sourdough english muffins

These easy sourdough english muffins cook up light and fluffy, with a delicious sourdough flavor! Mix everything the night before and wake up to a beautiful dough that&#x27;s ready to be cut out and cooked to 'nook and cranny' perfection!

Sourdough English Muffins Recipe

sourdough starter 'levain' (active)

honey (sugar

milk (any milk can be used)

all-purpose flour

fine sea salt

cornmeal (for sprinkling)

Prepare sourdough starter in advance: To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours.

The morning before cooking

Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough for 5 minutes.

Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)

The night before cooking

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2' in thickness.

Use a 3' biscuit cutter to cut rounds and place them on a parchment lined baking sheet that&#039;s been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.

Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2' apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)

The next morning

https://embed.mediavine.com/videos/m9epn5pizsudvoprwp6l

A delicious sourdough english muffin recipe that requires NO yeast. It's an easy, overnight recipe that we make at our farmhouse on Little Spoon Farm regularly! This recipe has been tested with King Arthur flour but you can use your flour of preference!

Sourdough English Muffins

English Muffins are surprisingly easy to make and so much better than store bought. The addition of sourdough starter makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.

(8 ounces, 224 grams) active sourdough starter (100% hydration)

(6 oz, 180 ml) warm water

(8 oz, 240 ml) whole milk, warmed to 110F

(25 oz, 700 grams) unbleached all-purpose flour

(2.5 oz, 75 grams) honey

(2 oz, 56 grams) vegetable oil

salt

cornmeal

Combine the starter, water, milk and 2 cups...

Combine the starter, water, milk and 2 cups of the flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.

Add the honey, oil and salt and mix...

Add the honey, oil and salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining flour and knead until the dough clears the sides of the bowl and clings to the hook. Knead the dough for 2-3 minutes. If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.

Transfer the dough to a lightly oiled bow,...

Transfer the dough to a lightly oiled bow, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cove the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

Turn the dough from the bowl and knead...

Turn the dough from the bowl and knead briefly to form a smooth ball. Lightly sprinkle your work surface with cornmeal. Roll the dough to 3/8” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins. Place the muffins on an ungreased baking sheet. Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.

Preheat a griddle or cast-iron pan over medium-high...

Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. "Bake" the muffins for about 8 minutes on each side until well-risen and deep golden brown. Keep an eye on the heat so the muffins don't burn. Adjust the heat as needed. Cool on wire rack. To serve, split and toast.

The muffins freeze very well.

Sourdough English Muffins have a rich flavor. Use up your sourdough discard and deepen your English Muffin flavor. The texture will also be improved. So good!

2-3/4 Cups All purpose flour (divided)-350 grams

recently fed starter-130 grams

honey-20

Tsp. salt-1.5 grams

Mix starter yogurt and and water together in...

Mix starter yogurt and and water together in a large bowl

Add 2 Cups of the flour and let...

Add 2 Cups of the flour and let sit 8 hours or overnight covered at room temperature.

Add remaining ingredients including the extra 3/4 Cup...

Add remaining ingredients including the extra 3/4 Cup flour.

Mix by hand and then turn out onto...

Mix by hand and then turn out onto your work surface.

Knead lightly until the dough becomes elastic.

Roll out on a floured board to 1/2...

Roll out on a floured board to 1/2 inch thick.

Cut out muffin rounds with a mason jar...

Cut out muffin rounds with a mason jar lid or circle cutter.

Arrange the muffins on a baking sheet lined...

Arrange the muffins on a baking sheet lined with silicone mat or parchment paper.

Heat your griddle to to medium and cook...

Heat your griddle to to medium and cook muffin 8 to 10 minutes until golden brown on the bottom.

Turn the English muffins and cook for another...

Turn the English muffins and cook for another 8 to 10 minutes or until the bottom is browned to your liking and cooked thoroughly. Flatten the top with your spatula as necessary to create the flat top.

These airy sourdough english muffins are absolutely delicious, made with active sourdough starter. Their nooks and crannies hold your favorite butter and jam!

Soft and Puffy Sourdough English Muffins

active sourdough starter

cane sugar

whole milk

water

unsalted butter

organic all-purpose flour

In the bowl of your stand mixer, add starter and sugar.

Add milk, water, and butter to a bowl. Microwave 40ish seconds, until butter is just  melted. Let cool for 5 minutes, you don't want it to be too hot.

Add liquid mixture to bowl, and whisk with a fork to combine and disperse the starter.

Add flour and salt. Put dough hook on mixer, and start on low, speed 2 on kitchenaid mixer to incorporate flour, about one minute. Then turn to medium, speed 4 on a Kitchenaid, for 8 minutes. When finished, the dough will very wet. This is normal. Take a spatula and scrape the edges of the dough up onto itself, to round it out.

Let dough bulk ferment. This will take about 8-10 hours if your house is at 70 degrees. (So you could do this overnight while you sleep). Bulk ferment is complete when the dough has at least doubled, and is puffy and domed on the top. It should look pillowy and domed.

Dust your work surface with flour, and grab underneath the dough to take it out of the bowl and onto the surface. Let rest for 15 minutes. Pat into a 3/4 inch inch high circle or rectangle. Dust the top of muffins with flour, and a vase or glass mouth that is about 4 inches wide. Cut out circles, and move them onto a parchment lined baking sheet dusted with cornmeal. They will stick if you do not do this.

https://www.youtube.com/watch?v=IQ_Nzo37_7Q

Using a glass to cut out sourdough English muffins.

Cutting out sourdough English muffins

Cover pan with a very light towel, and let rise again for about 1 to 1 1/2 hours, until your english muffins are puffy. They will not rise a ton. It's the puffiness you're going for.

Heat griddle or cast iron skillet to about 350 degrees F. Add a knob of butter, and place the english muffins on the surface, with room between each other to allow for their growth. They&#39;ll now puff when they cook! Leave undisturbed, cooking english muffins for about 7 minutes on each side, until internal temperature reaches 200 degrees F.

Came out great the first round but now i’m attempting double and there’s so much more to work with. In the future, should I consider letting it have more time to mix rather than the regular 8 minutes ?

I’m still in the process of making it &amp; I won’t know the turnout til tomorrow morning.

These turn out perfect every time! So puffy and soft. They've ruined store bought English muffins for me forever.

These are amazing, I got 12 out of my batch and used them to make a bunch of breakfast sandwiches for the freezer. I've never been an english muffin girlie, but this recipe has changed that. Even after pulling it from the freezer and reheating it, the crunch on the outside is perfect.

My initial batch I may have eye balled the 3/4 in. a little thinner than I was supposed to… but once that was corrected these fluffy rolls of deliciousness came out to perfection! Nice crunch on the outside with the perfect soft-sour inside. Another great Recipe in the books! 

I was curious though what made you go with the cane sugar over just regular ole sugar?

I made these. Left them on the counter over night. I am very pleased with the results. Nice and puffy   Plenty of holes and a beautiful sourdough flavor.

Absolutely amazing and easy to make. Can you add cinnamon and raisin or blueberries? If so how would I do that?

Holy Guacamole its every English Muffin dream come true!! Just made them and I love them! Thank you for sharing!

The easiest and most delicious nooks and crannies I've ever made or had! I make a double batch and it works just fine. I keep one gallon bag on the counter and the other goes Into the freezer until I finish the first bag. They taste just as good when they were first made! Thank your for this recipe!

The perfect combination of crusty and chewy, there really is no comparison in flavor and texture to these naturally leavened sourdough English muffins!

milk

sourdough starter

honey or sugar ((optional))

butter (, melted but not hot)

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&#39;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.

Delicious!  Made as written with my active sourdough but for using part white and part whole wheat flour and having to add somewhat more than called for to get my dough the right consistency. A low burner and my cast iron skillet hit that 8-10 minutes per side perfectly for light brown, 200 degree muffins. Thanks!

This was my first time ever attempting to make English muffins.  When I saw that you had a sourdough version I knew I had to try.  I went for a 24 hour ferment.  Your pictures were very helpful and I am so proud to say that mine were a success!  Beautiful texture and lovely flavor.  My husband and kids were impressed that I made homemade English muffins and everyone loved them!

Perfect for your breakfast table or any time, these sourdough English muffins are very easy to make and so delicious!

¼ cups water, warm

TBSP butter, melted

TBSP honey

¼ tsp salt

AP flour

heat-proof oil

In a large bowl, mix water, melted butter, honey, salt, and sourdough starter. Mix well.

Add the flour and mix. The dough should be shaggy but if it&#39;s too wet, add a little more flour.

Cover the bowl and let the dough rise in the refrigerator overnight or for 8 hours at least.

The next day, transfer the dough to a lightly floured work surface.

Line a cookie sheet with parchment paper and sprinkle it with cornmeal.

With a floured rolling pin, roll the dough out about ¾&quot; thick. Transfer them to the prepared cookie sheet.

With round cutters, cut out 12 muffins. Either discard the remaining dough or try to form more muffins (they may just not look quite as pretty).

Cover the muffins with a tea towel. Let them rise for at least 2 hours or until they are visibly puffy and spongy.

Preheat a cast iron skillet over medium heat.

Add a small amount of cooking oil to the skillet. Turn the heat to low and 3-5 muffins to the skillet. Put a lid on and cook for about 4 mins on the first side.

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Sourdough English Muffins

Soft and Puffy Sourdough English Mu...

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Sourdough English Muffins

Top 6 sourdough english muffins recipes from across the web

The most viewed sourdough english muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough English Muffins Recipe

Sourdough English Muffins

Sourdough English Muffins

Soft and Puffy Sourdough English Mu...

Sourdough English Muffins

Sourdough English Muffins

The most viewed sourdough english muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine