Why make this recipe
Sourdough English muffins are a delightful breakfast treat that combines the tangy flavor of sourdough with the hearty texture of classic English muffins. They’re easy to make, and you can customize them with your favorite ingredients. These muffins are perfect for toasting and spreading with butter or jam. Plus, making them from scratch gives you the satisfaction of using your sourdough starter in a delicious way.
How to make Sourdough English Muffins
Ingredients
- 2 cups sourdough starter, active and bubbly
- 1 cup warm milk
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 2 teaspoons salt
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- Cornmeal for dusting
Directions
- In a large bowl, mix the sourdough starter, warm milk, and sugar until well combined.
- Stir in the melted butter and salt.
- Gradually add the flour and baking soda, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Place the dough in a greased bowl, cover, and let it rise for about 1-2 hours until doubled in size.
- Punch down the dough and roll it out to about 1/2 inch thick.
- Cut into rounds using a biscuit cutter.
- Dust a baking sheet with cornmeal and place the rounds on it.
- Cover and let them rise for another 30 minutes.
- Preheat a skillet over medium heat.
- Cook each muffin for about 5-7 minutes on each side until golden brown.
- Allow to cool before slicing and serving.
How to serve Sourdough English Muffins
These muffins are perfect for breakfast. You can serve them toasted with butter, jam, or honey. They also make a great base for eggs Benedict or a breakfast sandwich with bacon and cheese. Add your favorite toppings to enjoy a special morning treat!
How to store Sourdough English Muffins
To store your Sourdough English muffins, let them cool completely first. Place them in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. To enjoy, simply toast them from frozen or warm them up in the skillet.
Tips to make Sourdough English Muffins
- Make sure your sourdough starter is active and bubbly for the best rise.
- Knead the dough gently to maintain a soft texture.
- Allow the muffins to cool completely before slicing to prevent them from getting soggy.
- Experiment with different add-ins like herbs, cheese, or spices for more flavor.
Variation
You can customize your Sourdough English muffins by adding ingredients such as herbs, cheese, or spices to the dough. Try mixing in some garlic powder or dried herbs for an extra kick. You can also add cheese for a savory twist or even some dried fruits for a sweet version.
FAQs
1. Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free flour mix, but this may change the texture and flavor a bit.
2. How do I know when the dough has risen enough?
The dough should double in size and feel airy and light when you poke it with your finger.
3. What if my sourdough starter isn’t active?
Make sure to feed your sourdough starter before using it. If it’s not bubbly, allow it to ferment longer until it becomes active.
Sourdough English Muffins
Ingredients
Method
- In a large bowl, mix the sourdough starter, warm milk, and sugar until well combined.
- Stir in the melted butter and salt.
- Gradually add the flour and baking soda, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Place the dough in a greased bowl, cover, and let it rise for about 1-2 hours until doubled in size.
- Punch down the dough and roll it out to about 1/2 inch thick.
- Cut into rounds using a biscuit cutter.
- Dust a baking sheet with cornmeal and place the rounds on it.
- Cover and let them rise for another 30 minutes.
- Preheat a skillet over medium heat.
- Cook each muffin for about 5-7 minutes on each side until golden brown.
- Allow to cool before slicing and serving.