Sourdough Discard English Muffins
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Sourdough Discard English Muffins
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Sourdough Discard English Muffins are one of the best ways to use sourdough starter leftovers! They cook on the stovetop to be perfectly golden brown.
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Ingredients
- 1 cup 2% milk
- 2 tablespoons honey
- 1 packet instant dry yeast 2 ¼ teaspoons
- 1 cup sourdough discard room temperature
- 1 large egg room temperature
- ¼ cup salted butter melted
- 4 cups bread flour
- ½ teaspoon salt
- 1/2-3/4 cup cornmeal divided
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Instructions
- Warm the milk to 110-115ºF. Add the honey and yeast. Whisk lightly and allow the mixture to sit for 3-4 minutes.
- To the bowl of a stand mixer, add the sourdough discard, egg and butter. Add the egg mixture and two cups of flour. Mix well.
- Then add the remaining two cups of flour and the salt. Use the dough hook to mix and knead the dough for 5-7 minutes on low speed. (If you don't have a stand mixer, knead by hand for the same amount of time.)
- Spray a bowl with cooking spray. Place the dough in the bowl, then turn once to ensure the top of the dough is lightly oiled. Cover and allow the dough to rise until doubled, about 45 minutes.
- After the dough has doubled, punch it down in the center. Roll the dough on a lightly floured work surface to about 3/4" thick. Use a 3" biscuit cutter to cut circles. You'll end up with about 18 cut circles. Re-roll any scraps as needed.
- Cover a large baking sheet with parchment paper and sprinkle about 1/4 cup the cornmeal over the paper. Place the discs of dough on the paper with 2 inches of space between them. Dust the tops with a little more cornmeal. Set the English muffins aside to ride in a warm place for 30 minutes.
- Heat a cast iron skillet (or non-stick skillet) over medium low heat. Sprinkle a little cornmeal on the pan. Place the dough discs in the hot skillet and cover the skillet. Cook for 4-5 minutes, then flip and cook for an additional 3-4 minutes. The exact timing will depend on your skillet/stovetop and the size of the English muffins. The internal temperature of the muffins should be 190ºF and they should be golden brown on each side.
- Once the English muffins are cool, split in half with a fork or serrated knife. Toast them and serve with butter and jam.
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 18 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- Bread flour gives the english muffins a little bit more of a chewy texture. Use the same amount of all-purpose flour if you prefer.
- Storage: Store in an airtight container at room temperature for up to 4 days. Freeze any leftovers for up to 6 weeks.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 18 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
96mg
(4%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
108IU
(2%)
Vitamin C
0.04mg
(0%)
Calcium
23mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 96mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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