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.
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!