Discard English Muffins – Easy, Tangy, Golden Perfection Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 English muffins 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Preheat skillet: Heat a cast iron skillet over medium-low heat. Lightly grease it with neutral oil or butter to prevent sticking.
- 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.
- 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.
- 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
