Sourdough Discard English Muffins – Easy, Tangy, Golden Perfection Recipe
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.
- 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
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
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, and baking soda. Whisk them together thoroughly to ensure even distribution.
- 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.
- 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.
- 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.
- Preheat the skillet: Heat a cast iron skillet over medium-low heat and lightly grease it with neutral oil or butter to prevent sticking.
- 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.
- 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.
- 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
