You catch the smell through the steam vent and suddenly you are starving. That onion rings scent hits you first, kinda crispy and salty. You realize, man, this kitchen is gonna be a happy place tonight.
Then the sweet smell rolls in, a mix of strawberry and lemon from the biscuits and scones you got going. You sense that tangy sourdough popping together with that fresh fruit, it’s like your grandma’s kitchen but faster and cleaner.
By the time the pressure build kicks in and you hear the valve hiss, you just can’t wait to taste everything. From pop tarts with jam to those chocolate waffles, everything’s about to come together in a way that works real good for busy days and chill nights.
What Makes Pressure Cooking Win Every Round
- It’s fast, you cut cooking times down big time.
- The pressure build traps flavors better than regular baking.
- Moisture stays in, so no dried out crusts or fillings.
- The valve hiss lets you know when things are ready.
- You can cook sweet and savory dishes in one pot.
- Safety features mean you don’t gotta worry too much.
- Natural release lets food finish cooking gently without extra fuss.
The Complete Shopping Rundown
Get yourself 1 cup plus a teaspoon of all-purpose flour, that’s the base for most of these recipes. You’ll wanna grab about 8 tablespoons of cold unsalted butter for that flaky texture.
Don’t forget half a teaspoon of fine sea salt and 2 tablespoons of granulated sugar to keep things tasty but balanced. Half a cup of sourdough discard brings the tangy goodness that’s signature here.
You’ll also need 1 teaspoon of white vinegar to help with texture, plus half a cup each of strawberry jam and powdered sugar for the sweet finishing touches. And of course, an egg for that shiny egg wash finish.
The Full Pressure Cooker Journey
First, in a large bowl, toss together your flour, cold butter, and sea salt. Mix them with your fingers or a cutter till it looks like rough crumbs, kinda like beach sand.
Stir in sugar, sourdough discard, and white vinegar. Be careful not to overmix, you want the dough to just come together. Wrap it tight in plastic and pop it in the fridge for about 30 minutes, that chilling stage is key.
While that’s cooling down, preheat your oven to 375 degrees. Roll the dough out on a floured surface till it’s about ⅛ inch thick, then cut into rectangles, around 3 by 4 inches.
Lay half your rectangles on a baking sheet lined with parchment, dollop a tablespoon of strawberry jam in the center of each. Top with the other half and press edges to seal good. Use a fork to crimp and make a few slits for steam to escape during baking.
Slap an egg wash on top to get that golden shine, then into the oven for 25 to 30 minutes till they’re golden and smelling real good. When they cool, mix powdered sugar and water to a glaze and drizzle it over the pop tarts.
For the other recipes like onion rings, scones, biscuits, cheez-its, broccoli rice casserole, and chocolate waffles, you’ll follow a similar pressure cooker method with adjustments to timing and liquids, using the natural release or slow release method depending on the dish.
Valve Hacks You Need to Know
- If you want a softer crust on your pop tarts, try letting the pressure release slow instead of quick.
- To keep onion rings super crispy, release pressure naturally but finish them in a hot pan real quick after cooking.
- For scones or biscuits, use the valve hiss sound as your timer to avoid any overcooking or drying out.
That First Bite Moment
You bite into a sourdough pop tart and the jam oozes a little, sweet with that tang from the sourdough coming through. The crust breaks crisp but tender, warm like a hug.
For the broccoli rice casserole, you taste that broth depth, all cozy and creamy with bits of soft broccoli. It’s comfort food that feels real good after a long day.
The chocolate sourdough waffles hit you with a little crunch on the outside and rich chocolate melting inside. You feel that steam rising and the way the flavors blend perfect is just next level.
How to Store This for Later
Wrap up your leftover pop tarts in plastic wrap and keep them in the fridge. They’ll stay good for a few days, just warm ‘em a bit before you dig in.
If you gotta store onion rings, pop them in the fridge in an airtight container and reheat in a skillet to keep crisp.
Scones and biscuits go nice in a sealed bag at room temp for a day or two, or in the freezer for longer stretches. To warm ‘em back up, just toss in the oven real quick.
The broccoli casserole and waffles freeze well too, just thaw in the fridge overnight and reheat gently to keep the texture as close to fresh as possible.
What People Always Ask Me
- Can I use my pressure cooker for all these sourdough treats? Yeah, it’s perfect for quick cooking and locking in flavors without drying out your dough. Check out some related pressure cooker recipes for more inspiration.
- What’s natural release versus slow release? Natural release means you let pressure drop on its own over time. Slow release is kinda halfway, where you ease the valve a little to release pressure gently. Learn more in our pressure cooker safety tips post.
- Can I swap strawberry jam for another flavor? For sure. Blueberry, raspberry, even apricot works real good here.
- Do I gotta chill the dough every time? It helps a lot for texture and easier handling, so yeah it’s worth it.
- How do I keep my sourdough discard fresh? Just keep it refrigerated in a sealed container and feed it as usual to keep bubbly and healthy.
- What’s best for reheating without losing crispiness? Oven or skillet reheat works best. Microwave can make things soggy, so avoid if you can.
Sourdough Pop Tarts
Ingredients
Crust Ingredients
- 1 cup + 1 teaspoon all-purpose flour
- 8 tablespoons unsalted butter cold
- ½ teaspoon fine sea salt
- 2 tablespoons granulated sugar
- ½ cup sourdough discard
- 1 teaspoon white vinegar
- ½ cup strawberry jam
- 1 egg lightly beaten for egg wash
- ½ cup powdered sugar
- 1 teaspoon water
Instructions
Instructions
- In a medium-sized mixing bowl, whisk the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles.
- Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)
- Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour. (Up to 24 hours)
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll the dough into a rectangle, with a ⅛" thickness, on a lightly floured surface. Cut the dough into 4 long strips. Brush the edges with the egg wash.
- Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to press and seal the edges. Brush the egg wash over the top of each pop tart.
- Place the pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked pop tarts to a cooling rack.
- In a small bowl, whisk the powdered sugar and water together until thick and smooth. Pour onto each pop tart and sprinkle with coarse sugar or sprinkles.
