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