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There’s something deeply comforting about having “early bread” for breakfast; it’s that quiet satisfaction of knowing the day started with something you made by hand.
And there’s something even cooler about making bread easily from sourdough discard you have laying around the fridge or counter.
Around my house, these English muffins have become a great start to some mornings (I say some mornings because there is no way I can do these every day lol). They’re soft, slightly sweet from the honey, and perfect with just a swipe of butter or a spoonful of jam.
Sometimes I turn them into breakfast sandwiches with eggs and cheese, but most mornings, I just enjoy one warm from the skillet with my coffee.
They take a little time — the kind of time that asks you to slow down — but keep practicing but the reward is worth it. After two times of doing these, you’ll become a pro and be able to get them done in 10 minutes tops. Your family will be in love with the doughy goodness.
The dough rests overnight, developing flavor and texture, so when morning comes, all that’s left is the joy of cooking them on a hot pan until golden and puffed.
Your grandma likely didn’t make these – but she may have made the very similar Pan al sartén or Panecillos de desayuno tipo Ingles. If you want to make something more authentically Latin American, also try our friend Pilar’s pan amasado.
pannnnnnn!
Ingredients
- ½ cup active sourdough starter
- 1 cup water
- 2½ cups all-purpose flour
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- Any type of oil to use to heat up the bread (one recipe I used called for coconut oil, and another for butter)
Directions
- Start the night before.
In a mixing bowl, whisk together your sourdough starter and water. Add the flour, mixing until a rough dough forms. Cover the bowl with a towel and leave it at room temperature for 12–24 hours. The next morning, it should be soft, bubbly, and fragrant. - Add the good stuff.
Stir in honey, salt, and baking soda until everything is well combined. The dough should be sticky but manageable — a little extra flour won’t hurt if it feels too loose. - Prepare your station.
Line a baking sheet with parchment paper. You’ll be moving the cooked muffins there as you go. Preheat your oven to 300°F so it’s ready to keep them warm. - Heat your skillet.
Add a small amount of coconut oil (or butter, if you prefer) to a cast-iron or heavy skillet and bring it to medium-high heat until shimmering. - Shape and cook.
Divide the dough into 12 equal pieces. Drop one portion into the pan at a time and immediately lower the heat to low. Let it cook gently for about 10 minutes, until it puffs up and nearly doubles in size. - Brown and finish.
Turn the heat up slightly and cook for another 3–5 minutes, just until the bottom turns golden. Flip carefully and cook the other side until browned and cooked through. Transfer each muffin to your warm oven while you cook the rest. - Serve and store.
Enjoy them hot with butter, jam, or drizzled honey. Any leftovers can be stored in an airtight container at room temperature for up to five days — though, in my house, they rarely last that long.