Sourdough Discard English Muffins Recipe

Introduction

These sourdough discard English muffins are a delightful way to use up excess starter while creating a soft, chewy breakfast treat. They have a lovely tang and a perfect nooks-and-crannies texture that toasts beautifully. Enjoy them warm with your favorite toppings.

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.
2. Step 2: Add the sourdough discard, water, and honey to the dry ingredients and mix until a soft dough forms.
3. Step 3: Knead the dough 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 the dough into rounds.
5. Step 5: Preheat a cast iron skillet over medium-low heat and lightly grease it with oil or butter.
6. Step 6: Cook each muffin for 5 to 6 minutes on each side, adjusting the heat to prevent burning.
7. Step 7: If the muffins feel doughy inside after cooking, finish them in a preheated 350°F oven for 5 minutes.
8. Step 8: Allow the muffins to cool completely before toasting and serving with butter, jam, or eggs.

Tips & Variations

• For a more intense sourdough flavor, use discard that is fully ripe and bubbly.
• Try adding dried herbs or garlic powder to the dough for a savory twist.
• Store the cooked muffins in an airtight container to maintain freshness.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, toast them directly from the fridge or warm them briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all sourdough starter instead of discard?

It’s best to use discard since it helps keep the dough balanced. Using active starter may alter the rising and flavor, but it can work if you adjust hydration accordingly.

What if I don’t have a cast iron skillet?

You can use any heavy-bottomed nonstick or stainless steel skillet over medium-low heat. Make sure to grease it well to prevent sticking.

Sourdough Discard English Muffins Recipe

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5 from 145 reviews

These Sourdough Discard English Muffins are a delightful way to use up excess sourdough starter discard. Soft and chewy with a slight tang, they are cooked on the stovetop in a skillet and can be finished in the oven for a perfect texture. Perfect for breakfast or brunch, these muffins are great toasted and served with butter, jam, or eggs.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

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

Others

• Neutral oil or butter for greasing skillet

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda until well mixed.
2. Add Wet Ingredients and Mix: Add the sourdough discard, water, and honey to the dry ingredients. Stir until a soft dough forms.
3. Knead and Rest Dough: Knead the dough for about 2 to 3 minutes until slightly elastic, then cover and let it rest for 10 minutes to relax the gluten.
4. Roll and Cut Dough: Roll the dough out on a floured surface to about ½-inch thickness. Use a biscuit cutter to cut out rounds for the muffins.
5. Preheat Skillet: Preheat a cast iron skillet over medium-low heat and lightly grease it with neutral oil or butter to prevent sticking.
6. Cook Muffins on Skillet: Place the dough rounds in the skillet and cook for 5 to 6 minutes on each side. Monitor the heat to avoid burning while ensuring thorough cooking.
7. Optional Oven Finish: If the muffins are still a bit doughy inside, finish cooking by placing them in a preheated 350°F oven for 5 minutes for a perfect texture.
8. Cool and Serve: Let the muffins cool completely before splitting and toasting. Serve warm with butter, jam, or eggs.

Notes

• Adjust the water quantity if the dough appears too dry or too sticky to achieve a soft, workable dough.
• Using a cast iron skillet helps achieve an even, golden crust.
• The optional oven finish step ensures the muffins are fully cooked inside without burning the outside.
• These muffins store well and can be frozen for later use; re-toast before serving.
• You can substitute honey with maple syrup or sugar if preferred.

Keywords: sourdough discard recipe, English muffins, stovetop bread, breakfast bread, homemade muffins, easy sourdough recipes