Sourdough English Muffins

Sourdough English Muffins
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    9 hrs 15 mins
  • SERVING
    10 People
  • VIEWS
    129

Wake up to the irresistible aroma of homemade Sourdough English Muffins. This recipe transforms your sourdough starter into golden, tangy delights that far surpass anything you'll find on store shelves. With a little planning, you can have a batch of these perfect breakfast canvases ready to toast and top with your favorite spreads.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    2 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    0 g
  • Sodium
    256 mg
  • Sugar
    3 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, whisk together the milk and sourdough starter until mostly smooth. Add the initial 2 cups of all-purpose flour and stir until just combined. Cover the bowl with plastic wrap or a damp towel and let it ferment at room temperature for 8 to 12 hours, or overnight. (5 minutes)

Image Step 02
02 Step

Recipe View The next day, gently stir in the sugar, baking soda, and salt into the preferment until just incorporated. Turn the dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, gradually adding the 1/2 cup of unbleached flour as needed to create a smooth, workable dough that is slightly tacky but not sticky. (10 minutes)

Image Step 03
03 Step

Recipe View Use a rolling pin to gently flatten the dough to an even 1/2-inch thickness. Using a 4-inch round cutter (a clean tuna can or biscuit cutter works well), cut out the muffins. Be sure to flour the cutter well between cuts to prevent sticking. (10 minutes)

Image Step 04
04 Step

Recipe View Sprinkle a thin layer of cornmeal over a sheet of waxed paper or parchment paper. Arrange the cut-out muffins on the cornmeal, leaving a little space between each. Sprinkle another thin layer of cornmeal over the tops of the muffins. Cover loosely with plastic wrap and let rest in a warm place for 45 minutes to 1 hour, or until slightly puffed. (1 minute)

Image Step 05
05 Step

Recipe View Heat a griddle or cast iron skillet over medium-low heat. Lightly grease the surface with butter or oil. Cook the English muffins for 5 to 6 minutes per side, or until they are golden brown and cooked through. (12 minutes)

Image Step 06
06 Step

Recipe View Transfer the cooked English muffins to a wire rack to cool completely. Split with a fork to maintain the nooks and crannies, toast, and serve with your favorite toppings.

For a tangier flavor, allow the preferment to ferment for up to 12 hours.
The amount of flour needed during kneading may vary depending on the humidity and the hydration of your starter. Add flour gradually until the dough reaches the desired consistency.
If you don't have a griddle, a large skillet will work just as well.
For best results, use a kitchen scale to measure your ingredients.

Mertie Rolfson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 43 Ratings)
Total Reviews: (4)
  • Joan Schuppe

    I was a little intimidated by the overnight ferment, but it was so worth it! The texture is perfect, and they toast up beautifully.

  • Lamont Flatley

    These are seriously the best English muffins I've ever had! So much better than store-bought. The sourdough tang is amazing!

  • Granville Graham

    I added a touch of honey to the dough for a little sweetness. Delicious!

  • Mandy Yost

    My family devoured these! I'll definitely be making them again. Thanks for the recipe!

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