Sourdough English Muffin Recipe
Sourdough 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.
muffins
Ingredients
- 8 oz active sourdough starter (1 cup, 100% hydration)
- 6 oz warm water (¾ cup)
- 8 oz whole milk (1 cup, scalded and cooled.)
- 25 oz unbleached all-purpose flour (5 cups, see note)
- 3 oz honey (¼ cup)
- 2 oz vegetable oil (¼ cup)
- 2 teaspoons salt
- cornmeal (for rolling)
Instructions
- Combine 8 oz active sourdough starter, 6 oz warm water, 8 oz whole milk and 2 cups (10 oz) 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 3 oz honey, 2 oz vegetable oil and 2 teaspoons salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining 3 cups (15 oz) flour and knead about 5 minutes or until the dough clears the sides of the bowl and clings to the hook. 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 bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 60 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. 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. At this point the dough can be refrigerated for up to 2 days.
- 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 1/2” 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. (At this point the muffins can be refrigerated overnight and baked in the morning or continue to finish the muffins the same day.) Let the muffins rise until almost doubled in volume, about 1 hour.
- Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low. Set the muffins, cornmeal side down in the pan. Place as many muffins as will fit in the pan with a 1" space between. "Bake" the muffins for about 6-8 minutes until the bottom is deep golden brown. Flip the muffins and bake until the other side is nicely browned. 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.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The fermentation time will vary based on the ambient temperature of the room and the temperature of your dough. The dough will start out fairly dense. It should be quite aerated and elastic by the end of the 3 hour fermentation. If the dough is very cool and sluggish you can set the bowl over a bowl of warm water to warm it up a bit.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!