Easy Homemade Sourdough Discard English Muffins
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If there’s one thing I don’t love, it’s a store-bought English muffin. You know the kind — plastic-wrapped, flavorless, and oddly chewy in the worst way. I want my breakfast to taste like something real, not like it came off a conveyor belt. That’s why I make homemade English muffins, specifically homemade sourdough English muffins using sourdough discard.
There’s something so satisfying about watching English muffin dough transform in a large bowl, go through its bulk fermentation, and get pressed into those familiar English muffin rings on a hot cast iron skillet or electric griddle. The golden brown, slightly crisp exterior and soft, fluffy interior make these so much more flavorful. Add that tangy edge from the active sourdough starter or discard and you’ve got something special — something no store-bought option can match.
Why Use Sourdough Discard?
We’re using sourdough discard because it packs flavor without needing a full rise time like a typical yeasted bread. If you’re like me, some mornings you want that sourdough vibe but don’t have the time or patience to wait 24 hours for a full rise. The discard adds that signature tang and depth of flavor, making it feel like a sourdough bread recipe without the commitment.
It’s also a great way to avoid waste. Instead of tossing that active starter or bubbly sourdough starter, stir it into this quick dough and make something useful. I love a recipe that respects both flavor and time — and this one does both.
Serving Suggestions for Sourdough English Muffins
There’s no wrong way to eat a warm homemade English muffin. I’ve eaten them plain, just pulled off the wire rack, with nothing but a smear of unsalted butter. But here are some of my go-to serving ideas:
Peanut butter and maple syrup for a sweet and salty breakfast
Toasted and topped with cream cheese and sliced tomatoes
Split and toasted with eggs, bacon, and cheese for a quick breakfast sandwich
Slathered in jam or honey for a simple treat
Split in half and baked into mini pizzas
Smothered in chocolate chips for a dessert twist
You can also slice them, toast them on the stove top or medium heat, and use them as a base for a breakfast casserole. They hold up beautifully thanks to the stronger dough created with the bread flour and whole wheat flour combination.
Storage and Reheating Tips
These sourdough discard English muffins store really well, which makes them ideal for longer storage and weekly meal prep. Once fully cooled on a wire rack, place them in an airtight container or bag. They’ll last about 4–5 days at room temperature, or up to 2–3 months in the freezer.
To reheat:
Toast on a cast iron skillet or non-stick pan over medium-low heat until warmed through.
Pop them in the toaster straight from the freezer — they thaw and toast beautifully.
Or warm them in the oven at 300°F for about 5–10 minutes.
For best results, always slice your muffins before freezing so they’re ready to toast or heat as needed.
Ingredients and Why They Matter
Every ingredient here plays a role in creating that perfect soft interior and golden brown crust. Here’s a breakdown of why each one matters:
Sourdough discard: Adds flavor, acidity, and depth.
Whole milk: Gives richness and a tender crumb.
Unsalted butter: Adds flavor and fat to keep the dough soft.
Bread flour and all-purpose flour: The mix balances gluten strength and tenderness.
Baking soda: Reacts with the acidity of the discard for a better rise and bubbles.
Corn meal: Optional, but great for dusting the parchment-lined baking sheet or griddle.
Salt: Essential for balanced flavor.
A lightly floured work surface or lightly floured surface helps when shaping the dough.
Step-by-Step Overview
1. Mix the dough
Combine all ingredients except for cornmeal into a bowl and create a shaggy dough. Knead the dough until smooth and supple.
2. Rest the dough
Let it sit, covered, for 1.5 hours in a warm place to allow for the first rise.
3. Shape the muffins
Use a bench scraper or biscuit cutter to divide the dough into six equal pieces or dough balls. Press the balls into 3-4 inch flat circles 1-1.5 inches thick. Place parchement on a baking sheet and place parchment paper on top. Dust the parchement paper with cornmeal and place the shaped dough on top of the corn meal. Cover with plastic wrap.
4. Second rise
Let them rise 45 minutes to an hour or until puffy, lightly dust them with corn meal.
5. Cook on the griddle
Over medium heat, cook the muffins on a cast iron skillet, non-stick pan, or electric griddle. Cook the first side until dark golden brown, then flip and repeat. You want the internal temperature of the muffins to be 200 degrees Fahrenheit.
6. Cool
Cool completely on a wire rack before slicing and serving.
You’ll know they’re done when the top of the dough feels firm and the muffins sound hollow when tapped.
I genuinely believe that these homemade sourdough discard English muffins are the best English muffins I’ve ever had. The balance of tangy flavor, chewy bite, and that golden brown crust hits every note I’m looking for in a breakfast bread. And unlike many store-bought bread products, these don’t taste like fillers and fluff. They taste like care.
If you’re already baking sourdough, this recipe is a no-brainer. It’s an easy sourdough use that doesn’t require a ton of time, ingredients, or effort. It gives you a break from yeasted bread without sacrificing structure or flavor. Even if you’ve never made sourdough recipe anything before, this one’s a great way to start.
You’ll need a few simple tools like a kitchen scale, biscuit cutter, maybe some English muffin rings or a bench scraper, but nothing fancy. You don’t even need a mixer — though if you’ve got a stand mixer, that dough hook will save your arms.
Try them out with plain English muffins, or dress them up with butter, jam, or your favorite toppings. You can make a perfect loaf, or turn that same english muffin dough into something custom just for your family. And if it doesn’t come out exactly right the next time, don’t worry — even imperfect homemade sourdough English muffins are better than the plastic ones.
Sourdough Discard English Muffins
These homemade sourdough discard English muffins are rich in flavor with a soft interior and golden crust—easy to make, freeze well, and taste way better than anything store-bought.
Ingredients
- 315g (2.5 cups) All Purpose Flour
- 140g (1/2 cup) Sourdough Discard
- 225g (1 cup) Milk
- 25g (1 Tablespoon) Honey
- 5g (1.5 teaspoons) instant or active yeast
- 5g (1.5 teaspoons) salt
- Cornmeal for sprinkling
Instructions
- Mix the dough: Combine all ingredients except cornmeal in a bowl and create a shaggy dough. Knead the dough until smooth and supple.
- Rest the dough: Let it sit for 1.5 hours in a warm place to allow for the first rise.
- Shape the muffins: Use a bench scraper or biscuit cutter to divide the dough into six equal pieces or balls. Press the balls into 3-4 inch flat circles 1-1.5 inches thick. Place parchement on a baking sheet and place parchment paper on top. Dust the parchment paper with cornmeal and place the shaped dough on top of the cornmeal. Cover with plastic wrap.
- Second rise: Let them rise 45 minutes to an hour or until puffy, then lightly dust them with cornmeal.
- Cook on the griddle: Over medium heat, cook the muffins on a cast-iron skillet, non-stick pan, or electric griddle. Cook the first side until dark golden brown, then flip and repeat. You want the internal temperature of the muffins to be 200 degrees Fahrenheit.
- Cool completely on a wire rack before slicing and serving.
Notes
Store muffins in an airtight container for 4-5 days or freeze in an airtight bag for up to 3 months.
