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Light and fluffy English muffins with all the nooks and crannies you love made with sourdough discard.
I am a huge fan of English muffins. I often eat one toasted for breakfast with butter on it. When I can’t find anything to eat for lunch I’ll throw a piece of cheese on an English muffin or turn them into English muffin pizzas.
My problem with English muffins are that they are too expensive if they aren’t on sale. At this point they are almost five dollars for six of them which is just crazy. I’ve made my own before and was really happy with them and when I found a recipe using sourdough starter I couldn’t wait to make them.
Before starting know that this recipe is a process, like all sourdough recipes, and will likely take two days. Even if you already have a sourdough starter you still need to let the dough sit for 12 hours. I usually do this overnight and then finish up my sourdough recipes in the morning.
The basic recipe is super simple. It’s just sourdough starter, honey, milk, flour, and salt. You will need cornmeal to put in the pan before cooking the muffins. While you may think this step isn’t needed don’t be fooled; you need to put down the cornmeal.
To get started you simply need to add all the ingredients to a bowl, mix well, and let it sit for an hour. After that you knead the dough for 5 minutes then let it sit out for 12 hours. This is a great time to leave it out overnight.
At this point you need to turn the dough onto a floured surface and cut the dough into 3 inch rounds. You can make your English muffins bigger or smaller but this is the basic size.
Then you have to wait another hour for the dough to rest and rise then you can finally make these! They are totally worth it. The English muffins cook in a saute pan for 4 minutes on each side and then they are ready to eat.
Cut one open and you’ll see those amazing nooks and crannies that English muffins are famous for. These are seriously the best English muffins I’ve had.
Worried you can’t eat them all? After cooking them you can freeze the English muffins for up to 3 months and just pull them out and defrost as needed.
Pro Tips and Substitutions:
- If you don’t have time to cook these after letting them rise for 12 hours at room temperature you can put the dough in the refrigerator for up to an additional 12 hours.
- You can use a 2 inch biscuit cutter or cookie cutter and get around 14 English muffins instead of 10. You will also be able to fit about 6 of them in the skillet at a time.
- If you don’t have honey you can substitute pure maple syrup or sugar.
- 1/2 c. sourdough starter
- 1 Tablespoon honey
- 1 c. milk
- 3 c. all purpose flour
- 1 t. sea salt
- 1/4 c. cornmeal
- In a large bowl combine all ingredients except for the cornmeal. Use your hands to mix until combined. Cover and let rest for 1 hour.
- Turn dough onto a floured surface and knead for 5 minutes.
- Put the dough back in the bowl and allow to rise on the counter at room temperature for 10-12 hours or overnight.
- Turn the dough onto a floured surface. Flour the top of the dough and press it out to 1/2 inch thickness.
- Use a 3 inch biscuit cutter and cut the dough into rounds. Place the rounds on a parchment lined baking sheet sprinkled with cornmeal. Sprinkle the tops with cornmeal as well.
- Cover the rounds with a tea towel and allow to rise for one hour.
- Preheat a non-stick skillet over medium low heat.
- Place 4 English muffins in the skillet and space them 2 inches apart. Cover and cook for 4 minutes.
- Flip the muffins over and cook for an additional 4-5 minutes.
- Remove from skillet and repeat with remaining muffins.
- Store extra English muffins in a zip top baggie after cooling for up to 5 days.
Recipe from Little Spoon Farm
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 248mgCarbohydrates: 38gFiber: 2gSugar: 2gProtein: 6g
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