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Sourdough Discard English Muffins

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Light and fluffy English muffins made using sourdough discard for a tangy flavor and perfect nooks, ideal for breakfast or snacks.

Ingredients

Scale
  • 1 cup sourdough discard (unfed, room temperature)
  • 1 cup warm milk (about 110°F)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon instant yeast
  • Cornmeal, for dusting

Instructions

  1. In a large bowl, combine the sourdough discard, warm milk, sugar, and instant yeast. Stir and let sit for 5 minutes until bubbly.
  2. Add the egg and salt; mix well to combine.
  3. Gradually add the flour, mixing until a soft dough forms.
  4. Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let rise for 1 to 1 1/2 hours until doubled in size.
  6. Turn the dough out onto a lightly floured surface, roll out to about 1/2-inch thickness.
  7. Use a round cutter (about 3 inches) to cut muffins and place on a baking sheet sprinkled with cornmeal. Sprinkle tops with cornmeal as well.
  8. Cover and let the muffins rise for 30-45 minutes until puffy.
  9. Heat a cast iron skillet or griddle over medium-low heat and cook the muffins for 7-8 minutes per side until golden brown and cooked through.
  10. Cool on a wire rack before splitting and toasting.

Notes

For extra flavor, split the muffins and toast them, then spread with butter and your favorite jam or savory toppings.

Find it online: https://foodiedishes.com/sourdough-discard-english-muffins/