Sourdough Discard English Muffins

November 8, 2024

2,5 hours

super easy

12

English muffins are classic and delicious breakfasts and they are usually enjoyed with melted butter, jam, sausage, bacon or cheese. Or maybe you would like to try them with Eggs Benedict! This traditional muffins receipt is super easy and includes sourdough to add a bit of flavor and depth. Using a sourdough discard not only adds complexity, but is also a great way to reduce the waste of a sourdough feed.

These muffins are cooked in a frying pan to give them a golden crust and a soft and airy inside. Although this recipe makes enough for 12 muffins, you can prepare a larger batch at once to make busy mornings easier, because these English muffins can be frozen.

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Ingredients:

Adjust Servings

	1 cup sourdough discard
	1 cup warm milk
	tablspoon honey or sugar
	2 cups all purpose flour
	teaspoon salt
	1 teaspoon baking soda
	cornmeal for dusting

Directions

1.

Step 1

Mix the sourdough in a large bowl with warm milk and honey. Mix well. Add the flour and salt and mix until a soft, sticky dough forms. Cover with a cloth and let rise in a warm place for about 1-1.5 hours or until doubled in size.

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2.

Step 2

After the first rise, add baking soda to the dough and knead it gently. This will help the muffins rise as they bake.

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3.

Step 3

Lightly flour the surface and roll out the dough to about 1/2 inch thick. Use a 3-inch round cutter or a glass to cut swirls from the dough. Roll the pieces again to make more rounds until you have used all the dough.

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4.

Step 4

Sprinkle the baking sheet with cornmeal and place the muffin rounds on it. Sprinkle more cornmeal on top and cover the rounds with a cloth. Let them rise for another 30 minutes.

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5.

Step 5

Heat a frying pan or griddle over medium heat and lightly grease it. Place a few muffins on the pan and bake for 5-7 minutes on each side or until they are golden brown and cooked through. If they brown too quickly, lower the heat to make sure they cook all the way through.

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6.