Sourdough English Muffins

Sourdough English muffins are the secret weapon of discard recipes. They cook on the stovetop in 15 minutes, freeze beautifully, and are dramatically better than store-bought.

Recipe — twelve English muffins

• 500g bread flour
• 350g milk, warmed
• 200g sourdough discard
• 25g sugar
• 25g butter, melted
• 10g salt
• 4g instant yeast (yes, yeast — speeds the schedule)
• Cornmeal for dusting

Method

Mix

Combine warm milk, butter, sugar, and discard. Stir.

Add flour, salt, and yeast. Mix until shaggy.

Knead 5 minutes by hand or in a stand mixer until smooth and slightly tacky. The dough should be soft but not sticky.

Bulk

Cover. Bulk 1.5–2 hours at room temperature, or until doubled.

Shape

Roll out on a floured surface to ½ inch thick.

Cut with a 3-inch round cutter (or a clean tuna can with both ends removed).

Place on a parchment-lined sheet pan dusted with cornmeal. Sprinkle the tops with more cornmeal.

Final proof

Cover loosely. Proof 30–45 minutes until puffy.

Cook

Heat a heavy skillet or griddle over low heat — really low, 250–275°F surface temperature. Lightly oil.

Cook muffins 6–8 minutes per side. They should be deeply golden but cooked through.

If they're browning too fast, lower the heat. Slow-cooked English muffins develop the famous nooks and crannies.

Internal temperature 195–200°F.

Cool

Cool on a wire rack 15 minutes minimum.

How to eat them

The defining feature of an English muffin is the texture — pull it apart, don't slice it. Use a fork to split horizontally, then toast.

Top with butter, jam, marmalade, peanut butter, eggs and bacon, smoked salmon and cream cheese.

What good English muffins are

• Pale on the sides (not crusty)
• Deeply golden top and bottom
• Spongy, full of irregular holes inside
• Pulls apart cleanly into two halves

Common mistakes

• Cooked too hot — burnt outside, raw inside. Use low heat.
• No nooks and crannies — over-kneaded or too low hydration. Don't over-mix.
• Too thin — rolled too thin. Aim for ½ inch dough thickness.
• Sliced instead of pulled — destroys the texture. Use a fork.

Variations

• Cinnamon raisin — add 1 tsp cinnamon and 100g raisins to the mix
• Whole wheat — substitute 100g whole wheat flour
• Cheese — sprinkle grated cheese on top in the last 2 minutes of cooking
• Sourdough only (no commercial yeast) — possible but takes 6–8 hours of bulk

Storage

Cool completely. Bag and refrigerate up to 5 days, or freeze.

To freeze: split first (with a fork), then freeze. Toast from frozen — they go straight in the toaster.