Sourdough English Muffins
Easy to follow recipe for healthy, soft and chewy sourdough English muffins. They’re a favorite around our house, and we make them frequently from scratch because they’re just so simple!
There aren’t many foods The Hubs misses while maintaining a Traditional Diet, but something he does miss are those warm Egg McMuffins from the Golden Arches.
There’s something about a road-trip that brings out these cravings for him, so I set off to “healthify” them. Much to my delight, not only did I find a homemade English muffin recipe, but I was able to convert it to be SOURDOUGH to boot!
If you have sourdough starter, you’re probably thrilled when you find other ways to use up any excess. This is one of our absolute favorite sourdough recipes.
Sourdough English Muffins
- The night before, mix sourdough starter, honey and milk in the bowl of your stand mixer until just combined.
- Slowly add four cups flour (1-2 cups at a time) and mix on low using the dough hook attachment until all the flour is incorporated.
- Cover bowl with a clean tea towel and top with a plate to soak for 12-16 hours (or overnight). (I have also let this sit out for 12 hours, then placed in the refrigerator for up to two days, then brought it back to room temperature before continuing with step 4.)
- The next morning, sprinkle a teaspoon of baking soda and 2 teaspoons sea salt over the surface of the dough and knead dough to combine.
- Flour a clean surface or large board with 1/2 cup flour and knead dough until it is somewhat stiff. (You may add more flour if needed, I usually add anywhere from 1/2-1 cup flour, depending on hydration level of your starter.) The dough should be moist, but not sticking to your hands.
- Continue to knead by hand for 5 minutes until a smooth ball is formed.
- Using a rolling pin, roll dough out to about 1/2 thickness. Turning over and adding more flour to your work surface, as needed, to keep from sticking.
- Cut dough with a 3-4 inch round cutter (or a wide-mouth mason jar!).
- Line a sheet pan with wax paper and sprinkle with corn meal. Arrange English muffins onto sheet pan, leaving about 1/2 inch between rounds.
- Sprinkle the tops of the muffins with additional corn meal, cover with a tea towel and allow to rise in a warm place until doubled in size (about an hour).
- Add muffins to pan, as many as will fit without over-crowding, and cook on one side for 5-10 minutes (until nice and golden brown).
- Flip muffins and continue to bake 5-10 minutes on the other side. Use the back side of your spatula to flatten the muffins if they puff up too much.
- Continue with remaining muffins until all have been cooked.
- Eat immediately, or let cool completely and store in an airtight container and eat within a week (if they last that long!).
- As I mentioned before, I've successfully followed the first three steps and left the dough in the refrigerator until I was ready to finish the process. This can help eliminate that long step before you're ready to make them!
- If you find your English muffins are burning on the outside before the inside is cooked through, turn the heat down a bit (all stove tops cook differently, so test one muffin at a time until you find the right heat!).
- If you love sourdough recipes, be sure to check out our compilation of recipes in our eBook, Everyday Sourdough: Easy Recipes for the Everyday Baker.