Sourdough English Muffins

AuthorKateCategory, DifficultyBeginner

Delicious sourdough English Muffins are a breakfast staple. This overnight recipe is so easy, even the kids can do it!

Sourdough English Muffins Recipe

Yields24 Servings
Prep Time1 dayCook Time30 minsTotal Time1 day 30 mins

 250 g Sourdough Starter
 500 g Milk
 600 g Bread Flour
 15 g Salt
 20 g Raw, unprocessed honey (you can substitute sugar if you want to).
 Corn meal for dusting

MIXING THE DOUGH
1

In a large glass bowl, mix together all of the ingredients, including your sourdough starter and bring it together to form a dough. The dough will be quite sticky. You don't need to over work it, just bring it together until it resembles a dough. It's easy to do by hand in the bowl for less washing up, but if you prefer to do it in a stand mixer that's perfectly fine too.

Once you have a dough formed, cover it in plastic wrap and set aside for 24 hours to ferment.

You can leave the dough for up to 3 days in the fridge.

THE NEXT DAY - MAKING YOUR MUFFINS
2

You'll notice that your dough is now risen in the bowl and ready to be made into English Muffins. Wet your hands and gently shape your dough into a rough ball by performing a set of stretch and folds. This will deflate the dough - but don't worry. Now leave the dough to rest for around 30 minutes.

3

Dust your work surface with corn meal and then ease your dough out of the bowl. Sprinkle corn meal on the top of the dough too. Depending on how sticky your dough is, you might need to add some extra as you go along so keep it handy.

Gently press your dough into a rectangle using your hands.

4

Using a rolling pin, gently roll your dough to around 1/2 - 3/4 inch thick. You don't want it too thick or your muffins will be dough and take too long to cook in the middle. Using a biscuit cutter (or glass or plastic tumbler) gently cut out rounds of your dough and place them on a baking sheet lined with parchment paper and dusted with corn meal. Keep going until you can't cut any more. Then gather up the dough, roll it back out and repeat until you've used all the dough up.

5

Cover the muffins with a tea towel and leave to rest for around 30 minutes.

COOKING YOUR ENGLISH MUFFINS
6

Heat a fry pan or skillet on the stove top. You want a medium heat - you don't want to burn the outside and leave the inside raw, so just keep an eye on them and adjust as you need to. Place 4 - 6 muffins in your skillet and cook for around 5 - 7 minutes on each side. There is no need for oil or butter, the corn meal will protect them from sticking. Turn them over once you see the dough bubbling. Once they are golden on each side, take off the heat and allow to cool. Repeat the process until all of the muffins are cooked.

7

Once they are cool, use a fork to split them and enjoy them with butter or toast them for extra golden goodness!

Fork split sourdough English Muffins gives a much better texture than cutting with a knife.

Ingredients

 250 g Sourdough Starter
 500 g Milk
 600 g Bread Flour
 15 g Salt
 20 g Raw, unprocessed honey (you can substitute sugar if you want to).
 Corn meal for dusting

Directions

MIXING THE DOUGH
1

In a large glass bowl, mix together all of the ingredients, including your sourdough starter and bring it together to form a dough. The dough will be quite sticky. You don't need to over work it, just bring it together until it resembles a dough. It's easy to do by hand in the bowl for less washing up, but if you prefer to do it in a stand mixer that's perfectly fine too.

Once you have a dough formed, cover it in plastic wrap and set aside for 24 hours to ferment.

You can leave the dough for up to 3 days in the fridge.

THE NEXT DAY - MAKING YOUR MUFFINS
2

You'll notice that your dough is now risen in the bowl and ready to be made into English Muffins. Wet your hands and gently shape your dough into a rough ball by performing a set of stretch and folds. This will deflate the dough - but don't worry. Now leave the dough to rest for around 30 minutes.

3

Dust your work surface with corn meal and then ease your dough out of the bowl. Sprinkle corn meal on the top of the dough too. Depending on how sticky your dough is, you might need to add some extra as you go along so keep it handy.

Gently press your dough into a rectangle using your hands.

4

Using a rolling pin, gently roll your dough to around 1/2 - 3/4 inch thick. You don't want it too thick or your muffins will be dough and take too long to cook in the middle. Using a biscuit cutter (or glass or plastic tumbler) gently cut out rounds of your dough and place them on a baking sheet lined with parchment paper and dusted with corn meal. Keep going until you can't cut any more. Then gather up the dough, roll it back out and repeat until you've used all the dough up.

5

Cover the muffins with a tea towel and leave to rest for around 30 minutes.

COOKING YOUR ENGLISH MUFFINS
6

Heat a fry pan or skillet on the stove top. You want a medium heat - you don't want to burn the outside and leave the inside raw, so just keep an eye on them and adjust as you need to. Place 4 - 6 muffins in your skillet and cook for around 5 - 7 minutes on each side. There is no need for oil or butter, the corn meal will protect them from sticking. Turn them over once you see the dough bubbling. Once they are golden on each side, take off the heat and allow to cool. Repeat the process until all of the muffins are cooked.

7

Once they are cool, use a fork to split them and enjoy them with butter or toast them for extra golden goodness!

Fork split sourdough English Muffins gives a much better texture than cutting with a knife.

Sourdough English Muffins
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