Sourdough English Muffins
Discover the delightfully tangy and chewy goodness of homemade Sourdough English Muffins—a perfect fusion of old-world sourdough charm and classic breakfast fare. This recipe combines a slow-fermented sourdough starter with a touch of whole wheat flour, creating muffins with an irresistibly soft interior and a lightly crisp exterior, thanks to a dusting of golden cornmeal. With a hands-off overnight rise, these muffins are as approachable as they are rewarding, requiring minimal effort for maximum flavor. Cooked on a griddle to perfection, they boast the signature nooks and crannies that are ideal for slathering with butter, jam, or even a poached egg. Whether paired with coffee for breakfast or used as the base for homemade sandwiches, these Sourdough English Muffins offer a bakery-quality experience right from your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 475 grams All-purpose flour
- 25 grams Whole wheat flour
- 100 grams Active sourdough starter
- 240 milliliters Milk
- 120 milliliters Water
- 30 grams Unsalted butter
- 20 grams Sugar
- 10 grams Salt
- 2 grams Baking soda
- 30 grams Cornmeal
Instructions
Begin by warming the milk slightly until lukewarm. Add the butter to the milk and allow it to melt. Let the mixture cool to room temperature.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, and salt. Stir to distribute the dry ingredients evenly.
Add the active sourdough starter to the dry ingredients followed by the lukewarm milk and butter mixture, and then the water.
Mix the ingredients together until a shaggy dough forms. Knead the dough for about 5 to 7 minutes until it becomes smooth and slightly sticky.
Place the dough in a lightly greased bowl, cover it with a plastic wrap or damp cloth, and allow it to rest at room temperature for about 8 hours or until it doubles in size.
After the dough has risen, gently deflate it and keep it in the bowl. Sprinkle the baking soda over the dough and knead it into the dough, ensuring it's well incorporated.
Lightly dust your work surface with cornmeal and turn the dough out onto it. Roll the dough out to about 1/2-inch thickness.
Using a round cutter (3-4 inch diameter), cut out muffins and place them on a baking sheet dusted with cornmeal. Re-roll the scraps and cut out more muffins.
Cover the muffins with a damp cloth and let them rest for 45 minutes until slightly puffy.
Heat a griddle or heavy-bottomed skillet over medium-low heat. Carefully transfer the muffins to the skillet without overcrowding.
Cook the muffins on each side for about 7 to 10 minutes, or until the muffins are golden brown and cooked through. You may need to adjust the heat to prevent burning but ensure they cook all the way through.
Let them cool on a wire rack before splitting and serving.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 446.3 g | 162% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 33.4 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 402 mg | 31% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1066 mg | 23% | |
*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.
