🥞 Sourdough Discard English Muffins
These homemade English muffins are soft, chewy, and the perfect way to use up sourdough discard. Cooked right on the stovetop, they’re easier than you think and make the best breakfast sandwiches.
Ingredients
- ½ cup (100 g) sourdough starter or discard
- 1 Tbsp (20 g) honey (or sugar/maple syrup)
- 1 cup (240 g) warm milk
- 7 g active yeast (omit if using active, fed starter)
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine sea salt
Instructions
Step 1: Activate (if using yeast)
In a large bowl, mix sourdough starter, warm milk, and yeast. Let sit 5 minutes until foamy.
(If using an active, fed starter, skip this step and move on.)
Step 2: Mix the dough
Add honey, flour, and salt. Mix until the dough comes together. If using a stand mixer, use the dough hook.
Step 3: Rest & knead
Cover the bowl and let the dough rest for 30 minutes. Then knead for 5 minutes until smooth.
Step 4: First rise
Cover and let the dough rise in a warm spot until doubled in size (about 1–2 hours depending on your kitchen).
Step 5: Shape muffins
Roll dough out to about 1 inch thick. Cut into rounds using a 3-inch cutter (or a glass/jar lid if you don’t have one).
Step 6: Cook on stovetop
Heat a skillet on low. Place muffins in the pan, cover, and cook 4–5 minutes per side. Flip as needed until golden and cooked through.
Notes & Tips
- For a more rustic look, dust the dough rounds with a little cornmeal before cooking.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze extras! Slice and freeze for easy toasting later.
Serving Ideas
- Toast and spread with butter + jam
- Pile high with eggs, bacon, and cheese for a breakfast sandwich
- Try mini pizzas with marinara and mozzarella
✨ Pro Maker’s Note: Nothing beats the smell of fresh English muffins cooking on the skillet. Once you make them at home, you’ll never want store-bought again.
