Sourdough English Muffins

Making Sourdough English Muffins at home is a rewarding process, and they come out with that signature tangy flavor and soft, slightly chewy texture. Here’s a simple recipe for you to try:

Sourdough English Muffins Recipe

Ingredients:

• 1 cup (240g) sourdough starter (active, fed, and bubbly)
• 1/2 cup (120ml) warm milk (about 110°F/43°C)
• 1/4 cup (60g) unsalted butter (melted)
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 cups (240g) all-purpose flour
• Cornmeal (for dusting)

Instructions:

1. Activate the Starter:
   • Make sure your sourdough starter is active and bubbly before using it. If it’s been sitting in the fridge, feed it about 4-6 hours before starting this recipe so it’s at peak activity.
2. Mix Wet Ingredients:
   • In a large bowl, combine the sourdough starter, warm milk, melted butter, and sugar. Stir until the mixture is smooth and well combined.
3. Add Dry Ingredients:
   • Add the flour, salt, and baking soda. Stir the dough with a wooden spoon or dough hook until it starts to come together into a rough dough. The dough should be soft but not too sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
4. Knead the Dough:
   • Lightly flour a clean surface, then knead the dough for about 5-7 minutes until it becomes smooth and elastic. It should feel soft and slightly tacky but not overly sticky.
5. First Rise:
   • Shape the dough into a ball and place it in a greased bowl. Cover it with a clean towel or plastic wrap. Let the dough rise at room temperature for about 2-3 hours, or until it has doubled in size. If you’re using a cold-proofing method, you can refrigerate it overnight for a slower rise.
6. Shape the Muffins:
   • Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it out to about 3/4-inch thickness.
   • Use a round cutter (about 3 inches in diameter) to cut out the muffins. If you don’t have a cutter, you can use the rim of a glass or a cup. Re-roll any scraps and continue cutting out more muffins.
7. Preheat the Griddle:
   • Heat a large griddle or cast-iron skillet over medium-low heat. Sprinkle a little cornmeal on the griddle or skillet to prevent sticking.
8. Cook the Muffins:
   • Place the muffins on the griddle, leaving a little space between each one. Cover with a lid or another pan to help them cook evenly.
   • Cook for 7-10 minutes per side, adjusting the heat to ensure they don’t burn. The muffins should puff up slightly and turn golden brown on both sides.
   • If they’re browning too quickly, reduce the heat a bit to allow them to cook through without burning. You may need to check the internal temperature—they should reach around 200°F (93°C).
9. Cool:
   • Once the muffins are cooked, transfer them to a wire rack to cool completely.
10. Split and Toast:

• Once cooled, use a fork to split the muffins down the middle (this helps create the “nooks and crannies” they’re famous for). Toast the halves in a toaster or on a skillet with a little butter for extra flavor and texture.

Tips:

• Starter: If you don’t have a sourdough starter yet, you can either get some from a friend or start one at home (it takes about 5-7 days to get a starter going).
• Cornmeal: Cornmeal gives that authentic English muffin texture. You can also use semolina flour for a similar effect.
• Proofing: If you don’t have time for a long rise, you can use quick-acting yeast in place of sourdough starter. However, the sourdough version has that distinctive tangy flavor that you’re aiming for.
• Storage: These English muffins store well for about 3-4 days at room temperature. You can also freeze them for up to a month. Just split and toast them directly from the freezer.

Enjoy your homemade Sourdough English Muffins with butter, jam, or eggs and bacon for a delicious breakfast!