Description
Delicious and fluffy English muffins made with sourdough discard, perfect for breakfast or snacks.
Ingredients
Scale
- 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