Sourdough Discard English Muffins
Delicious soft and tangy muffins made from leftover sourdough discard, perfect for breakfast or a snack.
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.
Notes
Serve toasted with butter, jam, or toppings like eggs and avocado. Store in an airtight container for up to 3 days or freeze for up to a month.