Sourdough English Muffins
Homemade Sourdough English Muffins: A Delicious DIY Recipe
Are you ready to elevate your breakfast game with a homemade touch? Homemade Sourdough English Muffins! Perfectly golden brown, with a soft and fluffy interior, and they’re surprisingly simple to make right in your own kitchen.
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Tips for making and storing Sourdough English Muffins:
- Make sure you’re using bubbly active starter! Fed within the last 12 hours, and doubled in size.
- The rising time will vary based on the temperature of the room and the temperature of your dough. Keep an eye on your dough, you want it to double but not overproof.
- If you want to break up the recipe between 2 days you can refrigerate the dough after you cut them into rounds. Tightly cover your tray and let them sit in the fridge overnight. Let them rise again after taking out of the fridge before cooking!
- Sourdough English Muffins should always be toasted before serving.
- To get the best texture, use a fork to split the muffin. Don’t slice it with a knife! Fork-splitting forms “nooks and crannies”
- Fresh Sourdough Muffins will keep at room temperature for 3-4 days. For longer storage, freeze up to 3 months.
With just a few simple ingredients and some patience, you can create your own batch of Homemade Sourdough English Muffins that rival those from your favorite bakery. Whether enjoyed fresh off the griddle or toasted to perfection, these muffins are sure to become a breakfast staple in your home. Give this recipe a try and savor the satisfaction of homemade goodness!
Try making a starter from scratch, or get a jump start and order my dried starter! Simple instructions for rehydrating, ready to bake with in just a few days!
Sourdough English Muffins
Ingredients
- 240 grams sourdough starter
- 240 grams milk
- 360 grams all-purpose flour
- 20 grams sugar
- 5 grams salt
- 2 grams baking soda
- Cornmeal for dusting
Instructions
- In a large mixing bowl, or in your stand mixer. Combine the sourdough starter and milk until well combined.
- Add the flour, sugar, salt, and baking soda to the bowl. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. Or with your stand mixer, on a medium speed for 3-4 minutes.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape and Cut the Dough: Punch down the dough and turn it out onto a lightly floured surface. Roll out the dough to about 1/2 inch thickness. Use a round cookie cutter or a mason jar ring to cut out rounds of dough. Place the rounds on a baking sheet dusted with cornmeal.
- Second Rise: Cover the rounds with a kitchen towel and let them rise for another 30-60 minutes, or tightly cover and place your tray to rise over night in the fridge.
- Cook the English Muffins: Heat a skillet or griddle over medium heat. Do not add oil, you want a dry pan!Cook your muffins covered with a lid, for 5-7 minutes on each side, until golden brown and cooked through.
- Enjoy! Allow the English muffins to cool slightly before splitting them with a fork and toasting them. Enjoy with butter, jam, or your favorite toppings!
Notes
- To get the best texture, use a fork to split the muffin. Don’t slice it with a knife! Fork-splitting forms “nooks and crannies”
- Fresh Sourdough Muffins will keep at room temperature for 3-4 days. For longer storage, freeze up to 3 months.
