Sourdough Discard English Muffins

x 1

Soft, fluffy no-knead English muffins made with sourdough discard. Option for overnight chilling or same-day.

This is meant to be a sticky dough. Store cooled muffins in an airtight container 3-5 days or freeze. Use Diamond Crystal kosher salt or adjust measurements for other salts.

Cook Time

15 min

Total Time

2 1/2 hours

Servings

8-12

mixing bowl
dough whisk or wooden spoon
biscuit cutter or drinking glass
skillet or electric skillet
oven (optional)
cooling rack
Vegetarian
Breakfast
Snack
Baking
Bread
Sandwich
Kid Friendly
Freezer

Ingredients

  • 1 cups whole milk warmed to 110 degrees F
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons brown sugar or sweetener of choice
  • 1 teaspoon active dry yeast
  • 1/2 cups sourdough discard
  • 2 1/2 cups bread flour
  • 2 teaspoons kosher salt author uses Diamond Crystal; measurements vary with other salts
  • 1-1 1/2 cups semolina flour or cornmeal for dusting the pan and both sides of the muffins; amount depends on yield, have about 1 to 1 1/2 cups on hand

Preparation

  1. Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes.
  2. Add flour and salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.
  3. Cover and let rise until doubled in size, about 60-90 minutes. Optionally refrigerate overnight after this first rise.
  4. After dough has doubled (or after chilling), dump onto a floured surface and press or roll out to about 1-inch thickness.
  5. Cut rounds with a biscuit cutter or drinking glass. Reshape scraps by stacking, re-rolling, and cutting. Alternative: divide dough into 8-12 pieces, form into balls, and press into flat disks.
  6. Place shaped muffins on a pan lined heavily with semolina flour or cornmeal, dust both sides well, cover, and allow to rise until puffy and light, about 1 hour (up to 2 hours if dough was refrigerated).
  7. Preheat an electric skillet to 300 degrees F or a heavy skillet over medium-low heat. Place risen muffins in skillet leaving space between them. Cover and cook 5 minutes.
  8. Flip and cook covered 5 more minutes. Optionally reduce heat to about 250 degrees F and flip muffins a few more times until internal temperature registers 195-200 degrees F, or transfer to a 350 degree F oven for about 10 minutes to finish cooking depending on thickness.
  9. Remove to a cooling rack and allow to cool to room temperature. For best nooks and crannies, pry halves apart with a fork before toasting.