Easy Sourdough Discard English Muffins Recipe
If you’re looking for the best way to use extra sourdough discard, these sourdough discard English muffins are soft, flavorful, and easy to make at home. This beginner-friendly recipe includes simple step-by-step instructions, an optional overnight rest, and tips for getting that classic golden crust and tender interior.
They’re perfect for breakfast sandwiches, Eggs Benedict, or simply toasted with butter and jam.
Sourdough English muffins are one of those wonderfully versatile recipes, and in my opinion they taste so much better when made with sourdough starter instead of commercial yeast.
I rarely buy bread from the store these days. Sourdough has become part of my everyday kitchen, and I use it for staples like sourdough bread, bagels, and pizza dough.
Step-by-Step Guide
In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, sugar, and yeast, and let the mixture sit for a few minutes. Then add the flour and salt, and mix until a slightly sticky dough forms and all the ingredients are fully incorporated. Gather the dough into a rough ball, cover the bowl, and let it rise until doubled in size, about 60–90 minutes. At this point, I like to place the dough in the refrigerator overnight for extra flavor, but if you prefer to skip that step, you can continue with the recipe right away.
Once the dough has doubled in size (or after it has been chilled overnight), turn it out onto a floured surface and gently press or roll it to about 3 cm thick. Use an 8 cm round cutter, glass, or jar to cut out circles. Gather the scraps, stack them together, gently roll the dough out again, and cut out more rounds. I usually make about 9–10 English muffins, but if you prefer them a little thinner, you can roll the dough out slightly more and make a few extra. This recipe is very easy to adjust.
Tips:
If you’d like to learn how to make a sourdough starter, here’s the perfect step-by-step guide:
Sourdough Starter Here
Cook the English Muffins
Preheat a skillet over medium-low heat and place the risen muffins into the pan, leaving a little space between each one. You may need to do this in batches. Cover and cook for 5 minutes, then flip and cook the other side for another 5 minutes. If needed, you can transfer them to a 175°C oven for about 10 minutes to make sure they are fully cooked through. The extra baking time will depend on how thick your muffins are.
Remove the muffins from the oven and let them cool on a wire rack. It is hard to resist a warm English muffin, but they are truly at their best once they have cooled to room temperature before splitting them open.
Easy Sourdough Discard English Muffins Recipe
Course: BreakfastCuisine: AmericanDifficulty: Beginner4
servings2
hours20
minutes300
kcalSoft and flavorful sourdough discard English muffins with an easy overnight option and simple stovetop instructions.
Ingredients
1 cup almond milk (240 grams),
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon (3 grams) active dry yeast
½ cup (150 grams) sourdough discard
2 teaspoons sea salt
2 ½ cups bread flour
1 to 1 ½ cups of semolina flour or cornmeal
Directions
- Mix warm milk, melted butter, sourdough discard,honey, and yeast in a large mixing bowl and let sit for a few minutes. Next, add flour and salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.
- Cover and let rise until doubled in size which should take 60-90 minutes.
- At this point, I like to place the dough in the refrigerator overnight, but if you prefer to skip this step, you can continue with the recipe.
- Once the dough has doubled in size, or after it has rested in the refrigerator overnight, turn it out onto a lightly floured surface and gently press or roll it to about 2.5 cm thick. Cut out rounds using a biscuit cutter. Gather the scraps, stack them together, roll the dough out again, and cut out more muffins.
- Once you have shaped all of the muffins, place them on a baking sheet generously dusted with cornmeal or semolina, making sure both sides are well coated. Cover the muffins and let them rise for about 1 hour, or until they look puffy and feel light. If the dough is coming straight from the refrigerator, this may take closer to 2 hours. You want them nicely puffed up before cooking.
- Heat a skillet over medium-low heat and place the risen muffins into the pan, leaving a little space between them. Cook for 5 minutes, then flip and cook the other side, covered, for another 5 minutes. If needed, you can transfer them to a 175°C oven for about 10 minutes to make sure they are fully cooked through. The extra baking time will depend on how thick your muffins are.
- Transfer the muffins to a wire rack and let them cool to room temperature.
Notes
- Store the cooled English muffins in an airtight container or bag at room temperature for 3-5 days.
- Cut the parchment paper with kitchen shears and invert the proofed english muffins into the hot skillet if the muffins are too delicate to touch with your hands.
If you enjoyed the recipe, please leave a comment and give it a rating — it would help a lot. Thank you!
