If you have a sourdough starter, you will love this easy sourdough English muffin recipe with discard! These have a light and airy texture and that perfect amount of chewiness. The best part? You won't need any extra tools like English muffin rings achieve amazing results.
Whether you savor them fresh from the oven or take the time to toast and spread them with butter or jam, these muffins are simply irresistible. Get ready to fall in love with homemade English muffins all over again!
There's something truly satisfying about biting into a freshly toasted, warm english muffin that's crisp on the outside and soft on the inside. Whether you enjoy them simply slathered with butter and jam or transformed into a mouthwatering breakfast sandwich, this recipe will guide you through the process of creating these delectable homemade sourdough english muffins right in your own kitchen.
This discard recipe is ultra fast and easy because it is made with sourdough starter discard and an added tablespoon of yeast. If you have active or fed sourdough starter, you can absolutely use it! You will likely have even puffier english muffins, which isn't a bad thing! If you need to review the basics of sourdough before diving in to this recipe, including steps for making a sourdough starter, read How to Bake a Loaf of Sourdough first!
Jump to:
- Why English Muffins are So Tasty
- Ingredients for sourdough English muffins
- Cooling English muffins
- how to store a sourdough English muffin
- can a sourdough English muffin be frozen?
- Helpful Tips
- top 5 frequently asked questions about making a sourdough English muffin
- How to tell if your sourdough starter is active
- yummy ways to enjoy this sourdough english muffin!
- FAQ
- Related to this sourdough English muffin recipe
- 📖 Recipe
- how to cool Sourdough English Muffins
- how to store English muffins
- can English muffins be frozen?
- 💬 Comments
Why English Muffins are So Tasty
English muffins are beloved for their unique texture and versatility. The exterior has a slightly crunchy crust that yields to a tender, light, and airy interior, creating the perfect balance of flavors and crumbliness.
The combination of toasting the muffin and the trademark "nooks and crannies" makes it an ideal vessel for melted butter, creamy spreads, or your favorite toppings. The beauty of making English muffins at home is that you can customize them to your liking, adding extra flavors such as cinnamon, raisins, or even cheese. Get ready to experience a delightful burst of flavors that store-bought muffins simply can't match!
As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Ingredients for sourdough English muffins
Although it may seem intimidating at first, making these muffins is actually easy once you get the hang of a few techniques. Don't worry if you're a beginner; just follow the instructions and you'll have perfect English muffins in no time!
This recipe is adapted from my favorite English muffin recipe made by King Arthur. I changed it from an active starter recipe to a discard recipe because I have plenty of good recipes for a fed sourdough starter, but I'm always looking for ways to use up the discard. To check out their original recipe, go to their website and search "English muffin."
- Water – make sure it’s warm but not hot.
- Active dry or instant yeast - I buy my yeast in bulk and store it in the freezer to help it last longer!
- Milk Powder - this is a secret ingredient that I had to many of my baked yeast goods. It helps to get a puffier rise and makes the dough softer.
- Honey – If you don't have honey, use sugar. But don't skip! The yeast needs it.
- Sourdough Starter – This can be either discard or fresh and active.
- All-Purpose Flour – To ensure good gluten development, I am using organic flour. You could experiment with adding up to 25% whole wheat flour or freshly milled, but it will affect the final texture. I have used organic white, organic The Food Nanny All-Purpose Kamut, and organic Jovial Einkorn All-Purpose flour.
- Butter – just 4 tablespoons of softened butter.
- Salt – I always use Redmond's Real Salt for my sourdough recipes.
- semolina, corn meal or wheat bran – Traditionally this is done with semolina flour, but if you are milling at home and find yourself with extra bran, this is a great way to use it!
See recipe card for quantities.
How to Make Sourdough English Muffins:
The process for making this easy sourdough english muffin recipe in a nutshell:
- Mix together the dough.
- Let rise at room temp for 90 minutes, then an optional 24 hours in the fridge.
- Prepare a baking sheet.
- Shape the dough into muffins.
- Allow to rise at room temperature until puffy.
- Cook on the cast iron skillet, then finish in the oven.
- Cool for 10 minutes.
Making the dough
Mix all ingredients EXCEPT the semolina (or wheat bran or corn meal) in the bowl of a warmed stand mixer.
On medium-low speed, knead the dough using the dough hook attachment for five minutes. This dough is puffy and soft, and will not cling to the dough hook but also should not stick to the sides. If it is sticky, add a little more flour.
First rise - bulk fermentation
Transfer to a greased large bowl. Allow to ferment for 90 minutes in a warm place at room temperature. I like to use either a square sided plastic container with a lid or a large pyrex bowl with lid. You won't need the lid yet, but it will be needed in the next step.
OPTIONAL: Cover and place in the fridge for 24 hours to ferment further.
When the dough has finished it's rise time, it is time to bake!
Prepare a Baking Sheet
We need to set up our workspace before moving on to shaping the english muffins. Cut a sheet of parchment into 24 squares that each measure 4 inches. If you've never used parchment paper when working with dough before, it is best to crinkle the parchment with your hands so that it lays flat on the surface without trying to curl up.
Grease the parchment squares with cooking spray and then sprinkle generously with semolina or wheat bran.
shaping the english muffins
While some recipes may suggest using English muffin rings or a cookie cutter for shaping, I personally find them to be unnecessary. In my opinion, the following method is the best way to shape English muffins, as it ensures consistent and uniform results.
Roll the dough into a long cylinder or 'snake,' as my kids call it. Use a piece of dental floss to cut the dough into discs. Slide the floss under the roll and bring the ends together in a criss-cross motion to slice through the dough. gently press the english muffin down, ever so slightly.
Transfer the muffins
Unless the dough is sticking excessively, avoid using a floured surface or excessive grease. Allowing the dough to grip the work surface slightly helps in creating that desired smooth ball shape.
Dip both sides of the muffin into the wheat bran (or semolina or corn meal).
Transfer the balls of dough to the parchment paper squares on the prepared baking sheet and flatten them gently, using your fingers to achieve the traditional english muffin shape.
final rise
Cover with a tea towel and let the dough rest and rise until quite puffy, about an hour. I prefer to use a seed starting mat under the cookie sheet. These mats are warm, but never hot. Another option would be to create a proofing box in your oven by turning it on to its lowest setting and immediately turning it back off and then leaving the oven light on. Just be careful if you use this method! Many potential loaves of bread have been lost when someone unknowingly starts the oven!
Cooking
After the second rise, it’s time to cook the English muffins!
Turn your oven on to preheat to 350°F/176°C (make sure you’ve taken the English muffins out first!).
Preheat a large cast iron skillet or griddle over medium-low heat for 4-5 minutes. You could also use a griddle if you have one.
Carefully invert as many English muffins as will easily fit onto the preheated skillet.
Cook for 4-7 minutes, or until nicely golden brown on the bottom.
Flip and cook for an additional 4-5 minutes, or until browned on the second side as well. If they are looking excessively puffy, I will add a pan or cookie sheet on top of the muffin as it is cooking to help flatten it back out slightly.
Baking
Transfer the shaped muffins to a baking pan or sheet pan and place them in the oven for a duration of 10 minutes. This baking step ensures that the English muffins are thoroughly cooked, guaranteeing a delicious result. If you prefer not to use the oven, an alternative method is to griddle the English muffins over low heat for 10 minutes per side. However, it's important to note that by solely using the griddle, there's a slightly higher risk of the muffins not being evenly cooked in the middle.
Additionally, they may have a tendency to become slightly burnt on the bottom before they finish cooking in the center. Opting for the oven method also has the advantage of being slightly faster, as it takes less time to bake the muffins to perfection.
Cooling English muffins
Transfer the sourdough English muffins to a wire cooling rack. Cool on the wire rack for at least 10 minutes before slicing and at least an hour before storing. Just take a look at these marvelously textured English muffins, filled with tiny nooks and crannies, and such a light and airy weight!
To split the muffin with a fork, simply insert it into the side of the muffin, wiggle it around gently, and repeat this process all the way around the muffin. Voila! You'll have those perfect nooks and crannies ready to be filled with your favorite toppings. This is the English method, but I honestly prefer using a serrated knife. Whatever works for you!
I usually toast my English muffins before enjoying them. My kids love theirs lightly toasted and served with a generous slather of softened butter. One advantage that English muffins have over regular toast is that they’re griddled on both sides, creating a “crust” that prevents the melted butter from dripping out the bottom. This means butter, honey and jelly won't soak through!
how to store a sourdough English muffin
Once the muffins have completely cooled, place them in an airtight container or a resealable plastic bag. If you plan to consume them within a few days, you can store them at room temperature. However, for longer shelf life, it's recommended to store them in the freezer. To retain their freshness, consider individually wrapping the muffins in plastic wrap before placing them in the container or bag. When you're ready to enjoy them, simply toast or warm them up for a few moments to recapture that freshly baked goodness.
can a sourdough English muffin be frozen?
After baking and cooling, make sure the muffins are completely cooled to room temperature before freezing. This step helps prevent moisture buildup and maintains their texture during freezing. To protect each muffin and prevent freezer burn, wrap them individually in plastic wrap or place them in separate resealable freezer bags. This will make it easier to grab and thaw only the desired amount.
Label and date the packaging. This ensures you can easily keep track of their freshness and rotation in the freezer. Transfer the individually wrapped muffins to the freezer and arrange them in a way that they won't get squished or damaged by other items. Allow sufficient space between each muffin to promote even freezing. English muffins can be safely stored in the freezer for up to 3 months. Beyond this timeframe, they may still be edible but could experience a decline in quality.
For the best taste and texture, it's recommended to consume them within the first few months of freezing.
Helpful Tips
- For a flavor boost, try adding 1-2 teaspoons of cinnamon or a handful of raisins to the dough during the kneading process.
- Use a food thermometer to ensure the milk is warmed to around 110°F.
top 5 frequently asked questions about making a sourdough English muffin
- Are English muffins the same as regular muffins?No, English muffins are not the same as regular muffins. While regular muffins are typically sweet and cake-like, English muffins have a more bread-like texture and are slightly sour. They are also cooked on a griddle instead of being baked in an oven.
- How do I split an English muffin without a fork?If you don't have a fork, you can still split an English muffin by using a sharp knife. Carefully insert the knife into the muffin's side and gently twist it to create a separation. Be cautious while doing this to avoid any injuries.
- Can I freeze a sourdough English muffin?Yes, you can freeze English muffins! To freeze them, wrap each muffin individually in plastic wrap or place them in a resealable freezer bag. When you're ready to enjoy them, simply thaw the muffins at room temperature or pop them in the toaster for a quick warm-up.
- How long do English muffins last?English muffins typically have a shelf life of about 5-7 days if stored in an airtight container at room temperature. However, to prolong their freshness, it's best to store them in the refrigerator, where they can last up to 2 weeks. If you're planning to keep them longer, freezing is your best option.
- Can I make English muffins without a griddle?While a griddle is the traditional method for cooking English muffins, you can still make them without one. A non-stick skillet or frying pan can be used as a substitute. Simply preheat the skillet over medium heat and follow the same cooking instructions, flipping the muffins after 6-8 minutes on each side.
How to tell if your sourdough starter is active
For this recipe, it's not necessary to have an active sourdough starter. An active starter is one that has been recently fed and is in a healthy state. The discard portion is what is removed prior to feeding. If you have questions about sourdough starters or need help making your own, check out my Simple Sourdough Bread post.
To get your starter to an active state, feed your sourdough starter 4-12 hours ahead of time. The duration may vary depending on the activity of your starter and the warmth of your kitchen.
You'll know your starter is ready to use when it has doubled in size, exhibits lively bubbling, and passes the float test. To perform the float test, simply drop a small amount of starter into a glass of room temperature water. If it floats, it has successfully passed the test!
yummy ways to enjoy this sourdough english muffin!
- Classic Butter and Honey: Slather a warm English muffin with a generous spread of creamy butter, allowing it to melt into the delightful nooks and crannies. Drizzle a luscious stream of golden honey over the top, creating a heavenly combination of sweet and savory flavors.
- Breakfast Sandwich Extravaganza: Elevate your morning with a hearty and satisfying breakfast sandwich. Stack your favorite ingredients such as crispy bacon, a perfectly cooked egg, and a slice of melted cheese between two toasted English muffin halves. Add some fresh greens, ripe tomato, or a dollop of tangy sauce for an extra kick.
- Brunch Bliss: Prepare an elegant brunch masterpiece by topping a toasted English muffin with creamy avocado slices, a perfectly poached egg, and a sprinkle of sea salt and black pepper. The creamy richness of avocado perfectly complements the softness of the poached egg, making it an Instagram-worthy delight.
- Fancy Open-Faced Delight: Get creative with your toppings by crafting an open-faced English muffin masterpiece. Spread a layer of creamy goat cheese or cream cheese onto a toasted muffin, then pile on an assortment of gourmet ingredients such as smoked salmon, fresh herbs, thinly sliced red onion, and a squeeze of lemon. This combination is a surefire way to impress your guests or treat yourself to a luxurious snack.
- Sweet Sensation: Satisfy your sweet tooth by transforming your sourdough English muffin into a delightful dessert. Toast it to golden perfection, then spread a layer of Nutella, peanut butter, or almond butter on top. Sprinkle with sliced strawberries, bananas, or a dusting of powdered sugar for a heavenly and indulgent treat.
Remember, the possibilities with English muffins are endless. Whether you prefer savory or sweet, breakfast or lunch, they offer a versatile canvas to create your culinary masterpiece. So, let your imagination run wild and savor the delightful flavors that English muffins have to offer!
FAQ
Yes, you can use all-purpose flour as a substitute for bread flour in English muffin recipes. However, keep in mind that bread flour has a higher protein content, which helps create a chewy texture. Using all-purpose flour may result in a slightly different texture, but the muffins will still be delicious.
Absolutely! While sourdough English muffins have a unique flavor profile, you can still make delicious homemade English muffins without a sourdough starter. Simply opt for a recipe that uses commercial yeast instead. This will give you a similar texture and taste without the tangy notes of sourdough. This recipe is simple because it can be made with either an active sourdough starter or hungry sourdough starter discard.
To achieve those desirable nooks and crannies in your English muffins, it's crucial to allow the dough to undergo a sufficient proofing process. This involves letting the dough rise adequately before cooking. Additionally, ensuring that the dough is not over-kneaded and using the right amount of leavening agents (such as yeast or sourdough starter) will contribute to the formation of those delightful pockets in the muffins. This recipe also includes Milk Powder, which helps with a soft dough texture and naturally high rise.
Related to this sourdough English muffin recipe
Looking for other recipes like this? Try Sourdough French Toast, Easy Sourdough Sandwich Bread, How to Mill Wheat for Flour, Sourdough Crepes, and Sourdough Banana Bread.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
📖 Recipe
easy sourdough english muffin recipe with discard
Equipment
- stand mixer & dough hook
- Parchment paper
- dental floss
- baking sheet
- cast iron skillet
Ingredients
- 2 tablespoons honey
- 2 cups water warmed to 110°
- 1 tablespoon active dry yeast
- 1 cup sourdough starter active or discard
- 7 cups All-Purpose flour
- ½ cup Powdered Milk
- 4 tablespoons butter room temperature
- 1 tablespoon salt
- ¼ teaspoon citric acid optional, adds tanginess
- semolina flour for dusting
Instructions
Mixing the dough
- Mix all ingredients EXCEPT the semolina (or wheat bran or corn meal) in the bowl of a warmed stand mixer.
- On medium-low speed, knead the dough using the dough hook attachment for five minutes. This dough is puffy and soft, and will not cling to the dough hook but also should not stick to the sides. If it is sticky, add a little more flour.
first rise - bulk fermentation
- Transfer to a greased large bowl. Allow to ferment for 90 minutes in a warm place at room temperature. I like to use either a square sided plastic container with a lid or a large pyrex bowl with lid. You won't need the lid yet, but it will be needed in the next step. When the dough has finished it's rise time, it is time to bake!OPTIONAL: Cover and place in the fridge for 24 hours to ferment further.
Prepare a baking sheet
- We need to set up our workspace before moving on to shaping the english muffins. Cut a sheet of parchment into 24 squares that each measure 4 inches. If you've never used parchment paper when working with dough before, it is best to crinkle the parchment with your hands so that it lays flat on the surface without trying to curl up.
- Grease the parchment squares with cooking spray and then sprinkle generously with semolina or wheat bran.
Shaping the English Muffins
- Roll the dough into a long cylinder or 'snake,' as my kids call it. Use a piece of dental floss to cut the dough into discs. Slide the floss under the roll and bring the ends together in a criss-cross motion to slice through the dough. gently press the english muffin down, ever so slightly.
- Unless the dough is sticking excessively, avoid using a floured surface or excessive grease. Allowing the dough to grip the work surface slightly helps in creating that desired smooth ball shape.
- Alternatively, you can use a biscuit cutter to shape the muffins, but personally, I find shaping them into discs to be easier. This way, you can skip the need for a rolling pin or greasing a biscuit cutter.
- Transfer the balls of dough to the parchment paper squares on the prepared baking sheet and flatten them gently, using your fingers to achieve the traditional english muffin shape.
final rise
- Cover with a tea towel and let the dough rest and rise until quite puffy, about an hour. I prefer to use a seed starting mat under the cookie sheet. These mats are warm, but never hot. Another option would be to create a proofing box in your oven by turning it on to its lowest setting and immediately turning it back off and then leaving the oven light on.
cooking/baking
- Turn your oven on to preheat to 350°F/176°C (make sure you’ve taken the English muffins out first!). Preheat a large cast iron skillet or griddle over medium-low heat for 4-5 minutes. You could also use a griddle if you have one.
- Carefully invert as many English muffins as will easily fit onto the preheated skillet. Cook for 4-7 minutes, or until nicely golden brown on the bottom. Flip and cook for an additional 4-5 minutes, or until browned on the second side as well. If they are looking excessively puffy, I will add a pan or cookie sheet on top of the muffin as it is cooking to help flatten it back out slightly.
- Transfer the shaped muffins to a baking pan or sheet pan and place them in the oven for a duration of 10 minutes. This baking step ensures that the English muffins are thoroughly cooked, guaranteeing a delicious result. If you prefer not to use the oven, an alternative method is to griddle the English muffins over low heat for 10 minutes per side. However, it's important to note that by solely using the griddle, there's a slightly higher risk of the muffins not being evenly cooked in the middle. The muffins need to reach an internal temperature of 190°F on a digital thermometer.
Aaron
These made the best sausage, egg and cheese “Mc” muffins I’ve ever had!
Meg
I'm so glad they were a hit! Thanks for taking the time to leave a rating and comment. The McMuffin sounds delicious!
Maggie
I followed this recipe while participating in the #makebread365, I don't think I will ever use a different recipe. They were so soft and fluffy!
Meg
The #makebread365 is such a fun group! I'm glad this recipe was a hit! Thank you for taking the time to leave feedback and a rating. I really appreciate it! Happy baking!