If you keep sourdough starter, you know the routine: feed the starter, use what you need, stare at the discard, and decide whether you’re baking or tossing it. This is one of those recipes that makes the discard decision easy.
These sourdough discard English muffins are soft, lightly tangy, and simple to make — no mixer, no kneading marathon, and no complicated steps. They cook on the stovetop first, then finish in the oven, which gives them that classic English muffin texture without fuss.
They’re perfect for slow mornings, breakfast sandwiches, or keeping a stash in the freezer for busy days.
Easy Sourdough Discard English Muffins (No Mixer)
Soft, lightly tangy English muffins that start on the stovetop and finish in the oven. No mixer and no kneading marathon.
- Prep Time: 20
- Rise Time: 120
- Cook Time: 15
- Total Time: 2 hours 35 minutes
- Yield: About 12 muffins
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- ½ cup sourdough discard
- 1⅓ cups warm milk
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- 3 tablespoons melted butter
- 1½ teaspoons salt
- 3⅔ cups all-purpose flour
- Cornmeal or semolina, for dusting
Instructions
- In a large bowl, whisk together the sourdough discard, warm milk, sugar, and instant yeast. Let it sit a few minutes until the yeast dissolves and the mixture looks slightly foamy.
- Stir in the melted butter and salt, then add the flour. Mix with a spoon or dough whisk until combined. The dough will be soft and sticky, and that is right.
- Cover the bowl and let the dough rise about an hour, until doubled.
- Line a baking sheet with parchment and sprinkle generously with cornmeal or semolina. Using a ¼ cup measure, portion the dough onto the sheet. Turn each portion to coat in the cornmeal and shape lightly into rounds. Cover and rise again about an hour.
- Heat a skillet over medium-low. Cook the muffins about 3 minutes per side, until lightly golden and set.
- Return the muffins to the baking sheet and bake at 350°F for 5 to 7 minutes, until cooked through.
- Cool on a rack. Split with a fork for the best texture.
Notes
These freeze beautifully. Cool, slice in half, freeze, and toast straight from the freezer.
Good with butter and jam or honey, or turned into breakfast sandwiches with eggs and cheese.
If your kitchen is cool, the rise takes longer. Let the dough tell you when it is ready.
For the rest of the discard, try no fuss dinner rolls or these scones.
Everything we’ve written about sourdough, from starter care to discard recipes, lives on one page: Sourdough at Our House.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
