Description
These no-knead sourdough discard English muffins are soft, fluffy, and easy to make without a mixer. Choose an overnight chilling option for convenient preparation or make them the same day. Cooked on the stovetop, they develop the classic nooks and crannies that are perfect for toasted muffins, breakfast sandwiches, butter, and honey.
Ingredients
- 1 cup (240 g) whole milk, warmed to 110°F
- 2 tablespoons (28 g) unsalted butter, melted
- 2 tablespoons (30 g) brown sugar (or sweetener of choice)
- 1 teaspoon (3 g) active dry yeast
- 1/2 cup (140 g) sourdough discard
- 2 1/2 cups (300 g) bread flour
- 2 teaspoons (6 g) kosher salt
- About 1 to 1 1/2 cups semolina flour or cornmeal, for dusting
Instructions
- In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, brown sugar, and yeast. Let the mixture sit for a few minutes.
- Add the bread flour and kosher salt. Mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all the ingredients are thoroughly combined.
- Cover the bowl and let the dough rise until doubled in size, about 60–90 minutes.
- For the overnight option, refrigerate the risen dough overnight. Otherwise, continue with the recipe.
- Turn the dough onto a floured surface and press or roll it to about 1 inch thick. Cut into rounds using a biscuit cutter, drinking glass, or jar. Stack and re-roll the scraps to cut additional muffins.
- Alternatively, divide the dough into 8–12 pieces, shape each into a ball, and press each ball into a flat disk.
- Place the shaped muffins on a baking pan generously dusted with semolina flour or cornmeal. Dust both sides well, cover, and let rise until puffy and light, about 1 hour. If the dough is cold from the refrigerator, this may take about 2 hours.
- Preheat an electric skillet to 300°F or heat a heavy skillet over medium-low heat. Arrange the muffins in the skillet, leaving space between them. Cover and cook for 5 minutes.
- Flip the muffins, cover, and cook for another 5 minutes.
- Reduce the heat to about 250°F and flip the muffins a few more times until their internal temperature reaches 195–200°F. Alternatively, finish cooking them in a 350°F oven for about 10 minutes. Cooking time will depend on the thickness of the muffins.
- Transfer the muffins to a cooling rack and let them cool to room temperature.
- For the best nooks and crannies, use a fork and your fingers to split the muffins before toasting.
Notes
- This is meant to be a sticky dough. The moisture helps create the classic English muffin texture and signature nooks and crannies. Avoid adding too much extra flour.
- Store cooled English muffins in an airtight container or bag at room temperature for 3–5 days.
- English muffins freeze well. Split them before freezing so they can go straight into the toaster without thawing.
- The recipe makes approximately 8–12 English muffins, depending on their size and thickness.
- The amount of salt may vary depending on the brand. The original recipe uses Diamond Crystal kosher salt.
- For an overnight option, refrigerate the dough after its first rise. Allow extra time for the shaped muffins to become puffy before cooking.
- Prep Time: 20 minutes active, plus rising and optional chilling
- Cook Time: 15 minutes
- Category: Bread, Yeast Bread, Sourdough
- Method: Stovetop
- Cuisine: American