Description

This Sourdough Discard English Muffins recipe transforms sourdough discard into delicious, homemade English muffins with a perfectly tender crumb and classic nooks and crannies. Using a combination of bread flour, warm milk, butter, and active dry yeast, the dough rises, is shaped, and then cooked on a skillet to achieve a golden crust and soft, airy interior. Ideal for breakfast or brunch, these versatile muffins can be toasted and topped with butter, jam, or your favorite spreads.

Ingredients

Scale

Wet Ingredients

1 cup whole milk (240 grams), warmed to 110°F
2 tablespoons (28 grams or 1 ounce) unsalted butter, melted
½ cup (140 grams) sourdough discard

Dry Ingredients

2 tablespoons (30 grams) brown sugar (or sweetener of choice)
1 teaspoon (3 grams) active dry yeast
2 ½ cups (300 grams) bread flour
2 teaspoons (6 grams) kosher salt

For Cooking

Cornmeal or semolina flour (for dusting)

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Instructions

Mix Ingredients: In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast. Let the mixture sit for a few minutes to activate the yeast. Then add the bread flour and kosher salt. Mix thoroughly with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are well combined.
Let Dough Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place until it doubles in size, approximately 60-90 minutes. For enhanced flavor, optionally refrigerate the dough overnight at this stage to develop more complex fermentation.
Prepare Dough for Shaping: Once risen or removed from the refrigerator, turn the dough onto a floured surface and gently press or roll it out to about 1-inch thickness.
Shape Muffins: Using a biscuit cutter or a jar/glass, cut the dough into rounds about 9-10 muffins depending on thickness. Gather and stack scraps to re-roll and cut additional rounds if needed. Alternatively, divide the dough into 8-12 equal pieces, roll each into a ball, then flatten into disks to simplify shaping and minimize scraps.
Second Rise: Place the cut muffins on a pan generously dusted with cornmeal or semolina flour. Dust the tops with cornmeal as well. Cover and let the muffins rise until puffy and light, about 1 hour at room temperature, or about 2 hours if the dough was chilled.
Cook Muffins: Preheat an electric skillet to 300°F or use a heavy skillet over medium-low heat. Arrange the risen muffins in the skillet leaving space between them. Cover and cook for 5 minutes, then flip and cook for another 5 minutes covered. Reduce heat to about 250°F if browning too quickly. Flip the muffins a few more times until they reach an internal temperature of 195-200°F. Alternatively, finish the cooking process by baking them in a preheated 350°F oven for about 10 minutes depending on thickness.
Cool and Serve: Transfer the cooked muffins to a cooling rack and allow them to cool to room temperature. For the best texture and to reveal the craggy nooks and crannies, split the muffins apart with a fork and your fingers before toasting and serving.

Notes

The overnight refrigeration step is optional but enhances flavor through slow fermentation.
Use cornmeal or semolina flour liberally when shaping and cooking to prevent sticking and add texture.
Adjust cooking temperature as needed to avoid burning the muffins before they are fully cooked internally.
Fork-splitting the muffins before toasting creates the classic texture and helps jams and butter soak in.
To make this recipe vegan, substitute milk with plant-based milk and butter with a vegan alternative, and ensure the yeast is vegan-friendly.