Sourdough discard English muffins are such a delicious homemade treat and make for a very easy way to use your extra sourdough discard. They are soft, fluffy, flavorful and nicely golden brown. Plus, they are easy and made in one day!
These sourdough discard English muffins are unbelievably soft, tender and fluffy. They have tons of flavor and are surrounded by a yummy golden brown crust. Plus, they are made all on the same day within a few hours and without an electric mixer!
The secret for quick, easy and super puffy sourdough English muffins is to include some commercial yeast. Just like in this sourdough discard sandwich bread, the sourdough discard adds flavor, nutrition and helps tenderize the texture of the English muffins, but the overall rising relies on the added yeast.
These same-day English muffins are the perfect treat for breakfast, sandwiches or to serve at brunch. Such an amazing way to use your extra discard when you are short on time!
Let me know if you give them a try! ❤️
Looking for more sourdough discard breakfast recipes? Check out these sourdough banana pancakes and this sourdough discard granola recipe.
Jump to:
➡️ New to sourdough?
Learn how to make your own sourdough starter from scratch and bake delicious fermented sourdough bread for beginners here. Once you feel more comfortable, then try making whole wheat sourdough bread or sandwich rolls using your sourdough starter! Once you experience the authentic sourdough flavor and soft crumb from sourdough recipes made at home, then there is no going back to store-bought bread!
❤️ Why you will love this recipe
- Quick and easy sourdough discard recipe (made the same day!)
- No mixer required, all done by hand!
- Perfect for sweet or savory meals
- Soft and tender English muffins
- Amazing buttery flavor from frying in the pan
🗒 Ingredient notes
- Flour: I used unbleached all-purpose flour from King Arthur. I think all-purpose flour works better than bread flour or whole wheat flour to get a nice soft texture, although you might be able to swap a small amount if you want (something like 30% whole wheat + 70% all-purpose flour).
- Sourdough discard: active starter OR sourdough discard both work (100% hydration). Keep in mind that an older discard will give you a stronger tangy taste. I like to keep some unfed discard in the fridge for a few days, even up to 7-10 days, before using it in sourdough discard recipes for a stronger sourdough taste.
- Milk: I used full-fat oat milk to make them, but any dairy-free milk will work, such as soy milk or almond milk. Swap the milk for water if needed, although I think milk gives the muffins a softer texture and a deeper flavor.
- Yeast: I used dry active yeast, although Instant yeast will work too. If using dry active yeast (as seen in this recipe), then you need to activate it first (resting in warm liquid/sweetener before adding flour). If using Instant yeast, then you can simply incorporate it into the dough without activating it first.
✅ I also recommend using cornmeal (semolina): dusting some over the cut dough just before pan frying them helps create an authentic texture and flavor to the English muffins, plus it prevents them from sticking to the pan.
⭐️ Full list of ingredients down below in the recipe card!
🍽 How to make sourdough discard English muffins
Step 1: In a large bowl or container, combine the room temperature milk, sourdough discard and sweetener. Whisk well until uniform.
Step 2: Sprinkle the dry active yeast over and let it rest for 10-15 minutes (some foam might appear on top). Then, whisk to combine.
Step 3: Add the flour and salt, and keep whisking/stirring to combine.
Step 4: Use your hands to help create a mostly uniform ball of dough. Cover and let the dough rest for 15 minutes.
Step 5: Transfer the dough to a clean and lightly floured surface, and knead the dough until smooth, about 5 minutes.
Step 6: Transfer the dough back to your container, cover and let it rest for about 2 hours or until doubled in size.
Step 7: Transfer the dough to a lightly floured surface and preshape into a ball. If possible, let the ball of dough rest covered on the counter for 15 minutes before rolling. Then, roll until about ¼-1/3 inch thick.
Step 8: Cut the dough into large circles about 3-4 inches wide. Combine the trimmings or scraps of dough, roll again and shape more large circles. You should end up with 8 or 9 English muffins.
Step 9: Transfer the rounds of dough to a baking sheet covered with cornmeal, cover with a clean towel and let them rest for 10-20 minutes. During that time, you can start warming up the pan.
Step 10: Warm up a little oil in your hot pan (keep it on low-medium heat) and add the English muffins (work in batches and fry 4 at a time), then COVER the pan. Cook the English muffins about 4-5 minutes on each side or until golden brown and puffy, then transfer to a cooling rack or a plate and repeat with the second batch.
⭐️ Detailed recipe down below in the recipe card!
💡 Helpful tips
- Use room temperature ingredients for a quicker rise and a consistent result! Try to take your sourdough discard out of your fridge a few hours before using and briefly warm up the milk using the microwave if necessary (not hot, just warmish is best).
- Do not add too much extra flour when kneading/rolling the dough. Just a light dusting is enough to prevent the dough from sticking too much to the counter.
- When rolling the dough, if it keeps bouncing back as you try to flatten and widen it, then give it a 10-minute rest (covered with a towel) and try again. This can help when you work with a stubborn dough!
- Keep the heat on low-medium and watch them carefully while they cook. You want to give the English muffins enough time to be cooked all the way through, but avoid getting burned or too dark.
- Keep the cover on at all times while cooking the English muffins. We want to trap the moisture to help the muffins rise and keep the interior texture tender.
❗️ Storage tips
Cool down the English muffins completely, then transfer to an airtight container and keep at room temperature for 4-5 days.
You can also freeze them for up to 3 months! Let them thaw at room temperature overnight or simply use a toaster oven.
❓ FAQs
Yes, you can! In that case, use a fed and active sourdough starter, follow the rest of the recipe (if necessary, add a little more milk) and let the dough rise and ferment for much longer, about 6-8 hours or until almost doubled in size. To speed up the process, keep the dough in a cozy area. Once shaped and transferred to the cornmeal baking sheet, you might want to give it a little more time to puff before frying.
I like to use a non-stick large pan, although a more classic way to cook English muffins would be to use a cast-iron skillet. For both these types of pan, make sure to watch as the muffins cook so they don't burn. I like to keep the heat around low-medium to avoid burning their surface while giving them enough time to cook the middle all the way through. If you have a lidded electric skillet, then use it, it works well! Heat at 300-325ºF, no more than that or the muffins can burn.
The exterior should be golden brown and the middle soft and tender. The English muffins should also be higher and look puffy. If you have a digital thermometer, then check its middle; it should be about 190ºF. If you struggle getting the middle done all the way through, then you can fry them until golden brown and finish cooking them in a preheated oven (350º) for 5-7 minutes.
🍞 More sourdough discard recipes you might like
I hope you like this sourdough discard English muffin recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.
📖 Recipe
Sourdough Discard English Muffins
Equipment
- Large mixing bowl
- Small kitchen scale (or measuring cups)
- Measuring spoons
- Stirring spoon and/or dough whisk
- 3 or 4 inch wide biscuit cutter or wide jar
- Large skillet or pan or lidded electric skillet
Ingredients
- 100 g sourdough discard (100g = about ½ cup)
- 250 g water or milk I used oat milk, (250g = about 1 cup)
- 25 g maple syrup 25 g = about 2 tablespoons)
- 2 teaspoon dry active yeast Instant yeast works too, see notes
- 370 g all-purpose flour (370 g = about 2½ cups)
- 5 g salt (5 g = about 1 teaspoon)
- ¼ cup cornmeal for sprinkling
Instructions
- In a large mixing bowl or container, add the room temperature milk, sourdough discard and sweetener. Whisk well to combine. Then, sprinkle the dry active yeast over and let it sit for about 5-10 minutes. Then stir to combine.
- Add the flour and salt and keep stirring until the dough comes together. Cover and let the dough rest for 15-20 minutes. Then, transfer over a lightly floured surface and knead the dough for about 5 minutes or until very smooth. Place it back into the container or bowl, cover and let it rise for about 2 hours (the dough should almost double in size).
- Transfer the dough back over a lightly floured surface and roughly preshape it into a ball of dough. Let it sit for 10-15 minutes (covered) and then roll the dough using a rolling pin until about ¼-⅓ inch thick. Use a 3-4-inch wide cookie cutter or a large jar to cut the dough into large circles.
- Transfer over a baking sheet covered with cornmeal and keep going with the rest of the dough. You can combine the scraps of dough and roll them again to make more (you should be able to make a total of 8-9 English muffins). Cover the shaped dough with more cornmeal and cover with a towel. Let them rest for 10-20 minutes.
- Warm up a large pan or skillet then add a little oil. When the oil is warm, add a few of the English muffin dough (I like to work in batches and cook 4 at a time) and COVER the pan. Cook on low-medium heat for about 5 minutes on each side (watch carefully so they don't burn!). Let them cool down before enjoying.
Video
Notes
- I used dry active yeast, although Instant yeast will work too. If using dry active yeast (as seen in this recipe), then you need to activate it first (resting in liquid before adding flour). If using Instant yeast, then you can simply incorporate it into the dough during activation.
- Use room temperature ingredients for a quicker rise and a consistent result! Try to take your sourdough discard out of your fridge a few hours before using and briefly warm up the milk using the microwave if necessary (not hot, just warmish is best).
- When rolling the dough, if it keeps bouncing back as you try to flatten and widen it, then give it a 10-minute rest (covered with a towel) and try again. This can help when you work with a stubborn dough!
- Keep the heat on low-medium and watch them carefully while they cook. You want to give the English muffins enough time to be cooked all the way through, but avoid getting burned or too dark.
- Keep the cover on at all times while cooking the English muffins. We want to trap the moisture to help the muffins rise and keep the interior texture tender.
- Do not add too much extra flour when kneading/rolling the dough. Just a light dusting is enough to prevent the dough from sticking too much to the counter.
- Storage: Cool down the English muffins completely, then transfer to an airtight container and keep at room temperature for 4-5 days. You can also freeze them for up to 3 months! Let them thaw at room temperature overnight or simply use a toaster oven.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Leave a Reply