Easy sourdough English discard muffins with all the nooks and crannies, and that delicious sourdough flavor.
The Deets:
As you probably know by now, I’m a firm believer that breakfast is the most important (and most delicious) meal of the day, especially when it involves a truly epic breakfast sandwich. I’ve always had a soft spot for breakfast sandwiches, so naturally, when I dove into the world of sourdough bread-making, I couldn’t resist experimenting with homemade English muffins. The result? A game-changer.
These sourdough English muffins are not only incredibly easy to whip up, but they also taste miles better than anything you can buy at the store. They have that perfect balance of a crispy golden crust on the outside and a soft, airy texture on the inside, with just the right amount of tang from the sourdough. Plus, they’re an amazing way to put your sourdough discard to good use, which always feels like a win.
Growing up, English muffins were a breakfast staple in my house. Whether it was a simple spread of butter and jam or a loaded breakfast sandwich, they were always a part of my mornings. So making these at home definitely brings up some cozy nostalgia for me. If you’re someone who also grew up with English muffins as a breakfast go-to, then trust me, you need to try this recipe. There’s something so special about recreating a beloved childhood favorite in your own kitchen — it’s like a warm hug from the past with every bite.
The sourdough starter:
This recipe calls for 100g of active starter. If you haven’t gotten into the sourdough starter game yet, check out my sourdough bread tutorial which is my 101 on getting into sourdough.
Other notes:
If you do not have a warm place in your house for the dough to ferment, I suggest keeping it on top of the stovetop where it will get some warmth.
Sourdough Discard English Muffins
Ingredients
The muffins
- 100 g Active sourdough starter
- 20 g honey
- 250 g milk, slightly warmed Just warm enough to take the chill off
- 380 g All purpose flour
- 2 tbsp butter, melted make sure to let butter cool slightly before adding, you don't want it too hot
- A pinch of salt
- Cornmeal for dusting
Additional
- Butter for final cooking and topping
- Jelly for topping
Instructions
To do the night before (or 8+ hours before you want to bake):
- Add starter, honey, butter and milk to a large bowl and mix slightly with a fork, just until combined. Then add flour and salt and mix until combined. Cover, and let rest for an hour.
- After an hour, turn the dough out on a clean surface and knead for about 6 minutes. You might need to add some flour to your surface if the dough is a little sticky. Careful to only use enough to knead and not to add too much or the dough will dry out. It is okay with the dough is a little sticky. Cover and let ferment in a warm place for at least 8 hours, or overnight depending on your environment. The dough is ready when it has doubled in size and it puffy and domed shaped.
- After the dough has fermented and risen, turn it onto a floured work surface. Using a rolling pin or your hands, roll dough to about 1 inch thick. Using a glass or a circular cutter (you want them to be anywhere between 3-4 inches wide) cut out your muffins and transfer them to a parchment paper lined baking sheet. You should have about 10 muffins. Sprinkle the tops and bottoms with cornmeal and cover. Let rest for another hour in a warm environment.
- When cooking, the object of the game is low and slow. Add your skillet to low heat and add as many muffins without overcrowding the pan. Cover and cook for about 4-5 min per side or until the internal temperature is 200 degrees.
- Turn heat up to medium and add a tbsp of butter to the skillet. Let muffins brown nicely on the outside for about a min or two per side. Remove and enjoy hot!
