Description
Delicious English muffins made using sourdough discard, creating a unique flavor and texture that enhance breakfast.
Ingredients
Scale
- 1 cup whole milk (240 grams), warmed to 110 degrees F
- 2 tablespoons (28 grams or 1 ounce) 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
Instructions
- Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes.
- Add flour and salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms.
- Cover and let rise until doubled in size, which should take 60-90 minutes.
- You may refrigerate the dough overnight at this point or continue with the recipe.
- After the dough has doubled, dump it onto a floured surface and press or roll out to about a 1-inch thickness. Cut rounds with a biscuit cutter or drinking glass/jar.
- Place shaped muffins on a pan lined with cornmeal or semolina flour, dusting both sides well.
- Cover the muffins and allow to rise for about an hour until puffy, or up to 2 hours if coming directly from the refrigerator.
- Preheat an electric skillet to 300 degrees or a heavy skillet over medium-low heat, and place the risen muffins in with space between each.
- Cover and cook for 5 minutes, then flip and cook on the second side for another 5 minutes, covered.
- Reduce heat to about 250 and flip the muffins a few more times until the internal temperature registers 195-200 degrees F, or finish cooking in a 350 degree oven for about 10 minutes.
- Remove to a cooling rack and allow to cool to room temperature.
- Use a fork and fingers to pry the halves apart before toasting for the best craggy nooks and crannies.
Notes
- For thinner English muffins, roll the dough a bit thinner.
- The recipe can be modified to your taste preferences.
- Cooking times may vary based on the thickness of the muffins.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Stovetop Cooking & Overnight Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg