Sourdough Discard English Muffins

If you’ve been baking sourdough bread at home, you might find yourself with a bit of sourdough discard that's often overlooked. Instead of tossing it out, why not transform that leftover starter into something mouthwatering? Today, we’re sharing a delightful recipe for sourdough discard English muffins that are easy to make and bursting with flavor. These muffins are perfect for breakfast, slathered with Bloom & Brine apple butter or strawberry jam. Join us as we explore this creative way to reduce food waste while enjoying a homemade treat that will elevate your brunch game. Get ready to meet your new favorite way to use sourdough discard!

Ingredients:

• 1 cup warm water

• 1/2 cup sourdough discard

• 1/2 tablespoon active instant dry yeast

• 1/2 tablespoon salt

• 1 tablespoon honey

• 3 1/2 cups bread flour

Instructions:

1. Mix all of the ingredients together, then incorporate 2 tablespoons of room temperature butter. Knead the butter in with your hands.

2. Remove the mixture from the mixing bowl and place it on a floured surface. Knead the dough for 5 minutes.

3. Knead the dough until it is elastic and bounces back when poked. If it bounces back, you are good to go!

4. Place the dough in an oiled bowl.

5. Cover the bowl and let the dough sit for 1.5 hours, or until it has doubled in size.

6. Once the dough has doubled in size, take it out and place it on a floured surface.

7. Roll the dough out to about 1/2 inch thick and cut out your circles (I like to use a wide-mouth mason jar lid).

8. Once you have cut out the dough, dust it with cornmeal and set it on a pan. Cover the pan and let it sit for another hour.

9. After the hour is up, pan-fry the dough circles on each side until golden brown!