Sourdough English Muffins
We make these Sourdough English Muffins whenever we have leftover discard. They're soft, fluffy, and full of tangy sourdough flavor. Ready in 2-3 hours, no overnight ferment needed.
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.