Breads (Sourdough) - Soft Buns/Rolls
Sourdough English Muffins (Naturally Leavened and Soft)
June 08, 2021
| Recipe by Bake with Paws
Last Updated on July 17, 2025
By Bake with Paws
Sourdough English Muffins (Made with Discard)
This recipe came about during one of those times I had plenty of sourdough discard in the fridge and didn’t want to waste it. Rather than go the usual pancake or cracker route, I decided to try something different—Sourdough English Muffins. They turned out so soft, fluffy, and flavourful that I’ve been baking them ever since.
Unlike my other sourdough recipes that use sweet stiff starter, these muffins are made with discard, which gives them a more pronounced sourdough tang. But if you prefer a less tangy flavour, simply add a pinch of instant yeast to balance the fermentation and help them rise faster.
Why You’ll Love This Recipe
✔️ Great way to use up sourdough discard
✔️ No special equipment needed—just an oven and pan
✔️ Fluffy inside with a lightly chewy crust
✔️ Naturally leavened with a delicious sourdough aroma
✔️ Bakes beautifully in the oven—no flipping required
How to Make Sourdough English Muffins (With Round Ring)
Ingredients (Yields: 7 Muffins)
300g bread flour (I used Japan High Gluten Flour) or 50% bread flour + 50% all purpose flour if you do not your muffin so chewy
100g sourdough discard, room temperature (young or 3 - 4 days old discard)*
30g brown sugar (I used organic brown sugar)
1 tsp (6g) salt
165g - 175g milk
Semolina flour or cornmeal for dusting
* You may also use newly fed sourdough starter at its peak
Utensils:
9 cm X 3 cm round burger ring X 7 pieces (greased or lined the inner ring with parchment paper)
Baking tray
Step-By-Step Instruction
- Kneading (10.30 pm):
- Put all ingredients into a bowl of stand mixer. I usually dilute starter with water first then only add in flour, sugar and salt.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for around 10 - 12 minutes or until the dough comes together, become soft and smooth. Do not required to check windowpane stage.
- 1st Proofing/Resting (11.00 pm):
- Round up the dough. In the same bowl, keep it covered with cling film or use a lid and let the dough ferment for about 8 - 10 hours at about 23C room temperature. I left it in air-cond room.
- Shaping (9.00 am):
- By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 7 equal portions (around 85g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball and let them rest for 15 minutes to relax.
- Flatten the dough slightly on semolina flour or cornmeal on both sides.
- Place muffins onto the baking tray. Make sure they are about 2 inches apart.
- Place the prepared round burger ring on each bun.
- Final Proofing:
- Cover with kitchen towel. Let the muffins proof at a warm place until the dough rise double in size.
- Baking:
- Preheat oven at 220C (top and bottom heat) or 210C (fan-forced) for 15 minutes.
- Place a heavy non-stick baking tray on top. If you do not have a non-stick tray then place a parchment paper before placing the tray.
- Bake in a preheated oven for about 15 minutes, or until the top are golden brown.
- Remove tray from oven. Then remove the rings and let the muffins cool on rack. Slice and toast to serve.
How to Make Sourdough English Muffins (Without Round Ring and Pan Toast)
Ingredients (Yields: 6 Muffins)
300g all purpose flour (I used half bread flour + half all purpose flour as I like slightly chewy texture)
100g sourdough discard, room temperature (young or 3 - 4 days old discard)*
20g brown sugar (I used organic brown sugar)
1 tsp (6g) salt
165g (80g milk + 85g water), you can use all milk
Semolina flour or cornmeal for dusting
* You may also use newly fed sourdough starter at its peak
Utensil:
Baking tray, lined with parchment paper
Non-stick skillet with lid
Step-By-Step Instruction
- Kneading (10.30 pm):
- Put all ingredients into a bowl of stand mixer. I usually dilute starter with water first then only add in flour, sugar and salt.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for around 10 minutes or until the dough comes together, become soft and smooth. Do not required to check windowpane stage.
- 1st Proofing/Resting (11.00 pm):
- Round up the dough. In the same bowl, keep it covered with cling film or use a lid and let the dough ferment for about 8 - 10 hours at about 24C room temperature. I left it in air-cond room. I found my dough quite weak and decided to make one set of stretch and fold after 30 minutes. You may need more than one S&F if your dough still weak.
- Shaping (9.00 am):
- By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 6 equal portions (around 100g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball and let them rest for 15 minutes to relax.
- Flatten the dough slightly on semolina flour or cornmeal on both sides. Place the muffins on lined baking tray.
- Final Proofing:
- Let the muffins proof for another 60 minutes at a warm place until the dough rise about double in size.
- Pan Toast/Bake:
- Preheat your non-stick skillet over low heat.
- Place 3 muffins (depend on the size of your skillet) into it. Gently press down the muffins with spatula to flatten. Cover and cook for about 4 minutes. Turn the muffins over, cover and cook for another 4 minutes. (If you do not have skillet with cover, you can either cook the muffins 5 - 6 minutes each side or you may want to bake the muffins further (after pan toast) in the oven for another 8 minutes approximately in a preheated oven at 190C).
- Let the muffins cool on the rack completely before slicing. Slice and toast to serve.
Expert Tips for Success
- Use discard that’s not too old: Fresher discard gives better rise and milder flavour.
- Knead until smooth and elastic: This helps structure and rise.
- Chill the dough if it’s sticky: Makes shaping much easier.
- Preheat your oven fully: Even baking temperature is key for tall, golden muffins.
Common Mistakes to Avoid
- Overproofing: Discard-based doughs can ferment fast—watch closely.
- Underbaking: These need a golden top and bottom for proper texture.
- Cutting with a dull cutter or twisting: This seals edges and prevents good rise.
- Skipping the semolina/cornmeal dusting: Adds texture and prevents sticking.
Ingredient Substitutions and Variations
- Milk: Use plant-based milk like soy or almond for a dairy-free option.
- Instant yeast: Add ⅛ tsp for a less tangy flavour and better rise.
- Whole Wheat Option: Replace 20–30% of the flour with whole wheat flour.
- Add-ins: Try mixing in shredded cheese, garlic powder, or dried herbs.
Troubleshooting Guide
- If your muffins didn’t rise well, it’s likely because the discard wasn’t active enough or the dough was underproofed. Try using discard that’s no older than 1–2 days and make sure you allow enough time for the final proof until the muffins feel puffy.
- If your English muffins turn out too sour, the discard may be too old or the dough may have overfermented. For a milder flavour, use fresh discard and consider shortening the fermentation time. You can also add a small pinch (about 1/8 teaspoon) of instant yeast to balance the sourness.
- If your muffins have a dense crumb, it might be due to under-kneading or overproofing. Make sure to knead the dough until it’s smooth and elastic, and keep an eye on the final proof to avoid over-expanding the dough.
- If you find that the tops and bottoms of the muffins are pale, your oven might not be fully preheated. Always ensure your oven is properly heated before baking to achieve a nicely golden and evenly baked finish.
- If the muffins are sticking to the pan or baking sheet, it could be due to insufficient flour or semolina during shaping. Generously flour the base of each muffin or dust with semolina or cornmeal to create a non-stick layer and that iconic English muffin texture.
Serving Suggestions and Storage
To Serve:
Toasted with butter, jam, or honey
As a base for eggs benedict
Sandwich with cheese, avocado, or scrambled eggs
Storage:
Room Temperature: Keep in airtight container for 1–2 days
Refrigerator: Up to 5 days
Freezer: Wrap individually and freeze for up to 2 months. Thaw and toast before eating.
FAQ Section
Q: Can I use an active starter instead of discard?
A: Yes, but the flavour may be milder and the rise a little stronger. Adjust proofing accordingly.
Q: Can I pan-cook instead of baking?
A: Yes, but baking ensures more even cooking and no need to flip.
Q: Can I skip kneading?
A: For this version, kneading is important to develop gluten for better texture and rise.
Q: My muffins taste too sour—how to fix it?
A: Use fresher discard and reduce fermentation time. You can also add a pinch of yeast to reduce tang.
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Have a Question or Tried This Recipe?
I'd love to see your version of these muffins!
Leave a comment below or tag me on Instagram @bakewithpaws
I always enjoy seeing your bakes and answering any questions you may have.
Thank you these turned out AMAZING!
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Good to hear that you like it..
DeleteCheers & stay safe :)
Hi, is there any way to substitute the sourdough discard with instant yeast?
ReplyDeleteHi, thanks for reading this recipe. Yes you can use yeast. Please google search for english muffins recipe. There are plenty of recipe using instant yeast. I have not tried with instant yeast yet.
DeleteCheers :)
Hi! If I wish to half cook the muffins and freeze them so that the following morning I can cook them, may I know if this is advisable, or if I should fridge/cold retard the uncooked dough instead? Also, would I need to defrost before pan frying or can I do it direct from freezer? Thank you!
ReplyDeleteHi,
DeleteThanks for reading this recipe. Please do not freeze the uncooked dough. You can freeze the cooked muffins instead. However, you can put the dough in the fridge to retard instead of proofing in the aircond room. Shape and second proof the next day.
Cheers :)
hello. if i use the discard inside the fridge, do i have to bring the discard at room temperature or i can use it immediately ?
ReplyDeleteHi, thanks for reading this post. We usually bring to room temperature before using. However, I tried used direct from the fridge and it worked well too.
DeleteCheers :)
One of the best recipes so far and I think this is a keeper. Thank you.
ReplyDeleteHi, Thanks for trying and your kind feedback. Much appreciated.
DeleteCheers :)
Hello
ReplyDeleteSince the weather has been so warm, how can i convert this to bake on same day? TIA ;)
Hi, thanks for reading this post. I have not tried on the same day bake yet. However, you can try to preparae the dough in the early morning and leave on the counter for bulk fermentation (maybe 4 - 5 hours @ 28C - 29C temperature), shape then proof again.
DeleteI hope this help.
Cheers :)
What depth are the 9cm burger rings please
ReplyDeleteHi, it is 3 cm height. Thanks
DeleteWhat happened? Did you change the recipe? When I first made this it was done in a cast iron skillet.. Even the picture shows them cooking in a skillet
ReplyDeleteWhat gives? Their not turning out as wonderful as before
Hi, thank you for trying this recipe last time. The recipe is the same. I changed the method to bake in round ring in the oven. Sorry for any inconveniences.
DeletePlease refer to the below method that cook in skillet:
METHOD:
Shaping (9.00 am):
1. By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 6 equal portions (around 100g each). Please use a kitchen scale if you want to be exact.
2. Form each portion to a ball and let them rest for 15 minutes to relax.
3. Flatten the dough slightly on semolina flour or cornmeal on both sides. Place the muffins on lined baking tray.
Final Proofing:
1. Let the muffins proof for another 60 minutes at a warm place until the dough rise about double in size.
Pan Toast/Bake:
1. Preheat your non-stick skillet over low heat.
2. Place 3 muffins (depend on the size of your skillet) into it. Gently press down the muffins with spatula to flatten. Cover and cook for about 4 minutes. Turn the muffins over, cover and cook for another 4 minutes. (If you do not have skillet with cover, you can either cook the muffins 5 - 6 minutes each side or you may want to bake the muffins further (after pan toast) in the oven for another 8 minutes approximately in a preheated oven at 190C).
3. Let the muffins cool on the rack completely before slicing. Slice and toast to serve.
Cheers and happy baking:)
Hi. Thanks for this recipe. I like it. I did a same day bake - didnt use discard, used about 60g or 20% levain. I did 50/50 bread flour and plain flour. For same day bake - I prepared levain overnight, did the mix in morning - first proof about 5.5 hr room temp, 2nd proof about 2.5 hour and then bake. I will try this again.- maybe 40/60 bread flour/plain flour. I find 50/50 still rather chewy. Thanks again!
ReplyDeleteHi, Thank you for trying and your kind feedback. Appreciated that you shared your experiment with same day bake. You are right, some people still find chewy to them with 50/50% flour. Please adjust accordingly to your liking.
DeleteCheers and happy baking :)
do you have one using dry yeast instead of sourdough?
ReplyDeleteHi, thank you for your interest in this recipe. I have not tried yeast version yet. I think I should try soon.
DeleteCheers :)