Sourdough Discard English Muffins Recipe
Introduction
Sourdough discard English muffins are a delightful way to use up leftover starter while creating a delicious, chewy breakfast treat. These muffins have a classic texture with a slight tang, perfect for topping with butter and jam.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon salt
Instructions
- Step 1: In a mixing bowl, combine the sourdough discard, flour, milk, and salt. Stir until a smooth dough forms.
- Step 2: Heat a griddle or skillet over medium heat. Spoon dollops of the dough onto the griddle, shaping into rounds. Cook for about 4-5 minutes on each side, until golden brown and cooked through.
Tips & Variations
- For a fluffier texture, let the dough rest for 30 minutes before cooking.
- Add a teaspoon of sugar or honey to the dough for a slight sweetness.
- Try topping with butter, honey, or your favorite jam for a tasty finish.
Storage
Store leftover English muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat on a skillet or toaster for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sourdough starter instead of discard?
Yes, you can use active starter, but adjust the flour and liquid amounts to achieve a similar dough consistency.
Do I need to proof the dough before cooking?
For this recipe, the dough can be cooked immediately, but resting it briefly can improve texture.
PrintSourdough Discard English Muffins Recipe
Delicious and easy-to-make Sourdough Discard English Muffins that make use of your leftover sourdough starter. These muffins have a crispy exterior, soft and chewy interior, perfect for breakfast sandwiches or simply toasted with butter and jam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 English muffins 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup milk (warm, about 110°F/43°C)
- 1/2 teaspoon salt
Instructions
- Mixing the dough: In a large bowl, combine the sourdough discard, all-purpose flour, warm milk, and salt. Stir until all ingredients are thoroughly combined to form a sticky dough. Let the dough rest for about 10 minutes to allow the flour to hydrate.
- Shaping the muffins: Lightly flour your work surface. Turn the dough out onto it and gently pat it into a rough rectangle about 1/2 inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out muffin rounds. Re-roll any scraps and cut more rounds until all dough is used.
- Cooking on the griddle: Heat a griddle or non-stick skillet over medium-low heat. Place the muffins on the griddle and cook gently for about 7-10 minutes on each side, or until golden brown and cooked through. Cooking slowly helps develop the characteristic nooks and crannies inside.
- Cooling and enjoying: Transfer cooked muffins to a wire rack to cool slightly. Split open with a fork to reveal the textured interior and toast as desired before serving.
Notes
- Ensure the milk is warm but not hot to help the dough come together smoothly.
- Cooking on a low heat prevents burning while allowing the muffins to cook thoroughly inside.
- You can substitute milk with dairy-free alternatives if desired.
- Store leftover English muffins in an airtight container for up to 2 days or freeze for longer storage.
Keywords: Sourdough discard, English muffins, breakfast, easy muffin recipe, homemade muffins
