Sourdough Discard English Muffins
These English muffins are made with sourdough discard, giving them a unique flavor and texture.
Equipment
- Mixing bowl
- Skillet or griddle
Ingredients
For the Muffins
- 1 cup whole milk warmed to 110 degrees F
- 2 tablespoons unsalted butter melted
- 2 tablespoons brown sugar or sweetener of choice
- 1 teaspoon active dry yeast
- ½ cup sourdough discard
- 2 ½ cups bread flour
- 2 teaspoons kosher salt *
For Dusting
- 1 to 1 ½ cups semolina flour or cornmeal have a generous amount on hand to dust the pan and muffins
Instructions
- In a mixing bowl, combine the warmed milk, melted butter, brown sugar, and yeast. Let it sit for about 5 minutes until frothy.
- Add the sourdough discard, bread flour, and kosher salt to the yeast mixture. Mix until a dough forms.
- Knead the dough for about 5 minutes until smooth. Let it rise in a warm place until doubled in size, about 1 hour.
- Preheat a skillet or griddle over medium heat. Divide the dough into equal portions and shape into muffins.
- Dust both sides of each muffin with semolina flour or cornmeal. Place in the skillet and cook for about 7-10 minutes on each side until golden brown.
Notes
Store any leftovers in an airtight container. These muffins are great toasted.