Perfect for your breakfast table or any time, these sourdough English muffins are incredibly easy to prepare and exceptionally delicious!
Are you seeking to replace commercial yeast in your baking? Are you aiming to reap the health benefits of fermented foods? Then you must give these sourdough English muffins a try!
It took some tweaking to achieve the perfect recipe, but now we simply can’t get enough of them! We’re confident you’ll find them just as irresistible!
I adapted a classic English muffin recipe to incorporate sourdough using a straightforward formula.
Why You’ll Love This Easy Recipe
These homemade English muffins are fantastic because:
- They are remarkably easy to make.
- They require minimal hands-on time.
- They are wonderfully fluffy and light.
- They boast a delightful taste and authentic sourdough flavor.
- They provide a perfect way to utilize your sourdough starter, especially when it’s too warm to bake sourdough bread in the summer.
Ingredients for Sourdough English Muffins:
- Warm water: Using warm water helps activate your sourdough.
- Flour: I prefer regular all-purpose flour for consistent results.
- Butter: Melted butter adds a delightful flavor.
- Honey: Adds sweetness and boosts sourdough starter activity.
- Salt: Sea salt enhances the flavor.
- Sourdough starter: Essential for that sourdough tang.
- Cornmeal: Prevents sticking and adds texture.
- Cooking oil: A small amount of heat-proof oil like avocado, coconut, or canola oil.
Useful Tools and Equipment for Making Sourdough English Muffins:
- Large mixing bowl: Ideal for mixing the dough thoroughly.
- Danish dough hook: Perfect for quickly kneading the dough.
- Rolling pin: Ensures the muffins have a smooth surface and consistent height.
- Round cutter: Use a biscuit cutter, round cookie cutter, or English muffin rings to shape the muffins.
- Cookie sheets: Useful for the second rise of the muffins.
- Cast iron skillet: A 12″ cast iron pan or any large frying pan with a lid works well for cooking the muffins.
- Spatula: Makes flipping the muffins easy during cooking.
- Wire rack: Allows the muffins to cool without becoming soggy.
Substitutions and Variations:
- Flour: Besides white flour, try spelt, einkorn, bread flour, or whole wheat flour for different textures.
- Honey: Substitute regular sugar for honey to make the muffins vegan.
- Butter: Use any neutral-flavored oil instead of butter.
- Water: Substitute water or buttermilk for water in the recipe.
- Baking soda: Optionally add 1 teaspoon of baking soda after bulk fermentation for even fluffier muffins.
How to Serve Sourdough English Muffins: We adore enjoying these sourdough English muffins for breakfast. Sometimes, we simply spread on homemade butter and jam, or indulge in peanut butter and jelly. They also make a perfect base for your favorite eggs Benedict.
Moreover, they are fantastic as sandwich bread or as burger buns. Their versatility makes them a delightful addition to any meal.
Make Ahead of Time: You can prepare the dough and refrigerate it for up to 24 hours before baking.
Storage Tips: These sourdough English muffins are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for 3-5 days. If they become dry, simply toast them to restore their texture.
For longer storage, you can freeze the muffins while they’re still slightly warm for 3–4 months. Thaw them at room temperature before serving or warm them in the toaster for a delicious treat.
How to make this dish
Here are the step-by-step instructions to make these sourdough English muffins:
- Make the Dough:
- In a large bowl, combine active sourdough starter, warm water, and honey. Mix until well combined.
- Add melted butter, salt, and flour. Mix until a shaggy, sticky dough forms.
- Cover the bowl with beeswax wrap or plastic wrap and refrigerate overnight for the first rise.
- Roll and Cut the Dough:
- The next day, transfer the dough to a lightly floured work surface.
- Dust a rolling pin with flour and roll the dough out to about ¾ inch thick.
- Use cookie cutters or English muffin rings to cut out dough circles. Gather and reroll any remaining dough to make additional muffins.
- Second Rise:
- Sprinkle a cookie sheet with cornmeal or semolina flour.
- Place the muffins on the baking tray and sprinkle them with more cornmeal if desired.
- Cover them with a tea towel in a warm place, or use plastic wrap to let them rise longer at a lower temperature without drying out. Allow them to rise until they appear pillowy.
- Prepare the Skillet:
- Preheat a cast iron skillet over medium-low heat.
- Cook the Muffins:
- Adjust heat to low if necessary.
- Add a small amount of neutral oil to the skillet.
- Place 3-5 muffins in the skillet and cover with a lid.
- Cook for about 4 minutes, then flip the muffins, replace the lid, and cook for another 4 minutes or until both sides are golden brown.
- Cook in batches until all muffins are done.
- Cool the Muffins:
- Transfer the cooked muffins to a wire rack and let them cool completely.
Sourdough English Muffins
Ingredients
- 1 ¼ cups water warm
- 4 TBSP butter melted
- 1 TBSP honey
- 1 ¼ tsp salt
- 1 cup sourdough starter
- 4 cups AP flour
- cornmeal for sprinkling
- heat-proof oil for cooking
Instructions
- In a large bowl, mix water, melted butter, honey, salt, and sourdough starter. Mix well.
- Add the flour and mix. The dough should be shaggy but if it’s too wet, add a little more flour.
- Cover the bowl and let the dough rise in the refrigerator overnight or for 8 hours at least.
- The next day, transfer the dough to a lightly floured work surface.
- Line a cookie sheet with parchment paper and sprinkle it with cornmeal.
- With a floured rolling pin, roll the dough out about ¾” thick. Transfer them to the prepared cookie sheet.
- With round cutters, cut out 12 muffins. Either discard the remaining dough or try to form more muffins (they may just not look quite as pretty).
- Cover the muffins with a tea towel. Let them rise for at least 2 hours or until they are visibly puffy and spongy.
- Preheat a cast iron skillet over medium heat.
- Add a small amount of cooking oil to the skillet. Turn the heat to low and 3-5 muffins to the skillet. Put a lid on and cook for about 4 mins on the first side.
- Flip the muffins, cover the skillet, and cook them on the 2nd side for another 4 mins. When done, let them cool on a wire rack.
- Contine in batches until they are all cooked.
Notes
- You can make them vegan by using oil instead of butter and sugar instead of honey
- You can easily let the dough rest in the refrigerator for up to 24 hours
