Sourdough Discard English Muffins Recipe

There is something utterly magical about making your own breakfast treats, and nothing quite beats the satisfaction of biting into a warm, chewy homemade English muffin with all those delightful nooks and crannies. If you’ve been looking for an inventive way to use up your sourdough discard while treating yourself to an irresistible breakfast, this Sourdough Discard English Muffins Recipe is your new best friend. These muffins are tender, flavorful, and bring a lovely tang from the discard that perfectly complements their golden crust. Plus, they make your kitchen smell like pure comfort — a sign of a recipe to fall in love with!

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient is thoughtfully selected to build that classic English muffin texture and flavor, while the sourdough discard brings a subtle depth that makes these muffins truly one-of-a-kind.

• Whole milk (1 cup, warmed to 110 degrees F): This adds richness and moisture, creating a tender crumb inside.
• Unsalted butter (2 tablespoons, melted): Butter enriches the dough for softness and a slight buttery aroma.
• Brown sugar (2 tablespoons): A touch of sweetness that balances the sourdough tang perfectly.
• Active dry yeast (1 teaspoon): Added to boost rising power for that perfect fluffiness.
• Sourdough discard (½ cup): This is the star ingredient that imparts delightful tang and complexity.
• Bread flour (2 ½ cups): Gives the muffins their chewy texture with plenty of structure.
• Kosher salt (2 teaspoons): Enhances all the flavors, making each bite sing.
• Semolina flour or cornmeal (1 to 1 ½ cups): This is your non-stick secret and adds that classic crunch on the outside.

How to Make Sourdough Discard English Muffins Recipe

Step 1: Activate the Yeast and Mix Wet Ingredients

Start by warming the whole milk to about 110 degrees Fahrenheit — warm enough to wake up the yeast without killing it. Stir in the brown sugar and sprinkle the active dry yeast on top. Let this sit for about 5 minutes until it gets frothy and bubbly, signaling that the yeast is alive and ready. Once activated, blend in the melted butter and your sourdough discard. This mixture is where the magic begins with that lovely sourdough tang and softness.

Step 2: Combine Dry Ingredients and Form the Dough

In a large mixing bowl, whisk together bread flour and kosher salt. Gradually pour your wet mixture into the dry ingredients, stirring until a rough dough forms. This dough should be slightly sticky but manageable, not too wet. If it feels too tacky, add a sprinkle of flour as needed. Knead the dough lightly for about 5-7 minutes to build gluten, which is the backbone of that perfect chewy muffin texture.

Step 3: First Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size. This usually takes about 1 to 1½ hours. Watching the dough puff up with lovely bubbles is one of those simple joys that remind you good things take time.

Step 4: Shape and Dust with Semolina or Cornmeal

Once risen, turn the dough out onto a floured surface and gently roll it out to about ½ inch thickness. Using a round cutter (about 3 to 4 inches in diameter), cut out muffins. Generously dust both sides of each muffin with semolina flour or cornmeal to prevent sticking and give that characteristically textured crust. This step is key to capturing the authentic English muffin look and crunch.

Step 5: Second Rise and Pan Cooking

Arrange the muffins on a baking sheet, cover again, and let them rise for another 30-45 minutes until puffed and slightly jiggly. Then, heat a cast-iron skillet or heavy pan over medium-low heat and cook the muffins for about 7-9 minutes on each side. Patience here is your friend — slow, even cooking creates that golden-brown exterior while keeping the inside tender with those signature nooks and crannies.

How to Serve Sourdough Discard English Muffins Recipe

Garnishes

These English muffins are a perfect canvas for a variety of toppings. Simple spreads like butter, honey, or jam are classic choices, letting the flavor of the muffin shine. For something heartier, try cream cheese with smoked salmon or mashed avocado with a sprinkle of chili flakes. The slight tang from the sourdough discard pairs especially well with savory or slightly sweet toppings.

Side Dishes

Serve these muffins alongside a soft scrambled egg, or a vibrant fruit salad to create a balanced breakfast that feels indulgent yet wholesome. They’re also fantastic with a cup of your favorite coffee or tea, making your morning routine feel like a special occasion.

Creative Ways to Present

If you’re feeling adventurous, split the muffins horizontally and use them as sandwich buns for breakfast sandwiches, layering eggs, cheese, and your favorite veggies. You could also toast and cube them to toss in a warm bread salad or serve with a steaming bowl of soup for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, the English muffins can be stored in an airtight container or resealable bag at room temperature for up to 3 days. This keeps them soft but prevents drying out. For best texture and flavor, enjoy sooner rather than later.

Freezing

If you want to enjoy these muffins anytime, freeze them after baking and cooling by wrapping them individually in plastic wrap and then placing them in a freezer bag. They keep well for up to 3 months, meaning breakfast always waits patiently in your freezer.

Reheating

To bring back their fresh-baked charm, toast frozen or refrigerated muffins directly in the toaster or under a broiler for a couple of minutes. This revives that crispy outside and warm, chewy inside as if they were just out of the pan.

FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour is ideal for a chewier texture thanks to its higher protein content, all-purpose flour can still make delicious English muffins, just with a slightly softer bite.

What if I don’t have sourdough discard on hand?

You can skip the discard and still make these muffins with just yeast, but the unique tang and complexity that comes from the sourdough discard won’t be there. Consider adding a teaspoon of lemon juice or vinegar if you want a little acidity to mimic that flavor.

How important is the semolina or cornmeal dusting?

Very important! It prevents sticking during cooking and gives the muffins their signature crunchy exterior, so don’t skip it or substitute it lightly.

Can I make these muffins vegan?

Yes! Swap the whole milk for a plant-based alternative like almond or oat milk, and replace the butter with a vegan margarine or coconut oil for a delicious vegan version.

Why add yeast if I’m using sourdough discard?

The yeast helps the muffins rise more reliably and gives a lighter texture. Sourdough discard alone can sometimes produce a denser muffin, so the yeast keeps them airy while preserving that sourdough flavor.

Final Thoughts

If you’ve been hesitant to use your sourdough discard or just crave a homemade breakfast that impresses every time, this Sourdough Discard English Muffins Recipe is a must-try. With its straightforward ingredients and rewarding process, you’ll soon be savoring warm, fluffy muffins with that perfect balance of tangy and sweet. Pour yourself a cup of coffee, gather your favorite toppings, and enjoy the simple pleasure of homemade goodness that feels like a cozy hug from your own kitchen.

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