Sourdough Discard English Muffins Recipe

Name: Sourdough Discard English Muffins Recipe
Cook time: 15 min
Yield: 8 servings
Ingredients: 1 cup whole milk, warmed to 110 degrees F; 2 tablespoon unsalted butter; 2 tablespoon brown sugar; 1 teaspoon active dry yeast; 0.5 cup sourdough discard; 2.5 cup bread flour; 2 teaspoon kosher salt; about 1 to 1 1/2 cups of semolina flour or cornmeal - this amount will depend on how many muffins you make. Just have a generous amount on hand to dust the pan and both sides of the muffins to prevent sticking

8 servings

These No-Knead Sourdough Discard English Muffins are soft and fluffy and so easy to make with either an overnight option (my favorite!) or same day. The easy dough comes together quickly with no mixer and no kneading. Serve these muffins toasted with butter and honey or make a savory breakfast sandwich to rival all others. Once you've tried homemade English muffins there is no going back to store bought!

Ingredients

whole milk
warmed to 110 degrees F
1 c
unsalted butter
2 tbsp
brown sugar
2 tbsp
active dry yeast
1 tsp
sourdough discard
½ c
bread flour
2 ½ c
kosher salt
2 tsp
about 1 to 1 1/2 cups of semolina flour or cornmeal - this amount will depend on how many muffins you make. Just have a generous amount on hand to dust the pan and both sides of the muffins to prevent sticking

Directions

1
Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes. Next, add flour and salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.
2
Cover and let rise until doubled in size which should take 60-90 minutes.
3
After dough has doubled in size (or after chilling dough overnight), dump onto floured surface and press or roll out to about a 1-inch thickness. Cut rounds with a biscuit cutter or drinking glass/jar.* Reshape scraps by stacking them, re-rolling, and cutting. I like to get about 9-10 but if you like thinner English Muffins you can roll them a bit thinner and get a few more. This recipe is easily modified to your preferences.
4
When you have all muffins shaped, place them on a pan lined heavily with cornmeal or semolina flour. Dust both sides well. Cover the muffins and allow to rise for about an hour until puffy and light. If your dough came straight from the refrigerator this can take about 2 hours. You want these nice and puffy before you fry them.
5
Preheat an electric skillet to 300 degrees or a heavy skillet over medium-low heat, and place risen muffins in, leaving a bit of space between each one. Cover and cook for 5 minutes. Flip and cook on second side for another 5 minutes, covered. At this point I like to reduce the heat to about 250, flip the muffins a few more times until the internal temp registers 195-200 degrees F. You can also pop them in a 350 degree oven for about 10 minutes to finish cooking. This extra cooking time will depend on the thickness. I like mine on the thicker side so I almost always give them an extra few minutes.
6
Remove to cooling rack and allow to cool to room temperature.
7
For the best craggy nooks and crannies, use a fork and your fingers to pry the halves apart before toasting.