SOURDOUGH DISCARD ENGLISH MUFFINS EASY

a perfectly toasted English muffin, riddled with those iconic nooks and crannies, slathered with melting butter and your favorite jam, all made from that sourdough discard you were about to toss! These Sourdough Discard English Muffins are surprisingly simple to whip up, bursting with tangy flavor, and guaranteed to be a breakfast game-changer. Let’s ditch the store-bought stuff and bake up some magic together, okay?

Ingredients

Wet Ingredients:

• 1 cup (240ml) Sourdough Discard, unfed (room temperature)
• ¾ cup (180ml) Milk, lukewarm
• 2 tablespoons (30ml) Olive Oil

Dry Ingredients:

• 3 ½ cups (420g) All-Purpose Flour, plus more for dusting
• 1 tablespoon (12g) Sugar
• 1 ½ teaspoons (8g) Salt
• 2 ¼ teaspoons (7g) Instant Yeast (or active dry yeast proofed in a little warm milk)

For Cooking:

• Semolina or Cornmeal, for dusting
• Butter or Oil, for greasing the griddle

Let’s Get This Dough Rolling: Essential Equipment

Before we dive into the mixing bowl, let’s make sure you’ve got everything you need. Trust me, a little preparation goes a long way in ensuring sourdough success!

• Large Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon or Dough Whisk
• Plastic Wrap
• Rolling Pin
• 2 ½ – 3 inch Cookie Cutter or Biscuit Cutter
• Cast Iron Griddle or Large Skillet
• Spatula

Step-by-Step Instructions

Mixing the Dough:

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, lukewarm milk, and olive oil. Make sure everything is nicely combined.
2. Add Dry Ingredients: In the same bowl, add the flour, sugar, salt, and instant yeast. Stir with a wooden spoon or dough whisk until a shaggy dough forms.
3. Knead (Optional but Recommended): Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If you prefer, you can knead the dough in a stand mixer with a dough hook for 4-5 minutes. Don’t worry if it’s a little sticky, that’s okay!
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This rise will give the muffins their signature airy texture.

Shaping and Second Rise:

1. Punch Down the Dough: Gently punch down the dough to release the air.
2. Roll and Cut: On a lightly floured surface, roll the dough out to about ½ inch thickness. Use a 2 ½ – 3 inch cookie cutter or biscuit cutter to cut out the English muffins.
3. Second Rise: Place the cut-out muffins on a baking sheet generously dusted with semolina or cornmeal. Sprinkle more semolina or cornmeal on top of the muffins. Cover loosely with plastic wrap and let them rise for another 30-45 minutes, or until puffy. This second rise is crucial for those perfect nooks and crannies!

Cooking on the Griddle:

1. Heat the Griddle: Heat a lightly greased cast iron griddle or large skillet over medium-low heat. The key here is low and slow!
2. Cook the Muffins: Carefully place the risen muffins on the hot griddle, leaving some space between each one.
3. Cook Each Side: Cook for about 8-12 minutes per side, or until golden brown and cooked through. You want them to be cooked all the way through, so be patient! If they’re browning too quickly, reduce the heat.
4. Cool on a Wire Rack: Transfer the cooked English muffins to a wire rack to cool completely.

Troubleshooting and Pro Tips: My Sourdough Secrets

Even the best bakers stumble sometimes, so let’s address some common hurdles and equip you with the knowledge to overcome them!

Dealing with Sticky Dough:

Sourdough discard dough can sometimes be a bit sticky, especially if your discard is quite wet. Don’t panic! Here’s my go-to solution:

• Flour Power: Add flour, one tablespoon at a time, while kneading until the dough becomes more manageable. Be careful not to add too much, or your muffins will be tough.
• Oil Slick: Lightly oil your hands and the work surface. This will prevent the dough from sticking without incorporating extra flour.

The Griddle Game: Mastering the Cook

Achieving that perfect golden-brown hue and ensuring the muffins are cooked through can be tricky. Here’s how I tackle it:

• Low and Slow is the Way to Go: Cook over medium-low heat to allow the muffins to cook evenly without burning.
• The Poke Test: Gently press the center of a muffin with your finger. If it springs back, it’s likely cooked through. If it feels soft and doughy, it needs more time.
• Internal Temp Check: Use a food thermometer! The center should reach around 200-210°F (93-99°C).

Nooks and Crannies: Unlocking the Secret

Those signature nooks and crannies are what make English muffins so special. Here’s how to maximize them:

• Don’t Rush the Rise: Make sure the dough doubles in size during the first rise and that the shaped muffins are nice and puffy after the second rise.
• Gentle Handling: Be gentle when rolling and cutting the dough. Overworking it can deflate the air bubbles, leading to denser muffins.
• Semolina Savior: Dusting generously with semolina or cornmeal helps create a slightly crusty exterior, which aids in the formation of nooks and crannies.

Serving Suggestions: More Than Just Breakfast

Okay, so you’ve got these amazing Sourdough Discard English Muffins…now what? Here are some of my favorite ways to enjoy them beyond the breakfast table:

• Classic Breakfast: Toasted with butter, jam, or honey.
• Egg Benedict Base: The perfect foundation for a decadent Eggs Benedict.
• Breakfast Sandwich: Load them up with eggs, cheese, and your favorite breakfast meats.
• Mini Pizzas: Top with sauce, cheese, and your favorite pizza toppings, then broil until bubbly.
• Garlic Bread Bites: Brush with garlic butter and toast for a flavorful side dish.
• Burger Buns: Yes, really! These muffins make surprisingly good burger buns.

Variations: Spice Things Up!

Want to get creative? Here are some fun variations to try:

• Everything Bagel Muffins: Sprinkle with everything bagel seasoning before the second rise.
• Cheddar Cheese Muffins: Add shredded cheddar cheese to the dough.
• Jalapeño Cheddar Muffins: Add diced jalapeños and shredded cheddar cheese for a spicy kick.
• Cinnamon Raisin Muffins: Add cinnamon and raisins to the dough for a sweet treat.
• Whole Wheat Muffins: Replace half of the all-purpose flour with whole wheat flour.

Storage Instructions: Keeping the Goodness Fresh

These muffins are best enjoyed fresh, but here’s how to store them if you have leftovers:

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze in an airtight container or freezer bag for up to 2 months. To reheat, thaw completely and toast until warm.

Why This Recipe Works: The Sourdough Secret

So, what makes these Sourdough Discard English Muffins so darn good? It all comes down to the magic of sourdough!

• Tangy Flavor: The sourdough discard adds a subtle tanginess that you just can’t get with regular English muffins.
• Improved Texture: The acidity in sourdough helps to tenderize the dough, resulting in a softer, more airy texture.
• No Waste: This recipe is a great way to use up your sourdough discard, preventing food waste and saving you money.

Final Thoughts: Bake On, My Friend!

And there you have it! Sourdough Discard English Muffins, made with love (and a little bit of sourdough magic). I hope you give this recipe a try and enjoy the delicious results. Happy baking!

Sourdough Discard English Muffins

These English muffins are a delicious way to use up your sourdough discard. They’re surprisingly easy to make and offer a tangy flavor and delightful nooks and crannies that are perfect for breakfast, sandwiches, or even mini pizzas. Say goodbye to store-bought muffins and bake up a batch of these delightful treats!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 16 minutes mins

Total Time 46 minutes mins

Servings: 12

Course: Breakfast, Brunch

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup 180ml
• 3 ½ cups 420g
• 1 ½ teaspoons 8g
• 2 ¼ teaspoons 7g) Instant Yeast (or active dry yeast proofed in a little warm milk
• Semolina or Cornmeal, for dusting
• Butter or Oil, for greasing the griddle

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden Spoon or Dough Whisk
• Plastic wrap
• Rolling Pin
• 2 ½ – 3 inch Cookie Cutter or Biscuit Cutter
• Cast Iron Griddle or Large Skillet
• Spatula
• Baking sheet
• Wire rack
• Food Thermometer (optional)
• Stand mixer with dough hook (optional)

Method

 

1. In a large mixing bowl, whisk together the sourdough discard, lukewarm milk, and olive oil.
2. Add the flour, sugar, salt, and instant yeast to the same bowl. Stir with a wooden spoon or dough whisk until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook for 4-5 minutes.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Gently punch down the dough to release the air.
6. On a lightly floured surface, roll the dough out to about ½ inch thickness.
7. Use a 2 ½ – 3 inch cookie cutter or biscuit cutter to cut out the English muffins.
8. Place the cut-out muffins on a baking sheet generously dusted with semolina or cornmeal. Sprinkle more semolina or cornmeal on top of the muffins.
9. Cover loosely with plastic wrap and let them rise for another 30-45 minutes, or until puffy.
10. Heat a lightly greased cast iron griddle or large skillet over medium-low heat.
11. Carefully place the risen muffins on the hot griddle, leaving some space between each one.
12. Cook for about 8-12 minutes per side, or until golden brown and cooked through. If they’re browning too quickly, reduce the heat. The internal temperature should reach 200-210°F (93-99°C).
13. Transfer the cooked English muffins to a wire rack to cool completely.

Notes

If the dough is too sticky, add flour, one tablespoon at a time, while kneading. Be careful not to add too much flour. Cook over medium-low heat to allow the muffins to cook evenly without burning. For best results, don’t rush the rise. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Try variations like Everything Bagel Muffins, Cheddar Cheese Muffins, or Cinnamon Raisin Muffins.