Why make this recipe
Sourdough Discard English Muffins are a fantastic way to use up leftover sourdough discard while creating something delicious at the same time. This recipe gives you soft, tangy muffins that are perfect for breakfast or a snack. They are easy to make and require just a few simple ingredients, making them a great choice for both beginner and experienced bakers. Plus, they are healthier than store-bought muffins and give you a unique flavor that is hard to resist.
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 flour, salt, and baking soda. Whisk together.
- Add sourdough discard, water, and honey. Mix until a soft dough forms.
- Knead for 2–3 minutes, then rest the dough for 10 minutes.
- Roll out to ½ inch thickness. Cut into rounds using a biscuit cutter.
- Preheat a cast iron skillet over medium-low heat. Grease lightly.
- Cook each muffin for 5–6 minutes per side. Adjust heat as needed.
- Optionally, finish in a 350°F oven for 5 minutes if still doughy.
- Cool completely. Serve toasted with butter, jam, or eggs.
How to serve Sourdough Discard English Muffins
These English muffins are best served warm after toasting. Spread butter or your favorite jam on top for a tasty breakfast. They also go well with scrambled eggs, avocado, or even breakfast sandwiches. Get creative with toppings based on what you love!
How to store Sourdough Discard English Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just make sure to cool them completely before putting them in the freezer.
Tips to make Sourdough Discard English Muffins
- Ensure your sourdough discard is at room temperature for best results.
- If the dough feels too sticky, add a little more flour until it reaches the right consistency.
- Adjust the cooking time as needed based on your skillet and how golden you want the muffins.
- Experiment with different toppings to find your perfect match!
Variation
You can add herbs, cheese, or spices to the dough for added flavor. Try adding garlic powder or shredded cheese into the dough for a savory twist!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
2. What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can still make these muffins using a small amount of active sourdough starter. Adjust the water content if needed.
3. How can I make these muffins gluten-free?
You can try using a gluten-free flour blend, but make sure to add a binder like xanthan gum to help with texture.
4. What other flavors can I add to the muffins?
Feel free to add chopped herbs, cheese, or spices like cinnamon for a sweet version!
5. Can these muffins be made ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for a bit before cooking. Just remember to bring it back to room temperature before rolling out.
Sourdough Discard English Muffins
Ingredients
Main Ingredients
- 1/2 cup sourdough discard Make sure it is at room temperature.
- 2 1/2 cups all-purpose flour More flour can be added if dough is too sticky.
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water Adjust as needed.
- N/A Neutral oil or butter For greasing the skillet.
Instructions
Preparation
- In a large bowl, combine flour, salt, and baking soda. Whisk together.
- Add sourdough discard, water, and honey. Mix until a soft dough forms.
- Knead for 2–3 minutes, then rest the dough for 10 minutes.
- Roll out to ½ inch thickness. Cut into rounds using a biscuit cutter.
Cooking
- Preheat a cast iron skillet over medium-low heat. Grease lightly.
- Cook each muffin for 5–6 minutes per side. Adjust heat as needed.
- Optionally, finish in a 350°F oven for 5 minutes if still doughy.
- Cool completely before serving.