Description
Delicious English muffins made with sourdough discard that are fluffy, flavorful, and easy to make.
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
- In a large bowl, combine flour, salt, and baking soda. Whisk together.
- Add sourdough discard, water, and honey. Mix until a soft dough forms.
- Knead for 2–3 minutes, then rest the dough for 10 minutes.
- Roll out to ½ inch thickness. Cut into rounds using a biscuit cutter.
- Preheat a cast iron skillet over medium-low heat. Grease lightly.
- Cook each muffin for 5–6 minutes per side. Adjust heat as needed.
- Optionally finish in a 350°F oven for 5 minutes if still doughy.
- Cool completely. Serve toasted with butter, jam, or eggs.
Notes
Adjust water based on the consistency of your sourdough discard. Keep an eye on cooking times to achieve perfect muffins.