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Sourdough Discard English Muffins

Sourdough Discard English Muffins Recipe
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Sourdough Discard English Muffins are a delightful breakfast option that transforms your sourdough discard into soft, fluffy treats. With no kneading required, this easy recipe allows you to whip up fresh muffins with minimal effort. Perfect for busy mornings or impromptu brunches, these homemade muffins are far more satisfying than store-bought varieties. You can enjoy them toasted and slathered with butter, or use them as the base for a delicious breakfast sandwich. The best part? They come together in just a few hours, making them an ideal choice for any day of the week!

Ingredients

Scale
  • 1 cup whole milk (240 grams), warmed to 110°F
  • 2 tablespoons unsalted butter (28 grams), melted
  • 2 tablespoons brown sugar (30 grams)
  • 1 teaspoon active dry yeast
  • 1/2 cup sourdough discard (140 grams)
  • 2 1/2 cups bread flour (300 grams)
  • 2 teaspoons kosher salt

Instructions

  1. In a large bowl, combine warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast. Let sit for five minutes until frothy.
  2. Add bread flour and kosher salt to the mixture. Stir until a slightly sticky dough forms.
  3. Cover the bowl with a towel and let the dough rise in a warm spot until doubled in size (60-90 minutes).
  4. Transfer the dough to a floured surface and shape into rounds using a biscuit cutter.
  5. Place shaped muffins on a cornmeal-dusted pan, cover, and allow to rise for another hour until puffy.
  6. Preheat an electric skillet to 300°F or use medium-low heat on a stovetop skillet. Cook muffins for five minutes on each side until golden brown and cooked through.
  7. Cool on a rack before slicing.

Nutrition

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