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.

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.


  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 tbsp honey
  • 2 tsp active dry yeast
  • 1/2 cup starter discard
  • 3 1/4 cup white whole wheat pastry flour
  • 2 tbsp softened butter
  • 1 tsp fine sea salt
  • Cornmeal for dusting


  1. 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.
  2. 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.
  3. 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.
  4. Turn the dough out onto a light floured surface and gently deflate. Let the dough rest 5 minutes.
  5. Roll the dough out into a 1/2" 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.
  6. 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.
  7. 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.
  8. Split English muffins with a fork as you use them for the best nook and crannies.


  • *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.


Keywords: whole wheat sourdough English muffins, English muffins with sourdough discard, sourdough discard english muffins with yeast