Use up that sourdough discard with this recipe for delicious, homemade whole wheat sourdough English muffins! Soft, slightly nutty and filled with nooks and crannies and just the right amount of signature sourdough tang, these will become your new favorite breakfast.

overhead view of a sourdough english muffin on a grey plate with a bite taken out of one side spread with butter and jam.

Where are all of my English muffin fans? Out of all the carbs that you can toast and load up for a morning meal, I think English muffins would have to be my favorite. Obviously you can't go wrong with a piece of freshly baked sourdough toast, but sometimes you don't have the time to be on sourdough's schedule and you just need to use your discard. If that's the case for you, you're in luck. Read on!

Why You'll Love These Sourdough English Muffins

If you love sourdough (which I'm assuming is true since you're reading this post), you'll love these sourdough discard English muffins! They've got the perfect sourdough flavor (especially if you have some discard that's been hanging out in the fridge for a bit and you extend the rise time) and a nice nuttiness. They've got those nooks and crannies that make English muffins so great, and they are a great way to use up sourdough discard. They're also healthy, made with whole wheat flour and just a touch of honey!

Because this recipe uses yeast as the leavening agent and doesn't rely on the sourdough for lift, it takes only 2-3 hours to make from start to finish instead of 8 or more.

four image collage shoing sourdough english muffin dough in a bowl rising and being cut out.

How To Make Whole Wheat Sourdough English Muffins

Warm up your milk and water. I usually do so in the microwave for just a bit. You want it to be like warm bath water.
Add everything (except cornmeal) to the bowl of a stand mixer and mix with the dough hook until a smooth ball forms. You can also mix and knead briefly by hand.
Place the dough in a lightly oiled bowl and cover with a clean dish towel. Let the dough rise 1-2 hours in a warm place.
Turn the dough out onto a light floured surface and gently deflate. Let the dough rest 5 minutes.
Roll the dough out into a ½" thick rectangle. Use a biscuit cutter or glass to cut out 3" circles, making them as close together as you can. Press the remaining dough back together and roll back out to cut more circles.
Place the cut out dough onto a cookie sheet dusted with cornmeal. Sprinkle tops with additional cornmeal. Cover with a clean towel and let the dough rise 45 minutes to an hour.
Cook muffins on a preheated griddle or skillet, 10-12 minutes per side or until toasty on the surface and insides are cooked through. You'll notice the muffins puff up as they cook, then remove to a cooling rack to cool completely.

Tips For Making The Best English Muffins

Be gentle when turning out dough, rolling it, and cutting it into muffins. You don't want to completely smash it or you'll have flat, hard muffins.
If the muffins get too brown before cooking all the way through, you can stick them in the oven at 350°F until they are cooked through.
If you don't have whole wheat flour, all-purpose flour works, too.
To measure flour correctly, scoop it into a measuring cup with a spoon and the level it out.

How To Get Nooks and Crannies In Homemade English Muffins

Want those toasty nooks and crannies that are perfect for soaking up melted butter and sweet jam? Make sure you split your English muffins with a fork instead of cutting them with a knife. Just poke a fork all the way around the center of the muffin until it splits in half. Then toast to perfection!

How Do I Get a More Sour Flavor?

For a more sour sourdough flavor, you can extend the first rise for up to 24 hours. Simply place the covered bowl in the refrigerator for as long as you'd like (not more than 24 hours) and continue with the recipe once you pull the dough out. This is also a great option if you start the dough, then you don't have time to finish the recipe right away.

How To Store English Muffins

I store these homemade English muffins on the counter in an airtight container for a couple of days. After that, it's best to move them to the refrigerator or freezer. English muffins can be frozen in a freezer safe bag or container for up to 3 months. Just remove the amount you need at least 2 hours before you want to eat them (I usually take them out the night before and put them in the fridge).

Ideas for serving Whole Wheat Sourdough English Muffins

Toasted, with butter, nut butter, or homemade apricot jam, strawberry jam, or wild plum jam!
In a breakfast sandwich, like these healthy meal prep breakfast sandwiches.
As a base for eggs benedict, like my California Eggs Benedict!
Topped with chicken salad, tuna salad, or smashed avocado chickpea salad for lunch.
As the base for English muffin pizzas

To see more recipes that are great for using your sourdough discard, head to this roundup of delicious sourdough starter discard recipes!

Did you make this recipe? Please leave a start rating in the comments!

Whole Wheat Sourdough Discard English Muffins

whole wheat sourdough english muffin on a grey plate with butter and grape jam it with a black knife in the background.

Print Recipe

Author: Kaleigh
Prep Time: 20 minutes (active)
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 12 English muffins 1x
Category: breakfast
Method: stovetop
Cuisine: American

Ingredients

Scale

½ cup warm water
½ cup warm milk
1 tbsp honey
2 tsp active dry yeast
½ cup starter discard
3 ¼ cup white whole wheat pastry flour
2 tbsp softened butter
1 tsp fine sea salt
Cornmeal for dusting

Instructions

Warm up your milk and water. I usually do so in the microwave for just a bit. You want it to be like warm bath water, not scalding.
Add all ingredients (except for cornmeal) to the bowl of a stand mixer and mix with the dough hook until a smooth ball forms. You can also mix and knead briefly by hand.
Place the dough in a lightly oiled bowl and cover with a clean dish towel. Let the dough rise 1-2 hours in a warm place. *See notes about extending the rise time.
Turn the dough out onto a light floured surface and gently deflate. Let the dough rest 5 minutes.
Roll the dough out into a ½" thick rectangle. Use a biscuit cutter or upside down glass to cut out 3" circles, making them as close together as you can. Press the remaining dough back together and roll back out to cut more circles.
Place the cut out dough onto a cookie sheet dusted with cornmeal. Sprinkle tops with additional cornmeal. Cover and let the dough rise at room temperature for 45 minutes to an hour.
Preheat a griddle or large skillet to 350°F or medium-low heat. Cook muffins 10-12 minutes per side or until toasty on the surface and insides are cooked through. Then remove to a cooling rack to cool completely.
Split English muffins with a fork as you use them for the best nook and crannies.

Notes

*Extending the rise time: For a more sour sourdough flavor, you can extend the first rise for up to 24 hours. Simply place the covered bowl in the refrigerator for as long as you'd like (not more than 24 hours) and continue with the recipe once you pull the dough out. This is also a great option if you start the dough, then you don't have time to finish the recipe right away.
If the muffins get too brown before cooking all the way through, you can stick them in the oven at 350°F until they are cooked through.
If you don't have whole wheat flour, all-purpose flour works, too.
To measure flour correctly, scoop it into a measuring cup with a spoon and the level it out.
Be gentle when turning out dough, rolling it, and cutting it into muffins. You don't want to completely smash it or you'll have flat, hard muffins.
Store English muffins in an airtight container on the counter for 1-2 days, then in the refrigerator. They may also be frozen in a freezer safe bag or container up to 3 months.