Sourdough English Muffins
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If you’ve visited this site very often, you probably know by now that I LOVE sourdough, and I love Sourdough English Muffins. They are so easy to make and so good to eat. We enjoy them with butter and jelly, and also for breakfast in egg and bacon sandwiches.
I’ve actually named my starter “Bertha”, something my granddaughter finds quite funny. When she visits she often asks how Bertha is doing. But then, she LOVES sourdough, too.
“Bertha” was born June 2013, so she is now technically nearing her 8th birthday. And so is my granddaughter. No wonder there is an affinity there!
Ingredients for English Muffins
- “fed” sourdough starter (a fed starter should be active–nice and bubbly)
- warm water
- butter, at room temperature
- sugar
- instant yeast (This is optional. If your starter is good and active you shouldn’t require yeast. But if you want to ensure rising time in a “timely manner” go ahead and use some instant yeast to help things along.)
- salt
- nonfat dry milk
- whole wheat flour
- all-purpose flour
- cornmeal for coating
Making the Muffins
In a large mixing bowl combine your bubbly starter, warm water, butter, sugar, yeast, salt, dry milk, whole-wheat flour, and 1 cup all-purpose flour. Mix well. Gradually add enough remaining all-purpose flour and knead to form a smooth dough. You can use your stand mixer with dough hook, or knead by hand on a floured surface. Your choice. Knead for 5-7 minutes until dough is smooth and elastic.
Place the kneaded dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to rest for 15 minutes to relax the gluten.
Divide the dough in half. Roll each portion 1/2″ thick and cut in 4″ rounds until all of dough is used. I use a round measuring cup that works perfect for the size of my English muffins. If you have a large enough biscuit cutter, you could also use that. Repeat rolling and cutting with the remaining dough.
Place the rounds, on baking sheets sprinkled with cornmeal, 12 per sheet. Sprinkle rounds with additional cornmeal. Cover and let rise 1 hour until light and puffy.
Transfer rounds to a preheated griddle on low heat. Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn the sides. Remove the muffins from the griddle and cool on a wire rack.
As an extra precaution, to make sure the muffins are cooked through to the middle, I’ll place the muffins on a baking sheet in a 325 degree oven and bake for 5-7 minutes.
Store in zip bags for 3-4 days or freeze for longer storage. Makes 20-24 muffins.
My adventures with sourdough has led me to try many sourdough bread recipes–including these Sourdough English Muffins. Yes, the process takes awhile, but they are so easy to make and so good to eat. Our middle daughter actually prefers them over the softer kind you can buy at the grocery store.
Browse more Sourdough Recipes Here.
Sourdough English Muffins
Equipment
Ingredients
- 1 cup "fed" sourdough starter Recipe HERE.
- 2 cups warm water
- 1/4 cup butter room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon instant yeast
- 1 tablespoon salt
- 1/2 cup nonfat dry milk
- 2 cups whole wheat flour
- 3 1/2-4 cups all-purpose flour
- cornmeal for coating
Instructions
- In large mixing bowl combine starter, warm water, butter, sugar, yeast, salt, dry milk, whole-wheat flour, and 1 cup all-purpose flour. Mix well. Gradually add enough remaining all-purpose flour and knead to form a smooth dough, 5-7 minutes. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy.
- Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to rest for 15 minutes to relax the gluten. Divide the dough in half. Roll 1/2" thick and cut in 4" rounds until all of dough is used. Repeat with the remaining dough.
- Place the rounds, on baking sheets sprinkled with cornmeal, 12 per sheet. Sprinkle rounds with additional cornmeal. Cover and let rise 1 hour until light and puffy.
- Transfer rounds to a preheated griddle (low heat). Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn. Remove the muffins from the griddle and cool on a wire rack.
- Store in plastic bags for 3-4 days or freeze for longer storage. Makes 20-24 muffins.
Notes
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