Sourdough Discard English Muffins Recipe
Yield: 12 English muffins
If you love my my popular 100% Sourdough English Muffins recipe, then you are going to love this quick discard version! These Sourdough Discard English Muffins are are soft, chewy, and easy to make same day or overnight. They're perfect for breakfast or snacking.
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
Looking for a 100% sourdough version? Check out my Sourdough English Muffins recipe. Just as delicious but with all the gut-health benefits!
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.
Nutrition
Calories: 208kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 333mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 2mg
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