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A stack of freshly baked Sourdough Discard English Muffins sits on a kitchen counter, highlighting their golden-brown crust and airy texture.
Isabella

Perfect Sourdough Discard English Muffins

These sourdough discard English muffins feature a slow overnight ferment that develops deep flavor and creates the perfect airy 'nooks and crannies.' They are cooked on a stovetop griddle for a signature crust and a soft, pillowy interior.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10
Course: Breakfast, Brunch
Cuisine: British-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon honey or granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1/4 cup cornmeal for dusting

Equipment

  • Large glass mixing bowl
  • whisk
  • Rolling Pin
  • 3-inch round biscuit cutter
  • Large skillet or griddle
  • Spatula
  • measuring cups and spoons
  • wire cooling rack
  • Fork for splitting

Method
 

  1. In a large glass bowl, whisk together the sourdough discard, warm milk, and honey until the mixture is a smooth slurry.
  2. Stir in the melted butter, then fold in the flour and salt until a shaggy dough forms.
  3. Cover the bowl with a damp cloth or plastic wrap and let it sit at room temperature for 1 hour.
  4. Move the dough to the refrigerator and ferment for at least 8 hours (up to 24 hours) to develop flavor and aid digestion.
  5. Remove the cold dough from the fridge and sprinkle the baking soda evenly over the top.
  6. Knead the baking soda into the dough gently by hand for 1 to 2 minutes until it is fully incorporated and the dough begins to puff.
  7. Roll the dough out on a lightly floured surface to a 1-inch thickness.
  8. Cut out rounds using a biscuit cutter or glass jar and place them on a baking sheet dusted with cornmeal.
  9. Let the rounds rest at room temperature for 45 to 60 minutes until they appear puffy and feel light.
  10. Heat a large skillet or griddle over low-medium heat; test the temperature by flicking a drop of water to see if it sizzles.
  11. Cook the muffins for 7 to 9 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 200°F (93°C).
  12. Cool the muffins on a wire rack and use a fork to split them open to preserve the internal texture.

Notes

For a dairy-free version, use almond or oat milk and replace butter with neutral oil. If your discard isn't very sour, add 1 teaspoon of apple cider vinegar to help the baking soda react. To preserve the air pockets, always fork-split the muffins instead of using a knife. For variations, try adding 1 tablespoon of cinnamon and a handful of raisins, or fold in sharp cheddar cheese and dried chives for a savory version.