Sourdough Discard English Muffins
Fluffy, tangy, griddle-kissed English muffins made with sourdough discard—no overnight proof, just golden perfection in under an hour. These muffins boast real nooks and crannies, toast beautifully, and are freezer-friendly. Zero waste, all taste.
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
Store up to 2 days in an airtight bag at room temp, or freeze for up to 2 months. Toast to revive. Avoid over-flouring dough; soft dough gives better texture. Use medium-low heat to prevent burnt outsides and gummy centers.