Sourdough English Muffins
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5
14 reviews
Excellent
Sourdough English Muffins
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Sourdough English Muffins use a classic sourdough starter combined with all-purpose flour, milk, water, and a touch of honey for a subtly sweet flavor. The dough is kneaded until smooth, then given a long bulk fermentation at room temperature or optionally refrigerated for deeper flavor. This method yields muffins with a tender crumb and the characteristic nooks and crannies ideal for holding butter and jam.
Description
The Sourdough English Muffins recipe begins with mixing all-purpose flour, milk, water, an active sourdough starter, honey or sugar, salt, and melted butter to create a smooth but not overly wet dough. The dough then undergoes a prolonged fermentation, either 8-10 hours at room temperature or a longer cold ferment up to 36 hours, which develops the sourdough flavor. The fermentation step is critical to produce the muffins’ texture, which is soft yet substantial enough to toast well. After fermenting, the dough is shaped and cooked to form muffins with the classic English muffin texture and taste.
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Ingredients
- 3 cups all-purpose flour
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup sourdough starter fed/active
- 2 teaspoons honey optional, or sugar
- 1 1/4 teaspoons salt
- 1 tablespoon butter , melted but not hot
Instructions
- In the bowl of your stand mixer fitted with the dough hook, add the flour, salt, sourdough starter, milk, water, honey or sugar, and melted butter. Knead the dough on 2 for 6-8 minutes until a smooth dough has formed (note, you can also knead it by hand). It should be soft and not too stiff, but not overly wet (if there isn't enough flour the muffins will turn out flat). Form the dough into a ball, lightly spray the bowl with oil, place the dough ball in it and cover with plastic wrap. Let it sit at room temperature for 8-10 hours (over overnight) to bulk ferment or until it has doubled in size. You now have two options: 1) Proceed with the recipe to make English muffins, or 2) let the dough continue to ferment in the refrigerator for a more complex flavor. If fermenting it longer, punch down the dough, form it into a ball, place it back in the bowl, cover with plastic wrap and refrigerate for up to another 36 hours (see blog post about going longer).
- Turn the dough out onto a lightly floured surface. Gently press it into an oval or circle with a 1/2 inch thickness (any thicker and you risk the muffins not fully cooking through). Use a 3 inch biscuit cutter to cut the dough into circles and then transfer them to a lined baking sheet dusted with cornmeal. Cover the rounds loosely with plastic wrap and let them rise at room temperature for about another hour or until puffy (they will not rise much). If you chilled your dough in the refrigerator, this will take 2 or more hours (no need to bring the dough ball to room temp first, simply proceed with cutting into rounds and then let them rise longer).
- Preheat a griddle or cast iron skillet to about 325 degrees F. Do not grease.Place the rounds cornmeal side down onto the un-greased griddle or cast iron skillet at least an inch apart. The muffins will rise as they cook. Let them cook undisturbed for 8-10 minutes, then gently flip them over to cook on the other side for another 8-10 minutes. They should be a nicely browned on both sides and they are done when the internal temperature reads 200-205 F. I strongly recommend using an instant read thermometer; it removes all the guesswork. Remove the muffins from the griddle, and cool on a rack. Slice them open and enjoy. For a lovely crispy texture, slice and toast them. To get those characteristic nooks and crannies use a fork to cut the English muffins open: stick a fork into the sides of the muffins and pull them apart with your fingers. To store, wrap them tightly or place them in an airtight container where they will at room temperature for 4-5 days. They can also be frozen for up to 3 months, then thawed, sliced and toasted.
Nutrition Information
Show Details
Serving
1muffin
Calories
143kcal
(7%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.4g
(2%)
Cholesterol
4mg
(1%)
Sodium
257mg
(11%)
Potassium
57mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
54IU
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 143kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 257mg | 11% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 54IU | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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