Perfectly Crafted Sourdough English Muffins
Indulge in the delightful charm of homemade Sourdough English Muffins! This recipe is a treasure I stumbled upon online, and while I can’t recall the source, I can certainly attest to its deliciousness. These muffins require some planning due to the long fermentation process, but the results are well worth the wait. Made with your beloved sourdough starter, these tender muffins have a crispy exterior and a soft, airy interior. They are perfect for breakfast or brunch and can even be made in a compact kitchen, like my little galley on a sailboat! By baking at a low temperature and slow cooking, you’ll achieve perfection without worry. If you're using muffin rings, simply cover them with a cookie sheet after the initial flip for optimal cooking. Enjoy the satisfaction of crafting these delightful treats from scratch!
18
Servings
150
Calories
7
Ingredients
Ingredients
proofed sourdough starter
1 cup (proofed)
honey
2 tablespoons (liquid)
milk
2 cups (reconstituted powdered milk or regular milk)
unbleached white flour
4 cups (plus 1-2 cups for kneading)
baking soda
1 teaspoon (sprinkled)
sea salt
2 teaspoons (fine)
cornmeal
1/4 cup (for sprinkling)
Instructions
1
Night Before: In a mixing bowl, combine 1 cup of proofed sourdough starter, 2 tablespoons of honey, and 2 cups of milk. Mix until smooth.
2
Gradually add 4 cups of unbleached white flour, mixing in 2 cups at a time until the flour is fully incorporated. Do not overmix; just ensure the flour is wet.
3
Cover the bowl with a clean towel and let it sit at room temperature in a draft-free area for 12 to 16 hours.
4
Next Morning: Stir down the risen mixture gently.
5
Sprinkle 1 teaspoon of baking soda and 2 teaspoons of salt over the surface of the dough, then mix it into the dough until well combined.
6
Flour a clean workspace with 1 cup of unbleached white flour and knead the dough until it reaches a medium-stiff consistency. The dough should be moist but not sticky to your hands.
7
Once the right texture is achieved, knead for an additional 5 minutes until the dough forms a smooth ball.
8
Roll the dough on a floured board until it is about 1/2 inch thick. Use a 3-4 inch round cutter to cut out muffins, ensuring they are uniform in thickness.
9
Place the cut muffins onto wax paper dusted with cornmeal, ensuring they do not touch each other. Sprinkle additional cornmeal on top of the muffins.
10
Cover the muffins and allow them to rise in a warm place for about 1 hour, or until they have puffed up.
11
Preheat your griddle or frying pan with a small amount of butter, adding a little olive oil to prevent smoking. If using muffin rings, preheat them on the grill as well.
12
Set your heat to a low flame and cook one side of the muffins for 4-5 minutes until golden brown. Flip them over, and cover the muffins with a lid or cookie sheet to help them cook evenly throughout.
13
Press down gently with a spatula and cook the second side for another 4-5 minutes.
14
Once done, these muffins will resemble store-bought varieties but with a freshness and flavor that is beyond compare!
Nutrition Information
0.8g
Fat
28.3g
Carbs
3.3g
Protein
1g
Fiber
0.2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
How many English muffins does this sourdough recipe make?
This recipe yields approximately 18 servings.
How long does the initial fermentation process take?
The dough needs to sit at room temperature for 12 to 16 hours.
What type of milk can be used for these muffins?
You can use either regular milk or reconstituted powdered milk.
How much sourdough starter is required?
The recipe calls for 1 cup of proofed sourdough starter.
What type of flour is recommended?
Unbleached white flour is used for both the dough and the kneading process.
How much honey is added to the mixture?
Two tablespoons of liquid honey are included in the recipe.
When should I add the baking soda and salt?
The baking soda and salt should be sprinkled over the dough the next morning after the long fermentation.
What is the purpose of cornmeal in this recipe?
Cornmeal is used for dusting the wax paper and the tops of the muffins to prevent sticking and add texture.
How long is the second rise after cutting the muffins?
The cut muffins should rise in a warm place for about 1 hour until puffed.
What thickness should the dough be rolled to?
The dough should be rolled until it is about 1/2 inch thick.
What size cutter is best for these muffins?
A 3-4 inch round cutter is recommended for uniform muffins.
What temperature should be used for cooking?
The muffins should be cooked over a low flame to ensure they cook through without burning.
How long do you cook each side of the muffin?
Each side should be cooked for 4 to 5 minutes until golden brown.
Why should I cover the muffins while they cook?
Covering them with a lid or cookie sheet helps them cook evenly throughout.
What fats are used for frying the muffins?
A small amount of butter is used, mixed with a little olive oil to prevent smoking.
What should the consistency of the dough be after kneading?
The dough should reach a medium-stiff consistency that is moist but not sticky to your hands.
How long should I knead the dough?
Once the right texture is achieved, knead for an additional 5 minutes until smooth.
Can this recipe be made in a small kitchen?
Yes, the recipe notes it is suitable for compact kitchens, such as a galley on a sailboat.
What are the calories per serving?
Each muffin contains approximately 150 calories.
How much protein is in one sourdough English muffin?
There are 3.3g of protein per serving.
What is the total fat content?
The fat content is very low at 0.8g per serving.
How many carbohydrates are in a muffin?
Each serving contains 28.3g of carbohydrates.
Is there fiber in these muffins?
Yes, there is 1g of fiber per serving.
How much sugar is in each muffin?
The sugar content is minimal at 0.2g per serving.
How many ingredients are in this recipe?
There are 7 primary ingredients: starter, honey, milk, flour, baking soda, salt, and cornmeal.
What type of salt should be used?
The recipe specifies 2 teaspoons of fine sea salt.
What should I do if I use muffin rings?
Preheat the rings on the grill and cover them with a cookie sheet after the initial flip.
Should I overmix the dough initially?
No, you should just ensure the flour is wet and fully incorporated without overmixing.
What is the texture of the finished muffins?
They have a crispy exterior and a soft, airy interior.
What tags define this recipe?
Tags include sourdough, english muffins, homemade, bread, breakfast, fermentation, baking, and healthy.