How to Make Sourdough Discard English Muffins – Simple Steps!

Published Categorized as Sourdough Discard Recipes

These simple sourdough English muffins are the perfect party treat for you and your family to enjoy. They’re made using wonderful sourdough discard to create scrumptious, plush muffins. Stick around for the sourdough English muffins recipe revealed in a several simple steps!

Table of Contents

Making sourdough discard english muffins

What You Need for Sourdough English Muffins

These easy sourdough English muffins contains most of the common sourdough discard elements: flour, unfed sourdough starter, yeast, and salt.

Use milk in place of water to soften the dough, butter to prevent the bread from emerging too fluffy, cornmeal flour, or semolina flour sprinkled on the dough to prevent it from sticking.

How to Make Sourdough English Muffins

Making sourdough English muffins is fairly simple. Though the process can take a few days due to fermentation, this is great because it means that your starter will produce flavorful English muffins that are much easier to digest, compared to store bought ones.

Making English muffins using sourdough discard will produce a flavorful result that you can enjoy for breakfast, or as an evening snack.

Here are the steps required to make this recipe:


  • 200g unfed sourdough starter
  • 500g almond milk
  • 600g all purpose flour
  • 20g sugar
  • 12g salt
  • 25g baking soda
  • 50g cornmeal

Make the Dough

  1. Mix the dough ingredients using a stand mixer or bread machine. The dough should become soft and elastic but not sticky. Add more flour if required, until you achieve the desired consistency.
  2. Place the dough in a lightly greased bowl, cover with plastic wrap, or tea towel and place in a warm place to rise for a couple hours. You can also cover the dough with another bowl and refrigerate for 8 hours or two days till you’re ready to bake with it. This will allow the dough to ferment at a slow rate, developing a more distinct sour flavor.
  3. Gently deflate the dough, and tip it onto a lightly floured work surface, cover and let it sit for a few minutes to relax the gluten. However, if your dough had been refrigerated then allow it to rest on the counter to warm to room temperature.

Portion the Dough

There are two methods of dividing your bread dough:

  1. Roll half the dough, to about 1/2 inch thick, then use a 3-inch round cookie cutter, to cut out rounds, re-rolling and cutting up the scraps as well.
  2. Divide the dough into 24 equal pieces, then shape them into a round ball, flattening them into a 3 inch round. Flatten each ball slightly larger than 3 inches, and trim the excess with a round biscuit cutter, or scissors.

Let the Muffins Rise

  1. Place the rounds, on a baking pan, sprinkled with cornmeal flour or semolina.
  2. Sprinkle them with some more flour, then cover with a plastic wrap, let the dough rise on the counter until they’re light and puffy (45 to 60 minutes).

Cook the Muffins

  1. Carefully transfer the muffin rounds to a large electric griddle, preheated to 350 degrees F, or a frying pan that has been preheated over medium low heat.
  2. Spray the bottom of a quarter sheet baking pan, with baking spray, then set them aside, sprayed side up. the baking pan ensures the muffins flat rather than domed while cooking.
  3. Cook the muffins for 5 minutes per side, you’ll notice the dough puff up as it cooks. The lay the quarter sheet baking pan atop the puffed muffins, sprayed side down, and continue cooking for a further 5 minutes. Remove the pan, and turn the muffins over, cooking them without the baking pan on top for 10 to 12 minutes.
  4. The muffins will be done once they emerge golden brown, you may find that the edges are soft but that’s perfectly fine.

If you find that the muffins aren’t cooking well on the stove top, then cook until they’re golden brown on both sides, and transfer to a preheated oven (350 degrees F) and bake for about 10 minutes.

How to make sourdough discard english muffins

Tips and Tricks for English Muffins

  • Lightly oil the griddle, but not so much that your muffins are swimming in it.
  • Don’t overheat your griddle, as the bottoms will brown before the middle cooks.

How to Store Sourdough English Muffins?

You can store English muffins at room temperature for up to 2 days. However, you can store them in an airtight container in the fridge for 4 days.

Can You Freeze Sourdough Starter English Muffins?

These sourdough English muffins freeze well. Simply allow them to cool down completely, and then freeze them individually.

Store them in separate freezer bags, and defrost when you’re ready to eat them.

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How to Use English Muffins

There are many ways to enjoy this delicious sourdough English muffin recipe. While they’re particularly scrumptious when toasted with a small glob of butter, you’ll most likely enjoy some of these ideas:

  1. Toast and top with homemade butter, and sprinkle with cinnamon sugar.
  2. Use these English muffins to make some bacon and egg breakfast sandwiches, topped with a sprinkle of cheese.
  3. Use these in place of burger buns for a fun twist on meals
  4. Top with your choice of cheese, fresh tomato and sprinkling of salt and pepper
  5. Use them as mini pizza bases! (Did you know you can also make pizza dough from discard?)
How to make sourdough discard muffins

More Recipes

There’s something absolutely delicious about the discarded sourdough recipes, that have many coming back for more. For more recipes take a look at the list below:

Sourdough Bagels

This easy sourdough recipe can be made using discarded sourdough, and topped with your favorite seeds and seasonings.

And here’s how to make them:


  • 100g sourdough starter
  • 500g bread flour
  • 250g water
  • 2g instant yeast
  • 30g sugar
  • 10g salt
  • 40g honey
  1. Add sourdough starter (discard), water, flour, sugar, yeast, and salt to the bowl of your stand mixer, folding these ingredients together till they form a shaggy dough.
  2. Let the dough rest for 15 minutes
  3. Knead the dough using a dough hook for 10 minutes until it is smooth and supple. The dough will be stiffer than sandwich bread dough, so don’t expect it to be super elastic, though it should be smooth and not sticky.
  4. Once the dough is kneaded, it’ll need some time to rise or ferment.
  5. Then shape the bagels. Divide the dough into 12 pieces, shaping each piece into a ball.
  6. Take each ball and poke a hole in the middle, then stretch the hole out and place each bagel of a baking sheet to rise.
  7. Cover the bagels with a tea towel and allow them to become puffy.
  8. Meanwhile, bring a pot of water with honey to a boil, and preheat the oven to 200 degrees F.
  9. When the water is boiling, place 3 to 4 bagels into the boiling water, boiling for 30 seconds at a time. They’ll float to the surface once they’re ready to be taken out.
  10. Remove the bagels, and dip them in seasonings, before placing them on a baking tray, or leave them plain if you wish.
  11. Bake the bagels for 20 to 25 minutes at 390 degrees, and remove from the oven once they’ve turned golden brown.

Lemon Sourdough Muffins

This recipe calls for a portion of delicious zingy muffins, with a sourdough goodness, that’ll challenge your taste buds to a maximum. They have a tender, cakey crumb, with crunchy tops drizzled with a lemon glaze. You can use fed starter, active starter, or discard.


  • 200g sourdough starter
  • 200g flour
  • 70g sugar
  • 2 eggs
  • 6g baking powder
  • 100g vegetable oil
  • 20g lemon zest
  • 20g lemon juice
  • 5g vanilla extract
  • 5g salt
  1. Preheat your oven.
  2. Combine sourdough starter, eggs, oil, lemon juice, and vanilla into a bowl. Ensure that you mix them well, and that the eggs are beaten.
  3. Mix flour, baking powder, salt, lemon zest and sugar in another bowl.
  4. Pour the wet ingredients into the dry ingredients
  5. Mix until combined.
  6. Spoon the muffin batter into a greased muffin tin.
  7. Bake till golden.
  8. While they’re baking, combine powdered sugar, and lemon juice together.
  9. Spoon this glaze over the sourdough muffins while they’re hot.
  10. Allow this to soak in and the muffin to cool before removing from the tin.

Apple and Cinnamon Sourdough Muffins

Sourdough apple cinnamon muffins complete with a crunchy almond sugar topping are incredibly easy to bake. They make a wonderful breakfast treat, but you can enjoy them at any time of the day!


  • 200g sourdough starter
  • 150g flour
  • 50g sugar
  • 2 eggs
  • 6g baking powder
  • 100g vegetable oil
  • 150g apple
  • 4g cinnamon
  • 5g salt
  • 5g vanilla extract
  1. Preheat your oven
  2. Mix sourdough starter, eggs, oil and vanilla into a bowl. Ensure that they’re mixed really well
  3. Mix flour, baking powder, salt and sugar
  4. Add diced apple to the dry ingredients and make sure that the apple is evenly coated in the mixture
  5. Pour the wet ingredients into the dry
  6. Mix until well combined
  7. Spoon the muffin batter into a greased muffin tin
  8. Bake until beautifully golden

English Muffins from Sourdough Discard – Check!

These sourdough English muffins provide are super versatile, packed with a pronounced sour flavor and makes for a terrific recipe, that you can enjoy.

Sourdough Discard English Muffins – FAQs

Can You Buy Sourdough English Muffins?

You can certainly buy sourdough English muffins, depending on where you plan to purchase them from, they are readily available for you!

Can I Use Sourdough Discard instead of Sourdough Starter?

Not all recipes work with discard, for instance, a loaf of bread is best baked with an active sourdough starter.

What Happens if You Bake Sourdough Discard?

You can bake delicious recipes using discarded sourdough, as it is a portion of starter that is already fermented, providing unique texture and flavour to baked goods.

How Long do Sourdough English Muffins Last?

These sourdough English muffins can be frozen after they’ve been cooked for up to 3 months. Or store them in an airtight container at room temperature for 5 days.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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