Vegan Sourdough English Muffins Recipe
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Jump to RecipeThese vegan sourdough English Muffins are simple and easy, loaded with nooks and crannies! Make the night before, and bake the next day.
These make a fantastic base for a breakfast sandwich, great toasted with jam and cream cheese, or fantastic eaten plain with any spread you like!
These Vegan Sourdough English Muffins Are:
- Warm
- Hearty
- Loaded with nooks & crannies
- Simple to make
- Earthy
- A great way to use your sourdough discard for breakfast
- Vegan, vegetarian, dairy free, and egg free!
Make English Muffins With Sourdough Starter Discard
This Sourdough english muffins recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to resuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.
What’s In Vegan Sourdough English Muffins?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Sourdough Starter Discard: you can buy sourdough starter, or I have a great guide on how to make your own in one week!
- Granulated Sugar
- Extra virgin olive oil
- Almond Milk: you can use any variety that you would drink. I prefer almond milk.
- All Purpose Flour: I normally use all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Salt
- Corn Meal: to get that signature texture on the outside of the muffins. I love adding cornmeal to my breads as they start their second rise… corn meal has such a nice texture and makes these English muffins look super professional!
One of the BEST Pantry Staple English Muffin Recipes
This recipe for vegan sourdough discard English muffins is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make Overnight Sourdough English Muffins?
- The night before, mix all ingredients except for the corn meal in a large bowl. Knead the dough for about 5 minutes until it is well combined into a dense dough. Cover the bowl with a tea towel and allow the dough to rise in a warm place overnight, for 8 hours.
- Once dough has risen, flour a cutting board. Roll the dough out on the cutting board to 1/2 inch thick. Using a glass or measuring cup, cut even circles for each english muffin. Take excess dough, knead together, roll out, and cut again until there is no more dough left. Mine made 10 english muffins.
- Dip each side of an English muffin into the corn meal, then place on a sheet pan. Cover the muffins and allow them to rise for another hour, until they’ve doubled in size.
- To cook, heat a cast iron skillet over low heat. Make sure it’s nice and hot. Place 4 or 5 english muffins in the pan, and cook for 7 to 8 minutes on each side until they begin to brown. Repeat until all muffins have been cooked.
- Slice, toast, and add tofu cream cheese or blackberry chia jam… Mangia!
More Vegan Sourdough Discard Recipes You’ll Love Baking!
Sourdough Bagels Recipe (Vegan)
Vegan Sourdough Muffins with Blueberries
Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegan Sourdough English Muffins
Ingredients
- 1/2 cup Sourdough starter unfed
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- 1 cup plain unsweetened almond milk
- 3 cups all-purpose flour
- 1 teaspoon Sea Salt
- 1 cup cornmeal
Instructions
- The night before, mix all ingredients except for the corn meal in a large bowl. Knead the dough for about 5 minutes until it is well combined into a dense dough. Cover the bowl with a tea towel and allow the dough to rise in a warm place overnight, for 8 hours.
- Once dough has risen, flour a cutting board. Roll the dough out on the cutting board to 1/2 inch thick. Using a glass or measuring cup, cut even circles for each english muffin. Take excess dough, knead together, roll out, and cut again until there is no more dough left. Mine made 10 english muffins.
- Dip each side of an English muffin into the corn meal, then place on a sheet pan. Cover the muffins and allow them to rise for another hour, until they’ve doubled in size.
- To cook, heat a cast iron skillet over low heat. Make sure it’s nice and hot. Place 4 or 5 english muffins in the pan, and cook for 7 to 8 minutes on each side until they begin to brown. Repeat until all muffins have been cooked.
- Slice, toast, and add tofu cream cheese or blackberry chia jam… Mangia!
Nutrition
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I’m fairly new to Sourdough baking. I love how simple these English muffins are to make and they are so delicious. I have followed the directions except I use honey instead of sugar. I use my electric griddle at 325 degrees and still bake each side for the 7 minutes. Perfect!
Hi Mary, I am so happy to hear that! Thanks so much for the rating and review. Great suggestion on the sugar/honey substitute.
– Kelly
I’ve made lots of English muffins recipes and usually they aren’t vegan. I’m trying to cut out dairy for my family so I tried these and they are the best! They actually rose a bit, so fluffy and are delicious!
Great taste and fun to make
Hi Kelly~
These are my go-to English muffins. They are amazing and my husband says that I’ve outdone myself with these!
My question for you is what setting for using an electric fry pan would I use? I am visiting my parents and want to make these for them. They do not have a griddle or cast iron skillet.
Thank you!
Hi Shaundi, thank you so much for the note, I am so glad you enjoy them! They are a favorite for us as well 🙂
I’ve never made them on a electric fry pan, but I would assume a low to low-medium setting would be best to try them out on. You’ll want to cook them slowly so they are tender and cooked through on the inside, but don’t want to burn the cornmeal on the outside either. If you end up making them on the electric pan, please let me know how they turn out, and what setting you use so others can try it!
– Kelly
Can you use part whole wheat flour or whole wheat pastry flour
…this is the easiest/most delicious/authentic English muffin recipe I’ve made with my levain…so appreciate your effort here on creating epic staples that every pantry needs…also make your sourdough naan on the regular…ty…best, Lindy
The recipe lists (fed) sourdough, but the info above indicates this recipe uses sourdough discard. Please clarify. Thanks.
Hi DL, you’re correct, it’s UNFED starter right from the discard- let me edit that quickly. Thank you!