Easy Sourdough English Muffins
Sourdough English Muffins is an easy recipe that makes delicious, light, and rich English muffins. Enjoy them with eggs, ham, cheese, and bacon for a complete breakfast!
Servings: 12 English Muffins
Calories: 144kcal
Ingredients
- ⅓ cup active sourdough starter 100% hydration
- 1 tablespoon sugar
- 1 tablespoon butter melted
- 1 cup milk room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Ensure your starter is active by checking if it has doubled in size and is bubbly.
- In a large bowl, combine all the ingredients.
- Mix and knead lightly for about 2 minutes until the dough is formed, with all ingredients well combined and no dry spots visible. You can use a stand mixer or your hands.
- Cover the dough with plastic wrap or beeswax wrap and let it rest at room temperature for 2 hours. After that, refrigerate it for 10 to 14 hours. The dough should almost double in size and pass the windowpane test.
- Lightly flour the surface where you'll be working on your dough. Gently stretch the dough, pressing with your fingers until it's about 0.5 to 1 inch thick. Don’t make it thicker than 1 inch, or the muffins might not cook properly in the middle.
- Use a round cutter or glass to cut out the muffins, and place them on a floured and lined baking sheet for the second rise. Re-roll and cut the remaining scraps until all the dough is used. If you don't mind the shape and want to save time, you can cut the dough into squares with a sharp knife.
- Cover the shaped muffins with a damp towel or plastic wrap/beeswax wrap, and let them rise until light and puffy, about 1.5 to 2 hours.
- Preheat a skillet or frying pan. Carefully transfer each muffin to the heated pan and cook them on low heat for 8 minutes on each side.
- Remove the muffins from the pan and let them cool on a cooling rack. Repeat until all the muffins are cooked.
- Once cooled, store the English muffins at room temperature in an airtight container for up to 5 days.
- For the best results, split them with a fork and toast before serving.
Video
Notes
Tips:
- Avoid using cold ingredients in the dough. Always work with room temperature ingredients.
- Cook your sourdough English muffins over low heat to prevent the bottoms from burning.
- If you're worried that 8 minutes per side isn’t enough or unsure about the temperature, preheat your oven to 350°F before starting. After cooking for 8 minutes on each side, transfer the muffins to a lined baking sheet and bake for an additional 5 minutes.
- For a vegan recipe, use vegan butter, coconut oil, or vegetable oil, and swap the milk for any plant-based option.
- To use whole wheat flour, substitute 1 cup of all-purpose flour with 1 cup of whole wheat flour.
Nutrition
Serving: 1english muffin | Calories: 144kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 210mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Calcium: 30mg | Iron: 2mg
