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Skillet-Perfect English Muffins with Sourdough Discard Recipe

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4.2 from 12 reviews

  • Author: Chef
  • Total Time: 2 hours 10 minutes
  • Yield: 10 servings

Description

These skillet English muffins are made with sourdough discard for a gentle tang and perfect texture. Soft and fluffy inside with a pleasantly crisp, golden crust, these muffins are cooked gently on the stovetop, creating a delightful homemade breakfast treat without needing an oven.

Ingredients

Wet Ingredients

  • 1 cup sourdough discard
  • 3/4 cup warm milk
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, melted

Dry Ingredients

  • 2 1/4 teaspoons instant yeast
  • 3 cups bread flour, plus extra for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup cornmeal, for dusting

Instructions

  1. Mix Wet Ingredients: In a large bowl, whisk together sourdough discard, warm milk, honey, and instant yeast until the mixture is smooth and well combined.
  2. Add Dry Ingredients and Form Dough: Stir in melted butter, then gradually add bread flour and salt. Mix until a soft dough forms, ensuring all ingredients are incorporated.
  3. First Rise: Cover the bowl and let the dough rest in a warm spot until it becomes puffy and roughly doubles in size, about 60 to 90 minutes. If your kitchen is cool, rising may take longer.
  4. Add Baking Soda: Sprinkle the baking soda evenly over the risen dough and knead gently just until incorporated, about 30 to 60 seconds. Avoid overworking the dough to preserve texture.
  5. Shape the Dough: Lightly flour a clean surface. Turn the dough out and gently pat it into a thick round shape.
  6. Cut and Arrange Rounds: Dust a baking sheet with cornmeal. Cut the dough into rounds, place them on the prepared baking sheet with space in between. Gather scraps, re-pat, and cut more rounds as needed.
  7. Second Rise: Lightly cover the dough rounds and let them rise until noticeably puffy, about 30 to 45 minutes.
  8. Preheat Skillet: Warm a skillet or griddle over low heat. Sprinkle a little cornmeal on the surface to prevent sticking.
  9. Cook the Muffins: Place the dough rounds onto the skillet in batches. Cover and cook on low heat until the bottom is a deep golden brown. Flip and cook the other side until golden and cooked through. Maintain low heat so the centers set properly without burning.
  10. Cool: Transfer cooked muffins to a wire rack to cool completely before splitting.
  11. Serve: Split the muffins with a fork (to preserve the classic nooks and crannies) and toast them before serving for the best texture and flavor.

Notes

  • Use sourdough discard for a subtle tang and added depth of flavor.
  • Keeping the heat low while cooking ensures the muffins cook through without burning.
  • Cutting with a fork instead of a knife preserves the muffins’ signature texture.
  • Muffins can be stored in an airtight container and toasted later for freshness.
  • If not using immediately, freeze the cooked muffins and toast when needed.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saracooking.com/skillet-perfect-english-muffins-with-sourdough-discard-recipe/