Description
Delicious homemade sourdough discard English muffins that are soft, chewy, and perfect toasted with butter and jam. Made using leftover sourdough discard, these English muffins offer a fantastic way to reduce waste while creating a classic breakfast favorite with a slightly tangy flavor and a tender crumb.
Ingredients
Scale
Liquid 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)
Dry Ingredients
- 4 cups bread flour
- ½ teaspoon salt
- ½–¾ cup cornmeal (divided)
Instructions
- Activate the Yeast: Warm the milk to 110-115ºF, then add the honey and yeast. Whisk lightly and let the mixture sit for 3-4 minutes until it becomes frothy to activate the yeast.
- Combine Wet Ingredients: In the bowl of a stand mixer, add the sourdough discard, egg, and melted butter. Pour in the yeast-milk mixture and add two cups of bread flour. Mix these together well to form a sticky dough.
- Add Remaining Dry Ingredients and Knead: Incorporate the remaining two cups of bread flour and salt into the dough. Attach the dough hook and knead on low speed for 5-7 minutes until the dough is smooth and elastic. If using by hand, knead on a floured surface for the same amount of time.
- First Rise: Lightly spray a bowl with cooking spray, place the dough inside, and turn it once so the surface is lightly oiled. Cover the bowl and let the dough rise in a warm spot until doubled in size, approximately 45 minutes.
- Shape the Muffins: After rising, punch down the dough to release air. Roll it out on a lightly floured surface to about 3/4 inch thickness. Using a 3-inch biscuit cutter, cut out circles—this recipe yields about 18 muffins. Re-roll scraps and cut until all dough is used.
- Second Rise: Prepare a large baking sheet lined with parchment paper and sprinkle 1/4 cup of cornmeal evenly over it. Arrange the dough discs on the sheet, spacing them about 2 inches apart and dusting the tops with some cornmeal. Cover and let rise in a warm place for 30 minutes.
- Cook the Muffins: Heat a cast iron or non-stick skillet over medium-low heat. Sprinkle a bit of cornmeal on the skillet surface. Place the dough discs in the skillet and cover with a lid. Cook for 4-5 minutes until the bottoms are golden brown, then flip and cook for another 3-4 minutes. Check that the internal temperature reaches 190ºF to ensure doneness.
- Cool and Serve: Allow the English muffins to cool completely. Split them in half using a fork or serrated knife to reveal the nooks and crannies perfect for catching butter. Toast to preference and serve with butter and jam.
Notes
- Ensure milk is warmed to the correct temperature (110-115ºF) to properly activate yeast without killing it.
- Room temperature eggs and sourdough discard improve dough consistency and rise.
- If you don’t have a stand mixer, knead the dough by hand for the same time duration.
- Use a fork to split the English muffins instead of a knife for a better textured interior.
- Cooking times may vary depending on skillet and stovetop heat; always check for golden brown color and internal temperature of 190ºF.
- Store leftover muffins in an airtight container; they freeze well and can be toasted directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Sourdough discard, English muffins, homemade bread, breakfast recipe, yeast bread, reducing food waste
