Sourdough Discard English Muffins
Need a tasty way to use up sourdough discard/starter? Sourdough discard English muffins are the answer! They're simple and make a great to-go breakfast for everybody.
Servings 12 units
Calories 211kcal
Ingredients
- 1 cup milk lukewarm
- 1/2 cup water lukewarm
- 4 tbsp butter melted
- 1/3 cup sourdough starter or discard
- 2 tbsp sugar
- 4 cups all-purpose flour
- 1 tsp salt
- cornmeal/semolina flour to sprinkle on top
Instructions
- Whisk together the milk, water, and melted butter in a bowl. Then, add the sourdough starter/discard and sugar and whisk again.
- Add in the flour and salt and mix until well combined. Cover the dough with plastic wrap and let it rest for 20 minutes at room temperature.
- Shape the dough into a ball by stretching the dough from the outside and pulling it into the center. Cover the dough again and let it rest for at least 8 hours at room temperature. Once the dough has risen well, move it to the fridge to chill overnight.
- Remove the dough from the fridge and let it rest at room temperature for 30 minutes. Flour your work surface and hands, then stretch the dough into a rectangular shape about 1 inch in thickness. Cut out 3-inch rounds. Sprinkle the tops with cornmeal and place them on a tray to rest for an hour.
- Preheat a nonstick pan on medium-low heat. Cook the rounds for about 8-10 minutes on each side.
- Let the rounds cool on a wire rack. Slice through and enjoy!
Nutrition
Calories: 211kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 233mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 33mg | Iron: 2mg