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).