Introduction

Sourdough discard English muffins are a delicious way to use up your sourdough starter discard while creating a perfectly soft and chewy breakfast treat. These muffins have that classic texture and a subtle tang, making them ideal for toasting and topping with butter or jam.

A close-up of several toasted English muffins arranged on a white marbled surface with pieces of newspaper underneath. One muffin is split open showing three layers: a lightly golden toasted bottom layer with a soft, airy white texture on top, covered by a vibrant red strawberry jam layer with a glossy, slightly chunky texture. Around the muffins are fresh red strawberries with green stems and a small metal container filled with creamy white butter. A knife with jam residue rests near the open muffin. The lighting highlights the golden-brown crust and soft interior texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup 2% milk
2 tablespoons honey

1 packet instant dry yeast (2 ¼ teaspoons)
1 cup sourdough discard (room temperature)

1 large egg (room temperature)
¼ cup salted butter (melted)

4 cups bread flour
½ teaspoon salt
½-¾ cup cornmeal (divided)

Instructions

Step 1: Warm the milk to 110-115ºF. Add the honey and yeast, whisk lightly, and let the mixture sit for 3-4 minutes until foamy.
Step 2: In the bowl of a stand mixer, combine the sourdough discard, egg, and melted butter. Pour in the yeast mixture and add two cups of the bread flour. Mix well.
Step 3: Add the remaining two cups of flour and the salt. Using the dough hook, mix and knead on low speed for 5-7 minutes until smooth and elastic. If kneading by hand, do so for the same time.

Step 4: Spray a bowl with cooking spray. Transfer the dough to the bowl, turning to coat the top lightly with oil. Cover and let rise until doubled in size, about 45 minutes.
Step 5: Punch down the dough and roll it out on a lightly floured surface to about ¾ inch thickness. Use a 3-inch biscuit cutter to cut out circles, approximately 18 total. Re-roll scraps as needed.
Step 6: Cover a large baking sheet with parchment paper and sprinkle ¼ cup of cornmeal over it. Place the dough circles on the sheet spaced 2 inches apart. Dust the tops with more cornmeal. Let them rise in a warm place for 30 minutes.

Step 7: Heat a cast iron or non-stick skillet over medium-low heat and sprinkle a little cornmeal on the pan. Place the dough discs in the skillet, cover, and cook for 4-5 minutes. Flip and cook for another 3-4 minutes, until golden brown and an internal temperature of 190ºF is reached.
Step 8: Cool the English muffins, then split them with a fork or serrated knife. Toast and serve warm with butter and jam.

Tips & Variations

For extra flavor, add a teaspoon of cinnamon or nutmeg to the dough before kneading.

You can substitute whole milk for 2% milk for a richer texture.
If you don’t have sourdough discard, increase the yeast to 2 ½ teaspoons and add a tablespoon of vinegar to mimic the tang.
Use a non-stick skillet if you don’t have cast iron, but adjust cooking time as needed to prevent burning.

Storage

Store cooled English muffins in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, freeze them and thaw as needed. Reheat by toasting directly from frozen or warming in an oven.

How to Serve

A group of round, golden-brown English muffins is arranged on printed paper over a white marbled surface, many showing their soft, spongy inner texture with some muffins cut open. The muffins have a slightly rough, toasted top with a light dusting of cornmeal. One muffin in the center is split in half and toasted, revealing melted butter pooling in its porous interior that glistens warmly. Next to the muffins, there is a small silver container filled with creamy, soft butter, and a butter knife rests nearby with some butter on its blade. The whole scene is bright and inviting, presenting the muffins as fresh and ready to eat photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sourdough starter instead of discard?

Fresh starter can be used, but since it’s more active, you might need to reduce the yeast slightly and adjust rising times accordingly.

Why do English muffins have a rough surface?

The cornmeal sprinkled on the baking sheet and skillet creates the characteristic rough texture, helping to prevent sticking and giving them their classic look and feel.