Sourdough Discard English Muffins

These homemade English Muffins are soft, chewy, and a delicious way to use up sourdough discard. Cooked right on the stovetop, they're easier than you might think and make the perfect breakfast sandwiches.

They're a favorite in our house, especially toasted with butter and honey or piled high with eggs for a homemade breakfast.

Ingredients

• 240 g warm milk
• 7 g active dry yeast
• 100 g sourdough discard
• 20 g honey (or sugar or maple syrup)
• 360 unbleached flour
• 10 g fine sea salt

Instructions

Step 1: Activate the yeast

In a large mixing bowl, combine the warm milk and active dry yeast. Let sit for about 5 minutes. (If using an active, fed starter, skip this step and move on.)

Step 2: Mix the dough
Add discard and honey to the large bowl and gently mix. Add flour and salt. Knead in a stand mixer with a dough hook until the dough comes together. 

Step 3: Rest and knead

Cover the dough and let it rest for 10 minutes. Knead until smooth and elastic, about 5 minutes.

Step 4: Rise

Cover and let the dough rise in a warm spot until doubled in size, usually 1–2 hours depending on the temperature of your kitchen.

Step 5: Shape the muffins

Roll or pat the dough to about ½-inch thickness. Cut into rounds using a 3 1/2 inch cutter.

Step 6: Cook on the stovetop

Heat a skillet over high heat, then reduce the heat to low. Add the muffins, cover, and cook, flipping frequently to prevent burning, until golden and cooked through. Cooking time will vary depending on your skillet and heat, so keep an eye on them as they cook.

Notes & Tips

• For a more rustic finish, dust the dough rounds with a little cornmeal before cooking.
• If using active, fed sourdough starter instead of discard, you can omit the commercial yeast and bulk ferment as you normally would with your starter. Allow the dough to rise according to its activity and your kitchen temperature.
• For a completely traditional English muffin, try myTraditional English Muffins recipe, made without sourdough starter.

Serving Ideas

• Toast with butter and jam.
• Make breakfast sandwiches with eggs, bacon, and cheese.
• Top with marinara and mozzarella for quick mini pizzas.

Storage

• Counter: Store in an airtight container for up to 3 days.
• Freezer: Slice and freeze for up to 3 months for easy toasting.