Why Make This Recipe
Sourdough Discard English Muffins are a fantastic way to utilize your sourdough discard while creating something delicious. If you often find yourself with extra sourdough starter, this recipe offers an easy solution. These muffins are not only quick to make, but they also provide that lovely tangy flavor unique to sourdough. Golden, crispy, and fluffy, they are perfect for breakfast or a snack.
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 the flour, salt, and baking soda. Whisk together.
- Add the 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 the dough to ½ inch thickness and cut into rounds using a biscuit cutter.
- Preheat a cast iron skillet over medium-low heat. Grease lightly with oil or butter.
- Cook each muffin for 5–6 minutes per side. Adjust the heat as needed to prevent burning.
- Optionally, finish cooking in a 350°F oven for 5 minutes if the muffins are still doughy in the middle.
- Cool completely before serving. Enjoy them toasted with butter, jam, or alongside eggs.
How to Serve Sourdough Discard English Muffins
These English muffins are best served warm and toasted. You can spread butter and jam on them for a simple breakfast or serve them with eggs and avocado for a heartier meal. They also make great sandwiches, so feel free to get creative with fillings.
How to Store Sourdough Discard English Muffins
To store your English muffins, allow them to cool completely. Place them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to three months. To enjoy, just toast them straight from the freezer.
Tips to Make Sourdough Discard English Muffins
- Make sure to knead the dough enough for it to be soft but not sticky.
- If your dough feels too dry, add a little more water until it reaches a good consistency.
- For added flavor, you can mix in herbs or spices such as garlic powder or dried oregano.
Variation
You can add various toppings or mix-ins to the dough, such as cheese, herbs, or even diced veggies. Experiment with these additions to create your customized English muffins.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour, but it may change the texture slightly. You may need to add a bit more water.
Q: What can I do with leftover sourdough discard?
A: Besides these muffins, you can use sourdough discard in pancakes, waffles, or even in bread recipes.
Q: Can I make these muffins ahead of time?
A: Yes, you can prepare the dough and refrigerate it overnight. Just roll and cook them the next day.
Sourdough Discard English Muffins
Ingredients
Main 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
Method
Preparation
- In a large bowl, combine the flour, salt, and baking soda. Whisk together.
- Add the 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 the dough to ½ inch thickness and cut into rounds using a biscuit cutter.
Cooking
- Preheat a cast iron skillet over medium-low heat. Grease lightly with oil or butter.
- Cook each muffin for 5–6 minutes per side. Adjust the heat as needed to prevent burning.
- Optionally, finish cooking in a 350°F oven for 5 minutes if the muffins are still doughy in the middle.
- Cool completely before serving.