Make Easy Overnight English Muffins With Your Sourdough Discard
Make easy overnight English muffins with your sourdough discard that your family will love. The batter is scoop-able. There’s no need to knead or let rise or anything complicated. On a low stove, the griddle will cook these to perfection just in time to serve for breakfast.
Why Would You Want To Make English Muffins With Your Sourdough Discard?
Let’s just say that your sourdough starter lives in a wide mouth quart canning in the fridge like mine does. You don’t like to make any bread that requires kneading or rising or rolling out or shaping. You need easy – to be able to mix some half-heartedly measured ingredients, and crank out some amazingly tasty, perfectly nook and cranied, easy to cook on your stovetop English muffins in the morning, one scoop at a time. Then, this is the recipe for you!
They’re just so easy! The dough is not finicky at all, very forgiving and does not require kneading or rising. The flour is soured for easier digestion, but the final product does not depend on extremely active sourdough starter since some baking soda is added in the morning for leavening.
FAQs
What is sourdough discard?
Sourdough discard is typically the sourdough starter that you remove from your sourdough starter before feeding if you’re not going to be baking with it that day and you don’t want to have too much starter developing at one time.
I keep my sourdough starter in the fridge because it’s easier for me that way. I definitely don’t bake everyday, and I don’t want to have a baby on my counter to feed regularly. If I get my starter out every couple of weeks, I’m on a roll. I can also leave it for a month if I want to. So, essentially, I’m always baking with “discard” but I’ve found that I can do this lazy way of keeping a sourdough starter, and I still get great results. It works for me, and I think it could work for you too! (More on that in another post!)
Why do I soak sourdough English muffin dough overnight?
Souring dough makes it more digestible and adds beneficial probiotics to the dough. It also adds the bubbles you need to help get that great English muffin texture you’re looking for!
Do I need to soak sourdough English muffin dough overnight?
No, I suppose you don’t, but you won’t reap the delicious flavor and enhanced digestibility you’ll experience with soaking. You may not get as much loft in the final product either.
Can these English muffins be frozen after cooking?
These can be frozen for 3 months or more! I like to slice them ahead of time to be able to defrost just a half at a time for my kids.
What You’ll Need To Make Easy Overnight Sourdough English Muffins
- sourdough starter discard
- milk or water
- flour
- honey
- sea salt
- baking soda
How To Make Easy Overnight Sourdough English Muffins
- Combine starter, milk/water and flour in a large stainless steel bowl. It will be a pretty wet, sloppy dough.
- Let sit for 7+ hours or overnight.
- After soaking, it might have doubled in size and look very bubbly depending on how active your discard starter was!
- Add honey, sea salt and baking soda and distribute evenly throughout, mixing with a large serving spoon.
- Preheat your griddle or large skillet to low heat and spray with a little avocado oil or rub with butter to prevent sticking.
- Use a large serving spoon to scoop the batter onto the griddle and cook on each side for 5-10 minutes until perfectly brown. Cover to cook faster. The heat is nice and low to prevent burning but encourage even cooking throughout.
Easy Overnight English Muffins With Sourdough Discard Recipe
Equipment
- 1 large mixing bowl
- 1 large spoon
- 1 griddle or large frying pan
Ingredients
- 1/2 cup sourdough starter discard
- 1 1/2 cups milk or water or a combination of both
- 2 cups flour may been more or less depending on humidity
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Combine starter, milk/water and flour in a large bowl. It will be a pretty wet, sloppy dough.
- Let sit for 7+ hours or overnight.
- After soaking, it might have doubled in size and look very bubbly depending on how active your discard starter was!
- Add honey, salt and soda and distribute evenly throughout, mixing with a large serving spoon.
- Preheat your skillet or large pan to low heat and spray with a little avocado oil or run with butter to prevent sticking.
- Use a large serving spoon to scoop the batter onto the griddle and cook on each side for 5-10 minutes until perfectly brown. Cover to cook faster.
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I know you’ll love these as much as we do! Remember, if you have questions, drop them in the comments, and I’ll get back to you as quickly as possible!
These look delicious!
Thank you!
We love sourdough English muffins! Yummy!
Yes, they’re so good! Thanks for sharing!