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sourdough discard english muffin recipe
- Total Time: 220 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This savory sourdough discard English muffin recipe combines tangy discard with sweet caramelized onions and pungent rosemary for a unique flavor profile, perfect for breakfast sandwiches or snacks.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup active sourdough discard
- 1 cup warm milk (around 105°F)
- 1.5 tablespoons granulated sugar
- 1.5 teaspoons fine sea salt, divided
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 2 tablespoons vegetable oil, plus extra for cooking
- 0.5 cup fine cornmeal, for dusting
- 3 medium yellow onions, thinly sliced
- 2 tablespoons unsalted butter (or vegetable oil)
- 1.5 teaspoons fresh rosemary, finely chopped
- 0.25 teaspoon black pepper
Instructions
- Caramelize Onions: In a large, heavy-bottomed pan, melt the butter over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until deeply golden brown. During the last 5 minutes, stir in the chopped fresh rosemary and pepper. Remove from heat and cool completely.
- Combine Wet Ingredients: In a large bowl, whisk together the sourdough discard, warm milk, and granulated sugar until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, remaining salt, baking soda, and baking powder. Whisk thoroughly to ensure even distribution.
- Mix and Knead Dough: Add the dry ingredients and 2 tablespoons vegetable oil to the wet ingredients. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until soft and elastic.
- First Proof: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- Shape Muffins with Swirl: Gently punch down the dough and flatten into a rectangle. Spread the cooled caramelized onion mixture over two-thirds of the dough, reserving 2 tablespoons for garnish. Fold the dough like a letter (un-topped third over middle, then remaining third over that). Gently knead 3-4 turns to create visible swirls.
- Second Proof: Divide the dough into 8-10 equal pieces. Shape into round disks about 0.5 inch (1.5 cm) thick and generously dust both sides with cornmeal. Place on a parchment-lined sheet, cover, and let proof for 30-45 minutes until slightly puffy.
- Griddle Cooking: Preheat a cast-iron griddle over medium-low heat and lightly grease with oil. Cook muffins in batches for 5-7 minutes per side until deeply golden brown. Adjust heat as needed to prevent burning.
- Oven Finish: Transfer griddled muffins to a baking sheet and bake in a preheated 300°F (150°C) oven for 10-12 minutes to ensure they are cooked through to the center.
- Serve: Transfer finished muffins to a wire rack to cool completely. To serve, split with a fork, toast, butter generously, and garnish with reserved caramelized onions and fresh rosemary.
Notes
Ensure caramelized onions are completely cool before adding to the dough to avoid activating yeast prematurely. Adjust heat during griddle cooking to ensure proper browning without burning. If a muffin springs back slightly when pressed, it’s finished cooking.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Breakfast/Brunch
- Method: Baking/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 255 calories
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg