a crust so flaky it should come with a warning label.
Pro-Tips for Pop-Tart Perfection
1. Keep it Cold
The secret to those flaky layers is the butter. You want “pea-sized” chunks of butter visible in your dough. If your kitchen is warm or your hands are hot, pop the dough back in the fridge for 10 minutes. Cold butter = Steam pockets = Flakes for days.
2. The Great Rectangle Race
Roll your dough to about 1/8-inch thickness. You’re aiming for 3×4 inch rectangles. Don’t worry if they aren’t perfect—”rustic” is just code for “made with love.”
3. Don’t Skimp on the Crimp
Brush the edges with your egg wash before topping them with the second piece of dough. Use a fork to crimp the edges tightly. This isn’t just for aesthetics; it’s a structural necessity to keep that molten cinnamon sugar from escaping!
4. The “Golden” Rule
Bake at 375°F for 20-35 minutes. Don’t be afraid of a little color! A pale pop-tart is a sad, doughy pop-tart. You want a beautiful golden brown to ensure the crust is fully cooked and crisp.
The Finishing Touch
Wait until they are completely cool before glazing. If you glaze a hot pop-tart, the icing will pull a vanishing act and melt right off. Once cooled, drizzle that cinnamon glaze generously and let it set for 30 minutes (if you can wait that long).
These are infinitely better than the boxed stuff. They’re buttery, tangy, spicy, and perfectly sweet. Your sourdough starter will thank you for finally giving its “waste” a higher purpose.
Brown Sugar Cinnamon Pop Tarts
(Using Sourdough Discard)
Created by Sue Mun
Makes 8 Pop Tarts
Ingredients:
For the Sourdough Discard Pie Dough:
- 2 and 1/2 cups (313g) flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
- 1/2 cup (about 130g) sourdough discard
- 1-2 tbsp water if needed
Brown Sugar Cinnamon Filling:
- 1/2 cup (100g) packed dark or light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon (8g) all-purpose flour
- egg wash: 1 large egg mixed with 2 teaspoons milk
Cinnamon Sugar Glaze:
- 3/4 cup powdered sugar (90g), plus more if needed
- 1 Tablespoon (15ml) milk, plus more if needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
Instructions:
Make the Sourdough Discard Pie Dough:
- Mix the flour, sugar, and salt together in a large bowl.
- Add in the cold cubed butter and use a pastry cutter or rub it between your hands to break in the butter pieces. Continue doing this until the butter pieces look pea sized.
- Mix in the sourdough discard and gently fold the mixture together. If it looks dry, add in about 2-3 tbsp water.
- Once the pie dough comes together, wrap and place it in the fridge to firm up for about 1 hour.
To Shape and Bake:
- Preheat the oven to 375F.
- Cut the cold dough in half. This will make it easier to roll out.
- On a floured work surface, roll one half out until it is about 1/8” thick. Cut into 3 by 4 inch rectangles. Continue rolling with the other half until all of the dough is used. You should have 16 rectangle pieces.
- Brush the edges of 8 rectangles with some egg wash. Spoon in about 1-2 tbsp of the brown sugar cinnamon filling mixture in the center. Top with the other rectangle on top. Crimp the edges with a fork to seal.
- Brush the tops of the pop tart with egg wash and bake at 375F for about 20-35 minutes or until it looked golden brown. You dont want it to look too pale or else the pie dough will not be cooked through in some cases.
- Cool off completely before glazing with the Cinnamon Sugar Glaze.
- To make the cinnamon sugar glaze, mix together to powdered sugar, cinnamon, milk, and vanilla extract in a medium bowl until smooth. You can add more powdered sugar if you want its thicker or more milk if you want it to be thinner. Glaze the pop tarts with the cinnamon glaze and allow it to harden slightly for about 30 minutes before serving!
