Description
This Sourdough Discard English Muffins recipe transforms leftover sourdough starter into delicious, homemade English muffins with a soft, chewy texture and signature nooks and crannies. Cooked on the stovetop, these muffins are perfect for breakfast or brunch and offer a delightful tang and comforting warmth that pairs wonderfully with butter and jam.
Ingredients
Scale
Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 2 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 3/4 cup warm milk
- 2 tablespoons unsalted butter, melted
- Cornmeal for dusting
Instructions
- Mix Ingredients: In a large mixing bowl, combine the sourdough discard, all-purpose flour, granulated sugar, salt, instant yeast, warm milk, and melted unsalted butter. Mix everything together until a soft and slightly sticky dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for about 6 to 8 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead for about 5 minutes.
- First Rise: Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.
- Shape the Muffins: Punch down the risen dough and roll it out to approximately 1/2-inch thickness. Use a 3-inch biscuit cutter or a glass to cut out rounds from the dough.
- Second Rise: Place the dough rounds on a baking sheet dusted generously with cornmeal. Sprinkle more cornmeal on top of the rounds. Cover loosely and allow them to rise for another 30 minutes.
- Cook on Stovetop: Heat a large skillet or griddle over medium-low heat. Cook the muffins for 6 to 8 minutes on each side until they turn golden brown and are cooked through. Adjust the heat as necessary to avoid burning.
- Cool and Serve: Transfer the cooked muffins to a wire rack to cool slightly. Split each muffin with a fork to reveal the signature nooks and crannies, and toast before serving for the best texture and flavor.
Notes
- These English muffins can be frozen for up to 2 months; thaw before toasting and serving.
- For a deeper sourdough flavor, allow the dough to rise overnight in the refrigerator before shaping.
- Always split English muffins with a fork to preserve the unique texture and nooks that hold butter and spreads beautifully.
