Combine discard, water, and 2 cups of flour. Cover and let stand overnight.

In the morning add additional 3/4 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 1/2 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.