Sourdough Discard English Muffins

Sourdough discard english muffins are a delicious and practical way to use up all of your extra discard. This simple recipe not only helps minimize food waste but also allows you to create a whole new meal from something that would otherwise be discarded. No fancy flours or cornmeal needed for these english muffins! The addition of instant yeast means that these homemade sourdough english muffins don’t have to go through a bulk fermentation and can be baked same day- finished within three hours.

Why Discard Sourdough English Muffins Rock!

These homemade English muffins are packed with flavor and boast that delightful tangy aroma that only sourdough can provide. With their signature nooks and crannies, they're perfect for toasting, slathering with butter or your favorite spreads, and enjoying for breakfast or any time of the day. No need to turn on the oven for these stove top-cooked english muffins.

Key Ingredients

• Sourdough Discard: Use unfed sourdough starter in this recipe that has been fed with 100% hydration (50/50 flour and water feed). If using fed sourdough starter (active sourdough starter) be sure to measure it out by weight.
• Flour: Use bread flour for light and fluffy english muffins. You can experiment with all purpose flour and whole wheat for this recipe as well. If you are planning on using whole wheat, I suggest adding it at a 1:3 ratio with bread flour.
• Milk: I like to use whole milk for this recipe but 2% will work also. If using a lower fat content, consider adding an extra tablespoon of butter to maintain richness.
• Yeast: This sourdough discard recipe is helped along by dry yeast. Use bread machine yeast or instant yeast for best results. Traditional yeast can be used but rising times will be longer.

How To Make Sourdough Discard English Muffins

Step 1. Combine

1. Combine all ingredients in a large mixing bowl with a dough hook attached in the order listed including 165g warm milk, 3 tablespoons softened butter, 1 large room temperature egg, 1 teaspoon salt, 2 teaspoons granulated sugar, 310 grams of all purpose flour (plus 1-2 tablespoons extra as needed, later on), 150g of unfed sourdough starter, and 1.5 teaspoons of dry yeast.

Step 2. Knead + First Rise

1. Knead for 5 minutes in your Kitchenaid stand mixer or for 5 minutes of vigorous hand kneading.
2. Add an extra 1-2 tablespoons of flour as needed. It is okay for the dough to be slightly sticky.
3. Cover with a clean dishtowel and set aside for an hour in a warm spot in your kitchen.

Pro Tip: I love to rise all of my dough in my oven with the light turned on. It warms the oven the perfect amount to proof the dough. A microwave with the light on also works!

Step 3. Roll + Cut

1. Turn the dough out onto a lightly floured work surface and gently roll out until the dough is just under 1/2 inch thick. Lift and rotate the dough several times to ensure that there is enough flour underneath that it doesn’t stick.
2. Cut the rounds with a tuna can, round slicer, or a cup with your diameter of choice. I find my 3 inch diameter cutter to be the best size for my family!
3. Re-roll any excess dough and cut out 2-3 more rounds.

Step 4. Second Rise

1. Transfer the dough to squares of parchment paper to make transferring them after rising easier and to avoid deflating the uncooked english muffins.
2. Cover loosely with a clean dish towel or paper towel and rise for 1 hour in a warm spot.
3. After 1 hour, the dough rounds should have close to doubled and look visibly puffier.

Step 5. Cook

1. Preheat a large cast iron skillet or other heavy bottomed pan over low heat.
2. Drizzle a small amount of neutral flavored oil onto the pan and spread it out.
3. Let the pan preheat for 2 minutes before placing your first rounds on.
4. Cook the raw muffins for 2-3 minutes on each side or until they are golden brown. Because of the excess flour on the rounds and preheated pan, no cornmeal or other special flour is needed to prevent sticking.

Step 6. Cool + Serve

1. Set the cooked sourdough english muffins on a wire cooling rack and allow them to cool for at least five minutes.
2. Slice and top with your favorite spread.
3. Try our Strawberry Rhubarb Freezer Jam- it is out of this world good!

How To Serve Sourdough Discard English Muffins

I LOVE to use these english muffins for meal prep and make ahead lunches. They are also great for serving a large breakfast crowd.

1. Slather warm sourdough english muffins with butter or your favorite spread. Enjoy with tea or coffee.
2. Create mini pizzas by layering pizza sauce, cheese, and all of your favorite toppings. As a bonus, these mini pizzas freeze really well and make awesome lunches.
3. Cut the discard english muffins in half and layer mayonaise, cheese, egg, and bacon or sausage for the ultimate breakfast sandwich. I often make large batches of breakfast sandwiches and freeze them for quick grab and go breakfasts or school lunches.

For more ideas, check out this post from Insanely Good Recipes outlining 25 best english muffin recipes.

What is your favorite way to enjoy these sourdough discard english muffins? Leave a comment below the recipe card!

Batch + Storage

This recipe makes 10-12 medium sized english muffins.

Room Temperature: Store the cooked sourdough english muffins in an airtight container or bag on the counter for 3-4 days.

How To Freeze English Muffins:

There are a few ways to freeze these english muffins.

Stack them tightly together and store them in an air tight zip top bag OR individually wrap each english muffin and transfer to a bread bag or other airtight container. These sourdough discard muffins are best if used within 3-4 months of freezing.

Tips + Tricks For The BEST Sourdough English Muffins

• Preheat your skillet slowly and test the temperature with one english muffin before loading it up. Trying out a “tester” muffin will ensure you get the perfect cook on the rest of the batch.
• Be mindful not to over proof the discard english muffin dough once they have been cut. Over proofing can result in cracks and deflation.
• If you desire the large crumb and nooks and crannies that store bought english muffins have, use a fork to gently pry them open once they are fully cooled rather than a knife.

More Sourdough Discard Recipes To Love

• Classic Sourdough Discard Bagels (New York Style)
• Sourdough Discard Naan Recipe Without Yeast
• Sourdough Chocolate Chip Cookies (CRAVE THE GOOD)
• Sourdough Brownies (CRAVE THE GOOD)

Recipe Card For Sourdough Discard English Muffins

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