Let’s talk about that jar of sourdough discard sitting in your fridge, the one that quietly whispers of guilt every time you open the door.

Instead of pouring it down the drain, we’re going to turn it into something truly magical: the most wonderfully chewy, nook-and-cranny-filled English muffins you’ve ever made.

Why This Recipe Just Works

Honestly, it’s the simplicity that gets me every time. There’s no fancy equipment, no mysterious stages.

You mix a straightforward dough, cut out some circles, and cook them in a pan. The whole process feels friendly and forgiving.

And the versatility? It’s a beautiful thing. Of course they’re stellar at breakfast, but these muffins make a phenomenal bread substitute for any sandwich.

Think of them as your new, tastiest kitchen multitasker, ready to step in and make any meal feel a bit more special.

Ingredients Needed for the Recipe

Gather these simple pantry staples. Each one plays a specific, important role in creating the perfect texture and flavor.

• Sourdough Discard: The star ingredient. This is your unfed starter, straight from the fridge. It adds that distinctive tang and tender chew.
• Flour: All-purpose flour works beautifully here, creating the sturdy yet soft structure of the muffin.
• Water: It brings everything together. The exact amount might shift slightly depending on how thick your discard is.
• Honey: A touch of sweetness to balance the sour notes. Maple syrup works just as well if you prefer.
• Salt: Crucial for deepening all the other flavors. Don’t skip it.
• Baking Soda: Our rising agent. It gives the muffins their lift and those signature air pockets, especially important since we’re using dormant discard.

Gathering Your Tools

You likely have everything you need already. A large mixing bowl and a wooden spoon are the main players.

A cast-iron skillet is ideal for even cooking, but any heavy-bottomed pan will do the job.

For cutting the muffins, you can use proper English muffin rings, a wide-mouth mason jar lid, or even a simple drinking glass.

The goal is just a nice circle, about three inches across. No special purchases required.

How to make Sourdough Discard English Muffins?

This is the quick version, perfect for when you want fresh muffins without a long wait. The process is wonderfully hands-on.

Step 1 – Mix the Dry Ingredients

Take your large bowl and whisk together the flour, salt, and baking soda. You want these elements evenly distributed right from the start.

This little whisking step prevents you from over-working the dough later, trying to mix in a stray pocket of salt.

Step 2 – Bring the Dough Together

Now, pour in the water, honey, and your sourdough discard. Stir with your spoon until a shaggy, sticky dough forms.

It will look rough at first, and that’s exactly what you want. Just make sure there are no dry flour patches left at the bottom of the bowl.

Step 3 – A Brief Knead

Dust your counter lightly with flour and turn the dough out. Give it a gentle knead for just two or three minutes.

You’re not looking for windowpane perfection here, just a smooth, cohesive ball that holds together nicely.

Step 4 – Roll and Cut

Using a rolling pin, roll the dough out to about half an inch thick. This is the perfect height for a proper English muffin.

Dip your cutter in flour and press straight down—no twisting. Gather the scraps, re-roll, and cut until all the dough is used.

Step 5 – Cook the First Side

Heat your skillet over medium-low heat and add a tiny drizzle of oil. Place the dough rounds in the pan, giving them a little room to breathe.

Let them cook, undisturbed, for a good 5 to 6 minutes. You’ll see the tops begin to look dry and the bottoms turn a lovely, golden brown.

Step 6 – Flip and Finish

Carefully flip each muffin over. You should see a beautiful, even color on the cooked side.

Cook for another 5 to 6 minutes on the second side. The muffins will feel firm but slightly springy when they’re done.

Tips

• Dough dryness can vary. If your mixture feels too stiff and isn’t coming together, add water a tablespoon at a time. The hydration of your starter is the key variable here.
• If the muffins feel a bit doughy in the middle after cooking, no worries. Just pop them on a baking sheet into a 350°F oven for about 5-7 minutes to finish cooking through.
• Always use fresh baking soda for the best rise. An old box that’s been in the back of the pantry for years just won’t have the same power.
• For the long-ferment method, remember the dough may not bubble or grow. It’s quietly fermenting, developing flavor. Trust the process.

Serving Ideas That Go Beyond Breakfast

Sure, toast them and slather them with jam. That’s a classic for a very good reason.

But don’t stop there. These muffins are a fantastic foundation for so many meals.

Split one open and use it as the base for a fried egg sandwich with sharp cheddar.

Or, toast them up and top with creamy avocado, a sprinkle of chili flakes, and a soft-poached egg for a luxurious brunch.

For lunch, they make a superior vehicle for chicken salad or a stack of roasted turkey and provolone.

And for a simple, satisfying snack, a warm muffin with a dollop of ricotta and a drizzle of honey is pure comfort.

Storing Your Homemade Muffins

Once completely cool, store your muffins in an airtight container or bag at room temperature.

They’ll stay fresh and soft for up to five days, ready for toasting at a moment’s notice.

For longer storage, freezing is your best friend. Place them in a freezer-safe bag, squeeze out the air, and freeze.

They’ll keep beautifully for about three months. You can pop a frozen muffin straight into the toaster—no need to thaw.

It’s such a joy to have a homemade, no-waste treat waiting for you any morning of the week.

That’s the real reward, beyond even the delightful taste: the feeling of a kitchen ritual that nourishes and makes sense.