10 Holey Sourdough Discard English Muffins for Better Toast

You know that moment when toast pops up and the butter melts into all those little pockets? That’s the goal here. These 10 Holey Sourdough Discard English Muffins for Better Toast are all about getting big, airy nooks that grab butter, jam, and egg yolk.

You’ll find variations for every craving: classic, cheesy, sweet, whole grain, and even a gluten-aware option. Each recipe uses sourdough discard to boost flavor and tenderness. The techniques focus on hydration, gentle handling, and the right heat so you get those signature holes and excellent browning for better toast.

Follow the clear ingredient lists and short, tested steps. You’ll see tips for griddle temperature, doneness tests, and storage. Pin your favorites, try one this weekend, and get ready for toast that actually tastes like a treat.

1. Holey Sourdough Discard English Muffins for Better Toast — Classic Griddle Style

This classic keeps things simple and reliable. It uses sourdough discard to add tang and lift, while a slow first rise and a warm griddle make big, airy holes. Expect a crisp, golden exterior and a soft, chewy interior.

The flavor is mildly tangy, slightly sweet, and richly wheaty. It’s perfect for breakfast sandwiches, buttered toast, or alongside jam. You’ll love it if you want true English muffin texture and a dependable process.

Prep time: 20 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2–2.5 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 ml) warm milk (about 100–110°F)
• 2 tbsp (25 g) granulated sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 3 cups (360 g) all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp baking soda
• Cornmeal or semolina, for dusting (about 2 tbsp)
• Neutral oil or butter, for the griddle (1–2 tbsp)

Instructions

1. Whisk warm milk, sugar, and yeast in a bowl. Let sit 5 minutes until foamy.
2. Stir in sourdough discard, melted butter, and egg until combined.
3. Add 2 cups (240 g) flour and salt. Mix until shaggy.
4. Turn dough onto a floured surface. Gradually add remaining flour until dough is soft and slightly tacky.
5. Place in an oiled bowl. Cover and let rise 60–90 minutes until about doubled.
6. Gently deflate. Pat to 1/2-inch thickness on a cornmeal-dusted surface.
7. Use a 3-inch cutter to stamp rounds. Place on a baking sheet dusted with cornmeal. Cover and rest 20–30 minutes.
8. Heat a cast-iron skillet or griddle to medium-low (about 325–350°F). Lightly oil.
9. Cook muffins 6–8 minutes per side until deep golden and internal temp reaches 200–205°F. Look for golden edges and a hollow sound when tapped.
10. Cool on a rack 10–15 minutes before splitting with a fork to preserve holes.

How to Serve It

Serve split and toasted with room-temperature butter. Top with honey, jam, or smoked salmon for a savory bite. Pair with coffee or a latte. Store cooled muffins in an airtight container for up to 3 days, or freeze for 2 months. Reheat from frozen in a toaster or oven. Make dough the night before and refrigerate for a slow rise.

2. Buttermilk Sourdough Discard English Muffins for Better Toast — Tangy & Soft

This version boosts tang with buttermilk and sourdough discard. The extra acidity tenderizes the crumb and gives deeper flavor. The texture stays airy and perfect for soaking up melted butter and jam.

You’ll notice a creamier mouthfeel and a pleasant tang. It’s excellent for breakfast with maple syrup and fried eggs. Perfect if you like a slightly richer, softer muffin that still toasts beautifully.

Prep time: 25 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2–2.5 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) buttermilk, room temperature
• 1/4 cup (60 ml) warm water
• 2 tbsp (25 g) granulated sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) unsalted butter, softened
• 1 large egg, room temperature
• 3 cups (360 g) all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp baking soda
• Semolina or cornmeal, for dusting (2 tbsp)

Instructions

1. Bloom yeast in warm water with one teaspoon sugar for 5 minutes.
2. Stir together sourdough discard, buttermilk, softened butter, egg, and the remaining sugar.
3. Add yeast mixture and 2 cups flour. Mix until shaggy.
4. Knead in remaining flour until dough is soft and slightly sticky.
5. Place in an oiled bowl. Cover and let rise until about doubled, 60–90 minutes.
6. Gently shape to 1/2-inch thickness on a semolina-dusted board.
7. Cut rounds with a 3-inch cutter and place on a semolina-covered sheet. Rest 20–30 minutes.
8. Cook on a preheated skillet at medium-low heat for 6–8 minutes per side, watching for golden brown color.
9. Check internal temp around 200°F or press center to ensure it's set.
10. Cool 10 minutes then split with a fork to keep crumb intact.

How to Serve It

Serve warm with cultured butter or lemon curd. Try with scrambled eggs and chives for brunch. Store at room temp in a covered container for 2 days, then freeze. To make ahead, shape and refrigerate overnight; bring to room temperature before cooking.

3. Whole Wheat Holey Sourdough Discard English Muffins — Nutty & Robust

This whole-wheat version adds nuttiness and structure. Using sourdough discard keeps the crumb tender despite the stronger flour. The result is a hearty muffin with airy pockets that hold toppings well.

Flavor is wheaty and slightly toasty with a dense-yet-open texture. Great for savory toppings, cheeses, or hearty breakfast sandwiches. You’ll like this if you want more fiber and a rustic bite.

Prep time: 25 minutes | Rise time: 1.75–2.25 hours | Cook time: 20–24 minutes | Total time: 2.5–3 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 ml) warm water (100–110°F)
• 2 tbsp (25 g) honey
• 1 tsp active dry yeast
• 2 tbsp (30 g) olive oil, room temperature
• 1 large egg, room temperature
• 2 cups (240 g) whole wheat flour
• 1 cup (120 g) all-purpose flour
• 1 1/2 tsp fine sea salt
• 1/2 tsp baking soda
• Cornmeal, for dusting (2 tbsp)

Instructions

1. Combine warm water, honey, and yeast. Let foam 5 minutes.
2. Mix sourdough discard, oil, and egg. Stir in yeast mixture.
3. Add whole wheat and 1/2 cup all-purpose flour. Mix.
4. Gradually add remaining flour until dough is soft and slightly tacky.
5. Place in oiled bowl. Cover and rise until nearly doubled, about 75–120 minutes.
6. Turn onto cornmeal-dusted surface. Pat to 1/2-inch thickness.
7. Cut with a 3½-inch cutter for a heartier muffin. Rest 25–30 minutes.
8. Cook on a preheated griddle at medium-low for 7–9 minutes per side.
9. Look for deep golden brown edges and a hollow sound. Internal temp should be ~200°F.
10. Cool 10–15 minutes before splitting with a fork.

How to Serve It

Toast and top with sharp cheddar or avocado and tomato. Pairs well with strong coffee or tea. Refrigerate up to 3 days or freeze. For extra crunch, toast longer on lower heat to develop a deeper crust. Make dough ahead and refrigerate for a slow cold ferment.

4. Cheddar & Chive Holey Sourdough Discard English Muffins — Savory Sandwich Stars

Savory, cheesy, and filled with little pockets, these muffins make excellent breakfast sandwiches. Cheddar adds sharpness and chives bring fresh onion notes. The sourdough discard adds tang that balances the cheese.

Texture is airy with savory pockets that catch melted cheese and runny yolk. Make these for weekend brunch or hearty weekday mornings. You’ll love the browned edges and cheesy pockets.

Prep time: 20 minutes | Rise time: 1.5–2 hours | Cook time: 20–24 minutes | Total time: 2–2.75 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) warm milk
• 1 tbsp (12 g) granulated sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 2 3/4 cups (330 g) all-purpose flour
• 1 tsp fine sea salt
• 1 cup (100 g) shredded sharp cheddar
• 2 tbsp fresh chives, finely chopped
• 1/2 tsp baking soda
• Cornmeal, for dusting

Instructions

1. Activate yeast in warm milk with sugar for 5 minutes.
2. Combine sourdough discard, melted butter, and egg.
3. Stir in yeast mixture. Add 2 cups flour and salt.
4. Mix to form a soft dough. Add remaining flour as needed.
5. Knead in cheddar and chives until distributed.
6. Place in an oiled bowl and rise until puffy, 60–90 minutes.
7. Pat to 1/2-inch thickness on a cornmeal-dusted board.
8. Cut rounds, rest 20–30 minutes, keeping them covered to prevent drying.
9. Cook on medium-low griddle, 7–9 minutes per side until golden and cheese is slightly melted.
10. Cool 10 minutes and split with a fork to show the holey crumb.

How to Serve It

Layer with fried egg and bacon for a breakfast sandwich. Garnish with extra chives. Pair with black coffee or fresh-squeezed orange juice. Store in airtight container and reheat in a toaster or oven. Freeze cooked muffins individually for quick sandwiches.

5. Holey Sourdough Discard English Muffins for Better Toast — Cinnamon Raisin Brunch Muffins

These cinnamon-raisin English muffins use sourdough discard for sweetness and lift. Raisins add chew and pockets of sugary juice. The cinnamon warms the crumb for a comforting brunch option.

You’ll get pockets that catch softened butter and cinnamon sugar. They’re perfect toasted with cream cheese or honey. Great for weekend mornings and sweet sandwich experiments.

Prep time: 25 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2–2.5 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) warm milk
• 1/4 cup (50 g) brown sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) unsalted butter, melted
• 1 large egg, room temperature
• 3 cups (360 g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp fine sea salt
• 1 cup (150 g) raisins, plumped if dry
• 1/2 tsp baking soda
• Cornmeal, for dusting

Instructions

1. Bloom yeast in warm milk with a pinch of sugar for 5 minutes.
2. Mix sourdough discard, melted butter, and egg.
3. Stir in milk mixture and brown sugar.
4. Add flour, cinnamon, and salt. Mix until combined.
5. Fold in raisins gently to avoid crushing.
6. Let dough rise in an oiled bowl until puffy, 60–90 minutes.
7. Pat to 1/2-inch thickness and cut rounds. Rest 20–30 minutes.
8. Cook on a greased griddle at medium-low heat for 6–8 minutes per side.
9. Check for deep golden color and slightly caramelized raisins. Internal temp ~200°F.
10. Cool 10 minutes before splitting to keep the crumb intact.

How to Serve It

Toast and spread with cream cheese, butter, or apple butter. Pair with chai tea or café au lait. Store airtight for 2 days or freeze. Make dough ahead and refrigerate overnight for a deeper flavor.

6. Cornmeal-Crusted Holey Sourdough Discard English Muffins — Crunchy Exterior, Soft Inside

Cornmeal gives these muffins a crunchy exterior and adds rustic flavor. Sourdough discard keeps the interior tender and holey. This version highlights texture contrast for superior toast.

Expect a crisp bite, airy interior, and a corn-forward flavor. Great with savory toppings like avocado or smoked fish. You’ll like the coarse texture that helps butter cling.

Prep time: 20 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2–2.5 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 ml) warm water
• 1 tbsp (12 g) sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) olive oil
• 1 large egg, room temperature
• 2 3/4 cups (330 g) all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp baking soda
• 1/2 cup (80 g) fine cornmeal, plus extra for dusting
• Butter or oil, for griddle

Instructions

1. Bloom yeast in warm water with sugar for 5 minutes.
2. Mix sourdough discard, oil, and egg with yeast mixture.
3. Add flour, salt, and 1/2 cup cornmeal. Stir to form dough.
4. Knead until soft and slightly tacky, adding small flour if needed.
5. Let rise in an oiled bowl until almost doubled, 60–90 minutes.
6. Pat dough to 1/2-inch thickness on a cornmeal-dusted board.
7. Stamp out rounds and dust tops with cornmeal. Rest 20–30 minutes.
8. Cook on a hot griddle at medium-low for 6–8 minutes per side until golden and crisp.
9. Check for hollow sound and internal temp near 200°F.
10. Cool 10 minutes before splitting to preserve holes.

How to Serve It

Serve with sharp cheese or roasted vegetables. The cornmeal crust pairs well with iced coffee or a cold brew. Keep in an airtight container for 2–3 days and freeze for longer storage. For extra crunch, toast low and slow.

7. Garlic & Herb Holey Sourdough Discard English Muffins — Garden-Fresh Flavor

Garlic and fresh herbs turn these muffins into savory flavor carriers. Sourdough discard provides tang while herbs brighten the crumb. The texture stays airy to trap herb butter and runny yolk.

You’ll taste fragrant garlic, fresh parsley, and thyme. These make excellent bases for egg sandwiches or bruschetta-style toppings. Perfect if you love savory, aromatic bread.

Prep time: 20 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2–2.5 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) warm water
• 1 tbsp (12 g) honey
• 1 tsp active dry yeast
• 2 tbsp (30 g) olive oil
• 1 large egg, room temperature
• 3 cups (360 g) all-purpose flour
• 1 1/2 tsp fine sea salt
• 2 tbsp fresh parsley, minced
• 1 tbsp fresh thyme, leaves only
• 1 clove garlic, minced
• Cornmeal, for dusting

Instructions

1. Mix warm water, honey, and yeast. Let foam 5 minutes.
2. Combine sourdough discard, oil, and egg.
3. Add yeast mixture to discard mix.
4. Add 2 cups flour, salt, herbs, and garlic. Mix.
5. Knead in remaining flour until dough is soft and slightly tacky.
6. Let rise in a lightly oiled bowl until puffed, 60–90 minutes.
7. Pat dough onto cornmeal-dusted board; cut rounds and rest 20–30 minutes.
8. Cook on medium-low griddle for 6–8 minutes per side until golden.
9. Look for even browning and internal temp ~200°F. Let cool slightly.
10. Split with a fork to maintain the holey crumb.

How to Serve It

Top with herb butter, roasted tomatoes, or a poached egg. Excellent with a bright salad for lunch. Store in airtight container for 2 days or freeze. You can fold the herbs into compound butter for an extra flavor punch when serving.

8. Everything-Spice Holey Sourdough Discard English Muffins — Bold & Crunchy

Everything bagel seasoning turns these muffins into savory, crunchy bites. Sourdough discard adds depth. The crunchy exterior and holey interior make these great for sandwiches and dips.

Flavor is savory with nuttiness from sesame and a hint of onion and garlic. These hold up well to strong cheeses and spicy spreads. Ideal if you like bold, textured bread.

Prep time: 20 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2–2.5 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) warm water
• 1 tbsp (12 g) sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) neutral oil
• 1 large egg, room temperature
• 3 cups (360 g) all-purpose flour
• 1 1/2 tsp fine sea salt
• 2 tbsp everything bagel seasoning
• 1/2 tsp baking soda
• Cornmeal, for dusting

Instructions

1. Bloom yeast in warm water with sugar for 5 minutes.
2. Combine sourdough discard, oil, and egg; stir in yeast mix.
3. Add 2 cups flour and salt. Mix to a soft dough.
4. Knead until smooth and slightly tacky, adding flour as needed.
5. Place in oiled bowl and let rise until puffy, 60–90 minutes.
6. Pat dough to 1/2-inch thickness and cut rounds. Brush tops lightly with water and sprinkle everything seasoning.
7. Rest 20–30 minutes so seasoning adheres.
8. Cook on medium-low griddle for 6–8 minutes per side until well browned.
9. Test for doneness by tapping; it should sound hollow. Internal temp about 200°F.
10. Cool 10 minutes and split with fork.

How to Serve It

Great with cream cheese, smoked salmon, or sharp cheddar. Pair with strong coffee or a pickled salad. Store in an airtight bag for 2–3 days or freeze. For extra crunch, bake briefly in a hot oven after toasting.

9. Holey Sourdough Discard English Muffins for Better Toast — Chocolate Chip Weekend Treat

Dessert-style but still breakfast-friendly, this chocolate chip version uses sourdough discard for body and tang. Chocolate sinks into pockets and melts when toasted. It’s a kid-pleaser and brunch crowd favorite.

Expect sweet pockets of chocolate, a tender crumb, and a browned exterior. Great with butter or mascarpone. Make these when you want something playful and indulgent for toast.

Prep time: 25 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2–2.5 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) warm milk
• 2 tbsp (25 g) granulated sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) unsalted butter, melted
• 1 large egg, room temperature
• 3 cups (360 g) all-purpose flour
• 1 tsp fine sea salt
• 3/4 cup (130 g) dark chocolate chips
• 1/2 tsp baking soda
• Cornmeal, for dusting

Instructions

1. Activate yeast in warm milk and sugar for 5 minutes.
2. Stir together sourdough discard, melted butter, and egg with the milk mixture.
3. Add 2 cups flour and salt. Mix to form soft dough.
4. Fold in chocolate chips gently to avoid melting.
5. Knead remaining flour in as needed to form a tacky dough.
6. Let rise in an oiled bowl until puffy, 60–90 minutes.
7. Pat dough to 1/2-inch thickness, cut rounds, and rest 20–30 minutes.
8. Cook on medium-low griddle for 6–8 minutes per side until golden.
9. Check for set crumb and internal temp ~200°F. Chocolate should be soft.
10. Cool 10 minutes before splitting to avoid chocolate smear.

How to Serve It

Toast lightly and spread with mascarpone or butter. Serve with breakfast tea or milk. Store in airtight container for 2 days or freeze for up to 2 months. For a decadent brunch, top with sliced strawberries and a dusting of powdered sugar.

10. Gluten-Reduced (Higher-Rice) Holey Sourdough Discard English Muffins — For Sensitive Bakers

This version reduces gluten using a blend of rice and tapioca with a small amount of wheat flour for structure. Sourdough discard adds flavor and fermentation to help create holes. It’s a good option if you tolerate some wheat but want a lighter crumb.

You’ll get a tender, airy interior with a slightly different mouthfeel. These toast nicely and hold toppings. Try them if you need a gentler-textured English muffin.

Prep time: 30 minutes | Rise time: 1.5–2 hours | Cook time: 18–22 minutes | Total time: 2.5–3 hours

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 3/4 cup (180 ml) warm water
• 1 tbsp (12 g) sugar
• 1 tsp active dry yeast
• 2 tbsp (30 g) olive oil
• 1 large egg, room temperature
• 1 1/4 cups (160 g) white rice flour
• 1 cup (120 g) tapioca starch
• 2/3 cup (90 g) all-purpose flour
• 1 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• Cornmeal, for dusting

Instructions

1. Bloom yeast in warm water with sugar for 5 minutes.
2. Mix sourdough discard, oil, and egg; stir in yeast mixture.
3. Combine rice flour, tapioca, AP flour, salt, and baking powder.
4. Add dry mix to wet and stir until you have a slightly sticky dough.
5. Let dough rest in oiled bowl until puffed, 60–90 minutes (rise may be gentler).
6. On a cornmeal-dusted surface, pat to 1/2-inch thickness and cut rounds.
7. Rest 20–30 minutes so dough relaxes and forms small bubbles.
8. Cook on medium-low griddle, 6–8 minutes per side, watching for golden color.
9. Check for hollow sound and internal set; use a thermometer aiming for 200°F.
10. Cool 10–15 minutes and split with a fork. The crumb is tender; handle gently.

How to Serve It

Toast gently and top with fruit compote or nut butter. Best paired with herbal tea or a light coffee. Store refrigerated for up to 3 days to preserve texture; freeze for longer storage. If dough seems gummy, add a tablespoon more AP flour next time.

These 10 holey sourdough discard English muffins for better toast give you plenty of ways to make breakfast exciting. From classic and cheesy to sweet and seed-crusted, each version uses sourdough discard to add depth while aiming for that desirable holey crumb. Try one recipe this week and pin the rest for later.

Which flavor are you making first? Save this for your weekend baking, and share a photo with friends or family after you nail that perfect, buttery toast — they'll ask for the recipe.