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.
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 the baking soda evenly over the risen dough and gently knead it in just until incorporated (about 30–60 seconds). Do not overwork the dough.
- 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.