A delicious buttery, sweet, and yet savory pastry for morning breakfast. These homemade sourdough poptarts go fast! I highly recommend doubling this recipe to have more to freeze for a later date. Try this homemade recipe for a healthier breakfast option for your kids but without the crazy additives and food dyes!
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Homemade Sourdough Poptarts Recipe
Ingredients:
flour: organic, unbleached all-purpose flour is what we use most in our home
butter (cold): homemade butter from raw milk has the most flavor but isn’t necessary for this recipe
salt: Redmond Real Salt is the absolute best salt!
sugar: organic granulated raw cane sugar (I have no experience with swapping sugar for honey in this recipe but if you try it with success, PLEASE come back and comment here how your poptarts turned out!)
sourdough discard: inactive starter discard is perfect for this recipe
distilled white vinegar
jam: the possibilities are endless with homemade jam– strawberry, blueberry, apple, blackberry, etc., or mix and match for different flavor choices
Instructions:
Whisk flour, salt, and sugar together.
Grate the stick of butter into the dry ingredients mixture. Cut the butter into the mixture using a fork.
Next, add sourdough discard and vinegar. Use the fork to bring the ingredients together and then use your clean hands to form a ball from the dough.
Shape the dough ball into a flat rectangle with your hands and lay it onto a piece of decent sized parchment paper big enough for rolling out dough thinly.
Add a matching sized sheet of parchment paper onto the top of the dough then use a rolling pin to smooth out the rectangle of dough until about 1/8 inch of thickness or whatever thickness your heart tells you is good enough.
Now chill your dough in the refrigerator for at least 1 hour, up to 24 full hours.
After dough has chilled:
When dough is chilled, preheat oven to 350 degrees.
Unwrap the first layer of parchment paper and sprinkle a little flour on top of the dough to prevent the dough sticking to your dough cutter.
Use a pizza cutter for easy cutting the dough into strips about 3 inches wide. Then cut the opposite way to create matching sizes (a top and bottom layer for the poptart).
Note:
Some of these poptarts will not be even or perfectly rectangle and that is OKAY!
My daughter tells me all the time “they don’t have to look good, Mom. They just have to taste good.” Keep that motto in mind as you try out Johnson Home NC recipes. We are here for the taste, not the looks!
Add a small amount of jam to the bottom layer of dough using a spoon. Probably not even the spoon’s amount of jam.
Smooth the jam out onto the dough. I like to leave a little edge around the rectangle for when I close up the poptart.
Next, add the top layer of dough onto the jam piece then use a fork to press the top layer into the bottom layer of dough to “close” it. Do this for as many poptarts as you are able to make with your dough.
Slide parchment paper of poptarts onto a cookie sheet and bake for 25-30 mins. Keep an eye on your poptarts. The top will not brown very much but the bottom likely is!
At 25 minutes, use a spatula to check the bottom side of the poptart to make sure they are not burning. If dark brown, go ahead and remove from oven.
Enjoy your homemade sourdough poptarts
The savory and sweet buttery goodness of these sourdough poptarts are a crowd pleaser for your family!
Top off your homemade sourdough poptarts with homemade cream cheese icing or butter!
Serve with your morning cup of coffee or with a large glass of milk.
Good luck eating just one!
Can I freeze homemade sourdough poptarts?
Yes!
In fact because these poptarts don’t hang around long, I like to double the recipe and freeze one set for later.
You can bake or not bake the poptarts before freezing, the choice is yours.
Baked before freezing:
If this is the method you chose, when you’re ready to eat the frozen poptarts, take out of the freezer and place on a baking sheet. Put baking sheet in a cold oven then set on 350 degrees for 25-28 minutes or until golden brown.
Raw freezing:
If you chose not to bake the poptarts before freezing, remove from the freezer and place on a baking sheet.
Allow poptarts to thaw for 10 minutes then bake at 350 degrees for 25 minutes. Place baking sheet in a preheated oven.
If you liked this homemade sourdough poptarts recipe, there’s more like it:
If you enjoyed this one, check out more I have to offer with sourdough and its discard such as bread, bagels, tortilla wraps, pancakes, crackers, french toast, etc! CLICK BELOW TO GO TO THOSE RECIPES.
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Homemade Sourdough Poptarts
Ingredients
- 1 cup flour
- 1 stick butter cold
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 cup sourdough discard
- 1 tsp distilled white vinegar
- jam of choice strawberry, blueberry, apple, blackberry, etc
Instructions
- Whisk flour, salt, and sugar together. Grate the stick of butter into the dry ingredients mixture. Cut the butter into the mixture using a fork. Next, add sourdough discard an vinegar. Use the fork to bring the ingredients together and then use your clean hands to form a ball from the dough.
- Shape the dough ball into a flat rectangle with your hands and lay it onto a piece of decent sized parchment paper big enough for rolling out dough thinly. Add a matching sized sheet of parchment paper onto the top of the dough then use a rolling pin to smooth out the rectangle of dough until about 1/8 inch of thickness.
- Now chill your dough in the refrigerator for at least 1 hour, up to 24 full hours.
- When dough is chilled, preheat oven to 350 degrees. Unwrap the first layer of parchment paper and sprinkle a little flour on top of the dough to prevent the dough sticking to your dough cutter. Use a pizza cutter for easy cutting the dough into strips about 3 inches wide. Then cut the opposite way to create matching sizes (a top and bottom layer for the poptart).
- Add a small amount of jam to the bottom layer of dough using a spoon. Probably not even the spoon’s amount of jam. Smooth the jam out onto the dough. I like to leave a little edge around the rectangle for when I close up the poptart.
- Next, add the top layer of dough onto the jam piece then use a fork to press the top layer into the bottom layer of dough to “close” it. Do this for as many poptarts as you are able to make with your dough.
- Slide parchment paper of poptarts onto a cookie sheet and bake for 25-30 mins. Keep an eye on your poptarts. The top will not brown very much but the bottom likely is! At 25 minutes, use a spatula to check the bottom side of the poptart to make sure they are not burning. If dark brown, go ahead and remove from oven.
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