Sourdough Discard English Muffins

These homemade Sourdough Discard English Muffins are soft, chewy, and filled with the signature nooks and crannies that make English muffins so irresistible. They’re a fantastic way to use up extra sourdough discard while creating a delicious breakfast bread that’s perfect for toasting, sandwiches, or slathering with butter and jam.

Cooked on a griddle rather than baked, these muffins develop a golden crust while remaining tender inside. The sourdough discard adds a subtle tangy flavor and helps create the classic texture everyone loves.

Why You’ll Love This Recipe

• Great use for sourdough discard
• No waste recipe
• Soft, chewy texture
• Full of nooks and crannies
• Perfect for breakfast sandwiches
• Freezer-friendly
• Easy to make ahead
• Better than store-bought

Preparation Time

• Prep Time: 20 minutes
• Rise Time: 1½–2 hours
• Cook Time: 20 minutes
• Total Time: About 3 hours

Yield: 10–12 English muffins

Servings: 10–12

Equipment Needed

• Large mixing bowl
• Stand mixer (optional)
• Rolling pin
• Biscuit cutter (3-inch)
• Baking sheet
• Cast-iron skillet or griddle
• Kitchen thermometer

Ingredients

For the Dough

• 1 cup (240g) sourdough discard
• ¾ cup (180ml) warm milk
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 2¼ teaspoons instant yeast
• 3 cups (360g) all-purpose flour

For Dusting

• ¼ cup cornmeal

Instructions

Step 1: Mix the Dough

In a large mixing bowl combine:

• Sourdough discard
• Warm milk
• Sugar
• Butter
• Yeast

Mix until combined.

Add:

• Salt
• Flour

Stir until a shaggy dough forms.

Step 2: Knead

Knead by hand for 8–10 minutes or with a stand mixer for 6–7 minutes.

The dough should become smooth and elastic.

If sticky, add flour 1 tablespoon at a time.

Step 3: First Rise

Place the dough into a lightly greased bowl.

Cover and let rise until doubled.

Rising Temperature

• 75–80°F (24–27°C)

Rising Time

• 1½–2 hours

Step 4: Roll and Cut

Turn dough onto a lightly floured surface.

Roll to approximately:

• ½ inch (1.25 cm) thickness

Cut rounds using a 3-inch biscuit cutter.

Re-roll scraps as needed.

Step 5: Second Rise

Sprinkle a baking sheet with cornmeal.

Place muffins on the sheet and dust tops lightly with additional cornmeal.

Cover loosely.

Rising Time

• 30–45 minutes

Until slightly puffy.

Step 6: Cook on a Griddle

Heat a cast-iron skillet or griddle over low-medium heat.

Cooking Temperature

• 300–325°F (150–165°C)

Place muffins onto the griddle.

Cook:

• 7–8 minutes per side

Turn carefully.

The muffins should become golden brown without burning.

Step 7: Check Internal Temperature

The center should reach:

200°F (93°C)

If needed, transfer to a:

350°F (175°C) oven

for 5 minutes to finish cooking.

Step 8: Cool

Transfer to a wire rack.

Allow to cool completely.

For the best nooks and crannies, split with a fork rather than slicing with a knife.

Tips for Perfect English Muffins

Use Active Sourdough Discard

Discard that’s less than a week old provides the best flavor.

Cook Low and Slow

Too much heat can burn the outside before the center cooks.

Fork Split Them

This preserves the signature texture.

Dust with Cornmeal

Cornmeal creates the classic bakery-style finish.

Variations

Whole Wheat English Muffins

Replace 1 cup of all-purpose flour with whole wheat flour.

Honey English Muffins

Replace sugar with:

• 2 tablespoons honey

for subtle sweetness.

Cinnamon Raisin Muffins

Add:

• 1 teaspoon cinnamon
• ½ cup raisins

during mixing.

Cheddar English Muffins

Add:

• 1 cup shredded cheddar cheese

for a savory option.

Overnight Version

After shaping, refrigerate overnight.

Allow to come to room temperature before cooking.

Serving Suggestions

Enjoy toasted with:

• Butter
• Jam
• Honey
• Peanut butter
• Cream cheese

Or use for:

• Breakfast sandwiches
• Eggs Benedict
• Mini pizzas
• Burger buns

Storage Instructions

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze for up to 3 months.

Slice before freezing for easy toasting.

Nutritional Information

Per English Muffin (Based on 12 muffins)

• Calories: 145
• Protein: 4g
• Carbohydrates: 28g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 3g

Nutrition values are estimates and may vary depending on ingredients used.

Frequently Asked Questions

What is sourdough discard?

Sourdough discard is the portion of sourdough starter removed during feeding.

Can I make these without yeast?

Yes, but the rise time will be significantly longer and depend entirely on your starter’s activity.

Why aren’t my muffins fluffy?

The dough may need more rising time, or the yeast may be inactive.

Why cook instead of bake?

Traditional English muffins are griddle-cooked, which creates their distinctive texture.