Sourdough English Muffins

How to make sourdough english muffins

These overnight english muffins are a great way to use leftover sourdough discard.

Please scroll down to the recipe card below for the full recipe, but here is an overview on how to make this recipe:

• Feed your sourdough discard and wait for it to become active.
• Perform a float test to make sure that your discard is active and ready.
• In a large bowl, combine your active sourdough starter with only 2 cups of the flour and water (reserve the remaining cup of flour for the morning). What you have created is called a poolish or levain. Cover the bowl with plastic wrap and allow it to sit on the counter overnight (or 7-10 hours).
• In the morning, prepare a rimmed baking sheet by sprinkling it with half of the cornmeal.
• Mix the baking soda, salt, and sugar into the dough.
• Using 2 TBSP at a time, mix in the remaining 1 cup of flour, until the dough is no longer sticky.
• Turn the dough out onto a lightly floured surface and roll to a 1/2″ thickness. If you make them too thick, they won’t cook all the way through.
• Using a 3″ biscuit cutter, cut as many rounds as you can. You can reform the dough scraps back together and cut more, but be careful not to overwork your dough or your english muffins won’t turn out right. You should just be able to get twelve.
• Place the english muffin rounds onto the prepared baking sheet and lightly dust the tops with more cornmeal.
• Cover the english muffins with a clean kitchen towel and allow to rest for 45 minutes. They won’t rise much at this time. That is ok, the magic will happen when you start to cook them.
• Heat a lightly oiled skillet over medium high heat.
• Place an English muffin on the skillet and cook for 3-5 minutes, or until the bottom is light-medium brown.
• Flip over and cook for 3-5 minutes on the other side, until both sides are golden brown and the sides of the english muffin are dry. You can cook more than one muffin at a time, but do not crowd the skillet. Only do 2 or 3 at a time.