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.