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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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Cool:
- Once the muffins are cooked, transfer them to a wire rack to cool completely.
- 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!
