I made Sourdough Starter Discard English Muffins that are so pillowy and buttery when toasted you’ll never go back to anything from a bag.

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I’m obsessed with these Sourdough Starter Discard English Muffins. I love that they’re soft and fluffy but still have that sour tang I crave.

No Knead Sourdough vibes, low fuss, big payoff. I adore the way the griddle makes those craggy nooks that hold butter and honey until it melts into every bite.

The smell of warm milk and the tang from sourdough starter discard pulls me back every weekend. But the best part is the texture, slightly chewy, pillowy, with a dusting of cornmeal that gives a tiny grit and crunch.

Once I go homemade, store-bought is boring now.

Ingredients

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Active sourdough discard: Basically tangy backbone, gives chew and starter personality to muffins.
Warm milk: Adds tenderness and a little richness, makes crumb softer.
Granulated sugar or honey: Sweetens lightly, helps browning and gives gentle caramel notes.
All purpose flour: The structure and chew, it’s the muffin’s main body.
Kosher salt: Brightens everything, cuts through richness so it isn’t flat.
Butter or neutral oil: Adds richness and keeps crumbs moist and pleasant.
Instant yeast (optional): Plus, gives a faster lift if you need muffins today.
Baking soda: Reacts for quick rise and lightens the crumb texture.
Water: Basically hydrates dough so it’s workable and not dry.
Cornmeal or semolina: Crunchy bottom, rustic bite and less sticking to the griddle.
Oil or butter for griddle: Prevents sticking and adds a golden, slightly crispy crust.

Ingredient Quantities

1 cup (240g) active sourdough starter discard

3/4 cup (180ml) warm milk

2 tablespoons granulated sugar or honey

3 cups (360g) all purpose flour, plus extra for dusting

1 1/2 teaspoons kosher salt

2 tablespoons unsalted butter, melted or neutral oil

1/2 teaspoon instant yeast (optional for same day method)

1/2 teaspoon baking soda

2 to 4 tablespoons water, as needed

2 to 3 tablespoons cornmeal or semolina for dusting

1 tablespoon oil or butter for the griddle

How to Make this

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1. In a large bowl whisk together 1 cup (240g) sourdough discard, 3/4 cup (180ml) warm milk, and 2 tablespoons sugar or honey until smooth; if you want them same day add 1/2 teaspoon instant yeast now, otherwise skip for overnight.

2. Stir in 2 tablespoons melted butter or neutral oil and 1 1/2 teaspoons kosher salt until combined.

3. Add 3 cups (360g) all purpose flour and 1/2 teaspoon baking soda; mix with a spoon until a shaggy, slightly sticky dough forms, adding 2 to 4 tablespoons water as needed to make it soft but not soupy.

4. Cover the bowl with plastic wrap or a towel: for overnight method refrigerate 8 to 14 hours, for same day keep at room temperature about 2 to 3 hours until slightly puffed and airy.

5. When ready, dust a work surface with flour and turn the dough out gently; pat it to about 3/4 inch thickness without overworking, sprinkle 2 to 3 tablespoons cornmeal or semolina on top and use a round cutter about 3 to 3 1/2 inches to stamp muffins.

6. Transfer rounds to a baking sheet dusted with more cornmeal, cover lightly and let rest 20 to 30 minutes while you heat a griddle or large heavy skillet over medium low heat with 1 tablespoon oil or butter spread thinly.

7. Cook muffins on the griddle for about 6 to 8 minutes per side, covered if possible, until golden brown and cooked through; lower the heat if they brown too fast on the outside.

8. To get the classic nooks and crannies split each muffin with a fork or a stiff spatula instead of slicing with a knife; this helps hold butter and toppings better.

9. Serve warm toasted with butter and honey or make a savory breakfast sandwich; leftovers store in an airtight bag for 2 days or freeze for up to 1 month.

10. Tips: don’t press the dough thin when cutting, keep heat moderate so centers cook, and if your discard is very liquid reduce the added water; using a bit of instant yeast makes the same day version more reliable.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Spoon or sturdy spatula for mixing
5. Plastic wrap or clean kitchen towel
6. Flour-dusted work surface and bench scraper or your hands for shaping
7. Round cutter or 3 to 3 1/2 inch biscuit cutter
8. Baking sheet lined with cornmeal or semolina
9. Heavy griddle or large skillet and a thin spatula or tongs for flipping

FAQ

Q: Can I make these without any commercial yeast? A: Yes, you can. Skip the 1/2 teaspoon instant yeast and let the discard ferment longer so it becomes bubbly, you might need a longer proof time, often 6 to 12 hours depending on how active your starter is.

Q: My batter seems too wet or too dry, what should I do? A: Add 1 tablespoon flour at a time if too wet, or 1 tablespoon water at a time if too dry until it holds together but is still slightly sticky. The sourdough discard can vary so small tweaks are normal.

Q: How do I get the nooks and crannies like store bought English muffins? A: Roll or pat the dough thin, dust both sides with cornmeal or semolina, press lightly with a ring or biscuit cutter, cook low and slow on a greased griddle and flip only once. Also, splitting with a fork right after cooling helps open the nooks.

Q: Can I freeze the muffins and how do I reheat them? A: Yes freeze cooled muffins in a sealed bag for up to 3 months. Reheat from frozen in a toaster or under a broiler until hot, or thaw and warm in a skillet. Toasting brings back the texture best.

Q: Why use baking soda and when do I add it? A: Baking soda lightens the muffins and reacts with the slight acidity of the discard for extra lift. Stir it into the dough near the end of mixing, just before shaping or proofing, so it stays active.

Q: Can I substitute milk or butter for other ingredients? A: Yes, you can use non dairy milk like almond or oat, and swap melted butter for neutral oil. The texture might change a bit, but they still come out tasty, sometimes less rich though.

Sourdough Discard English Muffins Recipe Substitutions and Variations

Starter discard: swap with 1 cup (240g) active sourdough starter that’s been fed, or use 1 cup (240g) plain yogurt or buttermilk for tang and moisture. If using yogurt, thin with 1 to 2 tbsp water so the dough isn’t too stiff.
Warm milk: replace with equal parts water, almond milk, oat milk or half-and-half for richer muffins. If using non-dairy, add 1 tsp sugar to help browning and tenderness.
All-purpose flour: use bread flour for chewier texture or 360g whole wheat flour for nuttier flavor, but expect a denser crumb and add 1 to 2 tbsp extra water if dough feels dry.
Butter or oil in dough and for griddle: swap with coconut oil, olive oil, or softened margarine. For a richer taste use melted butter on the griddle, for neutral flavor use vegetable oil.

Pro Tips

1. If your discard is pretty loose, cut back on the extra water when mixing and let the dough be a bit tacky not wet; too much liquid makes flat middles even after a long rest. Also flour your hands more when you stamp so the rounds dont stick.

2. For same day baking add that tiny bit of instant yeast and still give the dough a good 2 to 3 hour rest; it helps make the interior lighter without losing the sourdough flavor. If youre going overnight, cold fridge proofing actually improves flavor and makes the dough easier to handle.

3. Keep the griddle at medium low and cover the pan while cooking; that lets the centers cook through before the outsides get too dark. If the tops brown too fast, lower the heat and pop on a lid or foil for a minute or two.

4. After cooking split with a fork not a knife so you get those little nooks and crannies that hold butter and spreads. To freeze, cool completely, bag well, and reheat in a toaster or oven from frozen for best texture.

Sourdough Discard English Muffins Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Sourdough Starter Discard English Muffins that are so pillowy and buttery when toasted you’ll never go back to anything from a bag.

Servings

servings

Calories

285

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Spoon or sturdy spatula for mixing
5. Plastic wrap or clean kitchen towel
6. Flour-dusted work surface and bench scraper or your hands for shaping
7. Round cutter or 3 to 3 1/2 inch biscuit cutter
8. Baking sheet lined with cornmeal or semolina
9. Heavy griddle or large skillet and a thin spatula or tongs for flipping

Ingredients

1 cup (240g) active sourdough starter discard
3/4 cup (180ml) warm milk
2 tablespoons granulated sugar or honey
3 cups (360g) all purpose flour, plus extra for dusting
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter, melted or neutral oil
1/2 teaspoon instant yeast (optional for same day method)
1/2 teaspoon baking soda
2 to 4 tablespoons water, as needed
2 to 3 tablespoons cornmeal or semolina for dusting
1 tablespoon oil or butter for the griddle

Directions

In a large bowl whisk together 1 cup (240g) sourdough discard, 3/4 cup (180ml) warm milk, and 2 tablespoons sugar or honey until smooth; if you want them same day add 1/2 teaspoon instant yeast now, otherwise skip for overnight.
Stir in 2 tablespoons melted butter or neutral oil and 1 1/2 teaspoons kosher salt until combined.
Add 3 cups (360g) all purpose flour and 1/2 teaspoon baking soda; mix with a spoon until a shaggy, slightly sticky dough forms, adding 2 to 4 tablespoons water as needed to make it soft but not soupy.
Cover the bowl with plastic wrap or a towel: for overnight method refrigerate 8 to 14 hours, for same day keep at room temperature about 2 to 3 hours until slightly puffed and airy.
When ready, dust a work surface with flour and turn the dough out gently; pat it to about 3/4 inch thickness without overworking, sprinkle 2 to 3 tablespoons cornmeal or semolina on top and use a round cutter about 3 to 3 1/2 inches to stamp muffins.
Transfer rounds to a baking sheet dusted with more cornmeal, cover lightly and let rest 20 to 30 minutes while you heat a griddle or large heavy skillet over medium low heat with 1 tablespoon oil or butter spread thinly.
Cook muffins on the griddle for about 6 to 8 minutes per side, covered if possible, until golden brown and cooked through; lower the heat if they brown too fast on the outside.
To get the classic nooks and crannies split each muffin with a fork or a stiff spatula instead of slicing with a knife; this helps hold butter and toppings better.
Serve warm toasted with butter and honey or make a savory breakfast sandwich; leftovers store in an airtight bag for 2 days or freeze for up to 1 month.
Tips: don’t press the dough thin when cutting, keep heat moderate so centers cook, and if your discard is very liquid reduce the added water; using a bit of instant yeast makes the same day version more reliable.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.