08/14/2026
Discard Sourdough English Muffins
Credit: modified from Amy Bake’s Bread
Ingredients
(Makes 12, 85-90 gram or seven large 140 gr dough balls)
-150 grams sourdough discard
-340 grams warm milk
-30 grams granulated sugar
-10 grams instant yeast
-45 grams unsalted butter
-10 grams salt,
-490 grams all-purpose flour Instructions
1️⃣In a medium-sized bowl, mix together sourdough discard, warm milk, granulated sugar and instant yeast. Let the instant yeast activate for a minute. You will notice a ye**ty smell and the yeast beginning to dissolve. Add melted butter, salt and flour.Stir together to combine until the dough is completely combined. The dough will feel fairly wet - this is normal. Cover with a bowl cover or plastic wrap and set in a warm.
2️⃣Let the dough rise until doubled in size, about 1 hour. This may take a little bit longer if your sourdough discard is cold - making the dough colder. Prepare a baking sheet with parchment paper. 3️⃣Dough should be doubled and puffy. Gently scrap the dough onto your work surface. Roll into a giant ball and allow to rest for 15-20 minutes. This will help make the dough less sticky and workable.
4️⃣Separate into 85-90 grams each. Cup your hands around the dough and apply pressure while rotating your hands to gently shape the ball into a smooth round. Place the shaped dough onto parchment paper squares. Repeat with remaining dough until all 12 english muffins have been formed. Cover the dough and let rise until puffed up, about an hour. 5️⃣Preheat the oven to 350 degrees F. Prepare a skillet over medium-low heat. Gently place the English muffins into the pan, cooking for about 3 minutes per side. Place the English muffins on the parchment-lined baking sheet.
6️⃣Place the pan of English muffins in the oven and bake for about 8-9 minutes until English muffins are baked all the way through - about 200°F. Let cool and enjoy!
