Sourdough Discard English Muffins

Sourdough discard English muffins are the smartest way to turn “extra starter” into something you’ll actually crave. You get a soft, chewy muffin with that subtle sourdough tang, plus the classic toasted outside and warm, tender inside.

These cook on a skillet instead of the oven, which means no complicated baking setup. Once you learn the dough texture and how to manage the heat, they become a repeat recipe for breakfast sandwiches, quick snacks, and freezer-friendly meal prep.

Reasons to Try Sourdough Discard English Muffins

• Uses up discard: No waste, and the flavor is better than regular muffins.
• Better texture: Chewy edges with a fluffy interior once toasted.
• Skillet cooked: No oven needed, and you get great browning control.
• Make-ahead friendly: They store and freeze extremely well.
• Perfect for sandwiches: Eggs, cheese, chicken, veggies—everything fits.

Ingredients Notes

• Sourdough discard
• Bread flour
• Milk
• Butter
• Honey
• Instant yeast
• Salt
• Baking soda
• Cornmeal

Save

How to Make Sourdough Discard English Muffins

1. Mix discard, warm milk, honey, and yeast until combined.
2. Add flour and salt and mix into a soft, slightly sticky dough.
3. Rest until the dough looks puffy and elastic.
4. Gently pat the dough out and cut rounds.
5. Dust with cornmeal and let the rounds rise again.
6. Cook on a skillet over steady low heat, flipping until golden and fully set.
7. Cool completely, then split with a fork and toast before serving.

What You Must Know Sourdough Discard English Muffins

• Heat control is everything. If the skillet is too hot, the outside browns before the inside cooks, and you’ll get a gummy center. Keep the heat low and be patient.
• Discard strength varies. Very sour discard can make the flavor sharper and the dough softer. That’s normal—just handle gently and avoid adding too much extra flour.
• Sticky dough is not a mistake. English muffin dough is usually softer than sandwich bread dough. Adding lots of flour makes them dense. Use lightly floured hands and a bench scraper instead.
• Don’t smash the rise out. When shaping and moving the rounds, handle them like pillows. Rough handling removes the air you worked for.
• Fork-splitting matters. Cutting with a knife gives a smooth interior. Fork-splitting creates the classic nooks and crannies that grab butter and jam.

Save

Helpful Tips

• Use a lid on the skillet. It traps gentle heat and helps the centers cook through without scorching the bottoms.
• Stove runs hot? Use a heat diffuser or move the pan off the burner for a minute when browning happens too fast.
• Want cleaner edges? Dip the cutter in flour between cuts and avoid twisting the cutter (twisting can seal edges and reduce rise).

Variations and Substitutions

• Whole wheat: Replace part of the bread flour with whole wheat flour for a heartier muffin.
• No honey: Use sugar or maple syrup, or skip it for a more savory flavor.
• Dairy-free: Use plant milk and a neutral oil instead of butter.
• No yeast option: Skip the yeast and let the dough ferment longer until noticeably puffy, then continue as usual (expect a slower rise and more tang).
• Flavor add-ins: Stir in dried herbs, black pepper, or a little garlic powder for savory muffins.

Serving Suggestions for Sourdough Discard English Muffins

• Toast and spread with butter and honey or jam.
• Make breakfast sandwiches with egg and cheese.
• Use as mini pizza bases with sauce and shredded cheese.
• Top with smashed avocado, lemon, and cracked pepper.
• Serve alongside soup or salad instead of bread.

Save

Storage and Reheating

Storage: Cool completely, then store in an airtight container for up to 3 days.
Freezing: Freeze in a sealed bag for up to 3 months. Slice or fork-split before freezing to make toasting easier.
Reheating: Toast straight from the fridge or freezer until hot and crisp. If the inside seems tight, toast a little longer on a lower setting.

Nutrition Facts (Per Serving)

Save

Irresistible Sourdough Discard English Muffins (Skillet Perfect!)

Make soft, chewy sourdough discard english muffins with classic nooks and crannies—easy skillet cooking, great for breakfast sandwiches, and freezer-friendly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Rise Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course breakfast and brunch

Cuisine American, British-inspired

Servings 10 muffins

Calories 190 kcal

Ingredients

  

• 1 cup sourdough discard
• 3/4 cup milk warmed
• 1 tablespoon honey
• 2 1/4 teaspoons instant yeast
• 3 cups bread flour plus more for dusting
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons unsalted butter melted
• 1/4 cup cornmeal for dusting

Instructions

 

• In a large bowl, whisk sourdough discard, warm milk, honey, and instant yeast until smooth.
• Add melted butter, then stir in bread flour and salt until a soft dough forms.
• Cover and let rise until puffy and expanded, about 60 to 90 minutes (longer if your kitchen is cool).
• Sprinkle a clean surface lightly with flour. Turn out the dough and gently pat it into a thick round.
• Dust a baking sheet with cornmeal. Cut dough rounds and place them on the sheet. Re-pat scraps gently and cut more.
• Lightly cover and let the rounds rise until noticeably puffy, about 30 to 45 minutes.
• Preheat a skillet or griddle over low heat. Sprinkle a little cornmeal on the surface.
• Cook muffins in batches. Cover the skillet and cook until deep golden on the bottom, then flip and cook until golden and cooked through. Keep heat low so the centers set.
• Transfer to a rack and cool completely.
• Split with a fork and toast before serving for the best texture.

sourdough discard english muffins, sourdough discard recipes, homemade english muffins, skillet english muffins, sourdough breakfast