Name: Sourdough English Muffins Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 1 d 28 min
Yield: 10
Cuisine: American
Ingredients: ½ cup active sourdough starter; 1 tablespoon honey; 1 cup milk; 3 cups all-purpose flour; 1 teaspoon fine sea salt; ¼ cup cornmeal; 1 tablespoon sourdough starter; ⅓ cup + 1 tablespoon all-purpose flour; 3 ½ tablespoons water

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Craft delicious Sourdough English Muffins at home! This easy recipe uses a natural sourdough starter for a tangy flavor and fluffy texture.

STEP-BY-STEP INSTRUCTIONS:

STEP 1. Combine the sourdough starter, milk, sugar, and salt in a large mixing bowl. Mix well.

STEP 2. Gradually add the flour to the sourdough mixture, stirring until a soft dough forms. The dough should have a slight stickiness, but be manageable.

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STEP 3. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until it has doubled in size, about 1 to 2 hours.

STEP 4. Sprinkle a clean surface with flour and cornmeal.

STEP 5. Turn the dough out onto the surface and sprinkle the top with more flour.

STEP 6. Roll the dough out to 1/2 inch thickness.

STEP 7. Cut out circles from the dough using a round cookie cutter or English muffin rings.

STEP 8. Place the cut dough circles on a cornmeal-dusted baking sheet, cover lightly, and let them rise again for about 30 minutes.

STEP 9. Over medium heat, heat a skillet or griddle.

STEP 10. Dust the surface lightly with cornmeal.

STEP 11. Place the dough circles on the skillet and cook for about 5 to 7 minutes on each side until golden brown and cooked through.

STEP 12. Remove the cooked English muffins and let them cool on a wire rack.

STEP 13. They are best served toasted with butter, jam, or your favorite spread.

Sourdough English Muffins Ingredients

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TIPS:

Fermentation Time and Temperature Control:

Adjust fermentation times based on room temperature for the best rise. Cooler temperatures require longer fermentation periods, while warmer environments accelerate it.
Refrigerating the dough overnight deepens the flavor, giving the muffins a more complex sourdough taste.

Shaping and Cooking Tips:

Gentle Handling: Handle the dough gently to maintain its airy structure. Pressing too hard can deflate it.
Cornmeal Coating: Dusting the parchment paper with cornmeal prevents sticking and adds a delightful crunch to the finished muffins.
Even Cooking: Flip the muffins only once and avoid pressing down on them to keep them fluffy. Using a griddle or heavy skillet ensures even heat distribution.

FAQs:

Can I use whole wheat flour?

Yes, you can substitute up to 50% of the flour with whole wheat flour for a nuttier flavor and denser texture. Keep in mind that the muffins will be slightly heavier.

How to know if my sourdough starter is ready to use?

A ready starter should be bubbly, double in size after feeding, and pass the “float test.” To test, drop a small spoonful in water—it should float.

Can I freeze the dough or cooked muffins?

Yes, you can freeze the dough after shaping or the cooked muffins for up to 3 months. Thaw the dough overnight in the refrigerator before proofing and cooking.

Do I need to let the muffins ferment overnight?

Overnight fermentation deepens the flavor but isn’t mandatory. A 3-4 hour room temperature fermentation also works well. If you’re in a hurry, a shorter proofing time still yields delicious results.

What’s the best way to toast and serve these muffins?

Fork-split the muffins to retain their nooks and crannies, toast until golden, and enjoy with butter, jam, or your favorite toppings. They make an excellent base for breakfast sandwiches too!

Yield: 10