Sourdough English Muffins
These easy overnight sourdough English muffin recipe gives you soft muffins filled with nooks and crannies! These healthy sourdough muffins are the prefect breakfast or brunch. Made with milk, sourdough starter, softened butter and all purpose flour.
Equipment
- 1 stand mixer
- 1 Dough whisk optional
- 1 Non stick skillet or cast iron pan With cover
Ingredients
- 100 grams active sourdough starter fed and bubbly
- 1.5 tbsp honey
- 240 grams milk
- 360 grams all purpose flour
- 1 tsp salt
- 45 grams softened butter
- 1/4 cup cornmeal optional, for sprinkling on dough
Instructions
- Feed your sourdough starter 4-8 hours before making this recipe so that it is bubbly and active when starting the dough.
- Add the milk and sourdough starter to a large bowl or bowl of a stand mixer and whisk well. Add the flour, butter, salt, and honey to the dough. Mix all ingredients to create a shaggy dough. Cover and let sit for 30 minutes.
- Transfer the dough to a stand mixer to knead. Using the dough hook, knead the dough for 6-8 minutes or until it is smooth and silky. This dough is very sticky and will not form a smooth ball. With damp hands, form the dough into a loose ball and cover the dough with plastic wrap. Set it in a warm place overnight, until it has doubled in size, about 8-10 hours.The temperature should be between 70-72 degrees. In warmer temperatures, the dough will ferment more quickly. In colder temps, it will take longer to bulk ferment.
- The next morning, dump the dough onto a lightly floured work surface. Line a baking sheet with parchment paper and sprinkle with cornmeal, if using. Sprinkle flour over the top of the dough. Roll the dough out until it is about 1/2 inch thick. Use a 3 inch biscuit cutter or lid of a mason jar to cut the muffins. Flour the spatula and your cutter, then cut each muffin and transfer to pre-lined baking sheet.
- Cover the English muffins with plastic wrap or a damp tea towel. Let them puff up until almost double in size, about 60-90 minutes.
- Preheat a non-stick skillet over low heat for 10 minutes. Use a floured spatula to transfer 4 muffins to the skillet. Cover the skillet and let cook for 4-5 minutes, then flip and let the muffins cook on the other side for an additional 4 minutes. The internal temperature of the muffins should be between 190-200 degrees F when done cooking.
Notes
- This is a sticky dough, I recommend mixing it with a dough hook on a stand mixer.
- To hold their shape, you can cook these muffins inside a English muffin rings. Or, carefully use your fingers to shape up the dough after placing the muffins in the pan.
- I use a cutter that is 3 inches across to cut the dough.
- Bulk fermentation is temperature dependent! In warmer temperatures, the dough will ferment more quickly than in colder temperatures. I use a temperature of 70-72 degrees F to test this recipe.
Nutrition
Calories: 194kcalCarbohydrates: 39gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 4mgSodium: 303mgPotassium: 95mgFiber: 1gSugar: 5gVitamin A: 49IUVitamin C: 0.02mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!