Description
Learn how to turn your sourdough discard into delicious homemade English muffins with this easy recipe. These muffins are perfect for a hearty breakfast or brunch, toasted to perfection and topped with your favorite spreads.
Ingredients
Scale
Main Ingredients:
- 1 cup sourdough discard (unfed, 100% hydration)
- ¾ cup warm milk
- 1 tablespoon sugar
- 2 tablespoons unsalted butter, melted
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Additional for Dusting:
- cornmeal or semolina
Instructions
- Combine Wet Ingredients: In a large bowl, mix sourdough discard, warm milk, sugar, and melted butter.
- Add Flour: Stir in flour to form a soft dough. Let it rest for 6–8 hours or overnight.
- Final Dough: Incorporate salt and baking soda, knead gently, and roll out the dough.
- Cut and Rise: Cut out rounds, let rise on a cornmeal-dusted sheet.
- Cook: Cook on a griddle for 5–7 minutes per side.
- Serve: Cool, split, toast, and enjoy!
Notes
- Ensure medium-low heat to cook the muffins evenly.
- Store leftovers airtight for 3 days or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
