Sourdough discard pop tarts

Sourdough discard pop tarts have become a delightful way to transform leftover sourdough starter into a nostalgic treat. By incorporating sourdough discard into the pastry, these homemade pop tarts achieve a unique flavor and texture that elevates the classic breakfast pastry. Not only does this method reduce waste, but it also offers a creative baking project that results in flaky, buttery pastries filled with your choice of sweet fillings.

Tools You Need

Embarking on this baking adventure requires a few essential tools to ensure success:

• Mixing Bowls: Various sizes for combining ingredients.
• Cheese Grater: For grating cold butter into the flour mixture, promoting a flaky crust.
• Bench Scraper or Pastry Cutter: To incorporate butter into the flour.
• Rolling Pin: For flattening the dough evenly.
• Piping Bag with Star-Shaped Nozzle: To create the classic ridged appearance of churros.
• Baking Sheet: Lined with parchment paper for baking the pop tarts.
• Pastry Brush: To apply egg wash for a golden finish.
• Cooling Rack: Allows baked pop tarts to cool evenly.

Recipe Ingredients

For the crust:

• 1 cup + 1 teaspoon (125 g) all-purpose flour
• 8 tablespoons (113 g) unsalted butter, cold
• ½ teaspoon fine sea salt
• 2 tablespoons (30 g) granulated sugar
• ½ cup (125 g) sourdough discard
• 1 teaspoon (5 g) white vinegar

For the filling:

• ½ cup strawberry jam (or filling of choice)
• 1 egg, lightly beaten (for egg wash)

For the glaze:

• ½ cup powdered sugar
• 1 teaspoon water

How To Make Sourdough discard pop tarts

1. Prepare the Crust:
   • In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt.
   • Grate the cold unsalted butter using a cheese grater directly into the flour mixture. This technique ensures small, uniform pieces of butter, leading to a flaky crust.
   • Using a bench scraper or pastry cutter, cut the butter into the flour until the mixture resembles large crumbles.
   • Add the sourdough discard and white vinegar to the mixture. Use a fork to combine until the dough starts to come together. If the mixture feels too dry, incorporate a teaspoon of cold water.
   • Shape the dough into a cohesive ball, then press it into a rectangular shape. Wrap it tightly in plastic wrap and refrigerate for at least one hour, or up to 24 hours.
2. Assemble the Pop Tarts:
   • Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
   • On a lightly floured surface, roll out the chilled dough into a rectangle approximately ⅛-inch thick.
   • Cut the rolled dough into four long strips. Brush the edges of each strip with the lightly beaten egg.
   • Place 2 tablespoons of strawberry jam (or your chosen filling) on one side of each strip. Fold the dough over the filling, ensuring the edges align.
   • Seal the edges by pressing them with a fork, creating a decorative crimped pattern. Brush the tops of each pop tart with the remaining egg wash.
   • Transfer the pop tarts to the prepared baking sheet. Bake for 25-30 minutes, or until the crust turns golden brown. Once baked, move them to a cooling rack to cool completely.
3. Apply the Glaze:
   • In a small bowl, whisk together the powdered sugar and water until the mixture is smooth and thick.
   • Once the pop tarts have cooled, drizzle the glaze over each one. For added flair, sprinkle coarse sugar or colorful sprinkles on top before the glaze sets.

Expert Tips

• Cold Ingredients: Ensuring that your butter and sourdough discard are cold helps in creating a flaky pastry. Warm ingredients can lead to a denser crust.
• Avoid Overfilling: While it might be tempting to add extra filling, overfilling can cause the pop tarts to leak during baking. Stick to the recommended amount for the best results.
• Chilling the Dough: Allowing the dough to rest in the refrigerator not only makes it easier to handle but also enhances the pastry’s texture by relaxing the gluten.

Frequently Asked Questions

1. Can I use active sourdough starter instead of discard?
   • Yes, active starter can be used, but it may impart a stronger sour flavor.
2. What other fillings can I use?
   • Feel free to experiment with blueberry jam, Nutella, apple butter, or even a cinnamon-sugar mixture.
3. How do I prevent the filling from leaking out?
   • Ensure the edges are sealed properly by crimping with a fork and avoid overfilling.
4. Can I make these gluten-free?
   • Substituting with a gluten-free flour blend may work, but the texture might differ.

Ways to Serve Sourdough Discard Pop Tarts

Sourdough discard pop tarts are versatile treats that can be enjoyed in various settings:

• Breakfast Delight: Pair them with your morning coffee or tea for a sweet start to the day.
• Brunch Addition: Serve alongside savory dishes to provide a balanced meal.
• Dessert Option: Offer them as a dessert, perhaps warmed and topped with a scoop of vanilla ice cream.
• On-the-Go Snack: Their portability makes them ideal for packed lunches or picnics.

Storage Directions

To maintain the freshness of your sourdough discard pop tarts:

• Room Temperature: Store in an airtight container for up to two days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: For longer storage, place them in a freezer-safe bag and freeze for up to three months.

Reheating Instructions

When you’re ready to enjoy your stored pop tarts:

• Oven Method: Preheat your oven to 350°F (175°C) and warm the pop tarts for about 10 minutes. This helps retain their crispiness.
• Toaster: If unfrosted, you can reheat them in a toaster until warmed through.

Conclusion

Making sourdough discard pop tarts is a delightful way to use leftover starter, resulting in a treat that’s both nostalgic and uniquely flavorful. Whether enjoyed fresh or reheated, they bring a homemade touch to any occasion.

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