Sourdough Discard English Muffins
Soft, chewy, golden on the outside, and packed with those signature nooks and crannies, these homemade English muffins are everything you love about the store-bought version, only better. The tang from the discard adds a depth of flavor that regular English muffins just don't have.
Equipment
- Large mixing bowl
- Wooden spoon or Danish dough whisk
- Stand mixer with dough hook - (optional but helpful)
- Measuring cups and spoons
- Cast iron skillet or flat griddle
- 3-inch (7.5cm) round biscuit cutter
- Rolling Pin
- Parchment-lined baking sheet - for resting cut muffins
- Spatula or tongs
- Instant-read thermometer - (optional but useful)
- Cooling rack
Ingredients
- 1 cup sourdough discard - 240g, unfed, straight from the fridge is fine
- 1 cup whole milk - 240ml, warmed to about 110°F (43°C)
- 2 tablespoons unsalted butter - 28g, melted
- 1 tablespoon granulated sugar - 12g
- 2.25 teaspoons instant yeast - 7g, 1 standard packet
- 3.5 cups all-purpose flour - 420-480g, divided, plus more for dusting
- 1.5 teaspoons fine sea salt - 9g
- 0.25 cup cornmeal or semolina flour - 40g, for dusting
Instructions
- Combine warm milk, sugar, and instant yeast in a large bowl. Let sit 5 minutes until foamy.
- Add sourdough discard and melted butter to yeast mixture. Stir until combined.
- Add 2 cups of flour and salt, mix until shaggy. Add remaining flour gradually until dough is soft and slightly tacky.
- Knead with dough hook for 6-8 minutes or by hand for 8-10 minutes until smooth and elastic.
- Place dough in greased bowl, cover, and let rise at room temperature until doubled, 60-90 minutes.
- Turn dough onto floured surface, gently deflate, and roll out to 1 inch (2.5cm) thickness.
- Cut rounds with 3-inch biscuit cutter, press straight down without twisting. Gather scraps and re-roll.
- Place cut rounds on cornmeal-dusted parchment-lined baking sheet. Dust tops with more cornmeal. Rest 20-30 minutes.
- Heat cast iron skillet or griddle over medium-low heat. Cook muffins 6-8 minutes per side until deep golden brown.
- Transfer to wire rack and cool 10 minutes before splitting with a fork. Toast and serve.
Notes
- Don't skip the second rest. Those 20 to 30 minutes after cutting allow the muffins to puff up slightly and develop better structure before hitting the heat.
- Use medium-low heat, not medium. Too high a heat and the outside will burn before the inside is cooked. Medium-low is the sweet spot.
- Your discard doesn't need to be fresh. Discard that's been sitting in the fridge for up to two weeks works beautifully here. Older discard just has more tang.
- The dough should be tacky, not sticky. Tacky means it very slightly sticks to your hands but releases cleanly. Add flour only until you reach tacky.
- A cast iron skillet is your best friend. Its heavy base holds heat evenly, which is exactly what you need for consistent browning across every batch.
- Check for doneness with a thermometer. Visual cues are helpful, but an instant-read thermometer takes all the guesswork out of knowing when the muffins are fully cooked through (190°F to 200°F / 88°C to 93°C).
- Always split English muffins with a fork rather than a knife to preserve all the nooks and crannies instead of cutting through them with a blade.
- These muffins freeze exceptionally well. Fork-split them first, then layer in a zip-lock freezer bag with parchment between each half. Freeze for up to 3 months.
- To make ahead, prepare the dough through the first rise, then refrigerate overnight. The next morning, let it sit at room temperature for 30 minutes before rolling, cutting, and cooking.
- Try variations like whole wheat, herb and garlic, cinnamon raisin, or everything bagel style by adding seasonings or mix-ins to the dough.