How to Make the Ultimate Sourdough English Muffin
Sourdough English Muffins
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Rating: 4.67
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There is nothing I love more to pair with my morning cup of tea than a fresh sourdough English muffin.
Sourdough English Muffins
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
There is nothing I love more to pair with my morning cup of tea than a fresh sourdough English muffin.
Servings
24muffins
Servings
24muffins
Ingredients
  • 4 Tbsp honey
  • 2 cups warm water
  • 1 Tbsp yeast optional
  • 2 cups sourdough starter that is active and bubbly
  • 7 cups to 10unbleached all purpose flour
  • cup ¾non-fat dry milk
  • cup ½ butter at room temperature 1 stick
  • 1 ½ Tbsp Kosher salt
  • cornmeal or semolina to sprinkle on pans and on top of muffins
Servings: muffins
Units:
Ingredients
  • 4 Tbsp honey
  • 2 cups warm water
  • 1 Tbsp yeast optional
  • 2 cups sourdough starter that is active and bubbly
  • 7 cups to 10unbleached all purpose flour
  • cup ¾non-fat dry milk
  • cup ½ butter at room temperature 1 stick
  • 1 ½ Tbsp Kosher salt
  • cornmeal or semolina to sprinkle on pans and on top of muffins
Servings: muffins
Units:
Instructions
  1. In a large mixing bowl, dissolve the honey in the warm water.
  2. Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble.
  3. Add the dry milk, butter, salt, and a second cup of flour, and beat well.
  4. Add 5 to 8 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.
  5. Turn the dough out onto a lightly floured surface and knead it until it’s smooth and springy, but slightly on the slack side, about 8 minutes. This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
  6. Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours.
  7. Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
  8. Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
  9. Cut the dough into rounds; re-roll and cut any remaining scraps.
  10. Place the rounds onto cornmeal- or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy, about 1 hour.
  11. Transfer the rounds to an electric griddle preheated to 275°F or a big skillet on the stove top.
  12. Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
  13. Remove them from the griddle and cool on a rack.
Traditional Sourdough Method
  1. Dissolve the honey in the warm water.
  2. Add 2 cups of flour and the rest of the ingredients and mix well.
  3. Continue adding flour a cup at a time to form a dough that holds together and pulls away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured surface and knead it until it’s smooth and springy, but slightly on the slack side, about 8 minutes.
  5. This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
  6. Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size. Depending on the warmth of your kitchen this will take anywhere from 8 to 12 hours, or overnight.
  7. Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
  8. Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
  9. Cut the dough into rounds; re-roll and cut any remaining scraps. Place the rounds onto cornmeal- or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy. This could take anywhere from 4 to 8 hours.
  10. Transfer the rounds to an electric griddle preheated to 275°F or a large skillet on the stove top.
  11. Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
Recipe Notes

Either way you make these, they are really good. I would recommend one at least once a day. These are also really good for sandwiches at lunchtime or a late night snack. They are basically just pretty good at any time!

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