Why Make This Recipe
Sourdough Discard English Muffins are a fantastic way to use leftover sourdough discard. Instead of tossing it away, you can create delicious, fluffy muffins that are perfect for breakfast or snacks. They’re simple to make, and you’ll love the tasty flavor they bring to your morning routine. Plus, it’s a great way to reduce food waste and enjoy the benefits of sourdough!
How to Make Sourdough Discard English Muffins
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
Directions:
- In a large bowl, combine the flour, salt, and baking soda. Whisk together until even.
- Add the sourdough discard, water, and honey. Mix everything until a soft dough forms.
- Knead the dough for 2–3 minutes, then let it rest for 10 minutes.
- Roll out the dough to ½ inch thickness. Cut into rounds with a biscuit cutter.
- Preheat a cast iron skillet over medium-low heat and grease it lightly with oil or butter.
- Cook each muffin for 5–6 minutes per side. Adjust the heat as needed to prevent burning.
- Optionally, if the muffins are still doughy in the middle, finish cooking them in a 350°F oven for 5 minutes.
- Let the muffins cool completely before serving.
How to Serve Sourdough Discard English Muffins
These muffins are great on their own, but you can enhance them with your favorite toppings. Try spreading butter, jam, or cream cheese on top. You can also use them for breakfast sandwiches with eggs and cheese or enjoy them with avocado for a healthy twist.
How to Store Sourdough Discard English Muffins
Store any leftover muffins in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze them. Place the cooled muffins in a freezer-safe bag and store them for up to three months. When you’re ready to eat, just toast them straight from the freezer or let them thaw first.
Tips to Make Sourdough Discard English Muffins
- Make sure your sourdough discard is at room temperature for easier mixing.
- Don’t skip the kneading step; it helps create a better texture.
- Adjust the water to get the right consistency for your dough. It should not be too sticky.
Variation
You can add ingredients like herbs, cheese, or cooked bacon bits to the dough for extra flavor. You can also use whole wheat flour instead of all-purpose flour for a healthier option.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter. Just reduce the water slightly since starter has more moisture than discard.
Why do my muffins turn out dense?
Dense muffins can result from not kneading the dough enough or not letting it rest. Make sure to follow the kneading and resting times closely.
Can I cook these muffins on a regular skillet?
Yes, a regular non-stick skillet works fine as well. Just make sure to adjust the heat to avoid burning.
Print
Sourdough Discard English Muffins
- Total Time: 35 minutes
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
Delicious and fluffy English muffins made with sourdough discard, perfect for breakfast or snacks.
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
- In a large bowl, combine the flour, salt, and baking soda. Whisk together until even.
- Add the sourdough discard, water, and honey. Mix everything until a soft dough forms.
- Knead the dough for 2–3 minutes, then let it rest for 10 minutes.
- Roll out the dough to ½ inch thickness. Cut into rounds with a biscuit cutter.
- Preheat a cast iron skillet over medium-low heat and grease it lightly with oil or butter.
- Cook each muffin for 5–6 minutes per side. Adjust the heat as needed to prevent burning.
- Optionally, if the muffins are still doughy in the middle, finish cooking them in a 350°F oven for 5 minutes.
- Let the muffins cool completely before serving.
Notes
Ensure that your sourdough discard is at room temperature for easier mixing. Adjust the water to get the right consistency for your dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg