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A cover photo of sourdough English muffins in a bowl.

Easy Sourdough English Muffin Recipe with Discard

Here is a simple and delicious way to use your sourdough discard with my easy sourdough English muffin recipe. Create light and fluffy muffins with the perfect amount of tanginess, all while reducing food waste.
5 from 3 votes
Prep Time 25 minutes
Cook Time 30 minutes
rise time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course bread, Breakfast, brunch
Cuisine English
Servings 24 muffins
Calories 178 kcal

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. 

Video

Notes

how to cool Sourdough 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 English muffins

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 English muffins 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.

Nutrition

Calories: 178kcalCarbohydrates: 32gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 318mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 83IUVitamin C: 0.2mgCalcium: 31mgIron: 2mg
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