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Sourdough Discard English Muffins

Freshly prepared Sourdough Discard English Muffins
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These Sourdough Discard English Muffins are a fluffy, tangy breakfast treat made using leftover sourdough starter, perfect for toasting and topping with butter or jam.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 cup milk, warmed
  • 2 tablespoons sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons melted butter or oil

Instructions

  1. In a large bowl, combine the sourdough starter discard, warm milk, and sugar. Stir and let sit for 10 minutes.
  2. Add the melted butter, salt, and mix until combined.
  3. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  5. Turn the dough onto a floured surface and knead gently for 2-3 minutes until smooth.
  6. Roll out the dough to about 1/2-inch thickness and cut into rounds using a biscuit cutter or glass (~3 inches in diameter).
  7. Place the rounds on a parchment-lined baking sheet, cover with a clean towel, and let rise for 30-45 minutes.
  8. Heat a nonstick skillet or griddle over medium-low heat. Cook the English muffins for about 7-8 minutes on each side or until golden brown and cooked through.
  9. Let the muffins cool slightly, then split with a fork to reveal the classic nooks and crannies.
  10. Serve toasted with butter, jam, or your favorite toppings.

Notes

For extra flavor, try adding a teaspoon of cinnamon or herbs to the dough before cooking.

Find it online: https://delilita.com/sourdough-discard-english-muffins/