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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 1g
Notes
These English muffins are best served warm and toasted. They can be spread with butter and jam or served with eggs and avocado. For storage, place them in an airtight container at room temperature for up to two days, or freeze for up to three months.
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