Sourdough Discard English Muffins
Delightfully light and airy English muffins made using sourdough discard for a tangy twist, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 8 muffins
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 cup warm milk (about 110°F)
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons melted butter
- 1 teaspoon instant yeast
- Cornmeal, for dusting
Instructions
- In a large bowl, whisk together the warm milk, sourdough discard, sugar, and instant yeast. Let sit for 5 minutes until slightly frothy.
- Add melted butter, salt, and baking powder to the mixture and stir to combine.
- Gradually add flour, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Gently punch down the dough and roll it out to about ½ inch thickness.
- Use a round cutter (about 3 inches diameter) to cut out muffins and place them on a baking sheet dusted with cornmeal.
- Cover with a towel and let the muffins rise for another 30-45 minutes until puffy.
- Preheat a large skillet or griddle over medium-low heat. Cook the muffins for about 7-8 minutes on each side, until golden brown and cooked through.
- Allow muffins to cool on a wire rack before splitting and toasting them.
Notes
For extra flavor, toast the English muffins and top with melted butter and jam or use them for a classic eggs Benedict.