Flakey Sourdough Discard Pop-Tarts (with Fresh Milled Flour)
These homemade pop-tarts are buttery, slightly tangy from the sourdough discard, and perfectly flaky thanks to fresh milled flour and cold butter! You can fill them with your favorite jam, nut butter, or a simple cinnamon sugar mix. These sourdough discard pop-tarts are freezer-friendly and way better than store bought!
Fresh milled flour brings some nutrition value to these ’90s breakfast classic. Made without refined sugar, preservatives, and artificial flavors, these pop tarts are a treat you can feel good about feeding to your family. Whether you are making them as a special breakfast treat, a snack, or dessert, these have the nostalgic taste but a the way we are meant to enjoy food: real and fresh!
why you should create these with fresh milled flour
These are not the pop-tarts you grew up with! Store bought versions are often loaded with artificial colors, flavors, high fructose corn syrup, and preservatives. These things that don’t belong in real food and offer little to no nutrition.
By using fresh milled flour and sourdough discard, these homemade pop-tarts are naturally more nourishing and flavorful. Freshly milled wheat keeps all the nutrients and fiber intact, while the sourdough discard adds a light tang and helps create that perfect flaky crust. Made with real butter, whole grains, and natural sweeteners like sucanat or honey, this recipe is a wholesome twist on a classic treat. You also can fill them with any flavor you love!
the best wheat berries to use
I like to buy ours in bulk from Azure Standard or Country Life. Then I use my Mockmill to mill the wheat berries into flour.
- Soft white wheat: Light, tender, and perfect for flaky pastry.
- Hard white wheat: Adds a touch more structure if your filling is juicy.
- Einkorn or spelt: Adds a nutty, buttery flavor, though the dough will be a bit more delicate.
I like to opt for a half soft white and half hard white they turn out delightful!
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how to make pop tarts with fresh milled flour
pastry dough (makes 4-5):
- 2 cups (240g) fresh milled flour (soft white wheat, or a 50/50 mix of soft white + hard white for structure)
- 1 tbsp sucanat or honey
- ½ tsp fine sea salt
- 1 cup (226g) cold unsalted butter, cubed
- ½ cup (120g) sourdough discard (unfed)
- 3–5 tbsp cold water or milk (just enough to bring dough together)
- 1 egg, scrambled (for egg wash)
filling (choose one):
- Jam: ½ cup of any thick jam (strawberry, raspberry, blueberry)
- Brown sugar cinnamon: ½ cup brown sugar + 1 tsp cinnamon + 1 tbsp flour + 1 tbsp butter
- Chocolate hazelnut: ½ cup Nutella or chocolate spread
glaze:
- ½ cup powdered sugar
- 1–2 tsp milk or cream
- ¼ tsp vanilla extract
- Pinch of salt
- Sprinkles (optional)
Instructions
- Mill your flour
Mill about 1¼ cups (150g) of wheat berries to yield 2 cups of fresh flour. For the flakiest texture, use soft white wheat. If you prefer a little more bite, mix in hard white for a buttery golden crust. - Make the pastry
In a large bowl, whisk together the fresh milled flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs with pea-sized pieces of butter. - Add discard and liquid
Stir in the sourdough discard. Gradually add cold water (1 tablespoon at a time) just until the dough comes together — it should be soft but not sticky.
Press into a disc, wrap in parchment, and chill for at least 30 minutes (up to overnight). - Roll and fill
Roll the chilled dough on a lightly floured surface to about ⅛-inch thick.
Cut into rectangles (about 3×4 inches). You should get 8–10 pieces. Place half the rectangles on a parchment-lined baking sheet. Add 1–1½ tablespoons of your filling to the center, leaving 1/4 inch edges.
Brush edges with egg wash, then place another rectangle on top.
Seal edges with a fork and poke a few holes on top with a toothpick or fork to vent.
Brush tops of poptarts with egg wash. - Chill again
Pop the tray in the fridge for 20 minutes while the oven preheats to 375°F (190°C). This helps the butter firm up for that flaky texture. - Bake
Bake for 22–26 minutes, or until golden brown and crisp.
Cool completely before glazing. - Glaze
Whisk together glaze ingredients until smooth and spread over cooled pop-tarts. Add sprinkles or a drizzle of extra jam if you like!
Tips for Success
- Cold ingredients = flakiness. Keep butter and discard cold for the best layers.
- Don’t overwork the dough. The less you mix, the more tender it’ll be.
- Batch ahead: Freeze unbaked pop-tarts and bake straight from frozen, adding 5 minutes to the bake time.
- Flavor swaps: Try maple glaze with brown sugar filling or lemon glaze with blueberry jam!
you may also like…
- cheesy sourdough discard crackers with fresh milled flour
- sourdough discard gingerbread cookies
- fresh milled flour biscuits
- no refined sugar cookies with fresh milled flour
Flaky Sourdough Discard Pop-Tarts (Made with Fresh Milled Flour)
These freshly milled flour pop tarts are made with sourdough discard and turn out flaky and delicious. Choose your own filling to make them your next favorite treat.
Ingredients
Pastry Dough
- 2 cups (240g) fresh milled flour (soft white wheat, or a 50/50 mix of soft white + hard white for structure)
- 1 tbsp sucanat or honey
- ½ tsp fine sea salt
- 1 cup (226g) cold unsalted butter, cubed
- ½ cup (120g) sourdough discard (unfed)
- 3–5 tbsp cold water or milk
- 1 egg, whisked (for egg wash)
Filling (choose one)
- Jam: ½ cup of any thick jam (strawberry, raspberry, blueberry)
- Brown sugar cinnamon: ½ cup brown sugar + 1 tsp cinnamon + 1 tbsp flour + 1 tbsp butter
- Chocolate hazelnut: ½ cup Nutella or chocolate spread
Glaze
- ½ cup powdered sugar
- 2–4 tsp milk
- ¼ tsp vanilla extract
- Pinch of salt
- Sprinkles (optional)
Instructions
- Mill about 1¼ cups (150g) of wheat berries to yield 2 cups of fresh flour. For the flakiest texture, use soft white wheat. If you prefer a little more bite, mix in hard white for a buttery golden crust (I used ½ and ½).
- In a large bowl, whisk together the fresh milled flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs with pea-sized pieces of butter.
- Stir in the sourdough discard. Gradually add cold water (1 tablespoon at a time) just until the dough comes together — it should be soft but not sticky.
- Press into a disc, wrap in parchment, and chill for at least 30 minutes (up to overnight).
- Roll the chilled dough on a lightly floured surface to about ⅛-inch thick.
- Cut into rectangles (about 3x4 inches). You should get 8–10 pieces.
- Place half the rectangles on a parchment-lined baking sheet.
- Add 1–1½ tablespoons of your filling to the center, leaving 1/4 inch edges.
- Brush edges with a little milk or egg wash, then place another rectangle on top.
- Seal edges with a fork and poke a few holes on top with a toothpick or fork to vent.
- Pop the tray in the fridge for 20 minutes while the oven preheats to 375°F (190°C). This helps the butter firm up for that flaky texture.
- Bake for 22–26 minutes, or until golden brown and crisp.
- Cool completely before glazing.
- Whisk together glaze ingredients until smooth and spread over cooled pop-tarts. Add sprinkles or a drizzle of extra jam if you like!
Notes
- Keep the butter and dough chill for flakiness.
- Freeze unbaked pop-tarts and bake straight from frozen, adding 5 minutes to the bake time.
