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 sandwiches.
Sourdough English Muffins are So Delicious!
My adventures with sourdough has led me to try many sourdough recipes–including these Sourdough English Muffins. Yes, the process takes awhile, but they are so delicious. Our middle daughter even prefers them over the softer kind you can buy at the grocery store.
See more Sourdough Recipes Here. Browse Breakfast Ideas.
I’ve actually named my starter “Bertha”, something our oldest granddaughter finds quite funny. When she visits she often asks how Bertha is doing. But then, she LOVES sourdough. In fact, all of our grandchildren do!
“Bertha” was born June 2013, so she is now technically more than 12 years old. And so is our granddaughter. No wonder there is an affinity there!
Ingredients for Sourdough English Muffins
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Instructions For This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
In a large mixing bowl combine your bubbly starter, warm water, softened butter, granulated sugar, instant yeast, kosher salt, vital wheat gluten, instant dry milk, whole-wheat flour, and 2 cups all-purpose flour. Mix well.
If your starter is good and active you shouldn’t need yeast. But if you want to ensure rising in a “timely manner” go ahead and use some instant yeast to help things along. When I add whole wheat flour to bread recipes, I will often use vital wheat gluten to help with the rising as 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 lightly 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 allow to 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.
Make the English Muffins
Divide the dough in half. Roll each portion 1/2″ thick and cut in 4″ rounds until all of dough is used. Repeat rolling and cutting with the remaining dough.
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.
Place the rounds, on baking sheets sprinkled with cornmeal, 9-10 per sheet. Sprinkle rounds with additional cornmeal. Cover and let rise 1 hour until light and puffy.
Cook the English Muffins
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 bottoms. 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 center, I’ll place the muffins on a baking sheet in an oven heated to 300°F and bake for 5-10 minutes.
Store cooled muffins in zip bags for up to a week or freeze for up to 3 months.
Serve English muffins warm or toasted with butter and your favorite jelly or jam. Or with an Egg Sandwich along with American cheese and bacon. This recipe will make approximately 18-20 muffins.
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Sourdough English Muffins
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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 (optional)
- 1 tablespoon kosher salt
- 1 teaspoon vital wheat gluten (optional)
- 1/2 cup nonfat dry milk
- 1 cup whole wheat flour
- 3 1/2-4 cups all-purpose flour
- 4 tablespoons cornmeal for coating
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
- In a large mixing bowl combine the active sourdough starter, warm water, softened butter, granulated sugar, instant yeast, kosher salt, vital wheat gluten, instant dry milk, whole-wheat flour, and 2 cups all-purpose flour. Mix well.
- Gradually add enough remaining all-purpose flour to form a smooth dough and knead 5-7 minutes. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy.
Form and Cook the Muffins
- Preheat oven to 300℉. 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 one of the halves 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, 9-10 per sheet. Sprinkle rounds with additional cornmeal. Cover and allow to 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.
- Place muffins on a baking sheet and allow them to finish cooking in the preheated oven for 5-10 minutes, while you cook the rest of the muffins.
- Repeat with the remaining muffins. When finished, allow the muffins to cool on a wire rack.
- Store in plastic bags for up to a week or freeze for up to 3 months. Makes 18-20 English muffins.
Notes
Nutrition
Could I make these with only whole wheat flour?
Hi Kristen, I’m hesitant to encourage this as I’ve never tried baking with all whole wheat flour. I have tried using half white and half wheat flours in this recipe, but was not satisfied with the results. The muffins were quite dense and did not rise enough to please me. You might be able to offset this with more instant yeast or even a whole grain bread improver (King Arthur Baking) but I cannot say for certain. Sorry I’m not more help with this.