Description
These Sourdough Discard English Muffins have golden, cornmeal-dusted surfaces with soft, chewy centers and classic nooks and crannies. Sourdough discard adds a subtle tang, while instant yeast provides a dependable rise. Toast them for breakfast and serve with butter, jam, honey, or use them for breakfast sandwiches.
Ingredients
Scale
English Muffin Dough
- 1 cup (240g) sourdough discard
- 3 cups (375g) all-purpose flour
- ¾ cup (180ml) whole milk, warm
- 2¼ teaspoons instant yeast
- 1 tablespoon (13g) granulated sugar
- 2 tablespoons (28g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
For Shaping and Cooking
- ¼ cup (40g) cornmeal, for dusting
- Butter or neutral oil for the skillet, if needed
Instructions
- In a large mixing bowl, combine the warm milk, sourdough discard, instant yeast, granulated sugar, and melted butter.
- Add the all-purpose flour and salt. Mix until a soft, slightly tacky dough forms.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6 minutes.
- Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 1 to 1½ hours, or until roughly doubled in size.
- Gently transfer the risen dough to a lightly floured work surface. Roll or press it to approximately ½ inch thick.
- Cut the dough with a 3-inch round cutter. Gently gather the scraps and cut additional rounds without overworking the dough.
- Generously sprinkle a parchment-lined baking sheet with cornmeal. Arrange the muffins on top and lightly dust their surfaces with additional cornmeal.
- Cover loosely and let the shaped muffins rise for 30 to 45 minutes, or until noticeably puffy.
- Preheat a cast-iron skillet or heavy griddle over low to medium-low heat. Lightly grease it if necessary.
- Carefully transfer the muffins to the heated skillet without flattening them.
- Cook for approximately 6 to 8 minutes per side, or until both sides develop an even golden-brown color.
- Check that the centers reach approximately 200°F (93°C). If the surfaces brown before the centers finish, transfer the muffins to a 350°F (175°C) oven for 5 to 8 minutes.
- Transfer the cooked English muffins to a wire rack and cool for at least 15 to 20 minutes.
- Pierce around the edges with a fork and gently pull each muffin apart instead of slicing it with a knife.
- Toast and serve with butter, jam, honey, or your favorite breakfast toppings.
Notes
- Keep the dough soft and slightly tacky rather than adding excessive flour.
- Use room-temperature sourdough discard when possible for a more predictable rise.
- Don’t roll the dough thinner than about ½ inch.
- Cook over gentle heat so the centers cook before the surfaces become too dark.
- Never press the muffins with a spatula while they cook.
- Fork-split the cooled muffins to create the classic rough interior and nooks and crannies.
- For cinnamon raisin muffins, add cinnamon and raisins to the dough.
- For a savory variation, add shredded cheddar and finely chopped herbs.
Nutrition
- Serving Size: 1 English muffin
- Calories: 205
- Sugar: 2g
- Fat: 4g
- Carbohydrates: 37g
- Protein: 6g