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Sourdough Pop Tarts

Sourdough pop tarts with a flaky, tangy crust and a cream cheese-sharp cheddar filling baked until golden and crisp. Everything-bagel seasoning is sprinkled across the top for bold savory flavor and a crunchy finish.
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Prep Time 55 minutes
Cook Time 22 minutes
Chill 30 minutes
Total Time 1 hour 47 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup sourdough starter (discard) Use active discard straight from the fridge.
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 0.5 cup cold butter, cubed Keep very cold for maximum flakiness.
  • 0.25 cup cold water Use 3–4 tbsp as needed to bring dough together.
Savory filling
  • 4 oz cream cheese Softened slightly for easier mixing.
  • 1 cup shredded sharp cheddar
  • 2 tbsp chives Finely chopped, if needed.
Topping
  • 1 egg wash Beat 1 egg with a splash of water or milk to brush.
  • 2 tbsp everything bagel seasoning

Equipment

  • 1 sheet pan

Method
 

Make the crust dough
  1. Mix all-purpose flour, salt, and sugar in a bowl; cut in cold butter until pea-sized crumbs form with visible butter pieces.
  2. Add sourdough starter (discard) and cold water, then mix until a cohesive dough forms.
  3. Shape into a disk, wrap, and chill for 30 min in the refrigerator to firm the butter.
Fill and assemble
  1. Roll the chilled dough to an even thickness and cut rectangles for the pop tart shells.
  2. Spoon cream cheese, shredded sharp cheddar, and chives onto half the rectangles, leaving a border around the edges.
  3. Top with remaining rectangles, then crimp the edges firmly to seal.
  4. Brush the tops with egg wash, then sprinkle everything bagel seasoning over the crust.
Bake and serve
  1. Bake at 375°F for 20–22 min until the pop tarts are golden and crisp.
  2. Cool for 5 min before serving, noting the filling will be very hot inside.

Notes

For maximum flakiness, keep the butter very cold—if the dough softens while rolling, chill again for 10 minutes. Store leftovers in the refrigerator up to 3 days; reheat in a toaster or oven until crisp. Freezing is okay (wrap individually and freeze up to 2 months), then reheat from frozen in a toaster/oven. For a gluten-free option, use a 1:1 gluten-free all-purpose baking flour blend and chill the dough well so it seals during crimping.