Description

This Sourdough Discard English Muffins recipe transforms leftover sourdough discard into delicious, homemade English muffins with a delightfully chewy texture and characteristic nooks and crannies. Using a combination of warmed milk, melted butter, brown sugar, yeast, and bread flour, these muffins are cooked gently on the stovetop in a skillet, producing a perfect golden crust and soft interior. They are ideal for breakfast or brunch, providing a great way to reduce waste and enjoy fresh, fluffy muffins with a crisp outside.

Ingredients

Scale

Dough Ingredients

1 cup whole milk (240 grams), warmed to 110°F
2 tablespoons (28 grams or 1 ounce) unsalted butter, melted
2 tablespoons (30 grams) brown sugar (or sweetener of choice)
1 teaspoon (3 grams) active dry yeast
½ cup (140 grams) sourdough discard
2 ½ cups (300 grams) bread flour
2 teaspoons (6 grams) kosher salt

For Dusting

Cornmeal or semolina flour

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Instructions

Prepare the dough: 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, mixing with a dough whisk or wooden spoon until a slightly sticky dough forms and is well combined.
First rise: Cover the bowl and allow the dough to rise until it doubles in size, about 60 to 90 minutes. For enhanced flavor, you may refrigerate the dough overnight at this point, which will slow fermentation and develop complexity.
Shape the muffins: Once risen or after chilling, transfer the dough onto a floured surface. Press or roll it out to approximately 1-inch thickness. Use a biscuit cutter or a glass to cut round muffins. Gather and re-roll scraps as needed. Typical yield is 9-10 muffins depending on thickness but can vary.
Second rise: Place the shaped muffin rounds on a pan heavily dusted with cornmeal or semolina flour, dust both sides well. Cover and allow them to rise for about one hour until visibly puffy and light. If dough was chilled, this may take up to 2 hours.
Cook the muffins: Preheat an electric skillet to 300°F or use a heavy skillet on medium-low heat. Place the risen muffins with some space between them. Cover and cook for 5 minutes. Flip and cook another 5 minutes covered. Reduce heat to about 250°F if needed, and continue flipping occasionally until the internal temperature registers 195-200°F. Optionally, finish cooking in a 350°F oven for about 10 minutes, depending on thickness.
Cool and serve: Transfer the cooked muffins to a cooling rack to reach room temperature. To achieve the classic English muffin texture, separate the halves by prying them apart with a fork and fingers before toasting and serving.
Alternate shaping method: Instead of rolling and cutting rounds, divide the dough into 8-12 equal pieces. Shape each piece into a ball and gently press the ball flat into a disk. This method produces minimal scraps and simplifies the shaping process.

Notes

For deeper flavor development, refrigerate the dough overnight after the first rise.
Use cornmeal or semolina flour generously to prevent sticking and add texture to the muffin bottoms.
Monitor heat carefully when cooking on the stove to avoid burning; adjust temperature as needed.
The muffins are best split open with a fork before toasting to highlight the classic nooks and crannies.
Can be stored in an airtight container for up to 3 days or frozen for longer storage.