Sourdough Discard English Muffins

4.10 from 81 votes

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

Prep Time10

Cook Time12

Course: Breakfast, Sourdough

Cuisine: American

Keyword: English muffin, sourdough, sourdough discard

Servings: muffins

Heat a large cast iron skillet over medium-low heat.
Add flour, salt, and baking soda to a large bowl. Whisk together well.
Add in water, sourdough starter discard, and honey. Mix until it comes together. You could use a stand mixer if you prefer.
Knead the dough for a few minutes to help develop the gluten strands.
Roll dough out on a lightly floured surface about 1/2 inch thick with a rolling pin.
Use an English muffin cutter and cut out the dough. Continue rolling out and cutting dough until all the dough is used up.
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.

If your dough is too dry, you may need to add a little more water. The hydration of your starter will play a big part in this.
If the English muffins are not cooking all the way through, you may need to pop them into a 350-degree Fahrenheit oven and allow them to finish cooking.
Make sure to use fresh baking soda for best results. Old baking soda may not give these muffins the desired rise.
If making the long-fermented version, the dough may not rise at all during the fermentation period and that is totally fine. Nothing to worry about!
See post for long fermentation directions.