Description
Soft, fluffy, and lightly tangy, these Sourdough Discard English Muffins are the perfect way to use your leftover starter. Cooked on the stovetop with a golden crust and chewy inside, ideal for breakfast sandwiches, jam, or brunch.
Ingredients
1 cup sourdough discard
2 cups all-purpose flour
¾ cup warm milk
2 tbsp melted butter
1 tbsp sugar
1 tsp salt
1 tsp instant yeast
Cornmeal (for dusting)
Instructions
1. In a mixing bowl, combine warm milk, sugar, butter, and yeast. Stir until dissolved.
2. Add sourdough discard and mix until smooth.
3. Stir in flour and salt, then knead for 5 minutes until dough becomes soft and elastic.
4. Cover bowl and let rise for 1 hour or until doubled in size.
5. Roll dough to ½-inch thickness and cut out rounds using a biscuit cutter.
6. Dust both sides with cornmeal and let rise again for 30 minutes.
7. Preheat a nonstick skillet to medium-low. Cook muffins 5 minutes per side until golden brown.
8. Cool on a wire rack before splitting open with a fork.
Notes
For best results, cook slowly on low heat to ensure even doneness.
Split with a fork for those classic English muffin nooks and crannies.
Freeze for up to 2 months, reheat in a toaster before serving.
Use oat or almond milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Bread, Brunch
- Method: Stovetop
- Cuisine: American, European