Best Sourdough English Muffins

5.00 (14)
⏱ 990 mins 🍽 18 muffins 🏷 Sourdough Breads

Create your own batch of classic sourdough English muffins, known for their light and airy texture. This recipe involves an overnight starter preparation and a griddle cooking method to achieve the ideal crumb. You can adapt the yeast quantity based on your starter's activity. The process yields about 18 muffins, perfect for toasting and serving with your preferred toppings.

Best Sourdough English Muffins

Ingredients

  • 1 (1/4 ounce) package dry yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water
  • 1/2 cup scalded milk
  • 1 cup water
  • 1/2 cup sourdough starter
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups sifted flour (I use 2 cups white flour and 2 cups whole wheat)
  • 3 tablespoons melted butter
  • cornmeal
  • oat bran
  • wheat germ

Method

  1. Feed your sourdough starter the night before you plan to bake.
  2. In the morning, measure out 1/2 cup of the active starter for the recipe.
  3. Combine the dry yeast and sugar with 1/4 cup of warm water.
  4. Leave the yeast mixture until it becomes frothy and bubbly.
  5. Warm the milk until lukewarm, then mix it in a large bowl with the remaining 1 cup water, sourdough starter, baking soda, salt, and the prepared yeast.
  6. Incorporate half of the flour into the wet ingredients and beat the mixture well.
  7. Cover the bowl and let the dough rise until it has doubled in size, which should take approximately 45 minutes to 1 hour.
  8. Stir in the melted butter and the rest of the flour, then knead the dough thoroughly.
  9. Cover the dough once more and allow it to rise again until doubled, for approximately 45 minutes.
  10. Turn the risen dough onto a work surface lightly dusted with flour and your choice of cornmeal, oat bran, or wheat germ.
  11. Use a rolling pin to flatten the dough to a 3/4-inch thickness.
  12. Cut out rounds using a 2-1/2 inch diameter cutter and transfer them to greased baking sheets.
  13. Let the muffins rest for about 15 minutes until they appear light and puffy.
  14. Lightly grease a griddle or heavy skillet and preheat it until a drop of water sizzles on contact.
  15. Cook the muffins on the hot griddle for approximately 15 minutes, turning them several times during cooking.
  16. To serve, split each muffin with a fork, toast lightly, and add your favourite toppings.
  17. Please note that the total preparation time accounts for feeding the starter overnight.

Nutrition (per serving)

Sodium168100 mg

Recipe details

CategorySourdough Breads
AuthorPaulaG