Crunchy, tangy, and so easy to make...these Sourdough English Muffins will bring a smile to your face and another use for your sourdough starter discard!
The sourdough starter discard conundrum
Question…what happens when you’re maintaining a sourdough starter each week, but don’t do anything with the one cup of sourdough starter discard because it’s been too hot and you don’t want to turn on the oven?
Answer…if you’re like me and refuse to throw it away, you start to build up a quantity of discard that becomes alarming if you don’t use it soon. What to do?
How about Sourdough English Muffins, those gloriously versatile breakfast treats that can go from a vehicle to transport melted butter to your mouth with crunchy, tangy ease to a wonderful base for Eggs Benedict or English Muffin Pizza? And the best part is that they cook on the stove so no oven needed!
A hearty breakfast can be had, even in the summer. Bliss.
Jump to:
Why is it called an “English muffin"?
Before we get to the whys and wherefores of making Sourdough English Muffins, a nagging question needs to be addressed…are they really English?
Turns out, well, yes and no…
English Muffins are related to the English crumpet. But while crumpets are made by pouring batter into ring molds on a hot griddle which then puffs up with holes on top (not unlike a pancake before you flip it over), English Muffins are a dough that’s cooked on a griddle, turned over, and cooked on the other side so the holes form on the inside.
Also, an English ex-pat named Samuel Bath Thomas invented what he called “English toaster crumpets” in his New York City bakery after emigrating in 1874. According to The History of English Muffins from Just a Pinch, Thomas’ English Muffins “were thinner than a traditional English crumpet and pre-cut (or fork-split) so they could be pulled apart easier…” giving “…the inside a rougher surface” (aka the “nooks & crannies” we know and love today). Thanks, Mr. Thomas!
How to make Sourdough English Muffins
Making homemade Sourdough English Muffins starts like other sourdough-based bread. Mix the dough and let it have its first rise. If you have time, let it rise in the refrigerator to help produce a stronger sourdough flavor.
After the dough has risen in the refrigerator, let it sit out on the counter to warm for about an hour.
Options for shaping English Muffin dough
At this point you can portion the dough one of two ways:
- Roll out half the dough to about 1/2-inch thick, then use a 3-inch round cookie cutter to cut out rounds, re-rolling & cutting scraps. Repeat with the other half of the dough.
- Divide the dough into 24 equal pieces (I weighed the dough using a kitchen scale and divided by 24, then cut pieces to that weight). Shape each piece into a round ball, then flatten each ball into a 3-inch round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3 inches, and trim edges with a 3-inch round cookie cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly, and I used the trimmings to get extra rounds. Win!
After letting the rounds rest for an hour, heat the griddle to medium-low. All stoves heat differently, so be mindful not to make your griddle too hot.
For the best shape, cook the English muffins for about 5 minutes on their first side; then lay a quarter sheet baking pan, or similar flat (though not overly heavy) object atop them. This helps keep muffins flat across the top (rather than domed).
Continue cooking for 5-7 minutes or so; then remove the pan, turn muffins over, and finish cooking without the pan on top.
If at first you don’t succeed…turn down the heat
My first batch of Sourdough English Muffins burned on one side because I had heated the griddle too hot. I quickly reduced the heat and the rest turned out fine. I salvaged that batch by cutting off the burnt edge…they still toasted up nicely, so crisis averted.
Another mishap was that the final batch only had a single muffin on the griddle, and when I put the quarter sheet pan on top, it squished it flat (silly me…I should have used a smaller pan!). Again, no harm, no foul because it still toasted up well (if not a little skinny).
Homemade Sourdough English Muffins are easy to make and freeze well, and having yet another way to use sourdough starter discard is definitely a plus.
The next time your unfed starter starter container starts to run over, I urge you to whip up a batch…crunchy, buttery, fork-split glory awaits!
Slainté! L’chaim! Cheers!
Tammy
More recipes using sourdough starter discard
- Sourdough Bagels
- Sourdough Pretzels
- Sourdough Dinner Rolls
- Sourdough Focaccia
- Sourdough Rye Sandwich Bread
- Sourdough Pumpkin Cake
- Sourdough Gingerbread
- Sourdough Naan
- Bannocks
Sourdough English Muffins
Special Equipment
- griddle
Ingredients
- 2 Tbsp granulated sugar, (1 oz, 28g)
- 2 cups milk, scalded to 110°F-115°F, see Recipe Notes (16 oz, 454g)
- 1 Tbsp yeast
- 1 cup sourdough starter discard, unfed, at room temperature, see Recipe Notes (8 oz, 227g)
- 7 cups all-purpose flour, (30 oz, 843g)
- 1/4 cup butter, at room temperature (2 oz, 56g)
- 1 Tbsp salt
- Cornmeal or semolina, for coating
Procedure
- Make the dough: Combine all the dough ingredients (except for the cornmeal or semolina) in a stand mixer bowl. Using the dough hook, knead to form a smooth dough (you can also knead the dough in a bread machine or by hand). The dough should be soft and elastic, but not particularly sticky, so add additional flour if needed (use 1 Tbsp increments until you get the desired consistency…this is especially necessary if you’re baking on a humid day).
- Place the dough in a lightly greased bowl, cover, and immediately place it in the refrigerator (this is called retarding the dough…it allows the sourdough to ferment slowly and develop a more pronounced sour flavor). Let the dough chill for 8 hours (or up to 2 days). If you don’t want to cook the muffins on a separate day, just set the covered bowl aside to rise for about 1-1/2 hours, or until it's noticeably puffy.
- Shape the muffins: Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes to relax the gluten. If you’ve retarded the dough in the refrigerator, allow the dough to rest for about an hour on the counter to warm to room temperature.
- Option 1: Divide the dough in half. Working with one piece at a time, roll ½-inch thick, and cut in rounds using a 3-inch round cookie cutter. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
- Option 2: Divide the dough into 24 equal pieces (I weighed the dough using a kitchen scale and divided by 24, then cut pieces to that weight). Shape each piece into a round ball, then flatten each ball into a 3-inch round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3 inches, and trim edges with a 3-inch round cookie cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly, and I used the trimmings to get extra pieces. Win!
- Place the rounds, evenly spaced, onto a cornmeal- or semolina-sprinkled half sheet pan (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise on the counter until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight and you didn’t let it come to room temperature first, the rise time will be about 2 hours.
- Cook the muffins: Carefully transfer the rounds (as many as a time that will fit without crowding) to a large electric griddle preheated to 350°F, or to an ungreased griddle or frying pan that has been preheated over medium-low heat.
- Cook the muffins for about 10 to 12 minutes on each side. For the best shape, cook muffins for about 5 minutes on their first side; then lay a quarter sheet baking pan, or similar flat (though not overly heavy) object atop them. Continue cooking for 5-7 minutes or so; then remove the pan, turn muffins over, and finish cooking without the pan on top. This helps keep muffins flat across the top (rather than domed). They’re done when an instant-read thermometer inserted in the center of a muffin registers 190°F. The edges may feel a bit soft; that's OK.
- Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.
Recipe Notes
That looks so yummy!
Beautiful photos - I can almost smell them coming hot off the griddle! Also great inspiration to get a sourdough starter going. Thanks for sharing!
Thanks for your kind words!
The Best English Muffin recipe I have tried! This will now be my go to recipe! They are mouth watering good!!
I’m so glad you enjoyed them!
Tried making them, but they didn’t rise. Wondering if I overheated the milk and killed the yeast and sourdough? Anyway, will give it another go!
I think your suspicions might be correct...it's best to warm the milk until small bubbles form and the milk is steaming, but you don't want to boil it. If the milk does boil, allow it to cool until it's warm to the touch but won't burn your fingers.
I hope you try again and let me know how it goes. Good luck! 😉
Attempted this recipe twice and my dough WILL NOT rise. Both times I used the counter rather than the fridge to cook same day. First time didn't rise at all but I cut the circles anyway and let sit and it took like six hours to see any sort of rise at all. I discarded because they were way too thin. Today I'm trying again and no rise after 2 hours on the counter. Letting sit longer but seems like a second round of the same. Thoughts?
Nevermind, saw comment above. I'm guessing I'm having the same problem.
Hi Kylene, I'm sorry you're having trouble with this recipe. If you think you're warming the milk too much, it kills the yeast before it has a chance to do its job. Try to warm the milk just until it simmers (small bubbles around the outside and lightly steaming). It won't take long to get there.
The other possibility is to make sure your yeast is fresh and active. A way to tell is to check the expiration date on the package (that's a dead giveaway). If you're still unsure, then you'll want to "proof the yeast," i.e. sprinkle the yeast onto the warmed milk with a teaspoon of sugar and let it sit for about 5 minutes. If the mixture foams, you know your yeast is active and you can proceed with making the dough. If it doesn't, you'll have to get yourself some fresh yeast.
I hope this helps. Good luck, stay safe, and happy baking! 😉
Hi Tammy,
Thanks for all your creative suggestions for using sourdough starter! One question. Why do the English muffins need yeast in addition to the sourdough starter? I’m trying to cut out shop bought yeast altogether. I’m presuming it’s because muffins need more rise? Would ripe sourdough starter negate the need for additional yeast? I have only just got my first every sourdough starter going (yesterday) but can’t stand the thought of throwing anything away. (Especially whilst in lockdown due to C-19)!
Thanks in advance for your insights.
Claire (from England where we love English muffins!)
Hi Claire, thanks for your question. The need for commercial yeast stems from the fact that I'm using sourdough starter discard, which means that the yeast in the starter isn't very active (here the starter is really there to provide flavor). If you were using ripe (i.e. fed) starter that is vigorous and bubbling, you could probably get away without using commercial yeast. Also, with new starter, you need to let it get very active before baking with it solo. I haven't tried using ripe starter myself because I, like you, don't want to throw away the discard. Please let me know how it goes for you if you do decide to go for it. Happy Baking!
Hi there, I made the full recipe today and I am not sure about my dough? It seems to me that the dough is too thick ? Not very soft..When I push on the dough it doesn't really spring back, it kinda cracks? I have it in the refrigerator until tomorrow, hoping it will look like you're pic? Any suggestions are appreciated.
Hi Linda, thanks for writing. The thing about bread baking is that the dough texture is dependent on some factors that aren't entirely obvious. If your dough was too dry, it could be that (1) your starter has a different hydration level than mine so the dough needed more liquid, (2) the type of flour you're using might be absorbing more liquid (different strengths of flour will do this), and/or (3) the humidity is low, evaporating more liquid from the dough. In any case, it sounds like you needed to add a tablespoon or two of water to get the dough to its proper texture.
It might be difficult to fix the dough at this point...you could just leave it at this point and see what happens. You could also try and knead more water into the dough, but it'll be a soupy mess for a bit because the flour has already absorbed the liquid. Otherwise, you might have to chalk this up to "live & learn" and try again. Whatever you do, I'd be interested to hear how it goes. Good luck!