Easy Sourdough Discard English Muffins Recipe
Deliciously fluffy and easy-to-make Sourdough Discard English Muffins, perfect for breakfast or sandwiches. Made using leftover sourdough discard and traditional yeast, these muffins have a tender crumb with the characteristic nooks and crannies, cooked on a skillet for a golden-brown crust.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 muffins
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
For the Dough
- 100 g Sourdough discard
- 360 g All-purpose flour (can substitute with bread flour for chewier muffins)
- 4 oz Milk (warm to activate yeast)
- 4 oz Water (warm, between 100-110°F)
- 1 tablespoon Sugar (feeds yeast, can substitute with honey or maple syrup)
- 1 teaspoon Salt (essential for flavor)
- 2 teaspoons Active dry yeast (helps guarantee fluffy muffins)
For Dusting & Cooking
- Cornmeal (for dusting and preventing sticking)
Instructions
- Activate the yeast: In a bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the dough: To the foamy yeast mixture, add the warm milk, sourdough discard, flour, and salt. Mix until a rough dough ball forms, then knead on a floured surface for 8 to 10 minutes until the dough is smooth and elastic.
- First rise: Place the dough ball into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours or until the dough has doubled in size. This step develops flavor and texture.
- Prepare the baking surface: Line a large baking pan with parchment paper or a silicone mat, then generously sprinkle cornmeal over the surface to prevent sticking.
- Shape the muffins: Punch down the risen dough gently, transfer it to a lightly floured surface, and divide it into 10 to 12 equal pieces. Roll each piece into a ball, flatten slightly, and place them on the cornmeal-dusted pan. Sprinkle additional cornmeal on top of each.
- Second rise: Let the shaped dough rounds rest for about 30 minutes to puff up slightly. This final rise helps create the characteristic texture.
- Cook on the griddle: Heat a skillet or griddle over medium heat. Carefully transfer the dough rounds to the skillet and cook for 5 to 7 minutes on each side, or until the English muffins are a beautiful golden brown color with a cooked-through texture.
- Cool the muffins: Transfer the cooked muffins to a wire rack and allow them to cool completely before slicing. This ensures they hold together and develop their signature crumb.
Notes
- You can substitute bread flour for all-purpose flour if you prefer a chewier texture.
- Warm the milk and water to between 100-110°F to best activate the yeast without killing it.
- Using both sourdough discard and active dry yeast helps guarantee fluffy muffins with a nice sourdough flavor.
- Sprinkling cornmeal on the baking surface and muffins prevents sticking and adds a slight crunch.
- Be patient with the rising times; proper fermentation is key to the muffins’ flavor and texture.
- Cool completely before slicing to prevent the muffins from crumbling.
