Sourdough Discard English Muffins
Enjoy delicious, tangy, and golden English muffins made from sourdough discard, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Use high-quality brands for best results.
- 1 teaspoon salt Enhances all flavors.
- 1 teaspoon baking soda Leavening agent for fluffy texture.
Wet Ingredients
- 0.5 cup sourdough discard Make sure it’s active and bubbly.
- 1 tablespoon honey Can be swapped for maple syrup.
- 1 cup water Use lukewarm water.
- as needed Neutral oil or butter for greasing skillet Avocado oil recommended.
Instructions
Preparation
- In a large bowl, whisk together the flour, salt, and baking soda until evenly mixed.
- Add the sourdough discard, honey, and lukewarm water to the dry ingredients and mix gently until a soft, sticky dough forms.
- Dust the counter with flour and knead the dough lightly for 2–3 minutes until it feels slightly tacky.
- Cover the bowl with a kitchen towel and let it rest for 10 minutes.
- Roll out the dough to about ½ inch thickness and cut into rounds.
- Preheat a cast-iron skillet over medium-low heat and grease it lightly.
- Cook the muffin rounds for 5–6 minutes per side, adjusting the heat as necessary.
- If the muffins are doughy, place them in a preheated 350°F oven for about 5 minutes.
- Cool the muffins completely on a wire rack before serving.
Video
Notes
Best served toasted with butter or jam. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.