Description
These rustic Sourdough Discard English Muffins are delightfully soft with a signature craggy texture, perfect for toasting and slathering with butter or jam. Made using sourdough discard along with yeast for a reliable rise, this recipe offers a fantastic way to reduce waste and enjoy fresh, homemade muffins bursting with flavor and character.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 tablespoons (30 grams) brown sugar or sweetener of choice
- 1 teaspoon (3 grams) active dry yeast
- ½ cup (140 grams) sourdough discard
- 2 ½ cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt
For Dusting
- Cornmeal or semolina flour
Instructions
- Mix Ingredients: Combine warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast in a large mixing bowl. Allow to sit for a few minutes to activate the yeast. Next, add bread flour and kosher salt, stirring with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are well incorporated.
- Let Dough Rise: Cover the bowl and let the dough rise at room temperature until it doubles in size, about 60 to 90 minutes. For enhanced flavor, you can optionally refrigerate the dough overnight at this stage to ferment slowly.
- Prepare Dough for Shaping: After the dough has doubled in size or after chilling, turn it out onto a floured surface. Press or roll the dough out to roughly 1-inch thickness. Use a biscuit cutter, drinking glass, or jar to cut rounds. Collect scraps, stack them, re-roll, and cut again. Adjust the thickness if you want larger or smaller muffins; this recipe yields about 9 to 10 muffins depending on thickness.
- Shape Muffins: Place the cut rounds on a pan heavily coated with cornmeal or semolina flour. Dust the tops of the muffins as well, cover them, and allow to rise for about 1 hour until puffy and light. If chilled, this rise may take around 2 hours.
- Cook Muffins: Preheat an electric skillet to 300°F or heat a heavy skillet over medium-low. Place the risen muffins in the skillet, leaving space between each. Cover and cook for 5 minutes. Flip the muffins, cover again, and cook for an additional 5 minutes. Reduce heat to about 250°F if necessary and flip the muffins several more times until their internal temperature reaches 195 to 200°F, ensuring they are fully cooked. Alternatively, you may finish the cooking in a 350°F oven for about 10 minutes, depending on muffin thickness.
- Cool and Serve: Transfer the cooked muffins to a cooling rack and let them cool to room temperature. To maximize the classic English muffin texture with many nooks and crannies, separate the halves by prying them apart gently with a fork before toasting and serving.
- Alternative Shaping Option: Instead of rolling and cutting rounds, divide the dough into 8 to 12 equal pieces, shape each into a ball, then press flat into disks. This method minimizes scraps and makes preparation easier.
Notes
- Use bread flour for better gluten development and texture; all-purpose flour may yield softer muffins.
- Letting the dough rest overnight in the fridge enhances flavor but is optional.
- Adjust the thickness of the muffins before cooking to match your desired muffin size.
- Maintaining a moderate temperature during cooking prevents burning while ensuring thorough cooking.
- Separating the cooked muffins with a fork before toasting helps develop the signature nooks and crannies texture.
