Sourdough English Muffins

Sourdough English Muffins – I’m not really sure that I can fully express to you my love for carbs at breakfast. I will eat them in nearly any form: toast, bagels, English muffins, pancakes, French toast…the list goes on and I don’t have a clear favorite. I am an equal opportunity carb-o-holic.

So when it came time to feed my sourdough starter, I knew that I wanted to try my hand at making English muffins again. I made them once before but the results were…less than wonderful. Now that I’m much (much!) more comfortable working with yeast, I was excited to try them again.

This time they came out perfectly. They were tall and full of flavor, browned beautifully on the griddle and had a wonderful sourdough taste. I put a good portion of the batch in the freezer to enjoy later and I can’t wait to serve them to company!

If you haven’t made English muffins at home yet, I encourage you to give it a try! It’s a lot of fun to watch them cook right before your eyes. 🙂

Sourdough English Muffins

Sourdough english muffins

  • 2 tbsp. granulated sugar
  • 2 cups warm water, about 110 degrees
  • 1 tbsp. active dry yeast
  • 1 cup sourdough starter
  • 7-8 cups all-purpose flour
  • 1/2 cup non-fat dry milk
  • 1/4 cup unsalted butter, at room temperature
  • 1 tbsp. salt
  • cornmeal

1. In the bowl of an electric mixer using the paddle attachment, dissolve the sugar in the warm water. Stir in and dissolve the yeast. Add in the sourdough starter and 1 cup of flour. Allow to sit in bowl until mixture begins to bubble.

2. Add in the dry milk, butter, salt, and a second cup of flour. Mix well and begin to add the remaining 5-6 cups of flour. Add only 1 cup of flour at a time, until the dough begins to form and pulls away from the sides of the bowl.

3. Switch to the dough hook and knead the dough until smooth and springy, 5-8 minutes. Add flour to prevent sticking, only if necessary. Turn dough out onto a lightly floured work surface and form into a ball.

4. Lightly oil a bowl and place dough in bowl; turn to coat. Cover with plastic wrap and let stand until doubled in size, 1-1.5 hours.

5. Once dough has doubled in size, punch down and turn out onto a lightly floured work surface. Cover and let sit for about 10 minutes. Sprinkle 2 baking sheets with cornmeal; set aside.

6. Divide the dough into 2 two equal pieces. Work with one piece at a time, keeping second piece of dough covered. Roll out dough to 1/2 inch thickness and cut dough using a 3-inch biscuit cutter or drinking glass. Gather scraps and re-roll to form additional rounds.

7. Place cut out rounds onto prepared baking sheet and sprinkle tops with additional cornmeal. Cover with plastic wrap and continue with second ball of dough. Let all rounds rise, covered, for about 1 hour, until puffy.

8. Preheat an electric griddle to 350 degrees (or use an ungreased frying pan heated over medium heat). Carefully transfer puffy rounds to hot griddle and cook for 10-12 minutes on each side, or until an instant-read thermometer registers 190 degrees in the center of the muffins. (Muffins that do not cook all the way through on the griddle can be finished in a 350 degree oven.)

9. Remove from griddle once cooked through and cool on a wire rack.

adapted from: King Arthur Flour

Sourdough English Muffins

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