Sourdough Discard English Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 1/2 cups flour

1 cup water

1/2 cup sourdough discard

1 tablespoon honey

1 teaspoon salt

1 teaspoon baking soda

Directions

Heat a large cast iron skillet over medium-low heat.

Add flour, salt, and baking soda to a large bowl. Whisk together well.

Add in water, sourdough starter discard, and honey. Mix until it comes together. You could use a stand mixer if you prefer.

Knead the dough for a few minutes to help develop the gluten strands.

Roll dough out on a lightly floured surface about 1/2 inch thick with a rolling pin.

Use an English muffin cutter and cut out the dough. Continue rolling out and cutting dough until all the dough is used up.

Add a little oil to the cast iron skillet. Place English muffins in the pan. Allow to cook for about 5-6 minutes on one side, then flip and continue cooking for another 5-6 minutes. Allow to cool, then serve.

Nutrition

• Calories: 110 kcal
• Total Fat: 0.3 g
• Saturated Fat: 0.04 g
• Unsaturated Fat: 0.12 g
• Sodium: 287 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 3 g