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You’ve been throwing away sourdough discard like it’s trash. It’s not. It’s breakfast gold, and today it turns into fluffy, tangy English muffins that toast like a dream and snap under butter like a movie scene.
No overnight proof, no drama—just warm, griddle-kissed perfection in under an hour. If you can flip a pancake, you can nail these. And yes, your toaster is about to become the most respected appliance in the house.
What Makes This Recipe Awesome
- Fast and forgiving: Skip the long ferment.These cook on a griddle in minutes and finish in the oven for a perfect crumb.
- Zero waste win: That sleepy discard in the jar becomes tangy flavor, structure, and bragging rights.
- Real nooks and crannies: A soft, hydrated dough plus high-heat griddle equals those iconic butter pockets.
- Pantry-friendly: Simple ingredients, no fancy tools. A skillet, a cup, and some cornmeal will do.
- Freezer-friendly: Make a batch, stash for weeks, toast from frozen. Future-you will send a thank-you note.
Shopping List – Ingredients
- 200 g sourdough discard (100% hydration, room temp is ideal)
- 240 g milk (warm to touch, about 95–105°F)
- 30 g unsalted butter (melted and slightly cooled)
- 25 g sugar (or honey)
- 8 g instant yeast (or 10 g active dry, bloomed)
- 8 g fine sea salt
- 350–375 g all-purpose flour (start low, add as needed)
- 1 tsp baking soda (optional boost for extra lift)
- Cornmeal or semolina (for dusting)
- Neutral oil or butter for the pan
The Method – Instructions
- Wake up the dough: In a large bowl, whisk warm milk, sugar, melted butter, and sourdough discard until smooth.Stir in yeast and let sit 5 minutes until lightly foamy (if using active dry, bloom it here).
- Add the dry goods: Mix in salt and 350 g flour. Stir with a spatula until shaggy. If it’s soupy, add up to 25 g more flour.You’re aiming for a soft, sticky dough—not bread-dough stiff.
- Optional lift: Sprinkle in baking soda and fold once or twice. This adds height and those textbook bubbles. Don’t overmix.
- Quick rest: Cover and let the dough sit 15–20 minutes.This relaxes the gluten and makes shaping easier. Meanwhile, line a sheet pan with parchment and dust heavily with cornmeal.
- Shape the muffins: Turn the dough onto a well-floured surface. Pat or gently roll to about 3/4-inch thickness.Cut 3-inch rounds with a cutter or a floured glass. Place on the cornmeal tray. Gather scraps, rest 5 minutes, and cut again.
- Light proof: Dust tops with cornmeal, cover loosely with a towel, and let puff for 15 minutes while you preheat a skillet or griddle over medium-low heat (325–350°F if using an electric griddle).Preheat oven to 350°F (175°C).
- Griddle time: Lightly oil the pan. Place muffins cornmeal-side down. Cook 4–5 minutes per side until deep golden and set.Don’t rush; pale equals gummy. Adjust heat so they don’t scorch before the interior sets.
- Finish in oven: Transfer griddled muffins to a clean sheet pan and bake 6–8 minutes to finish the cook-through. They should feel light and sound hollow when tapped.
- Cool and split: Cool 10–15 minutes.Split with a fork (not a knife) to preserve craggy nooks and crannies. Toast, butter, demolish.
Storage Tips
- Room temp: Store in an airtight bag up to 2 days. Toast before serving to revive that magic.
- Freeze: Split, then freeze in a zip bag up to 2 months.Toast straight from frozen. FYI, this is the power move.
- Revive: If they go soft, toast on low twice or griddle with a dab of butter to re-crisp.
Why This is Good for You
- Better digestion vibes: The acidity from discard can help temper gluten’s intensity and may be easier on some stomachs.
- Less waste: Using discard keeps your starter lean and your trash can empty. Planet says thanks.
- Protein and carbs balanced: Milk and butter give a satiety boost, making this more than just “empty bread calories.” Add an egg or smoked salmon and you’ve built a high-protein breakfast without trying.
- Controlled ingredients: No weird stabilizers, just simple pantry staples you can pronounce.
Don’t Make These Errors
- Over-flouring the dough: Stiff dough = dense muffins.Keep it soft and slightly sticky for those open crumbs.
- High heat panic: Cranking the griddle burns the outsides and leaves a raw center. Medium-low is your friend.
- Knife splitting: A knife smears the interior. Use a fork to tease apart and keep the tunnels intact.
- Skipping the oven finish: Unless you’ve got muffin rings and Jedi heat control, finish in the oven for a perfect interior.
- Cold ingredients: Cold milk slows yeast.Warm liquids = predictable rise. Basic, but crucial.
Different Ways to Make This
- Whole wheat edition: Swap 25–30% of the flour for whole wheat. Add a splash more milk if the dough tightens up.
- Cinnamon-raisin: Add 1 tsp cinnamon and 80 g raisins to the dough.Reduce sugar slightly if you like.
- Cheddar-jalapeño: Fold in 100 g shredded sharp cheddar and 1 diced jalapeño. Killer for breakfast sandwiches.
- Vegan pivot: Use plant milk, swap butter for neutral oil, and ensure your sugar is vegan-friendly. Texture stays soft if hydration is right.
- Overnight flavor bomb: Mix dough, chill covered overnight, then shape and cook the next day.Bigger tang, slightly chewier bite. IMO, worth it.
Sourdough Discard English Muffins
Equipment
- Skillet or Griddle
- Sheet Pan
- Round Cutter or Glass
Ingredients
Dough
- 200 g sourdough discard 100% hydration, room temperature
- 240 g milk warm to touch (95–105°F)
- 30 g unsalted butter melted and slightly cooled
- 25 g sugar or honey
- 8 g instant yeast or 10 g active dry yeast bloomed
- 8 g fine sea salt
- 350-375 g all-purpose flour start low, add as needed
- 1 tsp baking soda optional, for extra lift
- cornmeal or semolina for dusting
- neutral oil or butter for greasing the pan
Instructions
- Whisk warm milk, sugar, melted butter, and sourdough discard until smooth. Stir in yeast and let sit 5 minutes.
- Mix in salt and 350 g of flour. Stir until shaggy; add more flour if needed. Sprinkle in baking soda and fold lightly.
- Cover and let dough rest for 15–20 minutes. Prepare a cornmeal-dusted tray.
- Pat or gently roll dough to 3/4-inch thickness. Cut 3-inch rounds and place on tray. Let proof 15 minutes.
- Preheat skillet over medium-low. Lightly oil and cook muffins cornmeal-side down, 4–5 minutes per side until golden.
- Transfer to a baking sheet and bake at 350°F for 6–8 minutes until cooked through. Cool and fork-split to serve.
Notes
FAQ
Can I make these without commercial yeast?
Yes. Increase discard to 250–275 g, reduce milk slightly, and let the shaped muffins proof until noticeably puffy (45–90 minutes depending on kitchen temp).
Flavor is bolder, timing is slower, payoff is huge.
Do I need muffin rings?
No. They help with uniform height but aren’t essential. A soft dough, gentle proof, and careful griddling will get you that classic look.
Why add baking soda?
Baking soda reacts with the discard’s acidity to boost lift and open the crumb.
It’s optional but clutch if your discard is very tangy or your kitchen is cool.
My muffins are gummy inside—what went wrong?
Likely heat was too high or the oven finish was skipped. Lower the griddle temp, extend cook time by a minute per side, and finish 6–8 minutes in the oven.
How thick should I roll the dough?
About 3/4 inch before proofing. Thinner gives cracker vibes; thicker can look tall but stay undercooked.
The sweet spot delivers toastable structure and a soft interior.
What hydration is best for the discard?
100% hydration (equal weights flour and water) is standard. If your discard is thicker or thinner, just adjust flour in the mix so the dough stays soft and slightly sticky.
Can I use bread flour?
Yes, but start with 10–15 g less since bread flour absorbs more. Expect a chewier bite and great structure.
The Bottom Line
Sourdough Discard English Muffins are the no-excuses, high-reward way to turn leftovers into breakfast royalty.
With a quick griddle, a short oven finish, and a fork split, you get tangy, fluffy muffins that freeze like champs and toast like a dream. They’re fast, flexible, and absolutely habit-forming. Save the discard, make the muffins, own the morning.
