Sourdough English Muffins
This is the only sourdough English muffin recipe you need, it's so easy to make! They not only taste better but are so much better for you than the store-bought versions! With this recipe, you'll even get those iconic nooks and crannies we all love!
Ingredients
- 1/2 cup fed sourdough starter (must be active and bubbly before you begin)
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup milk
- 2 tsp raw honey (or pure maple syrup)
- 1/8 cup corn meal (for the tops)
- 1 tsp avocado oil (for the pan)
Instructions
- BEFORE YOU GET STARTED: Feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe. (Example: Feed your entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)
Make the dough
- Combine sourdough starter, salt, milk, and honey in a large bowl.
- Add in flour and stir until it’s all combined. You’ll have to use your hands at the end to gently knead the excess flour into the dough.
- Turn the dough out on the counter and knead for 3 minutes (or use a stand mixer on the lowest setting).
- Place the dough back into the bowl, and cover loosely with a towel, lid, or plastic wrap.
Bulk Ferment
- Let it sit on the counter at room temperature to bulk ferment dough for 10-12 hours (the dough should double, be puffy, and have air bubbles)
- When the bulk fermentation has ended. Lightly flour your workspace and turn the dough out.
Shape the english muffins
- Gently shape the dough into a round disk 1.25 inches thick (tall).
- Use a medium to large biscuit cutter to cut out the English muffins.
- When you get to the point where you don’t have any more room to cut out the English muffins, ball the excess dough up, reshape it into a smaller 1.25-inch disk, and cut the rest out.
- Once they’re cut out brush the top with water and sprinkle on cornmeal for texture.
- Place each English muffin, cornmeal side down, on a parchment-lined sheet pan.
- Then repeat with brushing water on the top and sprinkling on cornmeal so both sides are covered.
Proof (2nd Rise)
- At this point, you can proceed with the recipe or pop the baking sheet into the fridge for up to 12 hours if you need more time.
- Cover the baking sheet with a towel and let them rise for 2-3 hours on the counter.
Cook the english muffins
- When you’re ready to cook them, heat a skillet over medium heat, and add in a little butter or avocado oil to grease.
- Place 2 English muffins in the pan and cover it with a lid.
- Cook them on medium heat for 4-5 minutes. Then flip and cook an additional 4-5 minutes covered.
- Repeat until all are cooked. If you notice burning or smoke turn down the temperature to medium-low. You can use a toothpick inserted in the side to see if they’re cooked all the way through
Video
Notes
Storage and Freezing
Store English muffins in an air-tight container for up to 5 days at room temperature. You can freeze these English muffins up to 3 months after they're cooked.Troubleshooting & Tips
What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise:- If your dough doesn't look like it's doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn't double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.