Sourdough Discard English Muffins

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Introduction

Don’t let your sourdough discard go to waste—transform it into delicious, homemade English muffins! These muffins have the perfect balance of chewiness and tenderness, with those signature nooks and crannies that soak up butter and jam beautifully. Using sourdough discard adds a subtle tang and depth of flavor, while the simple ingredients and stovetop cooking method make this recipe accessible for any home baker.

Whether you’re looking for a way to use up excess starter or simply craving fresh, bakery-quality English muffins, this recipe delivers golden-brown, fluffy results with minimal effort. No oven? No problem! These muffins are cooked entirely on the stovetop in a skillet, making them a great option for any kitchen.

Recipe: Sourdough Discard English Muffins

Ingredients

  • 1 cup (240g) unfed sourdough discard (100% hydration)
  • 2 cups (250g) all-purpose flour (plus extra for dusting)
  • 1 tbsp (12g) sugar
  • 1 tsp (5g) salt
  • 1 tsp (5g) baking soda
  • ¾ cup (180ml) warm milk (~100°F/38°C)
  • 2 tbsp (30g) butter, melted
  • Cornmeal or semolina flour (for dusting)

Step-by-Step Instructions

1. Mix the Dough

  1. In a large bowl, combine the sourdough discard, flour, sugar, salt, and baking soda.
  2. Gradually add the warm milk and melted butter, mixing until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and slightly tacky (but not sticky).

2. First Rise

  1. Place the dough in a lightly greased bowl, cover with a damp towel, and let rest at room temperature for 1 hour (or until slightly puffy).

3. Shape the Muffins

  1. Turn the dough out onto a floured surface and roll to ½-inch (1.25 cm) thickness.
  2. Use a 3-inch (7.5 cm) round cutter (or a glass) to cut out muffins.
  3. Re-roll scraps and cut more muffins (should make 8-10 muffins).
  4. Sprinkle a baking sheet with cornmeal and place muffins on top. Dust the tops lightly with more cornmeal.

4. Second Rise (Optional)

  • For extra fluffiness, let the muffins rest for 20-30 minutes before cooking.

5. Cook on the Stovetop

  1. Heat a cast-iron skillet or griddle over medium-low heat (no oil needed).
  2. Cook muffins in batches for 5-6 minutes per side, pressing gently with a spatula to ensure even browning.
  3. They should be golden brown and sound hollow when tapped.
  4. Transfer to a wire rack to cool slightly before splitting.

6. Serve & Store

  • Best served warm, split with a fork (not a knife!) to preserve the nooks and crannies.
  • Toast and top with butter, jam, or eggs Benedict.
  • Store in an airtight container for 2-3 days or freeze for up to 1 month.

Tips for Perfect English Muffins

✔ Dough Consistency: Should be soft but not sticky—adjust with a little extra flour or milk if needed.
✔ Low & Slow Cooking: Prevents burning and ensures the center cooks through.
✔ Fork-Splitting: Preserves the signature texture better than a knife.
✔ Flavor Boost: Add 1 tsp cinnamon or 1 tbsp honey for a sweeter variation.

Conclusion

These Sourdough Discard English Muffins are a fantastic way to reduce waste while enjoying a homemade breakfast staple. The sourdough adds a subtle tang, while the stovetop method ensures a perfect golden crust and soft interior. Once you try these, you’ll never go back to store-bought!

#SourdoughDiscard #HomemadeBread #BreakfastGoals

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