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. 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.



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

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