Super Soft Sourdough English Muffins are a delightful homemade treat that combines the tangy flavor of sourdough with the soft, airy texture of classic English muffins. They’re perfect for breakfast, with butter, jam, or as a base for eggs Benedict. Plus, making them with a sourdough starter adds a great depth of flavor. Here’s a recipe to make them super soft and irresistible!
Super Soft Sourdough English Muffins
Ingredients:
- 1/2 cup (120g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) whole milk, lukewarm
- 2 tablespoons (30g) unsalted butter, melted
- 1 tablespoon honey or sugar
- 3 cups (360g) all-purpose flour (you can use 1/2 whole wheat flour for extra fiber)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Cornmeal or semolina flour (for dusting)
Instructions:
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Prepare the Dough:
- In a large bowl, combine the lukewarm milk, melted butter, honey (or sugar), and active sourdough starter. Stir until the honey/sugar is dissolved and everything is well mixed.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, stirring as you go, until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-6 minutes.
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First Rise:
- Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for about 1-2 hours, or until it has doubled in size.
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Shape the Muffins:
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about 1/2-inch thick.
- Use a round cutter (about 3 inches in diameter) to cut out your muffin shapes. Re-roll any scraps to cut additional muffins.
- Lightly dust the tops of the cut muffins with cornmeal or semolina flour. This gives them that classic English muffin texture.
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Second Rise:
- Place the cut muffins onto a parchment paper-lined baking sheet or a tray dusted with cornmeal. Cover them loosely with a kitchen towel and let them rise for 30-45 minutes, or until they puff up slightly.
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Cook the Muffins:
- Heat a large cast-iron skillet or griddle over medium-low heat. The pan should be lightly greased with a little butter or oil, but not too much.
- Carefully place the risen muffins in the pan (you may need to do this in batches depending on the size of your skillet). Cook the muffins for about 5-7 minutes on each side, or until they are golden brown and cooked through.
- You’ll want to cook them on a low-to-medium heat so they cook through without burning. You might need to adjust the heat during the cooking process.
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Cool and Serve:
- Once cooked, remove the muffins from the pan and let them cool on a wire rack. They’ll continue to set and firm up slightly as they cool.
- Slice them with a fork (to preserve the crumb structure) and enjoy with butter, jam, or even eggs.
Tips for Super Soft Muffins:
- Use an active sourdough starter: For the best flavor and texture, make sure your sourdough starter is fed and bubbly before you begin.
- Don’t rush the rise: Letting the dough rise properly both during the first and second rise is key to getting those soft, airy muffins.
- Cooking on low heat: This helps to ensure that the inside cooks through without burning the outside. It might take a bit longer, but the result is worth it!
- Optional: Use a muffin ring: If you prefer perfectly shaped muffins, you can use muffin rings to help them hold their shape while cooking. Just be sure to grease the rings or dust them with cornmeal.
Why These Muffins Are Special:
- Sourdough flavor: The sourdough starter adds a unique tangy flavor that really sets these apart from regular English muffins.
- Soft and airy texture: The double rise and gentle cooking process ensure that these muffins are incredibly soft and fluffy inside with that slightly crispy exterior.
- Versatile: These can be served with so many different toppings, from classic butter and jam to savory toppings like avocado, poached eggs, or smoked salmon.
These muffins are great for breakfast, brunch, or even as a snack. If you have any leftovers (which might be unlikely!), they store well in an airtight container for a day or two or can be frozen for longer storage.
Enjoy baking these, and let me know how they turn out!