Description
These Sourdough English Muffins are soft, chewy, and packed with a tangy flavor from sourdough discard. Made from simple ingredients and cooked on the stovetop, they’re perfect for breakfast or brunch. The cornmeal adds a delightful crunch and prevents sticking, while the slow rise develops deep, complex flavors.
Ingredients
Scale
Dough
- 1¼ cups warm milk (not hot)
- ½ cup sourdough discard
- 3 tablespoons oil
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3¼ cups all-purpose flour (spooned and leveled)
For cooking
- ¼ cup cornmeal (for sprinkling)
- Butter or oil (for greasing the skillet)
Instructions
- Mix wet ingredients and yeast: In a stand mixer bowl, combine the warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt. Mix thoroughly to incorporate all ingredients evenly.
- Add flour and knead: Gradually add the all-purpose flour to the mixture and use the dough hook attachment to knead the dough for 6-7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Cover the dough bowl with a clean towel or plastic wrap and let it rise in a warm, draft-free area for 60 to 90 minutes, until it has noticeably risen and is puffy.
- Prepare baking surface: Sprinkle cornmeal generously over a large baking sheet lined with parchment paper. This will prevent the muffins from sticking and add texture.
- Shape the muffins: Punch down the risen dough to release air, transfer it to a well-floured surface, and roll it out to a 1-inch thick rectangle. Use a round cutter or glass to cut circles from the dough and place them spaced apart on the cornmeal-coated baking sheet.
- Second rise: Sprinkle additional cornmeal on top of the cut dough circles. Cover them loosely with a towel or plastic wrap and let them rise for another 30 to 60 minutes, until noticeably puffed and slightly risen.
- Cook the muffins: Heat a large skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil. Place 3 to 4 dough pieces onto the skillet with space in between. Cover and cook for 6-8 minutes on each side, or until the muffins are golden brown and cooked through.
Notes
- Use warm milk to encourage yeast activation but avoid hot milk which can kill the yeast.
- Sourdough discard adds a tangy flavor and improves texture but can be substituted with an equal amount of milk and a little extra yeast if unavailable.
- Adjust cooking temperature if muffins brown too quickly to ensure they cook fully inside.
- Store leftovers in an airtight container or freeze for longer storage. Toast before serving.
- Use a floured cutter to prevent dough from sticking when shaping muffins.
