Sourdough English Muffins
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5.0
30 reviews
Excellent
Sourdough English Muffins
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My sourdough English muffins boast an incredible, slightly tangy flavor and chewy texture. They are packed with plenty of nooks and crannies for catching your favorite jam and butter. Recipe includes a how-to video!
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Ingredients
- ⅔ cup active bubbly sourdough starter
- ⅔ cup warm water 100F/38C
- 2 Tablespoons honey
- 1 large egg lightly beaten (room temperature)
- 3 Tablespoons unsalted butter melted
- 2 cups bread flour
- ¾ teaspoon table salt
- 1 Tablespoon cornmeal optional
- unsalted butter for cooking muffins
Instructions
- In a large mixing bowl, whisk together sourdough starter, warm water, honey, and egg until well-combined.
- While whisking, drizzle in melted butter, stirring until incorporated (it’s OK if it separates a bit).
- Add the bread flour and the salt to the bowl and stir until a sticky dough forms, stirring until combined. It will resemble a thick pancake batter.
- Cover the bowl and let the dough rest at room temperature for 30 minutes, then refrigerate overnight before proceeding.
- Once dough has rested overnight, remove from refrigerator and allow it to sit, covered for at least an hour. Ideally the dough should be at room temperature before you begin cooking it.
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. If desired, dust the baking sheet with cornmeal. Set aside.
- In a skillet set over medium-low heat, melt about ½ Tablespoon of butter. Once butter is melted and skillet is hot, place English muffin rings in the pan (note: if your rings are not nonstick, spray them with cooking spray before using) and portion about ⅓ cup of dough into each ring. I use an ice cream scoop to do this. Use the back of a spoon to gently nudge the dough evenly into the ring. (remember, it’s sticky so it may not spread on its own). If not using rings: Simply drop the dough into the skillet and use the back of a spoon to nudge into a round-ish shape (it likely won’t be perfect, that’s OK).
- Cook English muffins about 60 seconds. Once the bottom is golden brown, remove the ring and carefully flip. Cook until golden on both sides, then remove to prepared baking sheet.
- Repeat with remaining dough, spacing English muffins at least 2” (5cm) apart on the baking sheet.
- Bake for 12-15 minutes, until cooked through and English muffins reach an internal temperature of 205F (96C) when temped with an instant-read thermometer.
- Allow muffins to cool before splitting open using the tines of a fork.
Equipments used:
Nutrition Information
Show Details
Serving
1English muffin
Calories
243kcal
(12%)
Carbohydrates
36g
(12%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
238mg
(10%)
Potassium
235mg
(7%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
162IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8English muffins
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1English muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 238mg | 10% |
| Potassium | 235mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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