Sourdough Discard English Muffins – Easy, Tangy, Golden Perfection Recipe

Introduction

Sourdough discard English muffins are a delightful way to use up excess starter while enjoying tangy, golden-brown breakfast treats. These easy muffins have a tender texture with that classic nooks-and-crannies structure perfect for holding butter and jam. Ready in just a short time, they’ll become a new morning favorite.

Ingredients

• 1/2 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup water (adjust as needed)
• Neutral oil or butter for greasing skillet

Instructions

1. Step 1: In a large bowl, whisk together the flour, salt, and baking soda until well combined.
2. Step 2: Add the sourdough discard, water, and honey to the dry ingredients. Mix until a soft dough forms.
3. Step 3: Knead the dough gently for 2–3 minutes, then cover and let it rest for 10 minutes.
4. Step 4: Roll the dough out to about ½ inch thickness. Use a biscuit cutter or a round cutter to cut into muffins.
5. Step 5: Preheat a cast iron skillet over medium-low heat and lightly grease with oil or butter.
6. Step 6: Cook each muffin for 5–6 minutes on each side, adjusting the heat as needed to avoid burning.
7. Step 7: If the muffins still feel doughy inside, finish baking them in a preheated 350°F oven for about 5 minutes.
8. Step 8: Let the muffins cool completely. Serve toasted with butter, jam, or eggs for a delicious breakfast.

Tips & Variations

• For extra tang, increase the sourdough discard slightly or allow the dough to rest longer before cooking.
• Try adding herbs or cheese to the dough for a savory twist.
• If you don’t have a biscuit cutter, a clean glass can work perfectly for shaping muffins.
• Use neutral oil for cooking to avoid overpowering flavors, or butter for a richer taste and browning.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat by toasting or warming in a skillet until crisp and heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can substitute active starter, but reduce the water slightly since active starter contains more moisture. This will help maintain the right dough consistency.

What if I don’t have a cast iron skillet?

A heavy non-stick or stainless steel skillet can work as well. Just make sure to cook on medium-low heat to prevent burning and get a nice golden crust.

Sourdough Discard English Muffins – Easy, Tangy, Golden Perfection Recipe

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★★★★★

4.9 from 119 reviews

These Sourdough Discard English Muffins are easy to make, tangy, and golden-perfect every time. Utilizing sourdough discard reduces waste and creates a delightfully soft yet chewy muffin with a slightly crisp crust. Cooked on the stovetop and optionally finished in the oven, these muffins are perfect for toasting and serving with butter, jam, or eggs for a delicious breakfast or snack.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup water (adjust as needed)
• Neutral oil or butter for greasing skillet

Instructions

1. Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, and baking soda. Whisk them together thoroughly to ensure even distribution.
2. Add wet ingredients: Incorporate the sourdough discard, water, and honey into the dry ingredients. Mix until a soft dough forms, adjusting the water slightly if needed.
3. Knead and rest the dough: Knead the dough gently for 2 to 3 minutes until it becomes smooth. Cover the dough and let it rest for 10 minutes to relax the gluten.
4. Shape the muffins: Roll out the dough to about ½ inch thickness on a lightly floured surface. Use a biscuit cutter or glass to cut the dough into round muffin shapes.
5. Preheat the skillet: Heat a cast iron skillet over medium-low heat and lightly grease it with neutral oil or butter to prevent sticking.
6. Cook the muffins: Place the cut rounds in the preheated skillet and cook for 5 to 6 minutes on each side, or until they turn golden brown. Adjust the heat as necessary to avoid burning while allowing thorough cooking.
7. Optional oven finish: If the muffins feel doughy inside, transfer them to a preheated oven at 350°F (175°C) for 5 minutes to finish baking and ensure a fully cooked interior.
8. Cool and serve: Let the English muffins cool completely on a wire rack before splitting and toasting. Serve them with butter, jam, or eggs for a delicious meal.

Notes

• The sourdough discard adds a pleasant tang and helps reduce kitchen waste.
• Adjust the water amount slightly to get a soft but not sticky dough.
• Cooking on medium-low heat helps develop a golden crust without burning.
• Finishing in the oven is optional but ensures the muffins are fully cooked inside.
• Use a cast iron skillet or any heavy-bottomed pan for even cooking.
• Once cooled, English muffins can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: sourdough discard, English muffins, breakfast, easy recipe, homemade bread, tangy muffins, stovetop cooking