Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sourdough Discard English Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 80 reviews

This recipe for Sourdough Discard English Muffins produces delightfully chewy, golden English muffins perfect for breakfast, brunch, or sandwiches. Using sourdough discard reduces waste and adds a subtle tangy flavor to the muffins. Cooked in a cast iron skillet on the stovetop, these muffins have a crisp exterior and a soft, airy interior with the characteristic nooks and crannies perfect for holding butter and jam.

  • Total Time: 22 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 cup water
  • 1/2 cup sourdough discard
  • 1 tablespoon honey

Instructions

  1. Heat Skillet: Warm a large cast iron skillet over medium-low heat to prepare for cooking the muffins evenly without burning.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking soda to ensure they are thoroughly combined.
  3. Add Wet Ingredients: Add the water, sourdough discard, and honey to the dry mixture. Stir until the dough comes together; a stand mixer can be used if preferred for easier mixing.
  4. Knead Dough: Knead the dough gently for a few minutes on a floured surface to develop gluten strands, which will give the muffins their chewy texture.
  5. Roll Out Dough: Roll the dough out to about 1/2 inch thickness using a rolling pin on a lightly floured surface.
  6. Cut Muffins: Use an English muffin cutter (or a round biscuit cutter) to cut the dough into individual muffins. Re-roll scraps and continue cutting until all dough is used.
  7. Cook Muffins: Lightly oil the preheated cast iron skillet. Place the muffins in the skillet and cook for 5-6 minutes on one side until golden brown, then flip and cook another 5-6 minutes. Ensure muffins are cooked through.
  8. Cool and Serve: Remove muffins from the skillet and allow them to cool slightly before serving. They are perfect toasted with butter, jam, or used as sandwich bread.

Notes

  • If the dough is too dry, add a little more water based on the hydration of your sourdough starter.
  • If muffins are not fully cooked through, finish cooking them in a 350°F (175°C) oven until done.
  • Use fresh baking soda for optimal rise; old baking soda may result in flat muffins.
  • For a long-fermented version, dough rising may be minimal during fermentation, which is normal and not a cause for concern.
  • Refer to the full post for instructions on long fermentation method.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/sourdough-discard-english-muffins-recipe/