Cinnamon Sourdough Discard Pop Tarts with Glaze– A Homemade Favorite

If there's one store-bought treat my family has always loved, it's cinnamon Pop-Tarts. That warm cinnamon filling wrapped in a buttery pastry and topped with a sweet glaze? Irresistible. So when I had a bit of sourdough discard on hand, I thought—why not recreate our favorite flavor from scratch? And let me tell you... these were buttery, flaky, and absolutely delicious.

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​Why Make Pop Tarts at Home?
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Besides the obvious (they taste SO much better), homemade pop tarts allow you to:
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• Control the ingredients – no preservatives or artificial flavors
• Add sourdough discard for tang and texture
• Customize the filling and glaze to your family's taste

These were a huge hit in our house, and they’re surprisingly simple to make with a little prep.

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Tools You’ll Need
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• Mixing bowls
• Pastry cutter or fork
• Rolling pin
• Parchment paper
• Baking sheet
• Fork (for sealing edges)
• Small saucepan or microwave (for glaze)

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Sourdough Cinnamon Pop Tarts Recipe

​Cooking Time
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 20 minutes
Total Time: ~1 hour 10 minutes
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Ingredients:

For the Dough:​

• 1 cup (240g) sourdough discard (unfed)
• 1 ½ cups (180g) all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• 1–2 tbsp cold water, as needed

For the Filling:​

• ⅓ cup (65g) brown sugar
• 1 tbsp flour
• 1 ½ tsp cinnamon
• 1 tbsp butter, softened

For the Glaze:

• ½ cup (60g) powdered sugar
• 1 tbsp milk
• ¼ tsp vanilla extract
• Pinch of cinnamon

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​Instructions:
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1. Make the dough – Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add discard and mix. Add water just until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
   
2. Mix the filling – Stir brown sugar, cinnamon, flour, and softened butter into a paste.
   
3. Assemble – Roll dough to 1/8-inch thickness. Cut into 3x4" rectangles. Place filling on half the rectangles, top with the other half, and press edges with a fork to seal. Poke tops with a fork to vent.
   
4. Bake – Bake at 375°F (190°C) for 18–22 minutes or until golden. Let cool.
   
5. Glaze – Whisk glaze ingredients and drizzle over cooled pop tarts.
   

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​Storage Instructions
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• Room Temp: Store in an airtight container for up to 2 days
  
• Fridge: Keep up to 5 days and reheat in the toaster or oven
  
• Freezer: Freeze unglazed pop tarts and reheat in oven or toaster
  

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​FAQ's

Can I make these ahead of time?
Yes! Assemble and refrigerate overnight, then bake fresh in the morning.

Can I skip the glaze?
Absolutely—they’re still sweet and flavorful without it.
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Can I use other fillings?
Yes! Try jam, Nutella, or apple butter for variety.

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​Why My Family Loves Them

These pop tarts were an instant favorite. The crust is rich and flaky, the filling is warm and spiced, and the glaze adds just the right touch of sweetness. My family couldn’t believe I made them from scratch—and honestly, I can’t believe how easy they were.

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Final Thoughts
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If cinnamon pop tarts are a favorite in your house too, I can’t recommend this sourdough discard version enough. It’s a nostalgic treat with a homemade upgrade--perfect for breakfast, dessert, or a lunchbox surprise.

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