Description
These homemade Sourdough Discard English Muffins transform sourdough discard into a delicious breakfast treat. Soft and tender with a golden crust and the classic nooks and crannies, these muffins are cooked on the stovetop for a perfectly textured bite. Ideal for reducing waste and enjoying fresh homemade bread with minimal ingredients and fuss.
Ingredients
Scale
Primary Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup warm milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Cornmeal for dusting
Instructions
- Mix the wet ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, melted butter, and sugar until well combined.
- Add flour and form dough: Stir in the all-purpose flour until a sticky dough forms. Cover the bowl and let the dough rest at room temperature for 8–12 hours or overnight to ferment and develop flavor.
- Add salt and baking soda: After the resting period, mix in the salt and baking soda thoroughly to prepare the dough for shaping.
- Knead and roll out dough: Turn the dough onto a lightly floured surface and gently knead for 1–2 minutes until smooth. Roll the dough out to about 3/4-inch thickness.
- Cut out muffins: Use a 3-inch round cutter to cut out the muffins and place them on a parchment-lined baking sheet dusted with cornmeal. Sprinkle cornmeal on top, then cover to rest and rise for 45–60 minutes.
- Cook on stovetop: Heat a large skillet or griddle over medium-low heat. Gently transfer the muffins to the skillet and cook for 6–8 minutes on each side until golden brown and cooked through.
- Cool and serve: Remove muffins to a wire rack to cool before splitting and toasting as desired for serving.
Notes
- Ensure the skillet is set to medium-low heat so the muffins cook through without burning on the outside.
- Use a thermometer to check doneness; the internal temperature should reach 200°F.
- These English muffins freeze well. Split them before freezing and store in a freezer bag for convenient use later.
