Low Sodium Sourdough English Muffins
Discover the art of crafting irresistible Low Sodium Sourdough English Muffins, a wholesome twist on a breakfast classic. Made with a bubbly active sourdough starter and a blend of all-purpose and whole wheat flour, these muffins are naturally leavened and free from added sodium—a perfect choice for low-sodium diets. Sweetened subtly with optional honey and enriched with almond milk and unsalted butter, they boast tender crumbs and signature nooks and crannies ideal for capturing your favorite spreads. Allow the dough to rise overnight for a hands-off preparation and finish them on the griddle for a golden-brown exterior. Dusted with cornmeal for added texture, these muffins are a delightful homemade alternative to store-bought varieties. Enjoy them fresh, toasted, or frozen for on-the-go convenience—the perfect addition to your breakfast repertoire!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter (fed and bubbly)
- 200 milliliters Unsweetened plain almond milk (or other low-sodium milk alternative, warmed)
- 300 grams All-purpose flour
- 50 grams Whole wheat flour
- 15 grams Honey (optional, for slight sweetness)
- 20 grams Unsalted butter (softened) or a neutral oil
- 1 teaspoon Baking soda
- 20 grams Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the active sourdough starter, warmed almond milk, all-purpose flour, whole wheat flour, and honey (if using). Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until smooth and slightly elastic. Alternatively, you can use the dough hook attachment on a stand mixer to knead the dough for 5 minutes on medium speed.
Add the softened butter (or oil), incorporating it fully into the dough. The dough will feel slightly sticky but manageable.
Place the dough into a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 8-12 hours (overnight) until doubled in size.
In the morning, transfer the risen dough to a floured surface. Sprinkle the baking soda evenly over the dough and knead it for 1-2 minutes to distribute.
Roll the dough out to about 1/2-inch thickness. Use a round biscuit cutter (3-4 inches in diameter) to cut out circles of dough. Re-roll scraps as necessary to make additional muffins.
Dust a large baking sheet with cornmeal. Place the muffin rounds on the sheet, spacing them slightly apart. Sprinkle additional cornmeal on top, cover loosely with a damp towel, and let them rest for 30 minutes.
Heat a large nonstick skillet or griddle over medium-low heat. Do not add oil or butter to the pan.
Carefully transfer the muffin rounds to the skillet and cook for 6-8 minutes per side, flipping once, until golden brown and cooked through. Lower the heat if they brown too quickly.
Cool the English muffins on a wire rack for at least 10 minutes before serving. Split them open with a fork to reveal their characteristic nooks and crannies.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Toast before serving for the best texture.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 13.8 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 457 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 760 mg | 16% | |
*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.
