Description
This recipe transforms sourdough discard into deliciously soft and tangy English muffins. Using pantry staples like bread flour, milk, and a bit of yeast, these muffins are cooked on a skillet for a golden crust and a tender, chewy interior filled with the characteristic nooks and crannies perfect for holding butter and jam.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons unsalted butter (28 grams or 1 ounce), melted
- ½ cup sourdough discard (140 grams)
Dry Ingredients
- 2 tablespoons brown sugar (30 grams) or sweetener of choice
- 1 teaspoon active dry yeast (3 grams)
- 2 ½ cups bread flour (300 grams)
- 2 teaspoons kosher salt (6 grams)
Additional
- Cornmeal or semolina flour (for dusting)
Instructions
- Mix Ingredients: Combine the warm milk, melted butter, sourdough discard, brown sugar, and yeast in a large mixing bowl. Let the mixture rest for a few minutes to activate the yeast. Then, add the bread flour and salt. Mix using a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are evenly incorporated.
- Let Dough Rise: Cover the bowl with a clean towel or plastic wrap. Allow the dough to rise at room temperature until it doubles in size, which should take between 60 to 90 minutes. Optionally, for enhanced flavor, refrigerate the dough overnight at this stage.
- Prepare Dough for Shaping: Once risen (or after chilling), transfer the dough to a floured surface. Press or roll it out to approximately 1 inch thickness. Use a biscuit cutter or a drinking glass to cut rounds of dough. Collect scraps, stack them, re-roll, and cut additional rounds. The yield depends on thickness but typically makes 9 to 10 muffins.
- Shape Muffins: Place the cut rounds on a baking sheet generously dusted with cornmeal or semolina. Dust the tops as well to prevent sticking. Cover the muffins and let them rise for about an hour until they are puffed and light. If chilled, the rise may take up to 2 hours.
- Cook Muffins: Preheat an electric skillet to 300°F or heat a heavy skillet over medium-low heat on the stovetop. Arrange the risen muffins in the skillet, leaving space between each. Cover and cook for 5 minutes. Flip the muffins, cover, and cook another 5 minutes. If needed, reduce heat to 250°F and flip the muffins several more times until the internal temperature reaches 195-200°F. Alternatively, you can finish cooking the muffins in a preheated 350°F oven for about 10 minutes, depending on thickness.
- Cool and Serve: Transfer the cooked muffins to a cooling rack and let them cool to room temperature. For optimal texture, pry the halves apart with a fork to reveal the characteristic nooks and crannies before toasting and serving.
- Alternative Shaping Option: Instead of rolling and cutting, divide the dough into 8 to 12 pieces. Shape each into a ball and then press it flat into a disk. This method reduces scraps and simplifies shaping.
Notes
- Refrigerating the dough overnight enhances flavor and develops texture but is optional.
- Use cornmeal or semolina flour generously for dusting to prevent sticking and add texture.
- Cooking on a skillet at medium-low heat prevents burning while ensuring thorough cooking.
- Internal temperature of 195-200°F indicates the muffins are fully cooked inside.
- For better texture, split and toast the muffins before serving.
- Adjust thickness of dough rounds to make larger or smaller muffins as desired.
