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.
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 for a few minutes until the yeast is dissolved 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 fully combined. The dough will be soft and sticky — don’t try to firm it up.
Cover the bowl and let the dough rise for about one hour, or until doubled in size.
Line a baking sheet with parchment paper and sprinkle generously with cornmeal or semolina. Using a ¼-cup measure or large scoop, portion the dough onto the sheet. Gently turn each portion to coat in the cornmeal and lightly shape into rounds. Cover and let rise again for about one hour.
Heat a skillet over medium-low heat. Cook the muffins for about 3 minutes per side, just until lightly golden and set.
Transfer the muffins back to the baking sheet and bake at 350°F for 5–7 minutes, until cooked through.
Cool on a rack. Split with a fork for the best texture.
Notes from My Kitchen
- These freeze beautifully. Once cooled, slice them in half, freeze, and toast straight from the freezer.
- They’re especially good with butter and jam, honey, or turned into breakfast sandwiches with eggs and cheese.
- If your kitchen is cool, the rise may take a little longer — that’s fine. Let the dough tell you when it’s ready.