If you have some sourdough discard sitting around and wonder how to transform it into something truly irresistible, the Sourdough Discard English Muffins Recipe is your answer. These English muffins bring that signature tangy flavor, delightful crumb texture, and irresistible nooks and crannies that soak up butter and jam like a dream. Perfectly crisp on the outside and tender inside, this recipe makes a fantastic breakfast staple or snack that feels homemade yet effortlessly special.

Sourdough Discard English Muffins Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a handful of simple, everyday ingredients can come together to create such a comforting treat. Each item plays a crucial role, from the warm milk giving moisture and tenderness, to the bread flour providing that classic chewy texture.

Whole milk (1 cup, warmed to 110°F): Brings warmth and richness, activating the yeast gently for perfect rise.
Unsalted butter (2 tablespoons, melted): Adds a subtle richness and tender crumb to the muffins.
Brown sugar (2 tablespoons): Adds a mild sweetness and helps with browning, enhancing flavor.
Active dry yeast (1 teaspoon): Gives extra rise boost alongside the sourdough discard.
Sourdough discard (½ cup): The star of the show, providing that signature tang and depth of flavor.
Bread flour (2 ½ cups): Essential for that chewy, classic English muffin texture.
Kosher salt (2 teaspoons): Balances sweetness and enhances overall taste.

How to Make Sourdough Discard English Muffins Recipe

Step 1: Mix Wet Ingredients and Activate Yeast

Begin by combining the warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast in a large mixing bowl. Let this mixture sit for a few minutes to activate the yeast — it’s like waking up the magic that will make your muffins rise and develop flavor. This initial rest kickstarts the fermentation, infusing your bake with a gentle tang and a lovely lift.

Step 2: Add Dry Ingredients and Form Dough

Once the wet mixture is bubbly and ready, sprinkle in the bread flour and kosher salt. Mix everything together using a dough whisk or wooden spoon until you get a slightly sticky dough. This dough should feel soft and sticky but manageable, hinting at a tender crumb and well-developed gluten structure that will hold those signature English muffin nooks.

Step 3: Let the Dough Rise

Cover the bowl carefully with a clean kitchen towel or plastic wrap and leave it in a warm spot until the dough doubles in size; this usually takes between 60 to 90 minutes. You’ll notice the dough puff up, filled with air bubbles that promise a light and airy muffin.

Step 4: Chill Option

If you’re not ready to continue right away, you can refrigerate the dough overnight. This slow rise will deepen the flavor, making your Sourdough Discard English Muffins Recipe even more complex and delicious the next day.

Step 5: Shape the Muffins

Once your dough has doubled, turn it out onto a floured surface and gently press or roll it to about one-inch thickness. Use a biscuit cutter or the rim of a glass to cut rounds. This step shapes your muffins, ensuring they’re uniform and perfect for toasting.

Step 6: Prepare for Second Rise

Place the rounds on a tray lined with cornmeal or semolina flour, dusting both the muffins and tray liberally. This not only prevents sticking but adds a rustic texture to the crust. Cover them again and let rise until puffy, about an hour or up to two hours if from the fridge.

Step 7: Cook the Muffins

Heat an electric skillet to 300°F or place a heavy skillet over medium-low heat. Arrange the muffins with space between each. Cover and cook for 5 minutes on one side, then flip, cover again, and cook for another 5 minutes. Lower the heat to about 250°F and flip the muffins a few more times until the internal temperature reaches 195-200°F. For a finishing touch, you can also bake them in a 350°F oven for around 10 minutes to fully cook through and develop that golden crust.

Step 8: Cool and Split

Transfer the muffins to a cooling rack and let them come to room temperature. When ready to serve, use a fork and fingers to pry the halves apart. This technique reveals those beautiful craggy pockets you want to fill with butter, honey, or jam.

How to Serve Sourdough Discard English Muffins Recipe

Garnishes

Start simple with just a generous smear of butter or cream cheese, allowing the muffins’ tangy flavor and moist texture to shine. For a sweet twist, add a drizzle of honey or fruit preserves, which sink beautifully into those nooks and crannies. If you’re in a savory mood, a fried egg or avocado slices with a sprinkle of chili flakes brighten each bite.

Side Dishes

These muffins are versatile companions to many side dishes. Pair them with scrambled eggs and smoked salmon for a luxurious brunch. They also work wonderfully alongside fresh fruit salad or a steaming bowl of soup, turning a simple meal into something cozy and satisfying.

Creative Ways to Present

Try stacking these muffins for a unique breakfast sandwich with bacon, egg, and cheese, or cut them into cubes and toast to make crispy croutons for salad or savory bread pudding. You can also brush lightly with melted garlic butter before toasting for a twist on garlic bread that’s impossible to resist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins in an airtight container at room temperature for up to 3 days. Their texture holds nicely if you want to enjoy them within a few days. Just be sure to cool completely before storing to avoid sogginess.

Freezing

Sourdough Discard English Muffins freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-safe bag or container. They can keep for up to 3 months, ready to be pulled out whenever you crave a fresh-baked treat without all the effort.

Reheating

The best way to reheat is to slice the muffins and toast them in a toaster or oven until golden and crisp. This method revives their characteristic crunchy exterior and warm, tender interior, just like when freshly baked.

FAQs

Can I use all-purpose flour instead of bread flour?

You can substitute all-purpose flour, but bread flour gives that essential chew and structure ideal for English muffins. Using all-purpose may result in a slightly softer texture, which is still delicious but a bit less traditional.

What is sourdough discard and why use it here?

Sourdough discard is the portion of sourdough starter you remove during feedings. It’s packed with natural yeast and bacteria, making it perfect for recipes like this one to add flavor and natural leavening. Using discard reduces waste and enriches the muffins’ character.

Do I need to use yeast if I have sourdough discard?

This recipe uses a small amount of yeast along with the sourdough discard to ensure a reliable rise and light texture. The yeast helps speed up fermentation and achieves consistent results.

How long does the dough need to rise before shaping?

The first rise generally takes about 60 to 90 minutes until the dough doubles. If you’re short on time, a bit longer at a warmer spot can help, but don’t rush—this rest is crucial for flavor and texture development.

Can I make these muffins gluten-free?

Unfortunately, gluten is important for the chewy, airy texture of English muffins. Adapting this Sourdough Discard English Muffins Recipe to be gluten-free would require specific gluten-free flour blends and possibly binders, so it’s not recommended without testing.

Final Thoughts

I truly hope you give this Sourdough Discard English Muffins Recipe a try because it brings something special to the table: a creative way to use sourdough discard and a delicious end result that feels like a warm hug on a plate. Once you taste the buttery, tangy, and perfectly textured muffins fresh from your skillet, you may just find yourself baking them again and again.

Sourdough Discard English Muffins Recipe

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4.2 from 29 reviews

Author: admin
Total Time: 20 hours 28 minutes (including rises and optional refrigeration)
Yield: 9 servings 1x
Diet: Vegetarian

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Description

These Sourdough Discard English Muffins are a delightful way to use up your sourdough discard while creating light, fluffy muffins with the signature nooks and crannies perfect for toasting. With a slightly tangy flavor and a tender crumb, they make an excellent breakfast or snack option.

Ingredients

Scale

Wet Ingredients

1 cup whole milk (240 grams), warmed to 110 degrees 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

Dry Ingredients

2 ½ cups (300 grams) bread flour
2 teaspoons (6 grams) kosher salt
cornmeal or semolina flour (for dusting)

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Instructions

Combine wet ingredients: Mix warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast in a large mixing bowl and let sit for a few minutes to activate the yeast.
Add dry ingredients: Stir in bread flour and kosher salt using a dough whisk or wooden spoon until a slightly sticky dough forms.
First rise: Cover the bowl and allow the dough to rise until doubled in size, about 60-90 minutes.
Optional refrigeration: You may refrigerate the dough overnight at this stage or proceed immediately to the next step.
Shape muffins: Turn the risen dough onto a floured surface, press or roll out to about 1-inch thickness, and cut rounds using a biscuit cutter or appropriate glass.
Prepare for second rise: Place muffin rounds on a pan lined with cornmeal or semolina flour, dusting both sides well to prevent sticking.
Second rise: Cover and let the muffins rise for about an hour until puffy, or up to 2 hours if starting directly from the refrigerator.
Preheat skillet: Heat an electric skillet to 300°F or a heavy skillet over medium-low heat.
Cook first side: Place the muffins in the skillet with space between each, cover, and cook for 5 minutes.
Cook second side: Flip muffins, cover, and cook another 5 minutes.
Finish cooking: Reduce heat to approximately 250°F and flip muffins a few more times until the internal temperature reaches 195-200°F, or transfer to a 350°F oven and bake for about 10 minutes.
Cool and serve: Transfer muffins to a cooling rack and allow them to cool to room temperature before splitting them open with a fork and fingers to reveal the craggy texture, perfect for toasting.

Notes

The sourdough discard adds a subtle tang and improves the texture of the muffins.
If you refrigerate the dough overnight, allow more time for the second rise before cooking.
Cooking on low heat and covering the skillet helps cook the muffins evenly without burning.
Splitting the muffins with a fork rather than cutting with a knife helps preserve the characteristic nooks and crannies.
These muffins freeze well; store in an airtight container and toast directly from frozen for a quick breakfast.

Prep Time: 20 minutes
Cook Time: 8 minutes skillet + 10 minutes oven finish
Category: Breakfast
Method: Stovetop
Cuisine: American