Sourdough Discard English Muffins – Easy, Tangy, Golden Perfection

why make this recipe

Sourdough Discard English Muffins are a fantastic way to make use of leftover sourdough starter. They are easy to prepare, tangy, and delicious, making a perfect breakfast or snack option. This recipe helps reduce waste while delivering golden, crispy muffins that are great with butter, jam, or as a base for eggs Benedict.

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:

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.

how to serve Sourdough Discard English Muffins

These muffins are best served warm and toasted. You can spread butter and jam on them or top them with eggs, avocado, or cheese. They are perfect for breakfast or as a snack.

how to store Sourdough Discard English Muffins

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap them tightly in plastic wrap and then place them in a freezer bag. They will stay fresh for up to 3 months. To reheat, toast them directly from the freezer.

tips to make Sourdough Discard English Muffins

• Ensure your sourdough discard is at room temperature for easier mixing.
• Adjust the amount of water based on the consistency of the dough; it should be soft but not too sticky.
• Use a cast iron skillet for the best results, as it retains heat well and gives a nice crust to the muffins.

variation (if any)

You can add herbs, cheese, or spices to the dough for different flavors. Consider adding garlic powder, dried oregano, or even shredded cheese to bring a new twist to your muffins.

FAQs

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute some or all of the all-purpose flour with whole wheat flour, but the texture may be denser.

Q: How can I tell if the muffins are done?
A: They should be golden brown on both sides. You can also tap the sides; they should sound hollow when fully cooked.

Q: What can I do with leftover muffins?
A: Leftover muffins can be toasted and used as a base for mini pizzas, sandwiches, or any dish that calls for a toasted bread element.

Sourdough Discard English Muffins

Sourdough Discard English Muffins are a fantastic way to utilize leftover sourdough starter, offering a delicious breakfast or snack option while reducing waste.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1/2 cup sourdough discard Ensure it's at room temperature
• 2 1/2 cups all-purpose flour
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup water Adjust as needed for consistency
• Neutral oil or butter For greasing skillet

Method

 

Preparation

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 a cast iron skillet over medium-low heat and grease it lightly.

Cooking

1. Cook each muffin for 5–6 minutes per side. Adjust heat as needed.
2. Optionally finish in a 350°F oven for 5 minutes if still doughy.
3. Cool completely before serving.

Notes

Best served warm and toasted. Can be topped with butter, jam, eggs, avocado, or cheese. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.