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)
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
