Sourdough Discard English Muffins (Same Day or Overnight)
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If you love my original 100% sourdough English muffins but don’t always have the time to wait for a long fermentation, this recipe is for you. These sourdough discard English muffins are ready in about 2 hours, made entirely on the stovetop, and are one of the easiest ways to turn extra discard into something truly special. No oven, no complicated steps—just mix the dough, cut it into discs, and cook.
They cook up light and airy with all those classic nooks and crannies, perfect for soaking up melty butter, honey, or your favorite jam. I especially love keeping a batch in the freezer so homemade English muffins are always within reach for quick breakfasts or snacks.
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Why You’ll Love This Recipe:
Soft and Tender Homemade English Muffins
The milk and honey keep these muffins light and moist, and using all-purpose flour keeps them from getting too dense. Each one stays soft without feeling heavy or gummy. If you like this texture, you’ll probably enjoy Sourdough Bagels for a similar chew, or Sourdough Popovers for a really airy, soft interior.
Easy, One-Bowl Dough
The dough comes together in a single bowl. You stir the sourdough discard with the warm milk and butter, add the flour and salt, then finish incorporating it by hand. There are no extra bowls or complicated folding needed. This is similar to Sourdough Discard Bagels, which also keeps things simple while still giving you great texture.
Mild, Familiar Sourdough Flavor
The unfed sourdough starter adds a gentle tang that helps balance the honey’s sweetness. It’s subtle enough that kids will love it, but still gives that touch of sourdough flavor adults appreciate
Flexible Timing for Busy Mornings
You can let the dough rise quickly at room temperature, or pop it in the fridge overnight for a slower rise. Either way, the second rise only takes a short time, so you can have muffins ready without waiting around forever.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard – I used fresh, room temperature sourdough discard that’s no more than 1-2 days old. You can use older discard, but it will bring a tangier flavor to the English muffins. If using discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active sourdough starter (grams).
- Instant yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, by contrast, can be added directly to the dry ingredients and works much faster.
- Flour – Many sourdough recipes call for bread flour for it’s higher protein content, but this English muffin recipe calls for all-purpose flour. If you use bread flour, the muffins will become too dense and chewy, while AP flour keeps them tender and soft.
- Honey – For a touch of sweetness, I added honey to the dough. This can be substituted with 2 tablespoons of sugar.
- Milk – Milk makes these English muffins cloud-like by adding moisture to the dough. I used whole milk, but oat milk, almond milk, soy milk, or coconut milk work well too.
- Butter, cubed – adds richness, tenderness, and flavor to the muffins. Melted slightly in the warm liquids.
- Salt – Enhances flavor and strengthens the gluten structure in the dough. You can use kosher salt or whatever salt you have on hand. I prefer unrefined Redmond salt for the extra minerals.
- Cornmeal – dusts the baking sheet so muffins don’t stick and gives that classic English muffin texture on the bottom.
Same-Day Baking Schedule
|
Time |
Process |
|---|---|
|
6:00 AM |
Mix dough |
|
7:30 AM |
Remove the dough from the bowl and shape |
|
8:00 AM |
Cook in the pan |
2-Day Baking Schedule
|
Time |
Process |
|---|---|
DAY 1 | |
|
7:00 PM |
Mix the dough |
|
8:30 PM |
Cover and place the dough in the fridge |
DAY 2 | |
|
6: 00 AM |
Remove the dough from the fridge and shape |
|
8:00 PM |
Cook in the pan |
How to Make [Recipe]
- In a liquid measuring cup, combine milk, water, and cubed butter. Heat until the butter just melts and the liquid is warm. Cool slightly before adding to the dough (no hotter than 110°F, or it can kill the yeast).
- In a large bowl, mix sourdough discard and honey. Slowly pour in the warm milk mixture and stir with a Danish dough whisk until combined.
- Add the flour and salt to the wet ingredients and stir until a shaggy dough forms. Scrape the sides of the bowl to incorporate all the flour, then use your hands to finish bringing the dough together. Cover with a damp towel, plastic wrap, or a reusable shower cap.
- First rise: Cover the bowl and leave in a warm place until the dough doubles in size (about 60–90 minutes at 70°F). Adjust time if your kitchen is warmer or cooler. You can also cover and chill in the fridge overnight instead of shaping immediately.
- Remove the dough from the fridge or bowl and place it on a lightly floured work surface.
- Prepare a baking sheet by lining it with parchment paper and generously sprinkling with cornmeal.
- Pat the dough into a rectangle about ½-inch thick. Use a 3-inch English muffin ring, cookie cutter, biscuit cutter, or a rimmed glass to cut 10–12 rounds. Place them on the prepared sheet. Reroll scraps as needed.
- Cover the shaped muffins with a plastic cover that fits your baking sheet and let them rise until puffy (about 20–30 minutes at room temp, or 1–2 hours if cold).
- Preheat a large skillet over medium-low heat. Cook 6 muffins at a time for 12–14 minutes per side, checking the bottoms halfway for even browning.
- The muffins are done when the internal temperature reaches at least 190°F and the sides spring back when pressed lightly.
- Transfer the cooked muffins to a wire rack to cool while cooking the remaining batch. Split, toast, and enjoy!
How to Store:
Keep cooked sourdough discard English muffins in an airtight container at room temperature for up to three days.
For longer storage, wrap them individually and freeze for up to three months. To enjoy later, toast or warm them straight from the freezer until lightly browned. They hold up really well, so making a bigger batch ahead of time works perfectly.
FAQs
You can use active dry yeast instead, but it needs to be dissolved in warm liquid first to activate properly. Using active dry yeast will make the dough take longer to rise, so plan for extra time before shaping and cooking. You’ll still get perfect English muffins, but you’ll need to be a bit more patient because of the slower schedule. If you’re looking to use active sourdough starter, you’ll want to check out my 100% Sourdough English Muffin recipe.
You absolutely can make the sourdough discard muffin dough ahead. You can let the dough rise at room temperature for a same-day bake, or refrigerate it overnight for a slower, more relaxed rise. Chilling the dough can deepen the flavor slightly while still producing soft, tender muffins when cooked.
No, you don’t need special rings to make these muffins. You can use a 3-inch biscuit cutter, cookie cutter, or even the rim of a glass to shape the dough. Using rings can help keep the muffins uniform and neat, but they are not absolutely necessary. The muffins will still cook evenly, puff nicely, and develop the right texture without them.
If the dough was chilled or your kitchen is on the cooler side, it may take longer for the muffins to puff up. Give them extra time in a slightly warmer spot, and they should rise nicely. The dough’s elasticity and the yeast activity will eventually create the light, airy texture you want.
Sourdough Discard English Muffins Recipe
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Equipment
- medium skillet
Ingredients
- 240 grams milk 1 cup
- 120 grams water 1/2 cup
- 42 grams unsalted butter 3 Tablespoons
- 150 grams sourdough discard, room temperature 2/3 heaping cup
- 24 grams honey 1 Tablespoon
- 500 grams all-purpose flour 3 1/2 cups + 1 teaspoon
- 7 grams instant yeast 2 teaspoons
- 10 grams salt 1 1/2 teaspoons
- cornmeal for dusting
Instructions
Make the Dough:
- In a liquid measuring cup, add milk, water and cubed butter. Heat in the microwave until the butter is just melted and the liquid is warm. Cool slightly before adding to the dough.You don't want the liquid to be hotter than 110 degrees F, otherwise this can kill the instant yeast.240 grams milk, 120 grams water, 42 grams unsalted butter
- Add sourdough discard and honey to a straight-edge bowl. Slowly pour the warm milk mixture into the bowl and stir with a Danish dough whisk or your hand until combined.150 grams sourdough discard, room temperature, 24 grams honey
Bulk Rise:
- Next, add the flour, instant yeast and salt to the liquid and stir until a rough dough forms. Be sure to scrape the sides of the bowl for the extra flour. You will need to use your hands to incorporate the last bit of the flour into the dough. It will be sticky. Cover the dough with the plastic cover or plastic wrap and leave in a warm place to bulk ferment until doubled in size.In my 70 degree F kitchen, this took about 60-90 minutes. If your kitchen is warmer, it will take less time. If your kitchen is cooler, it will take more time.500 grams all-purpose flour, 10 grams salt, 7 grams instant yeast
- Once the first rise is complete, either cover the dough and place it in the fridge to chill overnight or continue on to shaping.
Shaping:
- The next morning, or when you are ready to shape, remove the dough from the fridge or the bowl and place it on a lightly floured surface. Let the dough rest for 10 minutes.
- In the meantime, prepare a cookie sheet by lining it with a piece of parchment paper and generously sprinkling it with cornmeal to prevent the dough from sticking.cornmeal for dusting
- Roll the dough with a floured rolling pin into a rectangle shape that is 1/2 inch thick. Using a 3-inch English muffin ring, cookie cutter, biscuit cutter, or a rimmed drinking glass, cut the dough into 10-12 rounds. Place them onto the prepared sheet pan. Sprinkle the tops of the English muffins with more cornmeal. Reroll the scrapes and cut the dough until all of the dough has been formed.
Second Rise:
- Once all of the Sourdough Discard English Muffins have been shaped, cover them with a plastic cover and let them rest until puffy.In my 70 degree F kitchen, this step took about 20-30 minutes when the dough was room temperature. When the dough was stored in the fridge overnight, this took about 1-2 hours. Again, if your kitchen is warmer, it will be faster. If your kitchen is cooler, it will be slower.
Cook:
- Warm a large skillet over medium-low heat. I usually cook 6 at a time since they do not spread very much when they are cooking.
- Cook on one side for 12-14 minutes, checking the bottoms halfway for even cooking. Flip to the other side and continue to cook for another 12-14 minutes or until the internal temperature reaches at least 190 degrees F.A great way to know when the muffins are done cooking is they should feel lightweight and when pressed gently, the sides spring back.
- Place the Sourdough Discard English Muffins on a wire rack to cool while you cook the second batch. Split in half with a fork when ready to serve and enjoy!
Notes
Refer to the 2 Sample Baking Schedules above
Ingredients & Substitutions
- Sourdough Discard – I used fresh, room temperature sourdough discard that’s no more than 1-2 days old. You can use older discard, but it will bring a tangier flavor to the English muffins. If using discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active sourdough starter (grams).
- Flour – So many sourdough recipes call for bread flour for it’s higher protein content, but this recipe calls for all-purpose. If you use bread flour, the English muffins will become too dense and chewy, while all-purpose flour keeps them tender and soft.
- Honey – For a touch of sweetness, I added honey to the dough. This can be substituted with 2 tablespoons of sugar.
- Milk – Milk makes these English Muffins cloud-like as it brings moisture to the dough. I used whole milk, but you can substitute with non-dairy options as well.
- Cornmeal: Cornmeal is used to dust the parchment-lined baking sheet before the second rise. It prevents sticking and gives the bottoms of the muffins their classic texture during skillet cooking.
These English muffins couldn’t get any easier! Light, chewy with plenty of nooks and crannies. We love turning them into breakfast sandwiches!
How do they not stick to the pan? I’m up to the cooking stage, so I’ll see how it goes
The cornmeal prevents the English muffins from sticking to the pan!
Well they turned out perfect! Thanks for all your great recipes on this blog!
So thrilled to hear that, Carol! Thank you for taking the time to share this positive comment!
I usually love baking… but I did not enjoy making these. The dough was way too sticky and I struggled through the entire process because of it. I added lots of flour to my hands but they stuck to everything! Even to each other!
Thank you so much for the honest feedback — I’m really sorry this one was frustrating to make. That’s never what I want for anyone baking my recipes.
This dough is meant to be a bit sticky, but it shouldn’t be unmanageable. Most often when it feels excessively sticky, it comes down to flour measurement. Because flour compacts so easily, using cups instead of a scale can sometimes result in not enough flour in the dough, that’s why I always recommend using a kitchen scale to measure your ingredients for the most accurate results.
A light dusting of flour on the work surface and hands should be enough to make the dough easy to shape without sticking. If you ever find it too tacky, adding flour a tablespoon at a time during shaping can really help.
I truly appreciate you giving the recipe a try and taking the time to share your experience — feedback like this helps others know what to expect and how to adjust. I hope you’ll give them another try in the future!
These turned out amazing!
I’m so thrilled to hear that, Angela! Thank you for taking the time to share.
I have made this recipe multiple times and live at elevation (5400′). It is perfect and the english muffins are the best I have ever had. Great instructions and visuals as well.
Thank you so much for this sweet comment! And I especially love hearing that they turned out perfectly at high elevation — that’s so helpful for other readers. I’m thrilled you’ve made them multiple times and that they’re the best English muffins you’ve ever had! Thanks again for the kind words about the instructions and visuals.
Omg. Yummmmmy. I’ve used this recipe for English muffins ;best ever) as well
As bread, buns, hoagie rolls. It’s my go to recipe now!
That makes me so happy to hear! And I love that you’ve used it for everything — English muffins, bread, buns, and hoagie rolls… that is amazing. Thank you so much for sharing and for making it your go-to recipe!