Once the sourdough bug bites you, it's hard to stop. If you love all things sourdough, read on for an amazing sourdough English muffin recipe.
These sourdough English muffins turned out even better than I could have expected. We love English muffins around here for a fast breakfast.
In the spring, we'll top them with strawberry jam. For a heartier breakfast, I'll pair them with egg bites. Sometimes, I'll even add some lettuce or homegrown sprouts.
Make Sourdough English Muffins on Your Stovetop
So last year, our 45-year-old propane wall oven finally gave up the ghost. We'd been fiddling with it for a couple of years to keep it going, but then, one day, it just stopped working.
I spent a lot of time experimenting with cooking and baking on our wood stove. But once the warm weather rolled around, the wood stove made our house too hot. So, I looked for recipes to make on a cast iron griddle on our propane stovetop. And this one was the best.
Sourdough English Muffins Ingredients
The key to great sourdough English muffins lies in sticking to simple ingredients. They work together to create a complex flavor. Here's what you'll need:
- ½ cup active sourdough starter: This is the heart of your muffins, providing the distinct sourdough taste and the necessary leavening.
- 1 tablespoon sugar: Adds a slight sweetness that balances the tanginess of the sourdough.
- 1 cup milk: Helps soften the dough, giving your muffins a tender texture.
- 3 cups all-purpose flour: The structural backbone of your muffins, all-purpose flour works best for this recipe.
- 1 teaspoon salt: Enhances all the flavors within the muffins.
- ¼ cup cornmeal: Used for dusting, cornmeal prevents the muffins from sticking and adds a subtle crunch.
Directions
Creating sourdough English muffins involves a series of steps that are simple but require patience:
Mix the Ingredients: In a large bowl, combine the sourdough starter, sugar, milk, flour, and salt. Stir until all ingredients are well incorporated.
First Rise: Cover the bowl with a clean cloth and let the mixture sit at room temperature for 30-60 minutes.
Knead the Dough: Using a stand mixer with a dough hook attachment, knead the dough on the lowest speed for five minutes. Alternatively, you can knead by hand on a floured surface.
Second Rise: Place the kneaded dough in a greased bowl, cover it, and let it ferment at room temperature for 8-12 hours.
Shape the Muffins: Turn the dough onto a floured surface and divide it into ten equal parts. Roll each piece into a ball and flatten slightly.
Dust with Cornmeal: Coat each side of the flattened dough with cornmeal and let them rest for 15 minutes.
Cook the Muffins: Heat a cast iron skillet over low heat. Place the muffins in the skillet, ensuring two inches of space between them. Cover and cook for four minutes on one side, then flip and cook for another four minutes on the other side.
Enjoy your sourdough English muffins by slicing them in half and toasting them. They are perfect with butter and jam, or you can make a hearty breakfast sandwich with egg, ham, and cheese.
Our family loves sourdough for breakfast. In fact, my cinnamon sourdough muffins are one of most popular recipes. And if you're interested in finding ways to use up that sourdough discard in new recipes, you're going to love our site!
You'll find sourdough discard banana muffins here. And also sourdough discard biscuits.
Frequently Asked Questions
Making English muffins in a frying pan or cast iron skillet is a bit different from most baking. These are some of the most commonly asked questions about it.
How long can I store homemade sourdough English muffins?
Homemade sourdough English muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap them well and freeze them for up to three months. And they freeze well. And by the way, if you're curious about how someone came up with the idea of making a muffin in a pan, read this history of the English muffin.
Can I use whole wheat flour instead of all-purpose flour?
Yes, substitute whole wheat flour for all-purpose flour to add a nuttier flavor and more fiber to your muffins. And keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the amount of milk slightly.
What should I do if my dough is too sticky?
If your dough becomes too sticky to handle, lightly flour your hands and your work surface. Don't add too much flour, or your muffins will become dense and far too chewy. A sticky dough often leads to lighter, airier muffins once cooked.
Making sourdough English muffins at home can save you money. Plus, they're just delicious. With just a few ingredients and some practice and patience, your English muffins with sourdough will become a family favorite recipe.
Like this post? Save it, share it, and read it!
Recipe
Easy Sourdough English Muffin Recipe
Equipment
Ingredients
- ½ cup active sourdough starter
- 1 tablespoon sugar
- 1 cup milk
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cornmeal
Instructions
- Incorporate the sourdough starter, sugar, and milk. Flour and salt in a large bowl. Allow the mixture to stand covered for 30-60 minutes.
- Knead the dough for 5 minutes using a stand mixer with a dough hook on the lowest speed or by hand on a floured surface.
- Transfer the kneaded dough to a greased bowl, cover, and let it ferment at room temperature for 8-12 hours.
- After fermentation, form the dough into a smooth ball on a floured surface.
- Cut the dough into 10 equal parts.
- Roll each portion into a ball and slightly flatten.
- Coat each side of the dough in cornmeal and set aside for 15 minutes.
- Prepare a cast iron skillet over low heat. Arrange muffins in the skillet, with 2" spacing. Cover and cook the first side for four minutes. Flip the muffins and continue cooking for an additional four minutes.