These Sourdough Discard English Muffins have become a weekly staple in my kitchen. They're surprisingly simple to make and the sourdough discard adds a wonderful depth of flavor that store-bought versions can't match.
Light and fluffy, those nooks and crannies get me every time. Let's elevate a classic with sourdough!
If you're new to sourdough, check out this 101 guide first.
Why discard?
I'm a big fan of discard recipes for lots of reasons, namely:
- It's a great way to use up something that would otherwise end up in the trash
- You get the good-bacteria benefits and flavor that come with using a sourdough starter
But most especially because it's so much faster to use sourdough discard combined with conventional yeast compared to the longer fermentation times associated with regular sourdough recipes. This recipe, for example, can be completed in the span of an afternoon.
Instructions
The first time I made this recipe, I was surprised at how easy it was. Let's hop to it!
- Step 1: Whisk warm milk, butter, honey, and yeast in a bowl. Let sit until foamy, then mix in sourdough discard. Add flour and salt, mix to form a shaggy dough, then knead by machine (5-7 minutes) or by hand (8-10 minutes) until smooth and elastic.
- Step 2: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Step 3: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions (about 65-70g each). Roll each portion into a ball.
- Step 4: Then stretch it out into a disc.
- Step 5: Press each disc into the cornmeal, flatten with the palm of your hand to about ½ inch thickness, flip, and press the other side into cornmeal as well.
- Step 6: Place the shaped muffins onto the cornmeal-dusted baking sheet, cover and let them rise for 30 to 45 minutes.
- Step 7: You'll know they're ready to cook when they are puffed up.
- Step 8: Cook muffins in a cast iron skillet over medium-low heat for 5-7 minutes per side until golden and internal temperature reaches 200°F. Cool on a wire rack for 30 minutes, then split with a fork to create those signature nooks and crannies.
Tips & Tricks
Temperature matters: Make sure your milk is warm (110°F) but not hot, which would kill the yeast.
Griddle Temp: I found the best results with this recipe cooking the muffins with my griddle heated to medium-high. I tested lower temps and they didn't puff up as much. However, each griddle will be unique, so test one muffin before adding a bunch to gauge the right temp for your muffins.
Fork-splitting is key: Always split English muffins with a fork. Just spear the sides with the fork all the way around and then pull the two halves apart. This helps to preserve and accentuate the nooks and crannies!
Use a thermometer: The muffins should reach an internal temperature of about 200°F when fully cooked. That's the most reliable way to know when they're done.
My Favorite Ways to Serve English Muffins
Obviously I wholeheartedly support you slathering them with butter and a little sprinkle of flaky salt. But, in case you're looking for some fresh ideas, here's a list of some of our faves:
- McD's style with a fried egg, cheese, and bacon or ham
- Avocado toast with a sprinkle of everything bagel seasoning
- Mini pizzas with leftover marinara, diced peppers and mozzarella cheese
- Tuna melt style with tuna salad, pickled red onions and melted cheddar
Storage
These English muffins will keep at room temperature in an airtight container for up to 3 days.
For longer storage, freeze them for up to 3 months. To reheat from frozen, toast directly from the freezer. No need to thaw first!FAQ
Sourdough Discard English Muffins
Description
Enjoy delicious homemade sourdough discard English muffins with perfect nooks and crannies in this easy, waste-reducing recipe.
Ingredients
- 1 cup (240g) whole milk, warmed to 110°F (43°C)
- 2 tablespoons (28g) butter, melted
- 1 tablespoon + 1 teaspoon (25g) honey
- 1 teaspoon (5g) active dry yeast
- ⅔ cup (140g) sourdough discard (100% hydration)
- 2¾ cups (350g) bread flour
- 2 teaspoons (6g) kosher salt
- Cornmeal for dusting (optional)
Instructions
- Combine wet ingredients: In a large bowl, whisk together the 1 cup (240g) warm milk, 2 tablespoons (28g) softened butter, and 1 tablespoon + 1 teaspoon (25g) honey until well combined. Sprinkle the 1 teaspoon (5g) yeast over the mixture and let it sit for 5-10 minutes until foamy. Stir in your ⅔ cup (140g) sourdough discard until incorporated.
- Add dry ingredients: Add the 2¾ cups (350g) bread flour and 2 teaspoons (6g) kosher salt to the wet ingredients. Mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium-low speed for 5-7 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the muffins: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions (about 65-70g each). Roll each portion into a ball, then gently stretch into a disc shape. Sprinkle cornmeal onto a baking sheet. Press each disc into the cornmeal, flatten with the palm of your hand to about ½ inch thickness, flip, and press the other side into cornmeal as well. Place the shaped muffins onto the cornmeal-dusted baking sheet.
- Second rise: Cover the muffins with a clean kitchen towel or plastic wrap and let them rise for an additional 30 minutes.
- Cook: Heat a cast iron skillet or griddle over medium-low heat. Cook the muffins for about 5-7 minutes on each side, until golden brown and the internal temperature reaches 200°F (93°C).
- Cool: Transfer the cooked muffins to a wire rack and let cool for at least 30 minutes before splitting with a fork (don't use a knife—using a fork helps create those signature nooks and crannies).
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