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Sourdough English Muffin Recipe Vegan Sourdough Discard Recipe, 2 sourdough english muffins on a plate, one cut open and topped with vegan butter, super soft and fluffy

Sourdough English Muffins (Vegan Sourdough Discard Recipe)

  • Author: romylondonuk

Description

These Sourdough English Muffins are easy to make and the perfect way to use up your sourdough discard! The recipe is vegan-friendly and uses only simple ingredients. Prepare the night before you wish to make your English Muffins.


Ingredients

Scale
  • 175g sourdough starter (discard)
  • 230g vegan Greek-style yoghurt (I used Oatly)
  • 80ml lukewarm water
  • 280g + 120g plain flour (bread flour would be ideal!)
  • 1 tsp baking soda
  • 1/2 tsp fine salt

Instructions

  1. Start by mixing the sourdough discard with 230g vegan-friendly greek-style yoghurt, 80ml lukewarm water and 280g of plain flour and set the mix aside lightly covered at room temperature. Let it rest overnight or for at least 8 hrs.
  2. The next day, the mix will have expanded and show bubbles as a sign of activity. Give it a stir and then add in 120g flour, 1 tsp baking soda and 1/2 tsp of fine salt. Combine everything into a sticky dough – keep a container of water nearby to wet your hands and prevent the dough from sticking to your fingers whilst you’re handling it.
  3. Roll out the dough on a well-floured surface to about 1/2 – 3/4 inch thickness. Use a cookie cutter (or a mason jar) to cut out the Sourdough English muffins. Transfer them to a non-stick baking sheet and allow for them to rest for 1 hour. Gently brush off any excess flour.
  4. Heat a non-stick pan over medium heat, once hot, place a few muffins into the pan at a time, giving them room to expand. Once the bottom edges begin to slightly brown, flip the muffins and heat for another 1-2 minutes until the Sourdough muffins are golden on both sides.


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