Sourdough Discard English Muffins Recipe
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.
- 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
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
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda until well mixed.
- Add Wet Ingredients and Mix: Add the sourdough discard, water, and honey to the dry ingredients. Stir until a soft dough forms.
- 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.
- 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.
- Preheat Skillet: Preheat a cast iron skillet over medium-low heat and lightly grease it with neutral oil or butter to prevent sticking.
- 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.
- 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.
- 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
