Sourdough Discard English Muffins
These sourdough discard English muffins are soft, chewy, and full of classic nooks and crannies, perfect for toasting. Made with sourdough discard and a touch of yeast, this easy recipe gives you the flavor of sourdough without the long fermentation time. Cooked in a skillet until golden brown, they’re perfect for breakfast sandwiches or served with butter and jam.
Equipment
- 1 cast-iron skillet or griddle
Ingredients
- 240 grams warm water (1 cup)
- 8 grams active yeast (2 ½ tsp)
- 240 grams sourdough discard (1 cup)
- 330 grams all-purpose flour (2 ¾ cups)
- 12 grams sugar (1 tbs)
- 9 grams salt (1 ½ tsp)
- coconut oil, for greasing the pan
Instructions
- Bloom the yeast. In a large mixing bowl, combine the warm water and yeast. Let it sit for about 10 minutes, until the mixture becomes foamy.
- Add the sourdough discard. Stir in the sourdough discard until the mixture is smooth and well combined.
- Mix the dough. Add the flour, sugar, and salt.If using a stand mixer: Mix with a dough hook on medium speed for 5–7 minutes until the dough becomes smooth, elastic, and slightly tacky.If kneading by hand: Stir until a rough dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- First rise. Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm place for 60–90 minutes, or until puffy and nearly doubled in size.
- Divide the dough. Turn the dough out onto a lightly floured surface. Using a bench scraper or large knife, divide it into 12 pieces. The pieces do not need to be perfectly even.
- Shape the muffins. Shape each piece into a small round and place them on a parchment-lined baking sheet, leaving space between each one. Don't worry about making them perfectly uniform.
- Second rise. Cover loosely and let the muffins rise for 30–60 minutes, until slightly puffy.
- Preheat the skillet. Heat a cast-iron skillet over medium heat until hot. Add a small amount of coconut oil and swirl to coat the pan.
- Cook the muffins. Place several muffins in the skillet, leaving space between them, and cook in batches if needed. Reduce the heat to low and cook for about 8–10 minutes, until the bottoms are golden brown.
- Flip and finish cooking. Flip the muffins and increase the heat to medium-low. Cook for another 10–12 minutes, until the second side is golden and the muffins feel set.
- Finish in the oven if needed. If the muffins are well browned but still soft in the center, transfer them to a 300°F oven for about 5–10 minutes to finish cooking. The internal temperature should reach about 200°F.
- Cool before slicing. Transfer the English muffins to a wire rack and allow them to cool for 10–15 minutes before slicing.