These same-day Sourdough English Muffins are light and fluffy with that signature tangy sourdough flavor that makes them irresistible. Ready in only 2-3 hours and cooked right on the stovetop, they're an easy sourdough discard recipe!
Looking for more sourdough recipes? Try my Sourdough Discard Pancakes next!
About This Recipe
As promised, here is another recipe you can make with your sourdough discard: Sourdough English Muffins! If you've never made English muffins before, don't worry, it's incredibly easy. All you do is combine the dough, let it rest, roll it out, cut it into circles, rest again, then cook them in a skillet. It might seem like I'm oversimplifying it, but that's really all there is to it.
The best part about these muffins is that they can be made on the same day- no need for an overnight ferment or long waiting period in the fridge. My shortcut is adding some instant yeast, which speeds up the rising time quite a bit. They come out soft, fluffy, and with a subtle tang that is absolutely irresistible. Toast with some salted butter and you have a really delicious breakfast!
Key Ingredients
Sourdough discard: By discard, I mean the leftover starter before a feeding. If you do not have enough discard, simply add more flour to your starter and wait 4-8 hours.
Warm milk: I recommend starting with warm (not hot) milk, as this will speed up the rising time without killing off the yeast.
Flour: I use all-purpose flour. Make sure to fluff your flour, then spoon and level it into your measuring cup to prevent overmeasuring.
Oil: I used vegetable oil, but you can use any oil you want, such as olive oil or coconut oil. Melted butter works great as well.
Egg: Gives structure and tenderness to the crumb.
Sugar: For sweetening the dough. You can also use equal parts honey or maple syrup.
Instant yeast: To make the muffins light and fluffy inside.
Salt: To enhance all the flavors.
Cornmeal: For sprinkling on the tops and bottoms of the English muffins.
Instructions
STEP 1: In a stand mixer bowl, mix together the milk, sourdough discard, oil, egg, sugar, yeast, and salt.
STEP 2: Add the flour and mix with the dough hook for 6-7 minutes until the dough is smooth and elastic.
STEP 3: Cover the bowl and let the dough rise in a warm place for 60-90 minutes. Sprinkle cornmeal on a large parchment-lined baking sheet.
STEP 4: Punch down the dough, then turn onto a generously floured surface. Roll to a 1-inch thick rectangle. Cut into circles and transfer to the prepared baking sheet.
STEP 5: Sprinkle the tops with cornmeal. Cover and let rise for another 30-60 minutes or until noticeably puffed.
STEP 6: Heat a large skillet over medium-low heat. Lightly grease with butter, then add 3-4 pieces of dough with some space between each one.
STEP 7: Cover and cook for 6-8 minutes on each side until golden brown.
Sourdough English Muffins
Ingredients
- 1 ¼ cups warm milk (not hot)
- ½ cup sourdough discard
- 3 tablespoons oil
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3 ¼ cups all-purpose flour (spooned and levelled)
- ¼ cup cornmeal (for sprinkling)
Instructions
- In a stand mixer bowl, mix together the milk, sourdough discard, oil, egg, sugar, yeast, and salt.
- Add the flour and mix with the dough hook for 6-7 minutes until the dough is smooth and elastic.
- Cover the bowl and let the dough rise in a warm place for 60-90 minutes.
- Sprinkle cornmeal on a large parchment-lined baking sheet.
- Punch down the dough, then turn onto a generously floured surface. Roll to a 1-inch thick rectangle. Cut into circles and transfer to the prepared baking sheet.
- Sprinkle the tops with cornmeal. Cover and let rise for another 30-60 minutes or until noticeably puffed.
- Heat a large skillet over medium-low heat. Lightly grease with butter, then add 3-4 pieces of dough with some space between each one. Cover and cook for 6-8 minutes on each side until golden brown.
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