Dairy-Free Sourdough English Muffins
Elevate your breakfast game with these fluffy and tangy Dairy-Free Sourdough English Muffins, crafted entirely without dairy for those with dietary restrictions or preferences. This recipe features an active sourdough starter that brings a rich, complex flavor, while unsweetened non-dairy milk adds moisture without overpowering the taste. With simple ingredients like olive oil, granulated sugar, and cornmeal for that signature texture, these muffins are a delightful combination of chewy, golden-brown perfection. The slow fermentation process ensures exceptional flavor development, and the cook-on-the-skillet method creates a light yet crisp exterior. Perfectly portioned into 3-inch rounds, they're ideal for everything from jam-covered breakfasts to savory egg and avocado sandwiches. Easy to freeze and reheat, these dairy-free sourdough muffins are a versatile addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 240 ml Unsweetened non-dairy milk (e.g., almond, oat, or soy)
- 60 ml Water
- 15 grams Granulated sugar
- 15 ml Olive oil (or other neutral-flavored oil)
- 400 grams All-purpose flour
- 7 grams Salt
- 20 grams Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the sourdough starter, non-dairy milk, water, sugar, and olive oil. Mix until combined.
Gradually add the all-purpose flour and salt to the liquid mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and allow it to rise at room temperature for 6-8 hours, or until roughly doubled in size. This slow fermentation helps develop flavor.
Once the dough has risen, gently deflate it and transfer it onto a floured surface. Roll the dough out to a thickness of about 1.5 cm (1/2 inch).
Using a 3-inch round cutter (or a drinking glass), cut the dough into circles. Re-roll scraps of dough as needed to cut out more circles.
Lightly sprinkle a baking tray with cornmeal and place the cut rounds on top. Sprinkle a bit more cornmeal on the tops, cover loosely with a towel, and let them rest for 45 minutes to 1 hour.
Preheat a skillet or griddle over medium-low heat. Do not grease the skillet; the cornmeal will keep the muffins from sticking. Carefully transfer the dough rounds to the hot skillet.
Cook the English muffins for 5-7 minutes on each side, adjusting the heat as necessary to prevent burning. They should puff up as they cook and develop golden-brown tops and bottoms.
Remove the muffins from the skillet and allow them to cool on a wire rack. Use a fork to split them open and toast if desired before serving.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 16.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 370 mg | 28% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
