The easiest sourdough english muffins! Thick, fluffy, and perfect english muffins. My absolute favorite way to use my sourdough discard!

The dough is so easy to mix together, and also super easy to shape the next day when you’re ready to cook your english muffins. Other than having to wait for the dough to bulk ferment, these are SO quick and simple!

I mean, just look at how fluffy and perfect these are!! I am obsessed! Especially when toasted and served with butter and honey! 🙂

My prep and cook schedule for my english muffins:

• 2:00pm: I prep my dough. This is just simply measuring out and mixing the ingredients together.
• 2:00pm-7:00pm: I cover my bowl and set on the counter for 5 hours after mixing the dough. At this point your dough should double in size.
• 7:00pm-7:00am: This is when I let my dough finish its additional 12 hour bulk ferment in the refrigerator. Keep the dough covered with plastic wrap in the same bowl you mixed the dough in.
• 7:00am (the following day): I shape my dough. On a generously floured work surface, I perform 4 stretch and folds then shape into a rectangle to cut out rounds with my round dough cutter.
• 7:15am-8:15am: Cover english muffins with plastic wrap on a baking sheet dusted with corn meal. The dough will rest and rise a bit more during this time.
• 8:15am: I cook my english muffins!

Keep in mind this is just the timing that works best for me and my family’s schedule, so feel free to shift this to work for you! If you want to make these later in the morning the following day, then I suggest pushing your start time a few hours later!

Let me know if you make these english muffins! I can’t wait to hear what you think. Enjoy! xo

Sourdough Discard English Muffins

★★★★★ 5 from 2 reviews

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Bulk Fermentation: 17 hours
• Cook Time: 10 minutes
• Total Time: 17 hours 30 minutes
• Yield: 8–10 english muffins 1x
• Category: Breakfast

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Description

Fluffy and delicious whole wheat english muffins, made with sourdough discard!

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Ingredients

Scale 1x2x3x

• 2/3 cup sourdough starter discard
• 1 cup whole milk, lukewarm
• 1 tbsp honey (if you like a sweeter English muffin, add 1-2 extra tablespoons)
• 1 + 1/2 cups bread flour (can sub all-purpose flour)
• 1/2 cup whole wheat flour
• 1/2 tsp sea salt
• ~ 1/4 cup cornmeal, for dusting

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Instructions

1. The afternoon before you would like to have your English muffins ready to cook/serve, prep the dough. In a large bowl whisk together your sourdough discard, milk, and honey. (See blog post for my exact schedule). Mix in the bread flour, whole wheat flour, and salt. 
2. Cover dough and let sit on the counter for 5 hours to double in size, then place in the refrigerator for 12 hours to finish bulk fermenting.
3. After 12 hours in the refrigerator, it’s time to shape your muffins! Transfer dough to a floured surface and perform 4 stretch and folds (stretch one side of the dough out then fold it into the center of the dough, then repeat for the remaining 3 sides).
4. Sprinkle a large baking sheet with about half of the cornmeal.
5.  Flatten dough into a rectangle about 3/4” thick and use a round dough cutter to cut out your English muffins. Reshape the scraps into a rectangle and repeat until all of the dough is gone, transferring the English muffins to the prepared baking sheet. Sprinkle the tops with the remaining cornmeal.
6. Cover the English muffins and leave out on the counter for 1 hour.
7. Heat a cast iron skillet over medium low heat. We don’t want the pan to get too hot, so don’t turn the heat too high! Sprinkle the pan with cornmeal, then reduce heat to low. Add 3-4 English muffins to the pan with space in between each. Cover your pan and cook for 5-7 minutes, until golden brown. Flip and repeat for another 5-7 minutes.
8. Allow English muffins to cool for a bit before slicing and enjoy!

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