Published · Updated · by Tammy Spencer · This post may contain affiliate links.
Jump to Recipe Jump to Video
With their crunchy exterior and soft interior, these tangy, easy to make homemade English muffins made with sourdough starter discard will bring a smile to your face and your breakfast table!
Jump to:
- Why this recipe works
- Recipe Ingredients
- How to make sourdough English muffins
- Serving Tip: Don't use a knife to cut English muffins
- Questions asked and answered
- Check the griddle temperature
- Crunchy on the outside, soft on the inside
- Try these recipes next
- Sourdough Discard English Muffins
- Comments
[February, 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- An easy to make dough that uses sourdough starter discard for extra flavor
- Cooks on the stove, so you don't need to turn the oven on
- Has a crunchy exterior, a soft interior, and toasts beautifully
What happens when you’re maintaining a sourdough starter each week, but don’t want to bake anything with the sourdough discard because it’s too hot and you don’t want to turn on the oven?
How about making Sourdough Discard English Muffins, those gloriously versatile breakfast treats? They can go from a vehicle to transport melted butter and jam to your mouth with crunchy, tangy ease to a wonderful base for Eggs Benedict (complete with Hollandaise Sauce, of course) or English Muffin Pizza.
And the best part is that they cook on the stove so no oven needed! A hearty breakfast can be had, any time of year. Bliss.
Recipe Ingredients
You'll need the following ingredients to make this sourdough English muffins recipe:
Ingredient Notes
Homemade sourdough English muffins contains all the usual sourdough discard bread suspects: flour, unfed sourdough starter, yeast, and salt, with a few tweaks.
Sourdough starter discard: Using fed sourdough starter can give you a better rise (depending on how vigorous your starter is), but using unfed sourdough starter discard works just fine. If you do use fed starter (and it's active and bubbly), you can omit the yeast, but the rising times can be longer.
Yeast: I useinstant yeastin all my baking, butActive Dry yeastcan also be used. If you use Active Dry yeast, then you might want to sprinkle it onto the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.
If you don't want to use commercial yeast at all, replace the yeast with ½ cup (114 grams) ofactive, fed starter, and reduce the amount of flour by about ½ cup (57 grams) and milk by about ¼ cup (57 grams). The rising time will be longer (about double) for both the first and second rises.
Milk: Used instead of water to soften the dough. You can also use your favorite unflavored milk substitute.
Butter: Keeps the bread dough from being too fluffy (like when making pizza dough).
Cornmeal (or semolina): Sprinkled on the dough to keep it from sticking to the griddle.
See the recipe card for a full list of ingredients and measurements.
How to make sourdough English muffins
Step 1: Make the dough
A sourdough discard English muffin recipe starts like other sourdough-based bread.
Mix the dough ingredients, then knead with a stand mixer, a bread machine, or by hand (photo 1). The dough should be soft and elastic, but not sticky. If necessary, add more flour in 1 tablespoon increments until you get the desired consistency (this is especially necessary if you’re baking on a humid day).
If you're baking the same day, place the dough in a lightly greased bowl, cover, and place in a warm area to rise for about 1½ hours, or until it's noticeably puffy (photo 2).
If you prefer, you can also retard the dough by placing the covered bowl in the refrigerator after it has sat at room temperature for about 30 minutes to let the yeast get started. Chill for 8 hours, or up to 2 days. This allows the sourdough to ferment slowly and develop a more pronounced sour flavor.
If you’ve retarded the dough in the refrigerator, allow the dough to rest for about an hour on the counter to warm to room temperature. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes to relax the gluten.
Step 2: Portion the dough
You can divide up the dough one of two ways:
Option 1: Roll out half the dough to about ½-inch thick, then use a 3-inch round cookie cutter to cut out rounds, re-rolling and cutting up the scraps (photo 3). Repeat with the other half of the dough.
Option 2: Divide the dough into 24 equal pieces (I weigh the dough using akitchen scaleand divided by 24, then cut pieces to that weight). Shape each piece into a round ball, then flatten each ball into a 3-inch round. Flatten each ball slightly larger than 3 inches, and trim edges with a 3-inch round cookie cutter or trim all around the edge with a pair of scissors (photo 4).
Step 3: Let the muffins rise again
Place the rounds, evenly spaced, onto a half sheet baking pan sprinkled with cornmeal or semolina, 12 per sheet (photo 5). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise on the counter until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight and you didn’t let it come to room temperature first, the rise time will be about 2 hours.
Step 4: Cook the muffins
Carefully transfer the rounds, as many that will fit without crowding, to a large electric griddle preheated to 350°F (or lower - see the note about griddle temperature below) or an ungreased griddle or frying pan that has been preheated over medium-low heat.
Spray the bottom of a quarter sheet baking pan (or similarly flat but not overly heavy object) with baking spray, then set aside, sprayed side up. The baking pan helps keep muffins flat across the top (rather than domed) while they're cooking.
Cook the muffins for about 5 minutes on one side. The dough will puff up as it cooks (photo 6).
Lay the quarter sheet baking pan on the puffed up muffins, sprayed side down (photo 7). Continue cooking for 5 to 7 minutes, then remove the baking pan.
Turn the muffins over and cook them, without the baking pan on top, for 10 to 12 minutes (photo 8).
The English muffins will be done when they're golden brown and the centers read 190°F on a digital thermometer (photo 9). The edges may feel a bit soft, but that's fine.
If you're having trouble getting the muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins' interior show no sign of wet dough, about 10 minutes or so.
Storage instructions
Storage instructions: Store the muffins in an airtight container at room temperature for 4 or 5 days, or freeze in an airtight bag for a month.
Serving Tip: Don't use a knife to cut English muffins
The best way to get English muffins ready for toasting is to split them open with a fork (aka "fork split"). You push the fork into the side of a fully cooled English muffin, and keep going around the edge until it splits open.
You heard me right - don't cut them open!
The reason is that you want an uneven surface, that when toasted, gets brown and crispy and provides all the nooks and crannies to hold whatever toppings you use.
It makes a difference. Trust me!
Questions asked and answered
Here are some questions you might have...
Are English muffins and crumpets the same thing?
English Muffins are related to the English crumpet. Crumpets are made by pouring a thick batter into ring molds on a hot griddle. The batter puffs up with holes on top (not unlike a pancake) and cooked until the top appears dry. The crumpets are then flipped over, the rings are removed., and the crumpets cook until the bottoms turn golden brown.
English Muffins are a yeasted dough that’s cooked on a griddle, turned over, and cooked on the other side so the holes form on the inside. No special rings are needed since the dough is strong enough to hold together without them.
Why are English muffins fork split?
An English ex-pat named Samuel Bath Thomas invented what he called “English toaster crumpets” in his New York City bakery after emigrating in 1874.
According to The History of English Muffinsfrom Just a Pinch, Thomas’ English Muffins “were thinner than a traditional English crumpet and fork-split" giving “…the inside a rougher surface” (aka the “nooks & crannies” we know and love today).
Thanks, Mr. Thomas!
Check the griddle temperature
My first batch of sourdough discard English muffins burned on one side because I had heated the griddle too hot - you don't want it any hotter than 350˚F (177˚C). An infrared temperature gun helps to make sure the griddle isn't too hot.
I quickly reduced the heat and the rest turned out fine. I salvaged that batch by cutting off the burnt edges. They still toasted up nicely, so crisis averted.
If your English muffins are still cooking too fast at 350˚F, reduce the temperature by 25˚F (-4˚C) and try again. You may need to adjust as needed to find your best cooking temperature.
Crunchy on the outside, soft on the inside
Homemade sourdough discard English muffins have that crunchy exterior and soft interior that's so important to this breakfast staple, with a tang from the sourdough starter discard.
Toasted, these sourdough delights are ready to serve with butter and jam, or serve as a base for your Eggs Benedict brunches and English muffin pizzas.
Crunchy, buttery, fork-split glory awaits!
Slainté! L’chaim! Cheers!
Tammy
Try these recipes next
When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard. Here are some ideas to get you started:
- Sourdough Discard Crumpets
- Sourdough Jalapeño Cheddar Bread
- Sloppy Joe Hand Pies (Pasties)
- How to Feed and Maintain Sourdough Starter
Good news for sourdough bakers!
Discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious.
Plus, get my bonus recipe for naturally-leavened sourdough bread using unfed starter for fresh bread any time.
Get your copy today!
I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!
Comment
Sourdough Discard English Muffins
Tammy Spencer
With a crunchy exterior and soft interior, these tangy, easy to make homemade English muffins made with sourdough starter discard will bring a smile to your face and your breakfast table!
4.98 from 41 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 30 minutes mins
Cook Time 24 minutes mins
Resting Time 9 hours hrs 45 minutes mins
Total Time 10 hours hrs 39 minutes mins
Course Breakfast & Brunch
Cuisine American, British
Servings 24 muffins
Calories 177 kcal
Equipment
3-inch round cookie cutter
kitchen scale
griddle
half sheet baking pan
quarter sheet baking pan
baking spray
digital thermometer
Ingredients
- 7 cups all-purpose flour
- 1 cup sourdough starter discard, unfed, at room temperature, see Recipe Notes
- 2 cups milk, or an unflavored milk substitute, warmed between 100°F to 110°F
- ¼ cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon instant yeast, or Active Dry yeast, see Recipe Notes
- 1 tablespoon kosher salt
- cornmeal or semolina, for sprinkling
Instructions
Make the dough: Combine all the dough ingredients (except for the cornmeal or semolina) in a stand mixer bowl. Using the dough hook, knead to form a smooth dough. You can also knead the dough in a bread machine or by hand. The dough should be soft and elastic, but not sticky. If necessary, add more flour in 1 tablespoon increments until you get the desired consistency (this is especially necessary if you’re baking on a humid day).
If you're baking the same day, place the dough in a lightly greased bowl, cover, and place in a warm area to rise for about 1½ hours, or until it's noticeably puffy.
If you prefer, you can also retard the dough by placing the covered bowl in the refrigerator after it has sat at room temperature for about 30 minutes to let the yeast get started. Chill for 8 hours, or up to 2 days. This allows the sourdough to ferment slowly and develop a more pronounced sour flavor.
If you’ve retarded the dough in the refrigerator, allow the dough to rest for about an hour on the counter to warm to room temperature. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes to relax the gluten.
Shaping Option 1: Divide the dough in half. Working with one half at a time, roll the dough out to ½-inch thick, and cut in rounds using a 3-inch round cookie cutter. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
Shaping Option 2: Divide the dough into 24 equal pieces (I weigh the dough using a kitchen scale and divided by 24, then cut pieces to that weight). Shape each piece into a round ball, then flatten each ball into a 3-inch round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3 inches, and trim edges with a 3-inch round cookie cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly, and you can use the trimmings to get extra portions. Win!
Continuing: Place the rounds, evenly spaced, onto half sheet baking pan sprinkled with cornmeal or semolina, 12 per sheet. Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise on the counter until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight and you didn’t let it come to room temperature first, the rise time will be about 2 hours.
Cook the muffins: Carefully transfer the rounds, as many that will fit without crowding, to a large electric griddle preheated to 350 °F (or lower - see the Recipe Notes) or an ungreased griddle or frying pan that has been preheated over medium-low heat.
Spray the bottom of a quarter sheet baking pan (or similarly flat but not overly heavy object) with baking spray, then set aside, sprayed side up. The baking pan helps keep muffins flat across the top (rather than domed) while they're cooking.
Cook the muffins for about 5 minutes on one side, then lay the quarter sheet baking pan on the puffed up muffins, sprayed side down. Continue cooking for 5 to 7 minutes, then remove the baking pan. Turn the muffins over and cook them, without the baking pan on top, for 10 to 12 minutes or until they're golden brown and the centers read 190 °F on a digital thermometer. The edges may feel a bit soft, but that's fine.
Remove the muffins from the griddle, and cool on a wire rack. English muffins can be cut in half with a bread knife or fork-split (to get a rougher surface), then toasted. Serve with butter and/or jam and enjoy!
Storage instructions: Store the muffins in an airtight container at room temperature for 4 or 5 days, or freeze in an airtight bag for a month.
This recipe is easily halved using 2 teaspoons yeast and ½ cup unfed sourdough starter.
Notes
Using fed sourdough starter can give you a better rise (depending on how vigorous your starter is), but using unfed sourdough starter discard works just fine. If you do use fed starter (and it's active and bubbly), you can omit the yeast, but the rising times can be longer.
If you use Active Dry yeast, then you might want to sprinkle it onto the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.
My first batch of sourdough discard English muffins burned on one side because I had heated the griddle too hot (you don't want it any hotter than 350˚F). An infrared temperature gun helps to make sure the griddle isn't too hot. If your English muffins are still cooking too fast at 350˚F, reduce the temperature by 25˚F. You may need to adjust as needed to find your best cooking temperature.
If you're having trouble getting the muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins' interior show no sign of wet dough, about 10 minutes or so.
Your Notes
Click here to add your own private notes
Nutrition
Serving: 1 muffinCalories: 177 kcalCarbohydrates: 32 gProtein: 5 gFat: 3 gSaturated Fat: 2 gCholesterol: 7 mgSodium: 301 mgPotassium: 71 mgFiber: 1 gSugar: 2 gVitamin A: 92 IUCalcium: 29 mgIron: 2 mg
Reader Interactions
Comments
Leslie says
That looks so yummy!Reply
Randalle, A Toast and Tea says
Beautiful photos - I can almost smell them coming hot off the griddle! Also great inspiration to get a sourdough starter going. Thanks for sharing!
Reply
scotchscones says
Thanks for your kind words!
Reply
Sonna says
The Best English Muffin recipe I have tried! This will now be my go to recipe! They are mouth watering good!!Reply
scotchscones says
I’m so glad you enjoyed them!
Reply
Adam Lefkowitz says
Tried making them, but they didn’t rise. Wondering if I overheated the milk and killed the yeast and sourdough? Anyway, will give it another go!
Reply
Tammy says
I think your suspicions might be correct...it's best to warm the milk until small bubbles form and the milk is steaming, but you don't want to boil it. If the milk does boil, allow it to cool until it's warm to the touch but won't burn your fingers.
I hope you try again and let me know how it goes. Good luck!Reply
Kylene says
Attempted this recipe twice and my dough WILL NOT rise. Both times I used the counter rather than the fridge to cook same day. First time didn't rise at all but I cut the circles anyway and let sit and it took like six hours to see any sort of rise at all. I discarded because they were way too thin. Today I'm trying again and no rise after 2 hours on the counter. Letting sit longer but seems like a second round of the same. Thoughts?
Reply
Kylene says
Nevermind, saw comment above. I'm guessing I'm having the same problem.
Reply
Tammy says
Hi Kylene, I'm sorry you're having trouble with this recipe. If you think you're warming the milk too much, it kills the yeast before it has a chance to do its job. Try to warm the milk just until it simmers (small bubbles around the outside and lightly steaming). It won't take long to get there.
The other possibility is to make sure your yeast is fresh and active. A way to tell is to check the expiration date on the package (that's a dead giveaway). If you're still unsure, then you'll want to "proof the yeast," i.e. sprinkle the yeast onto the warmed milk with a teaspoon of sugar and let it sit for about 5 minutes. If the mixture foams, you know your yeast is active and you can proceed with making the dough. If it doesn't, you'll have to get yourself some fresh yeast.
I hope this helps. Good luck, stay safe, and happy baking! 😉
Reply
Claire says
Hi Tammy,Thanks for all your creative suggestions for using sourdough starter! One question. Why do the English muffins need yeast in addition to the sourdough starter? I’m trying to cut out shop bought yeast altogether. I’m presuming it’s because muffins need more rise? Would ripe sourdough starter negate the need for additional yeast? I have only just got my first every sourdough starter going (yesterday) but can’t stand the thought of throwing anything away. (Especially whilst in lockdown due to C-19)!
Thanks in advance for your insights.Claire (from England where we love English muffins!)
Reply
Tammy says
Hi Claire, thanks for your question. The need for commercial yeast stems from the fact that I'm using sourdough starter discard, which means that the yeast in the starter isn't very active (here the starter is really there to provide flavor). If you were using ripe (i.e. fed) starter that is vigorous and bubbling, you could probably get away without using commercial yeast. Also, with new starter, you need to let it get very active before baking with it solo. I haven't tried using ripe starter myself because I, like you, don't want to throw away the discard. Please let me know how it goes for you if you do decide to go for it. Happy Baking!
Reply
Linda says
Hi there, I made the full recipe today and I am not sure about my dough? It seems to me that the dough is too thick ? Not very soft..When I push on the dough it doesn't really spring back, it kinda cracks? I have it in the refrigerator until tomorrow, hoping it will look like you're pic? Any suggestions are appreciated.
Reply
Tammy says
Hi Linda, thanks for writing. The thing about bread baking is that the dough texture is dependent on some factors that aren't entirely obvious. If your dough was too dry, it could be that (1) your starter has a different hydration level than mine so the dough needed more liquid, (2) the type of flour you're using might be absorbing more liquid (different strengths of flour will do this), and/or (3) the humidity is low, evaporating more liquid from the dough. In any case, it sounds like you needed to add a tablespoon or two of water to get the dough to its proper texture.
It might be difficult to fix the dough at this point...you could just leave it at this point and see what happens. You could also try and knead more water into the dough, but it'll be a soupy mess for a bit because the flour has already absorbed the liquid. Otherwise, you might have to chalk this up to "live & learn" and try again. Whatever you do, I'd be interested to hear how it goes. Good luck!
Reply
Erin says
These English muffins look amazing!!Reply
Tammy says
Thanks! 🙂
Reply
Becci says
This recipe is AMAZING!! Thank you so much for great instructions and a recipe that helps me utilize all that sourdough discard! My sourdough English muffins turned out perfect and were a complete score with my family! ♥️Reply
Tammy says
Hi Becci, I'm so pleased your family like this recipe! Thanks for sharing 😉
Reply
Cheryl Hudgell says
Made these today they turned out great! with covid scare I Have been making bread every week this was nice to switch it up and use my sourdough starter for these muffins.Reply
Tammy says
Hi Cheryl, I'm glad that you liked this recipe. I enjoy baking sourdough, and coming up with ways to use the starter discard poses a fun challenge. I hope you'll try some of the other ideas I've posted. Happy baking! 😉
Reply
Meg says
Maybe a silly question but it’s unclear to me from the description / pictures - when you put the sheet pan on top of the cooking muffins are you flipping them first or is the pan going on top of the uncooked side ? If the later , do you need to spray the pan or anything to keep it from sticking to the raw dough side?
Reply
Tammy says
Not a silly question, Meg. The sheet pan goes on top of the English muffins before you flip them over to keep them flat (otherwise they dome up). Since you've sprinkled the top of the English muffins with cornmeal, they shouldn't stick to the pan. Good luck and happy baking!
Reply
Kendall says
Thanks for this recipe! I made a half batch to use up discard and they're perfect. I scalded my milk then cooled it until warm to the touch as you said, or no longer steaming. Had no problems with the cold rise! Used a sharp-edged glass to cut them out and got a good enough edge that I didn't need to trim them.Reply
Tammy says
Excellent! I'm glad you liked them. 😉
Reply
KAREN says
Love this recipe! My muffins taste great and my kids love them. I didn't get the nocks and crannies that english muffins are known for. I used active starter rather than store bought yeast. And my muffins rose well. I did accidentally put the cookie sheet on the entire first 10 minutes. Do you think the weight of the pain prevented the nocks and crannies from forming?
Reply
Tammy Spencer says
Hi Karen, it is possible that the cookie sheet weighted the muffins down. But also it’s best to split them with a fork rather than slicing with a knife.
In any case, I’m glad you liked them. Thanks for sharing, and happy baking!Reply
Sarah says
I loved these! My discard isn't too lively right now so I was happy that your recipe used both unfed for flavor and yeast for rise. I only made a half batch but will definitely do a full batch next time!Reply
Tammy Spencer says
I’m so glad you liked the recipe! Thanks for sharing 😉
Reply
Mark says
A suggestion. for livening up discard sourdough in this recipe is to substitute some whole rye flour in for some of the AP flour. Yeast love rye because it is higher in nutrients than wheat flour. 5-8% rye to 92-95% AP is all it takes.Reply
Tammy Spencer says
What a great suggestion! Thanks for sharing 😉
Reply
Kathy Rhodes says
So happy to have found your recipe! I actually used buttermilk rather than regular milk since I had it on hand and they tasted great.
They were a tad dense, but that was because I didn't think and dumped all the flour in at once (I immediately thought "You know better!"). I had to work small amounts of milk back into the dough to soften it, so the extra kneading probably hurt a bit but what a great recipe! Since I always have unfed starter in my fridge this will definitely be my "Go to" for english muffins.Reply
Tammy Spencer says
Hi Kathy, I’m glad you made the recipe work for you! Thanks for letting us know. 🙂
Reply
Roy says
Hi Tammy. I love the recipe and the muffins. Like someone else asked, mine didn’t have the irregular size air pockets. They were very even and smooth, much like store bought bread (I have a photo but don’t see any options to add photos). Unlike the previous poster I followed the recipe exactly for times and temperatures. I got a good rise and excellent taste, just not the irregular nooks & crannies I think of for English muffins. Any ideas?Reply
Tammy Spencer says
Hi Roy, thanks for your question. I found the irregularities in the texture comes from splitting the muffins with a fork rather than slicing them. That contributes to a rougher texture when you toast them.
Other than that, the causes could be from differences in flour strength, how hydrated your dough is, and how active is your yeast. All those factors go into how the yeast will behave. You might try making the dough a little wetter (not by much, maybe a tablespoon or two more water) so that the dough isn’t as dense and more bubbles can form. Let me know if that helps, and happy baking! 😉
Reply
Loretta Kerner says
So good!Reply
Tammy Spencer says
I'm so glad you like this recipe!
Reply
Kirstin says
Hi! My husband loves to eat breakfast sandwiches and especially on English muffins. I was so excited to find a recipe to make them where I can use my sourdough discard! Going to try it today!
My question is about the Kosher salt. I don't have any right now just sea salt. Is it possible to use that instead? And if so, do I need a smaller amount?
Thanks!Reply
Tammy Spencer says
Hi Kirstin, Thanks for the question. With salt, it's the size of the grain that matters - 1 tablespoon of kosher salt (coarse grain) will weigh less than 1 tablespoon of table salt (with it's finer grain). If you can use a kitchen scale to measure out 10 grams of your sea salt, then you'll have the equivalent of 1 tablespoon of kosher salt. If you don't have that option, then look at the grain of your sea salt - the finer it is, the less you'll want to use. Let me know how it goes for you, and happy baking! 😉
Reply
Kirstin says
Thanks for responding so quickly! I do have a scale so I will use that. And I will let you know how it goes.
Reply
Kirstin says
Tammy, I was finally able to make the muffins yesterday and they turned out great! I did the 10g of fine sea salt and they tasted good so it worked. Thank you so much!
Reply
Tammy Spencer says
Hi Kirsten, I'm so glad you were able to make this recipe work for you, and thanks for letting us know. Enjoy! 🙂
Reply
Lisa says
I love these English Muffins! Your recipe and instructions are perfect asks so helpful. I don't think I'll ever buy English Muffins again! Their heavenly aroma filled my house for days! Thank you so much!!💖Reply
Tammy Spencer says
I'm so glad you liked them, Lisa! Happy baking 🙂
Reply
Molly says
This is such a great recipe, thank you! I subbed 2 cups of all purpose flour for whole wheat and they turned out great. Such a delicious way to use some discard! I didn’t get as many nooks and crannies (separated with a fork) but maybe that was the whole wheat. I also used cast iron griddle pans to cook.Reply
Tammy Spencer says
I'm glad you liked them, Molly! 🙂
Reply
Kelly says
Made these today and they came out fantastic. I followed the recipe almost exactly. I never felt like they were puffing up when cooking so I omitted the sheet pan step. I just pan cooked in my cast iron skillet for 5 min on each side. They’re delicious! Will freeze half the batch and keep half for breakfasts this week.Reply
Michelle Helm says
Turned out beautifully! Love all the alternate directions available and tips and tricks. I couldn’t bare to toss my discard and was so grateful for a same day recipe!.Reply
Tammy Spencer says
Hi Michelle, I’m so glad you liked them! 🙂
Reply
Claudette says
I love this recipe and use it all the time to make discard English muffins. I have one question, though. If ai’m going to put my dough in the refrigerator for a day or 2, do I let it rise first?
Reply
Tammy Spencer says
Hi Claudette, If you want to hold the dough, it’s best to do it for the first rise for up to 2 days( that helps develop the flavor, too). You can let the dough rise for maybe 30 minutes before refrigerating, but you don’t have to. Just let the dough come to room temperature when you’re ready to shape the rounds.
I’m glad you like these English muffins. Happy baking! 🙂
Reply
Jen says
350 on my griddle was way too hot, almost burning them before the 1st 3 minutes. Wish that note from the post had made it to the Recipe.Trying the next batch with a lower temp.
Reply
Tammy Spencer says
Hi Jen, Sorry the temperature wasn't quite right for you. I've added a note about the griddle temperature to the recipe card itself - thanks for pointing that out to me. I hope the next batch works better. Happy baking!
Reply
Debra says
I made these but it doesn't taste like English muffins doesn't have the texture of muffins. it's like eating bread. Not sure what went wrong.
Reply
Tammy Spencer says
Hi Debra, Sorry the recipe didn't turn out to your liking. These English muffins have a soft and fluffy interior, like bread, from using milk instead of water. And if you cut them using the fork-slice method, you'll get that irregular surface that toasts up nicely. If you want a denser texture next time, you might try replacing some or all of the milk with water and/or cutting back on the total amount of liquid to make a denser dough. Good luck, and happy baking!
Reply
Whitney says
Hi, I want to make this recipe today, but I rarely, if ever, have cows milk on hand. Could I use almond milk instead? Will it make a difference in the recipe? Thanks!
Reply
Tammy Spencer says
Hi Whitney, thanks for the question. Yes, you can use (unflavored) almond milk or your favorite milk substitute. I've updated the recipe to mention it.
Reply
Tiffany says
Will bread flour work if I don’t have AP on hand?
Reply
Tammy Spencer says
Hi Tiffany, Bread flour should work, although the dough might be a bit stiffer to work. Give it a try and let me know how it goes for you 😉
Reply
Tiffany says
Just to clarify, the time in the fridge overnight is in place of the time on the counter, not after rising on the counter?
Reply
Tammy Spencer says
Hi Tiffany, good question. You'll want to let the dough sit at room temperature for about 30 minutes before chilling it - this lets the yeast get started before retarding (I've updated the recipe to reflect this). Thanks for bringing it to my attention, and happy baking!
Reply
Martin Hommer says
I'm a true beginner at Sour dough bread making. Followed your English muffin recipe and they came out FANTASTIC the first time. Love your easy to understand and follow directions. Thanks a bunch.
Reply
Tammy Spencer says
Thanks for sharing, Martin! I'm so glad you liked them. Hope you continue your sourdough journey with me, and Happy baking!
Reply
Danielle says
Think I could add blueberries? If so, they would be fresh. Should I half them if they are big? Freeze them first maybe?
Reply
Tammy Spencer says
Hi Danielle, that’s an interesting idea. I haven’t tried it, but you could fold in a cup fresh blueberries after you’ve made the dough (before the first rise). I don’t think freezing them is necessary, but cutting the bigger ones might be a good idea. Let me know if you try it - I’m really interested in how it goes. Happy baking!
Reply
Danielle says
Also, is it 1.5 hours on the counter or 30 minutes and then the fridge? Or is it both? I am confused.
Reply
Tammy Spencer says
If you want to bake the same day, let the dough rest for 1½ hours on the counter. If you want to retard the dough to develop more flavor, let it sit for 30 minutes at room temperature, then chill for 8 hours, or up to 2 days. Bring the chilled dough to room temperature before proceeding with the next step.
Reply
Teressa Bocci says
I have a question about time management. If I am reading this correctly I can make the dough in the afternoon let is sit at room temperature for 30 minutes, then put it in the refrigerator until the next day, than continue with the instructions.
Reply
Tammy Spencer says
That's correct! Just make sure to let the dough come to room temperature after you take it out of the refrigerator. 😉
Reply
terry bocci says
I made these this finished these this morning. Mixed the dough last night, shaped an cooked this morning. They were fabulous! I might make a few changes next time but nothing major: I would roll them a bit thinner mabe about 3 eighths instead of a half inch, also bread flour just to make it a little chewier. I also cooked them at about 300 degrees till they wer 200-205 in the center.
Reply
Tammy Spencer says
Hi Terry, I'm so glad you liked them! Thanks for sharing 😉
Reply
Sherry Barney says
Can I use the Carnation instant non-fat dry milk in the container if I don't have regular milk?Reply
Tammy Spencer says
Hi Sherry, if you reconstitute the dry milk so that you'll have the equivalent of 2 cups milk, you should be fine. Happy baking!
Reply
