English Muffins

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 8 muffins


  • 1 cup sourdough discard
  • 1 cup lukewarm milk
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • Cornmeal or semolina flour, for dusting


  1. Activate Yeast:
    • In a small bowl, combine the lukewarm milk, active dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
  2. Mix Dough:
    • In a large mixing bowl, combine the sourdough discard, flour, salt, and activated yeast mixture. Stir until a soft dough forms.
  3. Knead Dough:
    • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
  4. First Rise:
    • Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it doubles in size.
  5. Shape Muffins:
    • After the dough has risen, gently punch it down to release any air bubbles. Transfer it to a lightly floured surface and roll it out to about 1/2 inch thickness. Use a round cutter or a glass to cut out rounds of dough.
  6. Second Rise:
    • Dust a baking sheet with cornmeal or semolina flour. Place the cut-out dough rounds on the prepared baking sheet, leaving some space between each muffin. Dust the tops lightly with additional cornmeal or semolina flour. Cover the muffins with a clean kitchen towel and let them rise for another 30-45 minutes.
  7. Cook Muffins:
    • Heat a skillet or griddle over medium heat. Once hot, carefully transfer the risen muffins to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. You may need to cook them in batches.
  8. Cool and Serve:
    • Once cooked, transfer the English muffins to a wire rack to cool completely. Split them open with a fork or a bread knife and toast them before serving.
  9. Nutritional Information (per serving):
    • Calories: 200 kcal
    • Protein: 5g
    • Carbohydrates: 34g
    • Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 10mg
    • Sodium: 290mg
    • Fiber: 1g
    • Sugar: 3g
  10. Enjoy:
    • Serve your homemade sourdough discard English muffins warm with butter, jam, or your favorite toppings for a delicious breakfast or snack!

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