Description
Sourdough Discard English Muffins are a delightful way to use up sourdough discard and enjoy fluffy, tender muffins with perfect nooks and crannies. This recipe offers a great balance of flavor and texture, with an option to customize thickness and shape to your preference.
Ingredients
Units
Scale
For the Dough
-
- 1 cup whole milk (240 grams), warmed to 110 degrees F
- 2 tablespoons (28 grams or 1 ounce) unsalted butter, melted
- 2 tablespoons (30 grams) brown sugar (or sweetener of choice)
- 1 teaspoon (3 grams) active dry yeast
- 1/2 cup (140 grams) sourdough discard
- 2 1/2 cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt*
For Cooking
- Cornmeal or semolina flour (for dusting)
Instructions
- Mix Ingredients: Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes. Next, 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.
- Let Dough Rise: Cover the bowl and let the dough rise until doubled in size, which should take 60-90 minutes. For added flavor, consider refrigerating the dough overnight at this stage (optional).
- Prepare Dough for Shaping: After the dough has doubled in size (or after chilling), dump it onto a floured surface and press or roll out to about a 1-inch thickness. Use a biscuit cutter or a drinking glass/jar to cut rounds. Reshape scraps by stacking them, re-rolling, and cutting. Adjust thickness based on desired muffin size; the recipe typically yields 9-10 muffins, depending on thickness.
- Shape Muffins: Place the shaped muffins on a pan lined heavily with cornmeal or semolina flour, and dust both sides well. Cover the muffins and let them rise for about an hour until they are puffy and light. If the dough was chilled, the rise time may take about 2 hours.
- Cook Muffins: Preheat an electric skillet to 300°F or a heavy skillet over medium-low heat. Place the risen muffins in the skillet, leaving some space between each one. Cover and cook for 5 minutes. Flip the muffins and cook for another 5 minutes, covered. Reduce the heat to about 250°F if needed, and flip the muffins a few more times until their internal temperature registers 195-200°F. Alternatively, finish cooking them in a 350°F oven for about 10 minutes, depending on the thickness.
- Cool and Serve: Remove muffins to a cooling rack and allow them to cool to room temperature. For the best craggy nooks and crannies, use a fork and your fingers to pry the halves apart before toasting and serving.
- Alternative Shaping Option: Instead of rolling and cutting rounds, divide the dough into 8-12 pieces. Shape each piece into a ball, then press the ball flat into a disk. This method minimizes scraps and simplifies preparation.
Notes
- For extra flavor, refrigerate dough overnight after the first rise for a richer tang.
- For thinner muffins, roll the dough out thinner before shaping, which will also yield more muffins.
- If finishing in the oven, adjust the cooking time based on your muffin thickness.
- Dust muffins generously with cornmeal or semolina flour to prevent sticking during cooking.
- For classic nooks and crannies, avoid cutting muffins with a knife and instead use a fork to split them.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
