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a tray of sourdough discard English Muffins

Sourdough English Muffins

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5 from 2 reviews

  • Author: MJD
  • Total Time: 3 hours 10 minutes
  • Yield: 12 English Muffins 1x

Description

These sourdough English muffins are light, airy, and full of that signature sourdough tang. With a golden, crisp exterior and a soft, chewy centre, they’re a step above anything you’ll find in the store. Naturally leavened with sourdough discard and finished with a quick pan-cook and bake, they’re easier to digest and packed with flavour. Perfect for breakfast sandwiches, eggs Benedict, or simply toasted with butter.

Ingredients

Scale
  • 435 grams Bread Flour
  • 109 grams Whole Wheat Flour
  • 218 grams Water
  • 147 grams Sourdough Discard
  • 109 grams Buttermilk (Room Temperature)
  • 12 grams Salt
  • 8 grams Instant Active Yeast
  • 16 grams Honey
  • 27 grams Butter (Room Temperature)
  • Semolina or cornmeal (for dusting)

Instructions

  1. In the bowl of a mixer, combine the sourdough discard, water, buttermilk, honey, and yeast. Mix for 15 seconds just to combine.
  2. Add the flours, salt and butter. Mix on low for 2 to 3 minutes to combine.
  3. Increase speed to high and mix for another 2 to 3 minutes.
  4. Place the dough in a lightly greased bowl, cover with a towel, and set it aside to rise for about 1 1/2 hours.
  5. Gently deflate the dough, turn it out onto a lightly floured work surface, and let it sit for a few minutes.
  6. Roll dough to 1/2″ thick and cut into 3″ rounds.
  7. Place the rounds, evenly spaced, onto baking sheets and sprinkle with cornmeal or semolina.
  8. Cover the sheet pans with plastic wrap and let them rise until light and puffy, about 45-60 minutes.
  9. Heat oven to 350°F (176°C).
  10. Heat a large cast-iron skillet over medium heat. Add a splash of neutral oil and swirl it around to coat the skillet.
  11. Gently transfer a few muffins to the pan, taking care not to overcrowd them. Cook for 2 to 3 minutes, until golden brown.
  12. Flip the muffins and add 1 to 2 teaspoons of water and cover the pan with a lid or a plate.
  13. After 2-3 minutes, remove the lid and flip the muffins; the bottoms should be golden brown and you should hear a hollow sound if you pick them up and lightly tap them. 
  14. Transfer muffins to a baking sheet and bake for 3 to 5 minutes.

Notes

  • Storage: Store cooled muffins in an airtight container at room temperature for 3–5 days. For longer storage, freeze in a freezer-safe bag for up to 4 weeks. To defrost, pop them into the microwave for 15–30 seconds or reheat in the oven at 175°C (350°F) until warmed through.

  • Cooking Tip: For best results, cook muffins on a heavy-bottomed pan or cast iron skillet over low heat. I use a 12″ Smithey cast iron pan, which gives a beautiful even crust.

  • Sourdough Discard: This recipe is designed for unfed sourdough discard, but it also works with active starter if that’s what you have on hand. The flavour will be slightly less tangy.

  • Buttermilk Substitute: No buttermilk? Use regular milk with 1 tsp lemon juice or vinegar per ½ cup and let it sit for 5–10 minutes before adding.

  • Cutter Tip: Use a 3″ round biscuit or pastry cutter. Dip it in flour between cuts to prevent sticking.

  • Finishing Bake: Don’t skip the final bake—it ensures the muffins are fully cooked in the centre without overbrowning on the skillet.

  • Prep Time: 3 hours
  • Cook Time: 10 min
  • Category: Sourdough
  • Method: Baking
  • Cuisine: American

Find it online: https://matthewjamesduffy.com/sourdough-english-muffins/