Sourdough English Muffins Recipe

Making Sourdough English Muffins is a fun and delicious way to use your sourdough starter! These muffins are soft and fluffy inside with a perfect golden-brown exterior and those iconic nooks and crannies. Here’s a simple recipe to make them at home:

Sourdough English Muffins Recipe

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1/2 cup (120ml) warm milk (or water)
• 2 tbsp unsalted butter, melted (plus extra for greasing)
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 2 1/2 to 3 cups (300-360g) all-purpose flour (you might need to adjust the flour amount)
• Cornmeal (for dusting)

Instructions:

Step 1: Prepare the Dough

1. In a large bowl, combine your sourdough starter, warm milk, melted butter, sugar, and salt. Stir to combine.
2. Gradually add the flour (start with about 2 1/2 cups) to the wet ingredients, mixing until a dough forms. The dough should be soft but not too sticky. You can add a little more flour if it’s too sticky.
3. Knead the dough for about 5-7 minutes until smooth and elastic. If you have a stand mixer, you can use the dough hook for this step.

Step 2: First Rise

1. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise at room temperature for about 4-6 hours or until it has doubled in size. The rise time can vary depending on the temperature of your kitchen and the activity of your starter.

Step 3: Shape the Muffins

1. Once the dough has risen, gently punch it down to release the air. Turn the dough onto a lightly floured surface.
2. Roll the dough out to about 1/2-inch thick. Using a round cookie cutter (about 3 inches in diameter) or a drinking glass, cut out circles of dough.
3. Place the dough circles onto a baking sheet that’s lightly dusted with cornmeal (this will help prevent sticking). Gently press the tops of each muffin with your fingers to flatten them slightly.
4. Sprinkle a little cornmeal on top of each muffin, then cover them loosely with a clean towel or plastic wrap and let them rest for about 30-45 minutes to puff up slightly.

Step 4: Cook the Muffins

1. Heat a griddle or skillet over medium-low heat and lightly grease it with butter or oil.
2. Carefully place the muffins on the hot griddle. Cook for about 5-7 minutes on each side until golden brown and firm. You might need to adjust the heat if the muffins are browning too quickly.
3. Flip carefully using a spatula, and cook the second side for the same amount of time.

Step 5: Cool and Serve

1. Let the muffins cool slightly before slicing. Use a fork to split the muffins (not a knife), as this helps preserve the texture and creates the perfect nooks and crannies.
2. Serve them warm with your favorite spread—butter, jam, or even eggs and bacon for a full breakfast!

Tips:

• Active starter: Make sure your sourdough starter is active and bubbly before using it, as this will help your muffins rise well.
• Resting time: If you don’t have time for a long rise, you can let the dough rise in the fridge overnight for a slower fermentation and better flavor.
• Griddle alternative: If you don’t have a griddle, a non-stick skillet works fine too. Just make sure to cook on low to medium-low heat to allow the inside to cook through without burning the outside.

These sourdough English muffins will have that tangy sourdough flavor you love, and the texture will be wonderfully soft and airy with a crispy crust. Perfect for breakfast or brunch!

Would you like to try adding any other flavors to them, like herbs or cheese?