Description
Whipping up sourdough discard English muffins transforms your leftover starter into golden, nook-filled breakfast magic that’ll make your morning shine. Crispy edges, tender centers, and that classic griddle-toasted perfection mean your homemade batch beats anything from the store shelf.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups bread flour
- ½ cup sourdough discard
- 1 cup whole milk
Supporting Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon active dry yeast
- 2 teaspoons kosher salt
Instructions
- Whisk 1 cup warm milk, 2 tablespoons melted butter, ½ cup sourdough discard, 2 tablespoons brown sugar, and 1 teaspoon active dry yeast in a large bowl. Let mixture sit for 3-4 minutes until slightly foamy.
- Add 2 ½ cups bread flour and 2 teaspoons kosher salt to the liquid mixture. Stir with a dough whisk until a slightly sticky dough forms.
- Cover the bowl with a clean kitchen towel. Allow dough to rise at room temperature for 60-90 minutes until doubled in size.
- Dust a clean countertop with flour. Transfer dough onto the surface and gently press or roll to a 1-inch thickness.
- Use a 3-inch biscuit cutter or drinking glass to cut round muffin shapes from the dough.
- Sprinkle a baking sheet with cornmeal. Place cut muffin rounds on the sheet, coating both sides with cornmeal.
- Cover muffins and let rise for 1 hour until they become puffy and slightly larger.
- Heat an electric skillet to 300 degrees or use a heavy skillet over medium-low heat.
- Arrange muffins in the skillet with space between each round. Cover and cook for 5 minutes.
- Flip muffins and cook the second side for another 5 minutes, keeping skillet covered.
- Reduce heat to 250 degrees. Flip muffins several times until internal temperature reaches 195-200 degrees F.
- Transfer muffins to a cooling rack. Allow them to cool completely to room temperature.
- Gently separate muffin halves using a fork and your fingers, creating signature craggy texture before toasting.
Notes
- Plan extra time for the multiple rising stages, as sourdough baking requires patience and slow development of flavor.
- Cornmeal or semolina creates that classic English muffin texture and prevents sticking during cooking.
- A cast iron skillet provides the most even heat and helps develop a beautiful golden-brown exterior on the muffins.
- When splitting the muffins, always use a fork to create those signature nooks and crannies that hold butter and jam perfectly.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg