Description
Homemade English Muffins made with a sourdough starter offer a delightful, tangy flavor with the classic nooks and crannies perfect for toasting. This easy two-step recipe requires an overnight fermentation and a quick griddle cook to create soft, airy muffins that are ideal for breakfast or sandwiches.
Ingredients
Scale
The Night Before (8 hours before)
- 1 cup (180 g) active sourdough starter 100% hydration
- 2 tablespoons (42 g) honey
- 2 cups (488 g) milk
- 4 cups (500 g) all purpose flour, unbleached
Next Morning
- 1 teaspoon (4 g) baking soda
- 2 teaspoons (12 g) salt
- 1 cup (125 g) all purpose flour, unbleached (up to 2 cups if needed)
To Cook the English Muffins
- Cornmeal for dusting griddle or semolina or farina
Instructions
- Mix initial ingredients: In a medium-sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover the bowl and let it sit at room temperature for several hours or overnight (about 8 to 10 hours) to ferment.
- Add dry ingredients: The next morning, sprinkle baking soda and salt over the dough. Add 1 cup of flour and knead until smooth (about 5 minutes with a stand mixer or 10 minutes by hand), adding more flour if the dough is sticky.
- Rest and roll out dough: Let the dough rest for 10 to 15 minutes. After, roll it out to about 1/2 inch thickness on a lightly floured surface.
- Cut muffins: Use a 3 to 4 inch circle cutter or round glass to cut out muffins. Place them on a lightly greased baking sheet dusted with cornmeal.
- Proof muffins: Cover muffins lightly with sprayed or oiled plastic wrap and let them rise for about 1 hour until puffy.
- Cook muffins: Heat a griddle or wide flat pan to 325°F (medium-low heat). Generously dust with fine cornmeal. Cook muffins a few at a time for 5 to 6 minutes per side, covering the pan if using one, until golden brown and cooked through. The internal temperature should read 190°F.
Notes
- Split muffins with a fork to preserve their classic nooks and crannies.
- Use an electric griddle, stovetop griddle, or a non-stick frying pan for cooking.
- Sprinkle cooking surface generously with cornmeal, semolina, or farina and spray with oil if not non-stick.
- Monitor coloring after 2-3 minutes to prevent burning by adjusting heat as needed.
- Leftover muffins freeze well in sealed bags or containers for up to one month.
- For sourdough discard version, omit baking soda and add 2-3 teaspoons instant yeast; mix and rise in one day with adjusted rise times.
Nutrition
- Serving Size: 1 small English muffin
- Calories: 140
- Sugar: 3g
- Sodium: 230mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
