Sourdough Discard English Muffins
Soft, chewy sourdough discard English muffins with crisp, golden exteriors and plenty of nooks and crannies, cooked stovetop in a skillet.
Equipment
- Stand mixer with dough hook
- Sheet pan
- Parchment Paper
- 3-inch round cutter (or skip it and shape the dough into balls by hand)
- Bench knife (optional, for lifting cut rounds cleanly)
- Cast-iron skillet or griddle
- Instant-read thermometer
Ingredients
- 120 g whole milk warm
- 120 g warm water
- 150 g sourdough discard 100% hydration
- 14 g honey
- 4 g instant yeast
- 360 g all-purpose flour
- 7 g fine sea salt
- 28 g unsalted butter softened
- Cornmeal or semolina flour for dusting
Instructions
- In the bowl of a stand mixer, combine the warm milk, warm water, sourdough discard, honey, and instant yeast. Whisk until mostly combined.120 g whole milk, 120 g warm water, 150 g sourdough discard, 14 g honey, 4 g instant yeast
- Add the flour and salt. Using the dough hook, mix on low speed until a shaggy dough forms, about 2 minutes.360 g all-purpose flour, 7 g fine sea salt
- Add the softened butter and continue kneading on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and very soft. The dough should be noticeably tacky and softer than a typical sandwich bread dough; avoid adding additional flour unless it's truly soupy and unable to hold together.28 g unsalted butter
- Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place for 60-90 minutes, or until noticeably puffy and approximately doubled in size.
- Line a sheet pan with parchment paper and generously sprinkle it with cornmeal or semolina. Turn the dough onto a lightly floured work surface and gently press it into a thick rectangle about ½-¾ inch thick, without aggressively deflating it.Cornmeal or semolina flour
- Shape the muffins one of two ways. Either cut out rounds with a 3-inch cutter, using a bench knife to lift them cleanly off the counter (this dough sticks even when floured), and gently gather and reroll the scraps once to cut the remaining muffins; or, for an easier alternative with similar results, divide the dough into 10 pieces and roll each into a ball by hand. Transfer the shaped muffins to the prepared pan and press gently into the cornmeal or semolina to coat. You should get about 10 total.
- Sprinkle the tops with additional cornmeal or semolina. Cover loosely and let rise for 30-45 minutes, until the muffins look noticeably puffy.
- Preheat a large cast-iron skillet, griddle, or heavy-bottomed skillet over low to medium-low heat until thoroughly heated but not smoking. Carefully transfer several English muffins to the dry skillet, leaving room between them.
- Cook for approximately 6-8 minutes on the first side, until deeply golden brown, then flip and cook for another 6-8 minutes. Keep the heat relatively low so the outsides don't brown before the centers finish cooking.
- The muffins are done when both sides are golden brown and the centers reach approximately 200°F on an instant-read thermometer. If they're browning too quickly, reduce the heat, or transfer browned muffins to a 350°F oven for 5-8 minutes to finish cooking through.
- Transfer to a wire rack and cool completely before splitting.
Notes
- Don't slice English muffins with a knife. Insert the tines of a fork around the entire outside edge of the muffin, then gently pull the two halves apart to preserve the craggy pockets inside.
- For even more sourdough flavor, prepare and knead the dough as directed, then cover and refrigerate it overnight for 8-12 hours. The next morning, let the dough sit at room temperature for about 20-30 minutes, then shape, proof, and cook as directed.
Nutrition
Calories: 178kcalCarbohydrates: 32gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 278mgPotassium: 62mgFiber: 1gSugar: 2gVitamin A: 89IUVitamin C: 0.01mgCalcium: 22mgIron: 2mg
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