Sourdough English Muffins Recipe

A cutting board filled with baked sour dough english muffins with a split one dripping with melted butter - Hostess At Heart

5 from 1 vote

Sourdough English Muffins Recipe

Make breakfast special with our light and fluffy Sourdough English Muffins recipe. Step-by-step instructions and helpful tips are included.

Prep Time 20

Cook Time 10

Combined Rise Time 2 15

Total Time 2 45

Servings (10-12)

Author Julie Menghini

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Ingredients

US Customary - Metric

½ cup Warm water warm water (95 °F to 105 °F). See Note #1.
2 ¼ tsp instant dry yeast or 1 packet
1 cup sourdough starter
2 tbsp granulated sugar you can use raw sugar
2 ½ cups all-purpose flour you may need to add an extra ¼ cup See note #2.
1 tsp salt
2 tbsp butter melted, cooled (I used salted but you can use unsalted as well)
Cornmeal optional so the dough does not stick to the cookie sheet after the second rise.

Instructions

In a large mixing bowl, mix the warm water, yeast, sourdough starter, and sugar. Let it sit to allow the yeast and starter to activate.
Add the flour, and salt and mix well.
Once the flour is almost all incorporated, add the melted butter.
Mix and when the batter is too thick, you can use your hands to make sure the flour is incorporated and you have a dough ball. I used a Danish whisk but when the dough gets too thick I use my hands. You can also use a wooden spoon if you don’t have a Danish whisk. I wouldn’t recommend using a traditional whisk.
Leave the dough ball in the mixing bowl and cover it with a plastic wrap. Allow the dough to rise for 90 minutes in a warm draft-free place.
*NOTE* If you have a young starter you may need to rise longer
While the dough is rising, put some cornmeal on a baking sheet pan or large plate. Set aside.
Place the dough on a floured surface. I usually use my baking mat and approximately 2 tablespoons of flour.
Roll the dough ½ inch thick. Using a 3-inch biscuit cutter stamp out your English muffins. You will need to cut a few, re-roll the dough, and cut more until you have used all the dough.
*NOTE* Once the dough is rolled, lift it from the mat to “relax it” then cut the circle.
Place the cut dough on the prepared cookie sheet and cover with a towel for the second rise in a warm, draft-free place for 45 minutes.
*NOTE* This is in my opinion very important. Cornmeal acts as little beads that will not modify the composition of the English muffin but will help with the dough not sticking to the cookie sheet.
I used a silicone mat, and just with the movement of lifting the dough from the silicone mat, the muffins lost some of their air bubbles and were flatter. So every time I put the cut dough on the cookie sheet pan I make sure there is enough cornmeal under it so it moves easily. When you pick them up from the pan to cook, don't worry about brushing off the cornmeal. You can also use a bench scraper to carefully move the dough.
Use a non-stick pan or a well-seasoned cast iron skillet with a cover and heat it on medium.
*NOTE* This is important. Covering when cooking helps with the steam. If not covered they don’t cook evenly.
Add 3 or 4 English muffins at a time depending on the size of your skillet.
*NOTE* CAREFUL when moving the English muffins after the second rise. They are full of air bubbles and you don’t want to break them out. I used 2 hands and carefully lifted them from the cookie sheet and placed them in the hot pan. You can also use a bench scraper.
Because my cast iron is well seasoned I did not need to oil the pan at all. However, I did test it and if you add a thin layer of oil before putting the muffins in it won’t change the outcome.
Once the English muffins are in the hot skillet, cover and cook for 5 minutes.
Carefully flip them and cook for an additional 4 to 5 minutes.
*NOTE* When flipping them use a fork or if you have a fish spatula use that.
The English Muffins are cooked when the internal temperature has reached 190 degrees F.
Cool completely on a wire rack.

Notes

NOTE #1* I added an extra tablespoon of water and flour an extra ¼ cup if needed. Depending on where you are at you may need to add. When mixing all the ingredients, the dough should be tacky but not sticky. When you knead in the bowl, you shouldn’t have any dry dough or very sticky wet fingers.

Note #2* make sure the warm water is 95 to 105 degrees F. If the water is cold, it will delay the yeast reaction and if it is too hot it will kill the yeast. Both lead to the yeast not working properly.)

How to cut English Muffins: Some say you can cut with a serrated knife but others say in order not to break the air bubbles you insert a fork in the middle and go around. The fork method was new and fun, but either way, it did not change the flavor or texture.

Serve them warm or lightly toasted. Add a pad of butter or your favorite jam. They were excellent as well when making an egg sandwich.

Ease: I was asked by my taste team if they were easy to make. I have to say yes. Mixing the ingredients until you have a dough. The dough feels like play dough. For a successful recipe, make sure the water is not too warm, the ingredients are all incorporated and you allow enough time to rise properly.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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