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How to Make the Ultimate Sourdough English Muffin
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3.72 from 21 votes

Sourdough English Muffins

There is nothing I love more to pair with my morning cup of tea than a fresh sourdough English muffin.
Course: Bread, Breakfast, Snack
Cuisine: Sourdough
Keyword: sourdough
Servings: 24 muffins
Calories: 211kcal
Author: Cery

Ingredients

  • 4 Tbsp honey
  • 2 cups warm water
  • 1 Tbsp yeast optional
  • 2 cups sourdough starter that is active and bubbly
  • 7 to 10 cups unbleached all purpose flour
  • 3/4 cup non-fat dry milk
  • 1/2 cup butter at room temperature (1 stick)
  • 1 1/2 Tbsp Kosher salt
  • cornmeal or semolina to sprinkle on pans and on top of muffins

Instructions

  • In a large mixing bowl, dissolve the honey in the warm water.
  • 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.
  • Add the dry milk, butter, salt, and a second cup of flour, and beat well.
  • 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.
  • 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.
  • 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.
  • Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
  • Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
  • 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, about 1 hour.
  • Transfer the rounds to an electric griddle preheated to 275°F or a big skillet on the stove top.
  • 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.
  • Remove them from the griddle and cool on a rack.

Traditional Sourdough Method

  • Dissolve the honey in the warm water.
  • Add 2 cups of flour and the rest of the ingredients and mix well.
  • Continue adding flour a cup at a time to form a dough that holds together and pulls away from the sides of the bowl.
  • 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.
  • 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.
  • Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
  • Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
  • 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.
  • Transfer the rounds to an electric griddle preheated to 275°F or a large skillet on the stove top.
  • 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.

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!

Nutrition

Calories: 211kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 493mg | Potassium: 114mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg