sourdough english muffins

These easy sourdough english muffins cook up light and fluffy, with a delicious sourdough flavor! Mix everything the night before and wake up to a beautiful dough that&#x27;s ready to be cut out and cooked to 'nook and cranny' perfection!

Sourdough English Muffins Recipe

sourdough starter 'levain' (active)

honey (sugar

milk (any milk can be used)

all-purpose flour

fine sea salt

cornmeal (for sprinkling)

Prepare sourdough starter in advance: To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours.

The morning before cooking

Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough for 5 minutes.

Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)

The night before cooking

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2' in thickness.

Use a 3' biscuit cutter to cut rounds and place them on a parchment lined baking sheet that&#039;s been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.

Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2' apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)

The next morning

https://embed.mediavine.com/videos/m9epn5pizsudvoprwp6l

A delicious sourdough english muffin recipe that requires NO yeast. It's an easy, overnight recipe that we make at our farmhouse on Little Spoon Farm regularly! This recipe has been tested with King Arthur flour but you can use your flour of preference!

Sourdough English Muffins

English Muffins are surprisingly easy to make and so much better than store bought. The addition of sourdough starter makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.

(8 ounces, 224 grams) active sourdough starter (100% hydration)

(6 oz, 180 ml) warm water

(8 oz, 240 ml) whole milk, warmed to 110F

(25 oz, 700 grams) unbleached all-purpose flour

(2.5 oz, 75 grams) honey

(2 oz, 56 grams) vegetable oil

salt

cornmeal

Combine the starter, water, milk and 2 cups...

Combine the starter, water, milk and 2 cups of the flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.

Add the honey, oil and salt and mix...

Add the honey, oil and salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining flour and knead until the dough clears the sides of the bowl and clings to the hook. Knead the dough for 2-3 minutes. If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.

Transfer the dough to a lightly oiled bow,...

Transfer the dough to a lightly oiled bow, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cove the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

Turn the dough from the bowl and knead...

Turn the dough from the bowl and knead briefly to form a smooth ball. Lightly sprinkle your work surface with cornmeal. Roll the dough to 3/8” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins. Place the muffins on an ungreased baking sheet. Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.

Preheat a griddle or cast-iron pan over medium-high...

Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. "Bake" the muffins for about 8 minutes on each side until well-risen and deep golden brown. Keep an eye on the heat so the muffins don't burn. Adjust the heat as needed. Cool on wire rack. To serve, split and toast.

The muffins freeze very well.

Sourdough English Muffins have a rich flavor. Use up your sourdough discard and deepen your English Muffin flavor. The texture will also be improved. So good!

2-3/4 Cups All purpose flour (divided)-350 grams

recently fed starter-130 grams

honey-20

Tsp. salt-1.5 grams

Mix starter yogurt and and water together in...

Mix starter yogurt and and water together in a large bowl

Add 2 Cups of the flour and let...

Add 2 Cups of the flour and let sit 8 hours or overnight covered at room temperature.

Add remaining ingredients including the extra 3/4 Cup...

Add remaining ingredients including the extra 3/4 Cup flour.

Mix by hand and then turn out onto...

Mix by hand and then turn out onto your work surface.

Knead lightly until the dough becomes elastic.

Roll out on a floured board to 1/2...

Roll out on a floured board to 1/2 inch thick.

Cut out muffin rounds with a mason jar...

Cut out muffin rounds with a mason jar lid or circle cutter.

Arrange the muffins on a baking sheet lined...

Arrange the muffins on a baking sheet lined with silicone mat or parchment paper.

Heat your griddle to to medium and cook...

Heat your griddle to to medium and cook muffin 8 to 10 minutes until golden brown on the bottom.

Turn the English muffins and cook for another...

Turn the English muffins and cook for another 8 to 10 minutes or until the bottom is browned to your liking and cooked thoroughly. Flatten the top with your spatula as necessary to create the flat top.

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Sourdough English Muffins Recipe

Sourdough English Muffins

Sourdough English Muffins

Top 3 sourdough english muffins recipes from across the web

The most viewed sourdough english muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough English Muffins Recipe

Sourdough English Muffins

Sourdough English Muffins

The most viewed sourdough english muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine