Sourdough Discard English Muffins
These sourdough discard english muffins are easy to make. Simply mix up at night and make the next morning.
Servings: 12
Calories: 118kcal
Ingredients
- ½ cup sourdough discard unfed starter
- 1 cup water
- 2 ¾ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon sugar
Instructions
- Combine discard, water, and 2 cups of flour. Cover and let stand overnight.
- In the morning add additional ¾ cup flour, salt, baking soda, and sugar. I like to use my stand mixer. Mix until dough isn't sticking to the sides. Wrap dough and let sit for 30 minutes.
- Roll dough out to ½ inch thick and cut with round cutter (anything round will work). Cover cut pieces and let rest from an hour.
- Heat up skillet to low-medium heat. Fry the muffins 3-4 minutes on each side.
Nutrition
Serving: 12g | Calories: 118kcal | Carbohydrates: 25g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 287mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg
