Sourdough English Muffins
Ingredients
- 1 cup active sourdough starter (100% hydration, fed and bubbly) 240g
- 1 cup whole milk, lukewarm 240g
- 2 tbsp salted butter, melted 28g
- 1 tbsp granulated sugar
- 3 cups unbleached all-purpose flour, spooned & leveled 360g
- 1 tsp fine sea salt
- ¼ tsp baking soda, (optional - see notes)
- Cornmeal or semolina (for dusting)
Instructions
- Mix the Dough: In a large bowl, combine active sourdough starter, lukewarm whole milk, melted butter, and sugar. Stir until blended. Add all-purpose flour and salt. If you prefer less tangy English muffins, you can add your baking soda now. Mix with a spatula or dough whisk until a shaggy, slightly sticky dough forms. Cover with a damp cloth and let ferment at room temperature (70-75°F/21-24°C) for 8-12 hours, until doubled and bubbly.
- Optional Refrigeration: If you need to delay shaping (as I often do), cover the dough tightly and refrigerate for up to 24 hours. This keeps the flavor mild and the dough workable.
- Shape the Muffins: After fermentation (and refrigeration, if used), sprinkle with baking soda (if you didn't already adding during mixing) over the dough and gently fold it in for 30 seconds. On a lightly floured surface, pat or roll the dough to a scant 1/2 inch thick. Cut out rounds with a 3-inch cutter and place on a baking sheet dusted with cornmeal. Gather scraps, reroll and cut to yield 12 muffins. Sprinkle tops with cornmeal, cover loosely, and let rest for 45 minutes until slightly puffy.
- Cook the Muffins: Preheat a non-stick skillet, cast iron pan, or griddle over low-medium heat (325°F/165°C). Cook 4-5 muffins at a time, 5-7 minutes per side, until golden brown and the internal temperature reaches 190°F/88°C. Transfer to a wire rack to cool. Repeat with remaining muffins.
- Serve: Split muffins with a fork and toast lightly. Enjoy as breakfast sandwiches or with butter and jam.
Notes
- Texture Note: These muffins don’t yet have the classic nooks and crannies of store-bought English muffins, likely due to the long refrigeration or dough handling. They’re still incredibly delicious and perfect for breakfast sandwiches. I’m working on achieving that craggy texture and will update this recipe soon!
Why We Love Them: The mild sourdough flavor and soft, chewy texture make these muffins a family favorite, far better than store-bought. They’re easy to make and forgiving, even with a 36-hour fridge rest. - Baking Soda Note: I added the 1/4 teaspoon baking soda when mixing the dough, which contributed to the mild flavor and golden crust but may have reduced the nooks and crannies. For a more open texture, try adding it just before shaping instead. I’m experimenting to perfect the classic craggy structure and will update soon!
- Tips:
- Ensure your starter is active (doubles in 4-6 hours after feeding) for best results.
- Handle the dough gently when shaping to avoid deflating it.
The scant 1/2 inch thickness and rerolling scraps helped me get 12 muffins. - Store in an airtight container for 2-3 days or freeze for up to 1 month. Toast to refresh.
Nutrition
Serving: 1muffin
Servings: 12 muffins
