Description
These Sourdough English Muffins are light, fluffy, and have a delightful tang from the sourdough discard. Cooked on the stovetop for a perfect golden crust, they’re ideal for breakfast sandwiches or toasted with butter and jam.
Ingredients
Dough
- 1 ¼ cups warm milk (not hot)
- ½ cup sourdough discard
- 3 tablespoons oil
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3 ¼ cups all-purpose flour (spooned and levelled)
For Cooking and Finishing
- ¼ cup cornmeal (for sprinkling)
- Butter (for greasing the skillet)
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt, mixing until blended.
- Add Flour and Knead: Add the flour to the wet mixture and knead using a dough hook for 6-7 minutes until the dough becomes smooth and elastic.
- First Rise: Cover the bowl and let the dough rise in a warm spot for 60 to 90 minutes until noticeably risen.
- Prepare Baking Surface: Sprinkle cornmeal evenly over a large parchment-lined baking sheet to prevent sticking.
- Shape Muffins: Punch down the risen dough and turn it out onto a floured surface. Roll it into a 1-inch thick rectangle, then cut into circles using a round cutter. Transfer the circles to the prepared baking sheet.
- Second Rise: Sprinkle the tops of the dough circles with cornmeal, cover, and let them rise again for 30 to 60 minutes until puffed up.
- Cook Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3-4 dough pieces into the skillet with space between each. Cover and cook for 6-8 minutes on each side until golden brown and cooked through.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Using sourdough discard adds flavor and reduces waste.
- The cornmeal adds a nice texture and prevents sticking during cooking.
- Cooking on medium-low heat ensures the muffins cook thoroughly without burning.
- Store leftover muffins in an airtight container and toast before serving.
