If you’re a sourdough baker, you know the struggle: that jar of discard sitting in your fridge, growing larger with each feeding. Instead of tossing it, transform it into these delightful homemade English muffins. They’re tangy, full of nooks and crannies, and surprisingly easy to make.

Why You’ll Love This Recipe

I love this recipe because I don’t usually plan breakfast or brunch, so when we have a lot of guests and I haven’t planned a menu, it’s a great fast recipe to get English muffins on the table in about 30 minutes. No need to stress about last-minute company when you can whip up fresh, homemade English muffins that look and taste like you’ve been planning all along.

These muffins strike the perfect balance between using up your sourdough discard and creating something truly delicious. Unlike traditional sourdough recipes that require long fermentation times, the addition of baking powder gives you that signature airy texture without the wait. The result? Golden, crispy exteriors with soft, tender insides that toast beautifully.

Ingredients

2 1/2 cups flour
1 cup water
1/2 cup sourdough discard (unfed starter)
1 tablespoon honey
1 teaspoon salt
1 teaspoon baking powder

Instructions

Mix the Dough In a large bowl, combine the water, sourdough discard, and honey. Stir until well mixed. Add the flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30 minutes to allow the flour to hydrate. If you’re in a hurry, you can let the dough rest for just 5 minutes – it won’t be quite as tender, but it’ll still work beautifully.

Add Leavening After the rest period, sprinkle the baking powder over the dough and knead it in gently until incorporated. The dough should be soft and slightly sticky.

Shape the Muffins Turn the dough out onto a floured surface and roll it to about 1/2 inch thickness. Using a 3-inch round cutter (or a drinking glass), cut out circles. Re-roll scraps and cut until all dough is used. You should get about 10-12 muffins. Dust both sides with cornmeal and get them on the griddle right away to take advantage of that baking powder lift.

Cook Preheat your griddle and oven to 350°F. I use my Chambers stove griddle to cook all my muffins at the same time on low heat. This is a huge time-saver when you’re feeding a crowd. Cook for about 5-7 minutes per side until golden brown, then pop them in the oven for a few minutes to make sure they’re cooked all the way through. If you don’t have a large griddle, work in batches on a skillet, cooking for 7-8 minutes per side over medium-low heat.

Cool and Store Transfer to a wire rack to cool completely. Once cooled, split them with a fork (not a knife – this creates better texture) and toast before serving.

Tips for Success

The griddle-plus-oven method is perfect for entertaining. You get that beautiful golden crust from the griddle, and the oven ensures even cooking throughout without having to babysit each batch.

Don’t skip the cornmeal – it adds authentic texture and prevents sticking. If you don’t have cornmeal, semolina flour works well too.

These muffins freeze beautifully. Once completely cooled, store them in a freezer bag for up to three months. Toast directly from frozen.

Serving Suggestions

Split and toast these muffins for breakfast sandwiches, slather them with butter and jam, or use them as the base for eggs Benedict. Their tangy flavor pairs perfectly with both sweet and savory toppings.

Now you have a delicious reason to keep feeding that sourdough starter. Happy baking!

Print Recipe

Sourdough Discard English Muffins: A Simple Recipe to Reduce Waste

Ingredients

2 1/2 cups flour
1 cup water
1/2 cup sourdough discard unfed starter
1 tablespoon honey
1 teaspoon salt
1 teaspoon baking powder

Instructions

Mix the Dough In a large bowl, combine the water, sourdough discard, and honey. Stir until well mixed. Add the flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30 minutes to allow the flour to hydrate. If you’re in a hurry, you can let the dough rest for just 5 minutes – it won’t be quite as tender, but it’ll still work beautifully.
Add Leavening After the rest period, sprinkle the baking powder over the dough and knead it in gently until incorporated. The dough should be soft and slightly sticky.
Shape the Muffins Turn the dough out onto a floured surface and roll it to about 1/2 inch thickness. Using a 3-inch round cutter (or a drinking glass), cut out circles. Re-roll scraps and cut until all dough is used. You should get about 10-12 muffins. Dust both sides with cornmeal and get them on the griddle right away to take advantage of that baking powder lift.
Cook Preheat your griddle and oven to 350°F. I use my Chambers stove griddle to cook all my muffins at the same time on low heat. This is a huge time-saver when you’re feeding a crowd. Cook for about 5-7 minutes per side until golden brown, then pop them in the oven for a few minutes to make sure they’re cooked all the way through. If you don’t have a large griddle, work in batches on a skillet, cooking for 7-8 minutes per side over medium-low heat.
Cool and Store Transfer to a wire rack to cool completely. Once cooled, split them with a fork (not a knife – this creates better texture) and toast before serving.