Sourdough Discard English Muffins Recipe
Deliciously soft and tangy Sourdough Discard English Muffins, perfect for using up leftover sourdough starter. These muffins have a crispy exterior dusted with semolina or cornmeal and a tender, airy crumb full of nooks and crannies to hold butter and jam beautifully.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 to 10 English muffins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons (28 grams) unsalted butter, melted
- ½ cup (140 grams) sourdough discard
Dry Ingredients
- 2 tablespoons (30 grams) brown sugar (or sweetener of choice)
- 1 teaspoon (3 grams) active dry yeast
- 2 ½ cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt
- about 1 to 1 ½ cups semolina flour or cornmeal (for dusting)
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warmed whole milk with the brown sugar and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture is bubbly and foamy, indicating the yeast is activated.
- Mix Wet Ingredients: Add the melted unsalted butter and sourdough discard to the yeast mixture. Stir until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the bread flour and kosher salt to evenly distribute the salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring continuously. Mix until a sticky dough forms. You may need to knead lightly in the bowl or turn out onto a lightly floured surface to bring it together.
- Knead the Dough: Knead the dough on a lightly floured surface for about 6 to 8 minutes until smooth and elastic. Add a little flour if the dough is too sticky, but avoid adding too much to keep the dough soft.
- First Rise: Place the dough in a lightly oiled bowl, cover it loosely with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
- Shape the Muffins: Gently deflate the risen dough and roll it out to about ½ inch thickness on a lightly floured surface. Using a round biscuit cutter or glass, cut out circles approximately 3 to 4 inches in diameter.
- Prepare for Cooking: Generously dust a baking sheet or tray with semolina flour or cornmeal. Also, coat both sides of each dough circle with semolina or cornmeal to prevent sticking and to create the signature textured crust.
- Second Rise: Place the shaped muffins on the prepared tray, cover loosely with a kitchen towel, and let them rise again for about 30 to 45 minutes until puffy but not quite doubled.
- Cook the Muffins: Heat a cast iron skillet or non-stick pan over medium-low heat. Place the muffins in the pan, cooking about 7 to 10 minutes on each side. Cook slowly to allow them to develop a golden-brown crust and cook through without burning.
- Cool and Split: Remove the muffins from the pan and transfer to a cooling rack. Once cooled, split them with a fork to expose the delightful airy nooks and crannies.
- Serve: Enjoy warm with butter, jam, honey, or your favorite toppings.
Notes
- Use semolina flour or cornmeal generously to avoid sticking and to achieve the classic English muffin texture.
- Ensure the milk is warmed to about 110°F to properly activate the yeast without killing it.
- Patience with low and slow cooking on the stovetop is key to get a perfectly cooked muffin without burning the crust.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute milk with any plant-based milk and use vegan butter or oil.
