I used to feel so guilty every single time I had to throw away my sourdough discard. It felt like I was literally pouring money and hard work down the sink and I just hated it. But then I started making these English muffins and I promise you will never go back to the store bought ones again. The texture is just so much better and they have this incredible chewiness that you can only get from sourdough. If you have a jar of discard sitting in your fridge right now please do not throw it away. Save it for these treats because they are a total game changer for your breakfast routine and you will be so glad you did.

Why You Will Love These Sourdough Discard English Muffins

These muffins have that perfect tangy flavor that you can only get from a sourdough base. When you toast them they get all these amazing nooks and crannies that are just waiting to be filled with melted butter or jam. Plus it feels really good to know you are using up every bit of your starter instead of letting it go to waste. You are basically turning kitchen scraps into a high quality breakfast staple that your whole family will love. They are way more satisfying than anything you can find in a plastic bag at the grocery store.

Essential Ingredients for Sourdough Discard English Muffins

You probably already have most of this stuff in your kitchen right now. I like to use high quality flour and fresh milk to get the best results. If you want a savory version you could use a little beef broth instead of milk but I usually stick to the classic milk version for that creamy flavor. Here is what you need to get started.

Sourdough discard that has not been fed
All purpose or bread flour
Whole milk that has been warmed up
Honey or maple syrup for a little sweetness
Melted butter
Sea salt
Active dry yeast if you want them to rise faster
Cornmeal for dusting the bottom

Step by Step Guide to Making Sourdough Discard English Muffins

You need to set aside about three to four hours for this whole process from start to finish. Most of that is just waiting for the dough to do its thing so do not worry. One big thing to remember is that these are cooked right on your stovetop in a skillet and not in the oven. I know that sounds weird if you have never made them before but that is how you get that classic flat shape and perfect crust.

Preparing the Dough

First you are going to mix your warm milk with the honey and the yeast if you are using it. Then you throw in your sourdough discard and the melted butter. Start adding your flour and salt and mix it all together until it forms a dough. It is going to be a little bit tacky and sticky but that is exactly what we want. If it is too dry they will be tough so keep it a bit soft and manageable. Give it a good knead until it feels smooth.

Shaping and Second Rise

Once your dough has rested and grown a bit you can roll it out on a floured surface. You want it to be about half an inch thick. I do not even use a fancy cutter most of the time because a wide mouth mason jar lid works perfectly for cutting out the rounds. After you cut them out put them on a baking sheet dusted with cornmeal. This second rise is super important because it creates all those air pockets inside that we love so much.

Cooking Your Sourdough Discard English Muffins to Perfection

Get a heavy bottomed skillet or a griddle and put it on low heat. You really have to keep the heat low or the outside will burn before the inside is cooked. Place the muffins in the pan and let them cook slowly. Do not be tempted to flip them too early. You want a nice golden brown color on each side. It usually takes about five to seven minutes per side to get them just right.

Expert Tips for Sourdough Discard English Muffins

Here is my biggest secret for the best texture. Never use a knife to slice these open. Use a fork to poke all the way around the middle and then pull it apart. This keeps all those nooks and crannies intact so they can catch all your toppings. Also be really generous with the cornmeal on the bottom of the pan. It prevents sticking and gives them that classic crunch that makes an English muffin feel authentic.

Frequently Asked Questions about Sourdough Discard English Muffins

People always ask me how to store these. You can keep them in an airtight container for a few days or you can freeze them for up to three months. I like to slice them before I freeze them so I can just pop a frozen half right into the toaster. If you do not have discard you can totally use an active starter instead but the flavor will be a little less tangy. Either way they turn out great.

Nutritional Value of Sourdough Discard English Muffins

Here is the basic breakdown for one muffin so you know what you are getting.

Calories: 180 kcal
Total Fat: 3g
Carbohydrates: 32g
Protein: 5g
Fiber: 1g
Sugar: 2g