Sourdough Discard English Muffins

Sourdough Discard English Muffins

from farmhouseonboone.com
22 min
12 servings

Delightfully chewy, this discard English muffin recipe makes the perfect breakfast, brunch, or even use them in place of bread in sandwiches.

Ingredients

  • 2 1/2 cups flour (350 g)
  • 1 cup water (236 g)
  • 1/2 cup sourdough discard (125 g)
  • 1 tablespoon honey (21 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon baking soda

Directions

  1. 1

    Heat a large cast iron skillet over medium-low heat.

  2. 2

    Add flour, salt, and baking soda to a large bowl. Whisk together well.

  3. 3

    Add in water, sourdough starter discard, and honey. Mix until it comes together. You could use a stand mixer if you prefer.

  4. 4

    Knead the dough for a few minutes to help develop the gluten strands.

  5. 5

    Roll dough out on a lightly floured surface about 1/2 inch thick with a rolling pin.

  6. 6

    Use an English muffin cutter and cut out the dough. Continue rolling out and cutting dough until all the dough is used up.

  7. 7

    Add a little oil to the cast iron skillet. Place English muffins in the pan. Allow to cook for about 5-6 minutes on one side, then flip and continue cooking for another 5-6 minutes. Allow to cool, then serve.