why make this recipe
Sourdough Discard English Muffins are a great way to use leftover sourdough discard, reducing waste and adding delicious flavor to your breakfast. These muffins have a lovely texture with nooks and crannies that are perfect for holding butter or jam. Plus, making these muffins is simple and rewarding!
how to make Sourdough Discard English Muffins
Ingredients
- 1 cup whole milk (240 grams), warmed to 110 degrees F
- 2 tablespoons (28 grams or 1 ounce) unsalted butter, melted
- 2 tablespoons (30 grams) brown sugar (or sweetener of choice)
- 1 teaspoon (3 grams) active dry yeast
- 1/2 cup (140 grams) sourdough discard
- 2 1/2 cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt
- About 1 to 1 1/2 cups of semolina flour or cornmeal (for dusting)
Directions
- Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl. Let the mixture sit for a few minutes.
- Add flour and salt to the bowl. Mix it with a dough whisk or wooden spoon until a slightly sticky dough forms and everything is well combined.
- Cover the bowl and let the dough rise until it doubles in size, which should take about 60-90 minutes.
- Once the dough has doubled (or after chilling it overnight), dump it onto a floured surface. Press or roll it out to about 1-inch thickness. Cut rounds using a biscuit cutter, drinking glass, or jar. You can stack and reshape any scraps to get more muffins.
- Place the shaped muffins on a pan lined heavily with cornmeal or semolina flour, dusting both sides well. Cover the muffins and let them rise for about one hour until they look puffy and light. If the dough came straight from the refrigerator, let it rise for about 2 hours.
- Preheat an electric skillet to 300 degrees or a heavy skillet over medium-low heat. Place the risen muffins in the skillet, leaving space between each one. Cover and cook for 5 minutes. Flip the muffins and cook the second side for another 5 minutes, covered. Then, reduce the heat to about 250 degrees. Flip the muffins a few more times until the internal temperature reaches 195-200 degrees F. Alternatively, you can pop them in a 350-degree oven for about 10 minutes to finish cooking.
- Remove the muffins to a cooling rack and let them cool to room temperature.
- For the best craggy nooks and crannies, use a fork and your fingers to pry the halves apart before toasting.
how to serve Sourdough Discard English Muffins
These muffins are perfect for breakfast or as a snack. You can toast them and add butter, jam, or a slice of cheese. They also taste great with avocado or eggs. Try them with your favorite toppings!
how to store Sourdough Discard English Muffins
Store any leftover English muffins in an airtight container at room temperature for up to three days. For longer storage, you can keep them in the freezer. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will last for about two months in the freezer.
tips to make Sourdough Discard English Muffins
- Make sure to use warm milk (about 110 degrees F) to activate the yeast properly.
- Dust the surface and the muffins well with semolina or cornmeal to prevent sticking.
- Feel free to adjust the thickness of your muffins by rolling the dough out thinner or thicker, depending on your preference.
variation
You can add herbs, cheese, or spices to the dough for extra flavor. Consider incorporating ingredients like garlic powder, onion powder, or grated cheese for a delicious twist on the classic muffin.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be a little different. Bread flour gives a chewier texture, while all-purpose flour will create a softer muffin.
Can I make these muffins gluten-free?
You can try using a gluten-free flour blend, but the texture may vary. It’s best to use a blend that is specifically designed for baking.
What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can use 1/2 cup of plain yogurt or buttermilk as a substitute, but the flavor will differ from the sourdough version.
How can I reheat the muffins?
To reheat, simply toast them in a toaster or place them in a skillet over low heat until warmed through.
Sourdough Discard English Muffins
Ingredients
Method
- In a large mixing bowl, combine warm milk, melted butter, sourdough discard, sugar, and yeast. Let sit for a few minutes.
- Add flour and salt to the mixture, using a dough whisk or wooden spoon to combine until a slightly sticky dough forms.
- Cover the bowl and let the dough rise until it doubles in size, approximately 60-90 minutes.
- Once the dough has doubled, dump onto a floured surface, pressing or rolling to about 1-inch thickness. Cut out rounds using a biscuit cutter.
- Place the shaped muffins on a pan heavily dusted with cornmeal or semolina flour, dusting both sides well. Cover and let rise until puffy, about one hour.
- Preheat an electric skillet to 300 degrees F or a heavy skillet over medium-low heat.
- Place the risen muffins in the skillet, cover, and cook for 5 minutes. Flip and cook the second side for another 5 minutes, covered.
- Reduce heat to about 250 degrees, flipping the muffins occasionally until the internal temperature reaches 195-200 degrees F, or alternatively bake in a 350-degree F oven for about 10 minutes.
- Remove muffins to a cooling rack and allow to cool to room temperature.
- For the best texture, use a fork and fingers to pry the muffin halves apart before toasting.