Homemade Sourdough Discard English Muffins

A Delicious and Resourceful Way to Use Sourdough Discard

Homemade sourdough discard English muffins are a fantastic way to make use of your excess starter while creating a breakfast staple that’s soft, chewy, and full of flavor. These muffins are cooked on a stovetop, resulting in a delightful contrast between their crisp, golden-brown crust and tender interior.

Unlike store-bought versions, homemade English muffins contain no preservatives and have a deeper, tangy flavor thanks to the natural fermentation process. Plus, they’re incredibly versatile—perfect for breakfast sandwiches, eggs Benedict, or simply toasted with butter and jam.

Why You’ll Love This Recipe

• Zero waste: Puts sourdough discard to good use.
• Incredible texture: Soft, chewy, and perfectly crisp on the outside.
• Flavorful: Slight tang from the sourdough enhances the taste.
• No oven needed: Cooked entirely on a stovetop.
• Make-ahead friendly: Can be stored and frozen for later use.

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Ingredients

• ½ cup sourdough discard (unfed)
• 1 cup warm milk (about 110°F)
• 2 tablespoons butter, melted
• 1 tablespoon honey or sugar
• 2 ¼ teaspoons (1 packet) active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• Cornmeal or semolina, for dusting

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Instructions

Step 1: Activate the Yeast

1. In a mixing bowl, combine warm milk, honey (or sugar), and yeast. Stir gently and let sit for 5-10 minutes until foamy.

Step 2: Mix the Dough

2. Add the sourdough discard and melted butter to the yeast mixture, stirring to combine.
3. Gradually add the flour and salt, mixing until a sticky dough forms.

Step 3: Knead and Rise

4. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.

Step 4: Shape the Muffins

6. Lightly dust a baking sheet with cornmeal or semolina.
7. Roll out the dough to about ½-inch thickness and cut out rounds using a 3-inch biscuit cutter or a glass.
8. Place the rounds on the prepared baking sheet, cover lightly, and let rise for another 30-45 minutes.

Step 5: Cook the Muffins

9. Heat a skillet or griddle over medium-low heat. Lightly grease with butter or oil.
10. Cook the muffins for about 5-7 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning.
11. Let cool on a wire rack before slicing open with a fork for that signature nooks-and-crannies texture.

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Variations

• Whole Wheat: Swap half of the all-purpose flour for whole wheat flour for added fiber.
• Cinnamon Raisin: Add 1 teaspoon cinnamon and ¼ cup raisins for a sweet twist.
• Savory Herb: Mix in 1 teaspoon of dried herbs like thyme or rosemary.
• Cheesy Muffins: Stir in ½ cup shredded cheddar for a cheesy variation.

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Servings and Timing

• Servings: Makes about 10-12 muffins
• Prep Time: 20 minutes
• Rise Time: 2-2.5 hours
• Cook Time: 10-14 minutes

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Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: Freeze in a zip-top bag for up to 3 months. Reheat in a toaster or warm skillet.

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Frequently Asked Questions

How do I know when the muffins are fully cooked?

They should be golden brown on both sides and sound hollow when tapped. If unsure, insert a thermometer—the internal temperature should be around 200°F.

Can I make these without yeast?

Yes! The sourdough discard alone can act as a leavening agent, but the muffins may take longer to rise. Let the dough ferment overnight in the fridge for the best results.

Why do I need to use cornmeal or semolina?

It prevents sticking and gives the muffins their signature texture on the outside.

Can I bake these instead of cooking them on a stovetop?

Yes, bake at 350°F (175°C) for about 12-15 minutes, flipping halfway through.

Why should I use a fork to split them?

Using a fork instead of a knife preserves the signature airy texture with deep nooks and crannies.

Can I use whole milk alternatives?

Yes, almond, oat, or soy milk can be used, but the texture may vary slightly.

What’s the best way to toast them?

Slice and toast in a skillet with butter or in a toaster until golden and crispy.

How do I prevent them from burning while cooking?

Use medium-low heat and flip frequently to ensure even cooking.

Can I make mini English muffins?

Yes! Just cut smaller rounds and reduce the cooking time slightly.

Why are my muffins too dense?

Over-kneading or not allowing enough rise time can cause density. Ensure the dough is well-proofed before cooking.

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Conclusion

Homemade sourdough discard English muffins are a delicious and practical way to reduce waste while making a bakery-quality breakfast staple. With a little time and patience, you’ll have flavorful, chewy muffins perfect for any meal of the day. Try different variations to make them your own, and enjoy the satisfaction of homemade baking!

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