Of course everyone thinks their recipe is “the best” or “the easiest”. That’s in the opinion of the recipe owner! I will be 100% transparent here: this homemade sourdough poptarts recipe is not the easiest to make but they are so delicious that they do not stand a chance lasting more than 2 days here. 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:
1 cup flour
1 stick butter (cold)
1/2 tsp salt (Redmond Real 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 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.
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 with homemade cream cheese icing or butter on top! Good luck eating just one.
If you liked this homemade sourdough poptarts recipe, there’s more:
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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