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Close-up shows golden, homemade Sourdough Discard English Muffins, perfect for breakfast or brunch.

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!
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
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.