Description
These golden sourdough discard English muffins are chewy, tangy, and skillet-cooked to perfection. They’re quick, freezer-friendly, and a delicious way to use up discard.
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. In a large bowl, combine flour, salt, and baking soda. Whisk together.
2. Add sourdough discard, water, and honey. Mix until a soft dough forms.
3. Knead for 2–3 minutes, then rest the dough for 10 minutes.
4. Roll out to ½ inch thickness. Cut into rounds using a biscuit cutter.
5. Preheat cast iron skillet over medium-low. Grease lightly.
6. Cook each muffin 5–6 minutes per side. Adjust heat as needed.
7. Optionally finish in a 350°F oven for 5 minutes if still doughy.
8. Cool completely. Serve toasted with butter, jam, or eggs.
Notes
You can long ferment the dough overnight for more flavor just mix everything except baking soda, rest at room temperature, then add baking soda in the morning.
Try semolina or cornmeal dusting for a bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2g
- Sodium: 287mg
- Fat: 0.3g
- Saturated Fat: 0.04g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough discard English muffins, no waste breakfast, discard recipe, tangy English muffins