Sourdough English Muffins
User Reviews
5
Sourdough English Muffins
Description
This recipe starts by mixing active sourdough starter with warm water, honey, and egg, then adding melted butter before combining in bread flour and salt to make a thick, sticky batter resembling pancake batter in consistency. The dough rests first at room temperature, then refrigerated overnight to develop flavor and texture.
Before cooking, the cold dough should be allowed to come to room temperature. English muffin rings are placed into a buttered skillet over medium-low heat, and the batter is portioned into these rings. The muffins cook gently on the stove to create a browned exterior with the classic crumb structure full of holes ideal for holding butter and jam.
After cooking on the skillet, baking finishes the muffins through, ensuring they remain moist inside. Dusting the baking sheet with cornmeal prevents sticking. The final product is soft with slight tang from fermentation while featuring the traditional muffin shape and texture.
Ingredients
- ⅔ cup active bubbly sourdough starter
- ⅔ cup water 100F/38C, warm
- 2 Tablespoons honey
- 1 egg lightly beaten (room temperature, large
- 3 Tablespoons butter melted, unsalted
- 2 cups bread flour
- ¾ teaspoon table salt
- 1 Tablespoon cornmeal optional
- butter for cooking muffins, unsalted
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
