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

Introduction

These sourdough discard English muffins are an easy way to use up starter while creating a tangy, golden breakfast favorite. With a crisp exterior and soft, nooks-and-crannies interior, they’re perfect toasted and topped with butter or jam.

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 to 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 to cut rounds from the dough.
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 to 6 minutes on each side, adjusting the heat as needed to prevent burning and ensure even cooking.
7. Step 7: If the muffins are still doughy inside, finish cooking them in a preheated 350°F oven for about 5 minutes.
8. Step 8: Allow the muffins to cool completely before splitting and toasting. Serve warm topped with butter, jam, or eggs.

Tips & Variations

• Use a cast iron or heavy skillet for even heat distribution and better browning.
• If the dough feels too sticky, add a little more flour until manageable but still soft.
• For more tang, increase the sourdough discard slightly or let the dough rest longer before shaping.
• Add your favorite herbs or spices into the dough for a savory twist.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat by toasting or warming in a skillet for best texture.

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 in place of discard, but reduce or omit additional water slightly to maintain dough consistency.

Do I need to use baking soda if I have sourdough discard?

Baking soda helps the muffins rise quickly and creates the characteristic texture. It’s recommended to include it even if your discard is active.

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

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★★★★★

4.5 from 146 reviews

These Sourdough Discard English Muffins are a delightful way to use your sourdough starter discard. With a tangy flavor, golden crust, and soft interior full of nooks and crannies, they’re perfect for breakfast or brunch. Made with simple ingredients and cooked on a skillet, these muffins offer a delicious homemade treat that pairs perfectly with butter, jam, or eggs.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda

Wet Ingredients

• 1/2 cup sourdough discard
• 1 tablespoon honey
• 1 cup water (adjust as needed)

For Cooking

• Neutral oil or butter for greasing skillet

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking soda to ensure they are well mixed and evenly distributed.
2. Add Wet Ingredients: Stir in the sourdough discard, water, and honey until a soft dough forms that is slightly sticky but manageable.
3. Knead and Rest the Dough: Knead the dough gently for 2 to 3 minutes to develop some gluten, then cover and let it rest for 10 minutes to relax the dough, making it easier to roll out.
4. Shape the Muffins: Roll the dough out to a ½ inch thickness on a lightly floured surface. Use a biscuit cutter to cut rounds from the dough, forming your English muffins.
5. Preheat Skillet: Place a cast iron or heavy skillet over medium-low heat and lightly grease it with neutral oil or butter to prevent sticking.
6. Cook the Muffins: Cook each muffin for 5 to 6 minutes per side until golden brown and cooked through. Adjust the heat as needed to avoid burning and ensure even cooking.
7. Optional Oven Finish: If the muffins still seem doughy inside after skillet cooking, transfer them to a preheated oven at 350°F (175°C) for 5 minutes to finish baking through.
8. Cool and Serve: Let the muffins cool completely on a wire rack. Serve toasted, topped with butter, jam, or eggs for a delicious breakfast or snack.

Notes

• Adjust water slightly if the dough feels too dry or too sticky; it should be soft but manageable.
• If you don’t have a biscuit cutter, use a glass or any round object to cut the muffins.
• Cooking on medium-low heat is key to achieving a golden crust without burning the exterior while cooking through.
• These muffins freeze well. Cool completely, then freeze in an airtight container. Toast or reheat directly from frozen.

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