Discard English Muffins – Easy, Tangy, Golden Perfection Recipe

Introduction

These discard English muffins offer an easy and tangy way to use up sourdough starter discard. They turn out golden, soft inside, and perfect for toasting with your favorite toppings. A simple recipe that brings homemade charm to your breakfast table.

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

Instructions

1. Step 1: In a large bowl, combine flour, salt, and baking soda. Whisk together to evenly distribute.
2. Step 2: Add sourdough discard, water, and honey to the dry ingredients. Mix until a soft dough forms.
3. Step 3: Knead the dough gently for 2–3 minutes, then cover and let it rest for 10 minutes.
4. Step 4: Roll the dough out to about ½ inch thickness. Use a biscuit cutter to cut round muffins.
5. Step 5: Preheat a cast iron skillet over medium-low heat and grease it lightly with oil or butter.
6. Step 6: Cook each muffin for 5–6 minutes on each side, adjusting heat as needed to prevent burning.
7. Step 7: If the muffins are still doughy inside, finish baking them in a 350°F oven for 5 minutes.
8. Step 8: Let the muffins cool completely before serving. Toast and enjoy with butter, jam, or eggs.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or garlic powder to the dough before cooking.
• Use a non-stick skillet if you don’t have a cast iron; just grease it well to avoid sticking.
• Try mixing whole wheat flour for a nuttier texture—start with half and adjust as needed.
• Allowing the dough to rest helps develop gluten and improves texture.

Storage

Store leftover English muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them with parchment paper between each muffin and thaw overnight in the fridge. Reheat by toasting or warming in a skillet for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active starter, but reduce the water slightly to keep the dough from becoming too wet, as active starter is more hydrated.

Why do I need to finish some muffins in the oven?

Cooking on the stove can sometimes leave the center slightly doughy. Finishing them in a warm oven ensures they are cooked through without burning the outside.

Discard English Muffins – Easy, Tangy, Golden Perfection Recipe

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4.7 from 141 reviews

These discard English muffins are an easy and delicious way to use up sourdough discard, resulting in golden, tangy, and perfectly textured muffins. With a crispy exterior and chewy interior, they’re perfect toasted and served with butter, jam, or eggs. This recipe requires simple pantry ingredients and a skillet, making it a quick stovetop breakfast treat.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

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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

Instructions

1. Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, and baking soda. Whisk these together thoroughly to evenly distribute the leavening agent and salt.
2. Add wet ingredients and form dough: Add the sourdough discard, water, and honey to the flour mixture. Stir until a soft dough forms that comes together without being sticky.
3. Knead and rest dough: Knead the dough gently for 2 to 3 minutes to develop some gluten. Then, cover and let it rest for 10 minutes to relax the dough and hydrate the flour.
4. Shape muffins: Roll out the rested dough to about 1/2 inch thickness on a lightly floured surface. Use a biscuit cutter or a round cutter to cut out circles for the muffins.
5. Preheat skillet: Heat a cast iron skillet over medium-low heat. Lightly grease it with neutral oil or butter to prevent sticking.
6. Cook muffins on stovetop: Place the muffin rounds in the skillet and cook each side for 5 to 6 minutes until golden brown and cooked through. Adjust heat as needed to avoid burning while ensuring the muffins cook internally.
7. Optional oven finish: If the muffins are still doughy inside after skillet cooking, finish baking them in a preheated 350°F (175°C) oven for 5 minutes to ensure they are fully cooked.
8. Cool and serve: Allow the English muffins to cool completely. Serve toasted with your favorite toppings such as butter, jam, or eggs for a delightful breakfast or snack.

Notes

• Adjust water quantity slightly to achieve a soft but not sticky dough consistency.
• Cooking on medium-low heat is important to cook the muffins through without burning the outside.
• The optional oven step ensures the interior is fully cooked if you’re concerned about any doughiness.
• You can store cooked English muffins in an airtight container for up to 3 days or freeze for longer storage.
• Best served toasted for maximum flavor and texture.

Keywords: sourdough discard recipe, English muffins, stovetop muffins, homemade English muffins, breakfast bread