Sourdough discard English muffins are a delicious and easy way to use up leftover starter, no yeast, no proofing, and no waste. These chewy, golden, skillet-cooked muffins come together fast and deliver that signature sourdough tang with minimal effort.
Unlike traditional bread, these muffins don’t need hours of rising time or kneading. The use of sourdough discard not only boosts flavor but also minimizes waste, a win-win for sustainable baking.
If you’re exploring more ways to make your mornings easier, check out these delicious sourdough discard breakfast recipes, perfect for pairing with your muffins.
Why Use Discard in English Muffins?
- No active starter needed
- Tangy flavor that enhances the dough
- Helps reduce food waste
- Quick cooking on a skillet, no baking required
- Versatile for breakfast sandwiches or toast
And if you’re curious about other creative ways to start your day with sourdough, don’t miss this roundup of how to eat sourdough for breakfast.
Ingredients Needed For Sourdough Discard English Muffins
- 1/2 cup sourdough discard
- 2 1/2 cups all-purpose flour
- 1 tbsp honey or maple syrup
- 1 tsp salt
- 1 tsp baking soda
- 1 cup water (adjust as needed)
Tools You’ll Need
- Cast iron or nonstick skillet
- Rolling pin
- Biscuit or English muffin cutter
- Spatula
- Mixing bowls
Quick Recipe (No Fermentation)
- Mix flour, salt, and baking soda in a large bowl.
- Add sourdough discard, honey, and water.
- Stir to form a dough and knead for 2-3 minutes.
- Roll out to 1/2-inch thickness.
- Cut muffins and let rest while skillet heats.
- Cook for 5-6 mins per side on medium-low.
- If needed, finish in a 350°F oven for 5-7 mins.
Long-Fermented Version (Better Flavor & Gut Health)
For more digestible, flavorful muffins:
- Mix all ingredients except baking soda.
- Cover and let ferment at room temp for 8–12 hours.
- The next day, add baking soda and mix again.
- Roll, cut, and cook as above.
If gut health is a concern, here’s what to know about is sourdough discard good for the gut.
Pro Tips for Perfect Muffins
- Use fresh baking soda for best rise.
- Add cornmeal for a textured exterior.
- Finish thicker muffins in the oven to avoid raw centers.
- If the dough is too sticky, dust with extra flour.
How to Serve Sourdough Discard English Muffins
Sourdough discard English muffins are incredibly versatile:
- Toasted with butter and jam
- Used for egg and cheese sandwiches
- Mini pizza base
- Side for soups like tomato soup with cheddar bay dumplings
Storage & Freezing Tips
- Counter: Store in airtight container up to 5 days
- Freezer: Wrap tightly and freeze up to 3 months
- Reheat: Toast or warm in oven
Nutrition Snapshot
- Calories: ~110 per muffin
- Carbs: ~23g
- Protein: ~3g
- Fat: ~0.5g
- Fiber: ~1g
Can be adapted to vegan or dairy-free by using maple syrup and plant milk.
FAQ About Sourdough Discard English Muffins
Are sourdough English muffins healthy?
Yes! Especially when long-fermented, they’re easier to digest and rich in flavor.
Can I make these gluten-free?
It’s tricky. Try using a gluten-free flour blend plus xanthan gum for structure.
Do I have to use rings?
Nope! Just shape by hand or use a jar lid.
What if I forget the baking soda?
The muffins won’t rise and may turn out dense.
Can I use discard straight from the fridge?
Yes, no need to bring it to room temp.
Troubleshooting Guide
- Flat Muffins: Old baking soda or not enough heat
- Raw Centers: Finish in oven
- Too sour: Use fresher discard
- Sticky Dough: Add flour gradually
Related Recipes You’ll Love
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- Try these pillowy sourdough discard waffles for a fun twist
- Craving crunch? These sourdough discard crackers are perfect for snacking
- Love fried treats? Check out sourdough discard doughnuts, they’re indulgent and easy
Final Thoughts
These sourdough discard English muffins are your new go-to: simple, resourceful, and incredibly satisfying. Whether you’re feeding a crowd or meal-prepping breakfast for the week, this recipe delivers.
Print
How to Make Perfect Sourdough Discard English Muffins (No Proofing Needed)
- Total Time: 27 minutes
- Yield: 8 muffins 1x
Description
Soft, chewy, and golden brown, these sourdough discard English muffins are a quick and delicious way to use leftover starter. No yeast or proofing required, just simple ingredients and a skillet.
Ingredients
2 ½ cups all-purpose flour
1 cup water (adjust as needed)
½ cup sourdough discard
1 tablespoon honey or maple syrup
1 teaspoon salt
1 teaspoon baking soda
Optional: cornmeal for dusting
Oil or butter for the skillet
Instructions
Whisk together flour, salt, and baking soda in a large mixing bowl
Add sourdough discard, honey, and water
Stir until a shaggy dough forms, then knead for 2 to 3 minutes until smooth
Roll dough out to about ½-inch thick on a floured surface
Cut into circles using biscuit cutter or jar lid
Let rest while you preheat a cast iron or nonstick skillet over medium-low heat
Lightly oil the skillet and cook muffins for 5 to 6 minutes on each side until golden
If needed, place in a 350°F oven for 5 to 7 minutes to finish cooking
Cool slightly before serving
Notes
Use discard directly from the fridge, no need to bring it to room temperature
For more flavor and nutrition, let the dough ferment overnight before adding baking soda
If your muffins are thick and not cooking through, use the oven to finish them
Add cornmeal to the pan or dough surface for a classic English muffin texture
Store in an airtight container for up to 5 days or freeze for 3 months
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2g
- Sodium: 287mg
- Fat: 0.3g
- Saturated Fat: 0.04g
- Unsaturated Fat: 0.12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
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