Description
These homemade Sourdough English Muffins are tangy, chewy, and absolutely perfect. They are surprisingly simple to make with mostly hands-off time, and they require no commercial yeast. The nooks and crannies catch every bit of melting butter, making them a cherished family tradition.
Ingredients
1 cup Active sourdough starter
3 cups All-purpose flour
1 cup Warm milk
2 tablespoons Unsalted butter, melted
1 teaspoon Salt
1 tablespoon Granulated sugar
1/4 cup Cornmeal (for dusting)
Instructions
- Mix the dough. In a large bowl, combine the starter, warm milk, and melted butter. Stir in the flour, salt, and sugar. Mix until a shaggy dough forms
- First rise. Cover the bowl with plastic wrap. Let it rest at room temperature for 8-12 hours. Overnight works perfectly. The dough should double in size
- Shape the muffins. Turn the dough onto a lightly floured surface. Gently deflate it. Pat it into a 1/2-inch thick rectangle
- Cut the rounds. Use a biscuit cutter or a glass to cut out rounds. Re-roll the scraps and cut more. This batch should yield about 10-12 Sourdough English Muffins
- Second rise. Place the rounds on a baking sheet dusted with cornmeal. Sprinkle more cornmeal on top. Cover loosely and let them rest for 30-60 minutes
- Cook the muffins. Heat a large skillet or griddle over medium-low heat. Cook the Sourdough English Muffins for 5-7 minutes per side. They should be golden brown and sound hollow when tapped
- Cool completely. Transfer the cooked Sourdough English Muffins to a wire rack. Let them cool before splitting them with a fork
Notes
Always use a thermometer for your griddle. Keep the heat low to avoid burning.
Do not rush the first rise. A slow, long fermentation builds the best flavor.
Use a fork to split your Sourdough English Muffins. This creates the iconic craggy surface.
Store cooled Sourdough English Muffins in an airtight container at room temperature. They stay fresh for up to 3 days. For longer storage, freeze them for up to three months.
To reheat, simply toast them directly from frozen.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: sourdough, english muffins, breakfast, homemade