Sourdough Discard English Muffins
These sourdough discard English muffins are tangy, golden, and crisp on the outside with a soft, nubby interior, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Swap half for bread flour for a chewier texture; whole wheat up to 25% for nuttiness.
- 1 teaspoon salt
- 1 teaspoon baking soda Reacts with the discard’s acidity to give lift.
Wet Ingredients
- 0.5 cup sourdough discard Unfed discard is fine; active starter can work but expect slightly more lift.
- 1 tablespoon honey Sugar, maple syrup, or agave are fine alternatives.
- 1 cup water Adjust as needed; start with 3/4–1 cup.
For Cooking
- as needed neutral oil or butter Use ghee or coconut oil if preferred.
Instructions
Preparation
- In a large bowl, whisk together the flour, salt, and baking soda until evenly mixed.
- Stir in the sourdough discard, water, and honey to form a soft dough. Add a tablespoon more water if the dough feels stiff.
- Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth and slightly elastic.
- Cover and let the dough sit for 10 minutes to relax the gluten.
Cooking
- Roll the dough to a thickness of 1/2 inch and cut out rounds using a biscuit cutter, rerolling scraps gently without overworking.
- Preheat a cast iron skillet over medium-low heat and lightly grease the surface with oil or butter.
- Place the muffins in the skillet with space between them and cook for 5–6 minutes per side, lowering heat if they brown too quickly.
- If the centers feel doughy, transfer to a 350°F oven for 3–5 minutes.
- Cool completely on a rack before splitting with a fork and toasting.
Notes
For best results, maintain medium-low heat to ensure proper cooking of the centers. Split muffins with a fork to preserve nooks and don't overwork the dough. Use a ring for uniform shape if desired.