Thank you so much for stopping by today—truly, it means the world to share my favorite tried-and-true recipes with you. And if you’ve ever wondered what to do with that cup of sourdough discard sitting sadly in your fridge, this is your moment! These Sourdough Discard English Muffins are not just a clever way to reduce waste—they’re soft, golden, perfectly chewy, and absolutely brimming with character. Yes, we’re making breakfast magic out of leftovers!
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What Are Sourdough Discard English Muffins?
English muffins are those wonderfully round breakfast staples, perfect for toasting and slathering in butter or jam, with that dreamy texture full of “nooks and crannies.” This version uses sourdough discard—the unfed starter you’d usually toss out before feeding your main sourdough starter. The discard not only adds flavor, but it also contributes to the muffins’ tender interior and lightly tangy finish. And because we’re adding baking soda, you don’t need a long ferment or wait. Breakfast can happen fast!
Why You’ll Fall in Love with This Recipe
I love recipes that feel both practical and indulgent, and this one checks every box:
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Waste-free – Uses your sourdough discard instead of tossing it.
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Quick and easy – No need to wait for an overnight rise.
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Deliciously versatile – Breakfast sandwiches, toast, snack-on-the-go, you name it.
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That texture! – Crispy outside, soft and fluffy inside, with a tender chew that only sourdough can deliver.
What Do Sourdough Discard English Muffins Taste Like?
They’re subtly tangy from the sourdough, lightly sweet from a pinch of sugar, and they’ve got that satisfying golden crust thanks to the stovetop cooking method. The crumb is soft but structured—ideal for butter to melt into or egg yolks to run through. Toasted with jam? Heavenly. Topped with poached eggs and hollandaise? Restaurant-worthy.
Benefits of This Recipe
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Zero waste baking: Embrace the full potential of your sourdough starter.
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Beginner-friendly: No kneading, no fermentation, no oven required.
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Customizable: Easily add mix-ins like herbs, cheese, or dried fruit.
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Perfect make-ahead: Toast beautifully from frozen.
Ingredients
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1 cup sourdough discard (unfed)
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2 cups all-purpose flour
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1 tbsp sugar
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1 tsp salt
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1 tsp baking soda
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¾ cup warm milk (about 100°F/38°C)
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2 tbsp butter, melted
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Cornmeal or semolina flour (for dusting)
Tools You’ll Need
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Large mixing bowl
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Wooden spoon or spatula
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Measuring cups and spoons
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Biscuit cutter or drinking glass (3-inch diameter)
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Griddle or heavy skillet (cast iron works beautifully)
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Baking sheet
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Clean kitchen towel or plastic wrap
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Wire cooling rack
Ingredient Additions & Substitutions
This recipe is beautifully flexible! Try:
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Whole wheat flour: Swap half the all-purpose flour for a nuttier flavor.
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Buttermilk: Use in place of milk for even more tang.
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Add-ins: Fold in chopped herbs, shredded cheese, or a bit of cinnamon and raisins for a sweet twist.
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Vegan: Use plant-based milk and swap the butter for coconut oil or vegan butter.
How to Make Sourdough Discard English Muffins
1. Mix the Dough
In a large bowl, combine the sourdough discard, warm milk, melted butter, sugar, and salt. Stir in the flour until a shaggy, sticky dough forms. Cover the bowl and let it rest for 30 minutes. This rest period gives the flour time to hydrate and makes the dough easier to handle.
2. Add Baking Soda
Sprinkle baking soda evenly over the dough and mix well to incorporate. You’ll notice the dough start to puff up slightly—magic!
3. Shape the Muffins
Lightly flour your work surface, then turn the dough out and gently pat or roll it to about ¾-inch thick. Cut into rounds using a biscuit cutter or the rim of a drinking glass. Aim for about 3 inches across.
4. Dust and Let Rise
Place your muffin rounds on a baking sheet generously dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover loosely with a towel or plastic wrap and let rise for 45–60 minutes, just until they look a bit more plump and airy.
5. Cook on the Stovetop
Heat a griddle or skillet over medium-low heat. Carefully transfer the muffins onto the hot surface and cook for 6–8 minutes per side. They should be deeply golden and cooked through. Adjust the heat as needed to prevent burning while ensuring they cook all the way through.
6. Cool and Fork-Split
Once done, let them cool on a wire rack. When you’re ready to serve, split them with a fork instead of a knife to preserve all those beautiful nooks and crannies. Trust me—it’s worth it.
What to Serve with Sourdough English Muffins
They’re the ultimate blank canvas. Try:
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Classic butter and jam
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Avocado and poached egg
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Bacon, egg, and cheese breakfast sandwich
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Tuna melt with cheddar
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Mini pizza muffins with sauce and mozzarella
Tips for Perfect Sourdough Muffins
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Don’t rush the rise—let them get slightly puffy for a lighter texture.
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Use a low-medium heat for even cooking. High heat = burnt outsides, raw insides.
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Always split with a fork to maintain that signature texture.
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Want them extra tangy? Let the dough rest an extra 2 hours at room temp before shaping.
How to Store Them
Room temp: Store in an airtight container for 2–3 days.
Fridge: Keep in a zip-top bag up to 1 week.
Freezer: Freeze split muffins in a single layer, then transfer to a freezer-safe bag. Toast from frozen for an easy breakfast win!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Absolutely! Just make sure you don’t adjust the hydration too much—active starter will give a slightly puffier muffin.
Can I skip the baking soda?
Baking soda is key here—it reacts with the acidity in the discard to provide lift and structure. Without it, your muffins will be dense.
Why are my muffins doughy in the middle?
They probably cooked too fast on the outside. Next time, lower your heat and cook a bit longer to ensure the inside bakes through.
Can I make these gluten-free?
You could try a 1-to-1 gluten-free flour blend, though the texture may be different. I haven’t tested it, but let me know if you do!
In Conclusion
These Sourdough Discard English Muffins are everything I love in a recipe: thoughtful, flavorful, and just a little bit nostalgic. It feels like something your grandma might have made—if your grandma was a zero-waste kitchen whiz. If you’re keeping a sourdough starter, this is a must-make. If you’re new to sourdough, this is the perfect starting point. Either way, I hope they become a staple in your breakfast rotation!
Looking for more delicious ways to use sourdough discard? Try these reader favorites:
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Sourdough Discard Coffee Cake – a sweet, tangy treat with cinnamon streusel
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Sourdough Discard Soft Pretzels – chewy, golden, and irresistible
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Sourdough Discard Crackers – crispy, savory snack perfection
If you make these muffins, please let me know how they turn out! Leave a comment, drop a review, or tag me in your creations on Pinterest—I’d love to see your golden, toasty rounds!