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Salted Caramel Cinnamon Sourdough Pop Tart Bars

A close-up of a square salted caramel cinnamon sourdough pop tart bar, drizzled with white icing.
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Create flaky, artisan pop tart bars using your sourdough discard. These bars feature a tangy sourdough crust filled with sweet cinnamon and topped with homemade salted caramel.

Ingredients

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  • 1 cup active sourdough discard (fed 4–12 hours prior)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/4 cup ice water
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt (for caramel)
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar (for glaze)
  • 1 teaspoon milk (for glaze)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Mix in the sourdough discard until just combined. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Do not overmix. Form into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Make the Cinnamon Filling: In a small bowl, mix the 1/2 cup granulated sugar, cinnamon, and brown sugar. Set aside.
  3. Make the Salted Caramel: Combine 1/2 cup sugar, 1/4 cup water, and corn syrup in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture turns a deep amber color (about 8-10 minutes). Remove from heat. Carefully whisk in the warmed heavy cream (it will bubble vigorously). Stir in the vanilla extract and flaky sea salt. Let cool slightly.
  4. Assemble the Bars: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out half of the chilled dough into a large rectangle, about 1/8 inch thick. Cut the dough into 3-inch by 4-inch rectangles. Repeat with the remaining dough, yielding about 8-10 bars total.
  5. Fill the Bars: Place half of the dough rectangles on the prepared baking sheet. Brush the edges lightly with water. Spoon about 1 teaspoon of the cinnamon sugar mixture onto the center of each rectangle. Drizzle about 1 teaspoon of the cooled salted caramel over the cinnamon sugar. Top with the remaining dough rectangles. Crimp the edges firmly with a fork to seal.
  6. Bake: Brush the tops of the bars with the beaten egg wash. Cut two small slits in the top of each bar to allow steam to escape. Bake for 18-22 minutes, or until golden brown.
  7. Glaze and Finish: While the bars cool slightly, whisk together the powdered sugar and milk to make a thin glaze. Drizzle the glaze over the warm bars. Drizzle any remaining salted caramel over the glaze. Allow to cool completely before serving.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible when making the dough.
  • If your sourdough discard is very wet, you may need slightly less ice water. The dough should be firm but pliable.
  • If you prefer a less tangy flavor, use a sourdough starter that was fed 12 hours ago, as the acidity will be lower.
  • You can substitute store-bought caramel sauce, but the homemade salted caramel provides better flavor balance.

Nutrition

Find it online: https://cookerycommand.com/salted-caramel-cinnamon-sourdough-pop-tart-bars/