If you’re looking for a cozy, wholesome breakfast, these sourdough discard English muffins are a must-try. Made with simple pantry ingredients and cooked right on the stovetop, they’re soft inside, lightly crisp outside, and packed with all those classic nooks and crannies you love. Best of all, they’re a delicious way to use up sourdough discard while enjoying a naturally fermented, gut-friendly morning treat.
Why You’ll Love These Sourdough Discard English Muffins
These homemade English muffins are the perfect balance of flavor, texture, and simplicity. The sourdough discard adds a gentle tang without overpowering, while instant yeast ensures a reliable rise. Since they’re cooked on a skillet instead of baked, you don’t even need to turn on the oven.
They’re ideal for meal prep, freezer-friendly, and endlessly versatile — whether you enjoy them with butter and jam, eggs, or nut butter. Plus, making them at home means no preservatives and full control over ingredients.
Ingredients You’ll Need
- Sourdough discard
- All-purpose flour (about 3½ cups / 420g)
- Instant yeast (2¼ teaspoons)
- Milk or water
- Butter or neutral oil
- Sugar
- Salt (about 1½ teaspoons / 8g)
- Semolina or cornmeal (for dusting)
How to Make Sourdough Discard English Muffins
Step 1: Mix the Dough
In a large bowl, combine sourdough discard, milk (or water), instant yeast, sugar, and butter or oil. Stir until blended, then add flour and salt. Mix until a soft, slightly sticky dough forms.
Step 2: Knead & Rise
Knead the dough briefly until smooth. Cover and let rise in a warm place until puffy and nearly doubled in size. This short fermentation develops flavor while keeping the process beginner-friendly.
Step 3: Shape the Muffins
Roll the dough to about ½-inch thickness on a surface dusted with semolina or cornmeal. Cut into rounds using a biscuit cutter or glass. Sprinkle tops lightly with more semolina.
Step 4: Rest
Let the rounds rest for about 20–30 minutes. This helps them puff up and create those signature airy pockets inside.
Step 5: Cook on the Skillet
Heat a lightly greased skillet or griddle over low-medium heat. Cook muffins for several minutes per side until golden brown and cooked through. Keep the heat gentle to avoid burning.
Step 6: Cool & Toast
Cool completely, then split with a fork — never a knife — to preserve the nooks and crannies. Toast before serving for best texture.
Easy Sourdough Discard English Muffins at Home
- Total Time: 2 hours 10 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft, chewy Sourdough Discard English Muffins with classic nooks and crannies—cooked on the stovetop and perfect for toasting. A cozy, gut-friendly way to use up sourdough discard for an easy homemade breakfast.
Ingredients
1 cup (240g) sourdough discard
1 1/2 cups (360g) warm milk or water
2 1/4 tsp instant yeast
1 tbsp sugar
2 tbsp (28g) melted butter or neutral oil
3 1/2 cups (420g) all-purpose flour
1 1/2 tsp (8g) salt
Semolina or cornmeal, for dusting
Instructions
1. Whisk sourdough discard, warm milk (or water), yeast, sugar, and melted butter (or oil) in a large bowl.
2. Add flour and salt and mix until a soft dough forms.
3. Knead 5–7 minutes until smooth and slightly tacky.
4. Cover and let rise 60–90 minutes until puffy and close to doubled.
5. Roll dough to 1/2-inch thickness on a semolina/cornmeal-dusted surface.
6. Cut into 3-inch rounds and dust tops lightly with more semolina/cornmeal.
7. Cover and rest 20–30 minutes until slightly puffed.
8. Heat a lightly greased skillet/griddle over low to medium-low heat.
9. Cook 5–7 minutes per side until golden and cooked through.
10. Cool completely, split with a fork, and toast before serving.
Notes
Keep heat low so centers cook through without burning.
Split with a fork (not a knife) for best nooks and crannies.
If dough is sticky, dust lightly with flour—don’t add too much.
Cool fully before slicing and storing.
Freeze up to 2 months; toast from frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet / Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 8mg
Tips & Variations
- For extra tang: Let the dough rise slightly longer.
- Dairy-free: Use water or plant-based milk and oil instead of butter.
- Whole grain option: Replace up to 25% of the flour with whole wheat flour.
- Even cooking: Keep heat low and flip gently for uniform browning.
Serving Ideas & Storage
Serve these English muffins warm with butter, honey, jam, or fruit spreads. They’re also perfect for breakfast sandwiches or as a base for nut butter and banana.
Store cooled muffins in an airtight container for up to 3 days or freeze for up to 2 months. Toast straight from frozen for convenience.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~170 |
| Protein | ~5g |
| Carbs | ~30g |
| Fat | ~3g |
| Fiber | ~2g |
| Sodium | ~300mg |
Final Thoughts
These sourdough discard English muffins prove that homemade breakfasts don’t have to be complicated. With their comforting texture, mild tang, and endless topping options, they’re a recipe you’ll return to again and again — especially when you have extra sourdough discard on hand.