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Easy Sourdough Discard English Muffins with Perfect Nooks and Crannies

Two golden-brown sourdough english muffins with characteristic nooks and crannies, resting on a white plate.
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Make soft, fluffy homemade sourdough English muffins using your starter discard. These griddle-cooked muffins have the classic airy interior and crispy exterior you want for breakfast.

Ingredients

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  • 1 cup active sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1/2 cup milk, warm
  • 1 tablespoon honey or sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • Cornmeal, for dusting

Instructions

  1. Combine the sourdough discard, warm milk, and honey in a medium bowl. Whisk until smooth.
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; the batter will be thick and sticky.
  4. Stir in the melted butter until incorporated.
  5. Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the baking soda to activate.
  6. Lightly dust a clean surface with cornmeal. Turn the sticky batter out onto the cornmeal. Gently pat the dough into a rough rectangle about 3/4 inch thick. Do not knead.
  7. Use a 3-inch round cutter (or the rim of a glass) to cut out the English muffin rounds. Place the rounds on a baking sheet lined with parchment paper and lightly dusted with cornmeal.
  8. Let the cut rounds rest, uncovered, for 15 minutes while you heat your cooking surface.
  9. Heat a dry cast-iron griddle or large skillet over medium-low heat. You want the surface hot enough to brown slowly, not burn quickly.
  10. Place the English muffin rounds onto the hot griddle, leaving space between them. Cook for 6 to 8 minutes per side, until deeply golden brown. The low heat is key to cooking them through and developing the interior texture.
  11. Remove the muffins from the griddle and let them cool completely on a wire rack.
  12. When ready to eat, split the muffins open using a fork to preserve the signature ‘nooks and crannies’. Toast before serving with butter and jam.

Notes

  • For a tangier flavor, you can cover the batter and let it rest in the refrigerator overnight (up to 12 hours) before proceeding with step 4. If you refrigerate, let the dough warm up slightly before cutting.
  • Do not use a rolling pin; gently patting the dough keeps the air pockets intact, which creates the best nooks and crannies.
  • Split muffins with a fork, not a knife, to maximize the surface area for butter absorption.

Nutrition

Find it online: https://cookincorner.com/sourdough-english-muffins-recipe/