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Sourdough Discard English Muffins

Freshly prepared sourdough discard English muffins on a white plate
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These Sourdough Discard English Muffins are light, fluffy, and perfect for homemade breakfast sandwiches or simply toasted with butter. Made using leftover sourdough discard, they offer a tangy twist on a classic favorite.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 cup milk, warmed
  • 2 tablespoons sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, melted
  • Semolina flour or cornmeal for dusting

Instructions

  1. In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, mix the sourdough discard, melted butter, and salt.
  3. Add the yeast mixture to the sourdough mixture and gradually stir in the flour until a soft dough forms.
  4. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours.
  6. Punch down the dough and roll it out to about 1/2 inch thickness.
  7. Using a round cutter (about 3-4 inches), cut out muffins and place them on a baking sheet dusted with semolina or cornmeal.
  8. Cover the muffins loosely with a towel and let them rise for 30 minutes.
  9. Preheat a heavy skillet or griddle over medium-low heat. Cook the muffins for 7-8 minutes on each side until golden brown and cooked through.
  10. Cool on a wire rack before splitting and toasting.

Notes

For best results, toast the muffins before serving and top with butter, jam, or your favorite breakfast fillings like eggs and cheese.

Find it online: https://foodsforyoursoul.com/sourdough-discard-english-muffins/