Sourdough Discard English Muffins – Easy, Tangy, Golden Perfection Recipe
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.
- 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
Scale
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
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking soda to ensure they are well mixed and evenly distributed.
- Add Wet Ingredients: Stir in the sourdough discard, water, and honey until a soft dough forms that is slightly sticky but manageable.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
