If you have ever wondered how to transform your sourdough discard into a mouthwatering breakfast treat, this Sourdough Discard English Muffins Recipe is an absolute game-changer. These muffins boast that perfectly chewy texture, delightfully crispy edges, and those signature nooks and crannies that soak up butter and jam like a dream. Best of all, making them at home is surprisingly straightforward, allowing you to enjoy fresh English muffins without a trip to the bakery. Get ready to impress your taste buds and make the most of your sourdough discard with this fantastic recipe!
Ingredients You’ll Need
While the list might seem simple, each ingredient plays a crucial role in delivering the authentic flavor and texture you expect from classic English muffins. From the warmth of whole milk to the rustic tang of sourdough discard, every component adds a layer of deliciousness.
- Whole milk (1 cup, warmed to 110°F): Provides moisture and richness, helping the dough stay soft and smooth.
- Unsalted butter (2 tablespoons, melted): Adds tender crumb and subtle buttery flavor without overpowering.
- Brown sugar (2 tablespoons): Balances the tartness from the discard and helps yeast activation.
- Active dry yeast (1 teaspoon): Gives the dough that essential rise and fluffiness.
- Sourdough discard (1/2 cup): Infuses a gentle tang and depth of flavor unique to sourdough.
- Bread flour (2 1/2 cups): Offers strong gluten structure for the muffin’s characteristic chew.
- Kosher salt (2 teaspoons): Enhances overall flavor and balances sweetness.
- Semolina flour or cornmeal (about 1 to 1 1/2 cups): Used to dust the pan and muffin surfaces to prevent sticking and add a subtle crunch.
How to Make Sourdough Discard English Muffins Recipe
Step 1: Combine Wet Ingredients and Activate Yeast
Start by warming your milk to around 110 degrees Fahrenheit – this temperature is perfect for waking up the yeast without killing it. Mix the warmed milk, melted butter, sourdough discard, brown sugar, and active dry yeast in a large bowl. Allow this to sit for a few minutes; the yeast will begin to foam and bubble, indicating it’s alive and ready to work its magic.
Step 2: Incorporate Flour and Salt to Form Dough
Next, add the bread flour and kosher salt to the wet mixture. Use a dough whisk or wooden spoon to combine everything until you get a slightly sticky yet cohesive dough. This texture signals that your gluten is forming and your muffins will have that perfect chew.
Step 3: First Rise until Dough Doubles
Cover your bowl and set it aside to let the dough rise until it doubles in size. This generally takes between 60 to 90 minutes depending on the room temperature. You’ll notice the dough becoming puffy and airy, a sign that your yeast has been hard at work.
Step 4: Shape the Muffins
Once risen, gently turn the dough out onto a floured surface. Press or roll it out to about one inch thick. Use a biscuit cutter, drinking glass, or jar to cut rounds—aim for about 9 or 10 muffins. Don’t worry about perfect scraps; stack and re-roll leftover dough for more muffins. The beauty of this Sourdough Discard English Muffins Recipe is how easy it adapts to your preferences – feel free to make them thinner or thicker.
Step 5: Second Rise on Cornmeal-Dusted Pan
Place your shaped muffins on a pan generously sprinkled with semolina flour or cornmeal. Dust the tops of the muffins as well so they don’t stick. Cover them again and allow them to rise until they look puffy and light—usually about one hour, but longer if the dough was refrigerated overnight.
Step 6: Cook the Muffins on the Skillet
Heat an electric skillet to 300°F, or use a heavy skillet on medium-low heat. Carefully place the muffins on the skillet, giving them some space to breathe. Cover and cook for 5 minutes on each side. After this, reduce heat slightly and flip the muffins a few more times to ensure they cook through completely, aiming for an internal temperature near 195-200°F. This slow cook is key to that signature chew and golden crust.
Step 7: Cool and Separate for Perfect Texture
Remove your muffins to a wire rack and let them cool to room temperature. To reveal those craggy, nooks and crannies that catch melted butter so wonderfully, pry the halves apart with a fork and your fingers before toasting. Trust me, these texture details turn good muffins into unforgettable ones.
How to Serve Sourdough Discard English Muffins Recipe
Garnishes
Nothing beats a warm English muffin topped with a generous slathering of butter that melts into every nook. Jam, honey, or cream cheese are all excellent choices for adding sweetness and tang. For a savory twist, try avocado slices, smoked salmon, or a poached egg with hollandaise sauce – the muffins provide the perfect sturdy yet tender base.
Side Dishes
The versatility of this Sourdough Discard English Muffins Recipe shines when paired with classic breakfast plates. Think crispy bacon, fluffy scrambled eggs, or a fresh fruit salad for balance. They also make fantastic companions to soups and salads if you’re looking for a light lunch or snack option.
Creative Ways to Present
Looking to shake things up? Turn your English muffins into mini breakfast sandwiches layered with sausage patties and melted cheese or stuff them with savory fillings like ham and spinach. You could even toast and cube leftover muffins to add a crunchy element to salads or casseroles. The possibilities for using this recipe creatively are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Wrap cooled English muffins in an airtight container or plastic wrap to keep them fresh for up to 3 days at room temperature. If you plan to use them soon, this method preserves the texture and flavor wonderfully without drying them out.
Freezing
For longer storage, freeze muffins in a zip-top bag separated by parchment paper to prevent sticking. They can stay fresh for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating to reclaim that fresh-baked taste.
Reheating
To enjoy your muffins as if just baked, split them open and toast until golden brown. You can toast frozen muffins straight away but expect a slightly longer toast time. Alternatively, warm them in a 350°F oven for 5 to 10 minutes, which nicely reheats without drying out.
FAQs
Can I use regular flour instead of bread flour?
While regular all-purpose flour will work in a pinch, bread flour is preferred because its higher protein content creates the chewy texture and structure that define classic English muffins.
Do I have to use active dry yeast if I have sourdough discard?
Yes, adding active dry yeast ensures a reliable and timely rise, especially since the discard may not be as robust in leavening power on its own.
How do I know when the muffins are fully cooked?
Besides the cooking times, an internal temperature of around 195-200°F indicates the muffins are properly cooked through without being doughy inside.
Can I make these muffins dairy-free?
Absolutely! Simply substitute the whole milk with your favorite plant-based milk and replace butter with a vegan butter alternative or oil. The result will still be delicious.
Is it possible to use leftover sourdough starter instead of discard?
Using discard is best since it’s meant to be discarded, but if you want to use your full starter, reduce other yeast amounts accordingly to prevent over-fermentation.
Final Thoughts
Making your own Sourdough Discard English Muffins Recipe at home opens up a whole world of breakfast possibilities and reduces food waste in the most delicious way. Once you experience the tender chew, crispy edges, and perfect crumb made simply from ingredients you already have, you’ll never want store-bought muffins again. So don’t hesitate – roll up your sleeves, grab that discard, and start cooking up some love right in your kitchen!
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Sourdough Discard English Muffins Recipe
- Total Time: 2 hours 30 minutes to 3 hours (including rising times)
- Yield: 8 servings (9-10 muffins)
Description
Delicious and lightly crisp Sourdough Discard English Muffins made using leftover sourdough starter. These muffins have a tender crumb with the iconic nooks and crannies perfect for holding melted butter and jam. Made with a combination of bread flour, sourdough discard, and semolina flour for dusting, they are cooked on a skillet and finished in the oven for a perfect texture.
Ingredients
Wet Ingredients
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 tablespoons (30 grams) brown sugar (or sweetener of choice)
- 1/2 cup (140 grams) sourdough discard
Dry Ingredients
- 1 teaspoon (3 grams) active dry yeast
- 2 1/2 cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt
For Dusting
- About 1 to 1 1/2 cups semolina flour or cornmeal (for dusting the pan and muffins)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast. Let the mixture sit for a few minutes to activate the yeast. Then add the bread flour and kosher salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are fully combined.
- First Rise: Cover the bowl and let the dough rise until it doubles in size, about 60-90 minutes.
- Shape Muffins: Once risen (or after chilling overnight), transfer the dough onto a floured surface. Press or roll out the dough to about 1-inch thickness. Cut rounds using a biscuit cutter or drinking glass. Re-roll scraps if necessary and cut additional rounds. You should get about 9-10 muffins depending on thickness.
- Second Rise: Place the shaped muffins onto a pan lined generously with semolina flour or cornmeal. Dust both sides of each muffin well. Cover and let rise again until puffy and light, about 1 hour (or about 2 hours if dough was refrigerated).
- Cook Muffins: Preheat an electric skillet to 300°F or use a heavy skillet over medium-low heat. Place muffins on the skillet leaving space between them. Cover and cook for 5 minutes. Flip, cover, and cook another 5 minutes. Reduce heat to about 250°F and continue flipping muffins occasionally until the internal temperature reaches 195-200°F. Optionally, finish cooking by placing muffins in a 350°F oven for about 10 minutes to ensure they are cooked through, especially if thicker.
- Cool: Transfer cooked muffins to a cooling rack and let them cool to room temperature.
- Serve: For the best texture with craggy nooks and crannies, split the muffins using a fork and your fingers before toasting them.
Notes
- Make sure the milk is warmed to about 110°F to activate the yeast properly without killing it.
- Use semolina flour or cornmeal liberally to prevent muffins from sticking to the pan and each other.
- The internal temperature of 195-200°F ensures the muffins are cooked all the way through.
- You can refrigerate the dough after the first rise and continue later; just allow additional rising time before cooking.
- Adjust muffin thickness depending on preference; thinner muffins will cook faster and yield more pieces.
- Using sourdough discard gives these muffins a subtle tang and eliminates waste.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
